exotic foods & drinks

[eljefe]

Mark,
Can I have a plate?Is that soda bread?

[Mark]

It is a regular "country style" loaf, where the yeast has a pre-ferment in it so it is slightly tangy.

Here are some baguettes which are more of a "french bread" style:


It is a wonder that I do not weigh 300 lbs!

[TwoRivers]

"bazigar na bood".......ah, the price of progress. Too bad the old crafts and arts have to fade away.

[Vikram]

Exotic foods,eh?

Here is BBJ's exotic elephant curry.

Take a medium sized elephant and cut it into 1" cubes...................................

When you finish,let me know.

Best-
Vikram

[TwoRivers]

Done. What's next?

[perazzi]

Now set about tenderizing the meat and leave it be for a month , its an ELEPHANT after all for crying out loud........................


Cheer Rohit.

PS - Post again for instructions on cooking after a MONTH !!!

[b.baracho]

Hi got this from a book i have called WILD ANIMALS & RECIPES dating to the early 30's I think when hunting was legal anyway found it interesting so thought of sharing it with you'll


WILD BOAR RECIPES OR MEAT OF YOUR CHOICE


Wild Boar Chops in Beer
Drench wild boar chops in a mixture of flour, salt, and pepper
Brown dredged wild boar chops in 2 tbsp. of hot oil
Drain grease, saving brown bits. Mix brown bits, 1 bottle beer, 1 tbsp mustard, 1 tsp chopped/crushed garlic, 1 cup beef broth; mix & simmer for 15 minutes
Place chops in baking pan, pour sauce over chops.; cover pan and place in oven at 300 degrees F, bake for 45 minutes.
Enjoy


Quick And Easy Battered Chops

The wild boar or backstrap or used for this dish.
Remember the tips and trim all fat and gristle from the portions.
Take the backstraps and slice it into 1/3 of an inch thick chops.
Salt and pepper or season the chops to your liking.
Prepare to dip the chops in one cup milk and one egg mixed together.
The chops will then be placed and rolled in flour.
Then drop them in some hot grease. Won't take long to cook if completely covered with grease, maybe 5 minutes.
Cook till no red juices are left in the meat and the outside is browned.
Serve with southern gravy, bread and vegetables.

To make it even quicker you can simply season the chops and drop them in a frying pan with bacon grease.
Cook till slightly brown and serve same as above.

Barbecue Wild Boar

Marinated Wild Boar Chops with Leeks and Mushrooms
1-1/2 cups olive oil
1/2 cup soy sauce
1 tablespoon minced garlic
1-1/2 teaspoons black pepper
1 tablespoon fresh rosemary (or 2 teaspoons dried)
2 tablespoons honey
2 tablespoons Worcestershire sauce
8 wild boar loin chops
3 tablespoons butter or margarine
3/4 pound mushrooms, sliced or quartered
1 cup leeks, rinsed and sliced
1 tablespoon minced garlic
1 cup brown sauce or demi-glace
salt and black pepper to taste

Thoroughly mix together the first 7 ingredients. Place the chops in marinade, coating well. Cover and refrigerate for 2-4 hours, turning several times.

Prepare a medium-hot barbecue fire. Drain the chops of marinade and grill until medium rare, turning 2 or 3 times. When cooked, transfer to a platter and keep warm.

Meanwhile, melt the butter in a large heavy skillet and sauté the leeks and mushrooms with garlic. Add brown sauce and reduce to medium consistency. Taste and correct seasoning. Pour sauce over chops and serve.

[OhGod424]

Exotic foods,eh?

Here is BBJ's exotic elephant curry.

Take a medium sized elephant and cut it into 1" cubes...................................

When you finish,let me know.

Best-
Vikram

Hey Vikram,

I already got started on the elephant a couple of months back. (Got the inspiration from the Discovery Channel (Africa Uncensored)

Here's what I have:

One Medium Sized Elephant...cut into bite size pieces, tenderized and marinaded in 500kg Ginger-Garlic Paste and other masalas

1MT of Chopped Onions
2MT of Chopped Tomatoes
100kg each of Salt, Pepper, Chopped Red & Green Chillies, about 4-5 other masalas.

One HUGE cauldron (about 100,000 lts capacity) and a HUGE Oven/Cooking Range (About the size of a decent sized house!)

Now what???????

Akshat & Mr. Old Monk!

[shooter]

the tastiest part of the elephant is the trunk. (from account of white hunters). The rest of the meat is too tough and fit only for "natives".

Similarly (in rajasthan, MP, himachal- some parts) the tastiest part of the wild boar is considered to be its skin and fat. Most of the meat, many a times is given away to assistant shikaris, beaters, servants etc.

Before i hear "aarghs" and "yuks" I would also like to add that i agree. one has to taste it to believe it.

In fact when describing the quality of meat of a boar it is not uncommon to see it described in no. of finger-bredth of the fat under the skin. six finger-bredth thick fat is the best but it is more like the ' one that got away'. I dont know anyone seeing it but everyones grandfather/ friends father/ fathers friend/ uncle etc has shot at least one.

2-2.5 finger bredth is the minimum a connousier would consider relishing.

[TwoRivers]

Sort of like muktuk, eh?

[shooter]

cant compare as i havent tried muktuk.

but in boar, the cut of meat is different. it is cut in such a way (like a trifle pudding or a pastry) that each piece contains 3 layers: skin (3-4 mm thick), fat (as much as possible) and a bit of meat (1/2 inch thick).

just attaching a pic of a bbq i did outside my caravan last month. Incidentally, the pork chop recipe was almost the same as the one mentioned above.

[Yaj]

Similarly (in rajasthan, MP, himachal- some parts) the tastiest part of the wild boar is considered to be its skin and fat. Most of the meat, many a times is given away to assistant shikaris, beaters, servants etc.

Before i hear "aarghs" and "yuks" I would also like to add that i agree. one has to taste it to believe it.

In fact when describing the quality of meat of a boar it is not uncommon to see it described in no. of finger-bredth of the fat under the skin. six finger-bredth thick fat is the best but it is more like the ' one that got away'. I dont know anyone seeing it but everyones grandfather/ friends father/ fathers friend/ uncle etc has shot at least one.

2-2.5 finger bredth is the minimum a connousier would consider relishing.

Shooter I agree.The skin with the fat underneath is a delicacy and I love it! I have eaten a dry preparation of cubes of the same where it almost tastes like cubes of dried toasted coconut but with the most amazing flavour!
But the meat too is not far behind, prepared in a spicy dry style its one of my favourites.Eat my fill and i sleep like a log, not for the calorie conscious LOL!
Regards,
Yaj.

[sitar]

exotic food is all right

but WHAT about drinks man

[shooter]

have seen the empty bottle that contained 'sharab' distilled from the tongues of the great indian bustard.

[sitar]

have seen the empty bottle that contained 'sharab' distilled from the tongues of the great indian bustard.