Best Meat you've Ever Tasted

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Originally Posted by Tony uk

Its basicaly Stew, made with the ingredients mentioned.

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So it's beef stew only made with lamb.

Here in the states lamb is to expensive to waste in a stew. And the New Zealand lamb that's imported is less expensive, but has very little taste. I love lamb.

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Originally Posted by Gray Wolf

So it's beef stew only made with lamb.

Here in the states lamb is to expensive to waste in a stew. And the New Zealand lamb that's imported is less expensive, but has very little taste. I love lamb.

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Sort of, But way more tastey :)

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Originally Posted by Beowulf65

I ate dog when in Korea, it is a delicacie over there, and not to bad.
Yes Tony I agree Irish Stew is delious, my favorite food actually.

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Kegogi is good. Greasy but good.

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Originally Posted by Alpine_Sapper

Kegogi is good. Greasy but good.

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Didn't find it too greasy. Not one of my favorites, but with enough soju anything tastes good.

Deer suasage or steak? or maybe duck...

Duck? man that's nothing but wings, grease and a tiny bit of meat. Mostly grease. Yuck!

Yea but it's a whole lot of tender for a little bit of meat. It makes a good snack wrap in jalapeno's. Hmmmmmm yum!!!!

Man, a good piece of smoked wild hog, you can't beat that. Smoked just right, hmmmmmmm...................

You can keep them thar domestic piggy's. I smoke'm just like the wild hogs, no comparisson.

ahem...I'm afraid the best meat IMO would be of the critter in your avatar, Omid...I really love mountain goat meat. With any luck, we'll get some late this summer.

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Originally Posted by wildWoman

ahem...I'm afraid the best meat IMO would be of the critter in your avatar, Omid...I really love mountain goat meat. With any luck, we'll get some late this summer.

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Ditto: Mountain Goat is way out in front the finest meat. The trick is don't smear oil from the glands, or lanolin from the hair, on the meat. As soon as someone starts complaining about Mountain Goat meat, I know he did not handle it properly in the field.

The best meat i have ever had Is Kansas city bbq ribs, OF COURSE. Oh god, now i have to go get some ribs, mmmmmmmm.....

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Originally Posted by hopeak

Mountain Goat is way out in front the finest meat.

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What cut do you enjoy the most? (besides for the first one...)

Grey Wolf, The back strap and tenderloin, followed by any part of the hind quarter, slow roasted with lots of garlic.

Mountain goat is one I've never had the opportunity to try, would love too. Rick, roast a duck on a campfire, man, you're living. Something else about ducks too, getting away from the meat department for a moment, yummy eggs.

That might be true on the eggs and that duck on the campfire sounds good. The grease would drop out. I like the taste but in the oven they are just so greasy.

place it on a bed of quartered potatoes then bake its how we bake a possum.....sweet potatoes are best

@fvr... nothing finer the a smoked wild ham and bacon....has a different flavor and is less fatty

i make a baked stew. the recipe calls for lamp and turnips but is just as good with beef and taters

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Originally Posted by dragonjimm

i make a baked stew. the recipe calls for lamp and turnips but is just as good with beef and taters

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Lamp?? hmmm not sure I could stomach that one:eek::D

Trying to cut back on incandescent and compact fluorescent myself.

Gotta be a little harsh on the digestion,but I guess if you have to,you have to???

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Originally Posted by crashdive123

Beef - can't remember which cut, but it came from Ruth's Chris Steakhouse.

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You mean that restaurant is a chain restaurant???? Of all the !!! Where's my bacon???

I don't eat at them too often - they're a bit spendy, but man are they good.
http://www.igougo.com/images/p116715...Steakhouse.jpg

I have never had wild sheep meat but it is prized in the west. I like all venison(elk, whitetail, mule deer, pronghorn) but like caribou the best. Made a leg of caribou on a rotissuerrie over mesquite charcoal a few years back stuffed with garlic, onions apples and herbs and basted with brandy and butter. Fire was started hot but allowed to cool to about 250 and the leg cooked for 6 hours. It was melt in your mouth fork tender and scrumptuous. I also like Bear and wild boar as long as the boars have a varied diet.
As far as domestic meat dry aged (28 days) prime beef is hard to beat.

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Originally Posted by crashdive123

I don't eat at them too often - they're a bit spendy, but man are they good.
http://www.igougo.com/images/p116715...Steakhouse.jpg

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There is one across the river here. I thought they were a local joint. Ok, I'll have to check that out.

Weird name for a restaurant.

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Originally Posted by hoosierarcher

I have never had wild sheep meat but it is prized in the west.

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I've never had Big Horn, but Dall Sheep would be my number two to Mountain Goat. More meat on a Dall than most Goats. Years ago we could harvest Two Dall Sheep, Two Goats, Two Moose, Five Caribou, No limit on Black Bear, No closed season.

If you harvested game in February through May, the meat was called Blue meat, as it had little or no fat. The dogs would eat it and if you were hungry, you would eat it, or you would eat the dog.

Elk, deer, squirrel rabbits, coon, goat, or a bone in rib eye cocked red in the center or med. I don’t think I would eat possum or armadillo. Possum because there nasty and armadillo because they are the Texas state mammal.

bacon need I say more?

Best steak at Drunken Jack's in Myrtle Beach. All around favorite breakfast. Thick sliced bacon, 2 eggs over easy, biscuits, gravy, jelly, potatoes, black coffee, 3 pecan pancakes , grits. Love that 1/4" bacon.

I love Mtn Goat, and hopeak is right, proper meat care is key..myself, nothing Ive eaten has come close to DALL SHEEP...theyre just deeee-licious!

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Originally Posted by Tony uk

"
Irish Stew History

Irish stew is a filling, flavorful peasant dish made with the cheapest, most readily-available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, prior to the potato famine.

Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, is traditionally made of lamb or mutton (less tender sheep over two years of age), potatoes, onions, and parsley. Often, lamb or mutton neckbones, shanks, and other trimmings were the only basis for the stock. Yet, these would-be discards still held enough flavor after a long simmering process to do justice to a hearty bowl of stew.

The root vegetables added further flavor and thickening power, as well as filling sustenance. Some cooks added turnips or parsnips, carrots, and barley when available. "


Its basicaly Stew, made with the ingredients mentioned above, There are lots of variations from place to place but some ingredients are kept similer, More often however i see them add Giness to it, Giveing it a richer taste Mmmmmmmm

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As long as it has lamb I want to eat it!

Elk or King Salmon

elk is really good.

Wild raccoon, taken in the fall just before "hybernation", baked with potato, onion, carrots, and basted with the scent glands of a muskrat.

Who on earth was the first guy that looked at a roasting raccoon and said, "Hey, wait a minute. I'll bet that would be great basted with a muskrat's scent glands."

There had to be beer involved in that brainstorm.

That's just nasty. Bleck!

Yeah, I agree Rick. RR that's pretty frig'n gross.
Best meat I ever ate... hmmm can't remember her name... lol jk.

im a hillbilly and have eaten alot of fried young coon as well as groundhog. not a thing wrong with either, theyre good.

Roast wild hog basted with a mix of pineapple juice, orange juice, and black pekoe tea. Served with a large helping of cornbread stuffing and yams.

D.O.M."

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Originally Posted by Durtyoleman

Roast wild hog basted with a mix of pineapple juice, orange juice, and black pekoe tea. Served with a large helping of cornbread stuffing and yams.

D.O.M."

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What time is dinner?

Now this is an interesting thread.
I was invited to a "wildlife buffet" for dinner one night. Terribly expensive, but they had a very wide variety of meats. All farm raised for the meat. Everything from Bear to Lion to Zebra (I passed on the Zebra). We later called it the Noah's Ark Buffet. I can't say I would ever go back again, but I did learn my favorite animal meat is Kangaroo.
Great tasting stuff!:drool:

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Originally Posted by crashdive123

What time is dinner?

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Ain't been able to go huntin this year as yet but you bring the hog and I'll get the 55 gallon drum fired up. Oranges are on the tree and got the rest in house...

D.O.M.