@JessicaChen offal is another great example where Brining/Soaking makes a great improvement to table quality of game meat etc.I grew up basically living on Home Kills/grown on our own farm & never was a great fan of offal as frankly my mum was a shit cook ,where as my Nan was a fantastic Old School cook who made the best Steak & Kidney pie l have ever ate.
As you get older l guess your tastes change as while working in the Top End of Oz Water Buffalo tongue cooked by proper Old School station cooks was something l really looked forward to as well as real old fashioned fruit cakes & scones .Our hunting group, who have been hunting together 14 years this year, have a tradition going back a decade where a mate who worked as a Chef in European Ski Resorts for a decade uses the Canada Geese we shoot to make a fantastic Pate,we also under his tuition (mainly swearing) that on our Hut fly in trips we have a meal of thinly sliced deer heart ,cooked with a copious amount of butter with onion,garlic,thinly chopped home made Pancetta & mushrooms served on a bed of spaghetti .It is a meal that always brings back memories in between long over due hunts or China Flu lock downs.
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