The cartilaginous nasal septum is, of course, not eaten… When I shot my first moose the guide who was something of an epicure and a skillful cook withal described stewed muffle in terms of extravagant praise. The edible portion of the muffle comprises the fibrous flesh of the cheek and the gelatinous prehensile upper lip. I eat to repletion, yet was not sensible of any of that uneasy heaviness which generally follows a too hearty meal.’ It is white and tender as spring chicken, yet firm and substantial as fresh beef, with a flavor combining the excellencies of both. This is the immense upper lip and nostrils of the animal, and I have no hesitation in pronouncing it one of the most toothsome and savoury of all the dishes within the range of the gastronomic art. Joshua Fraser) writing of a dinner in an Indian camp on the upper Ottawa thus describes a dish of muffle ‘The crowning dish was that grandest of all dishes moose mouffle. Read this, from The Moose Book, published in 1916. I find store bought meat to be generally milder than the real wild stuff, but that’s not necessarily a bad thing.ĭoes anyone know any other game meat resources? Wild meats do not comply with FDA regulations. I’ve eaten there read about it here.Īll game meats sold in shops and restaurants in the United States is farmed, not wild. Dinner at Henry’s End: Elk chop, venison sausage, and wild boar belly.ĭine at Henry’s End, a restaurant in Brooklyn Heights, who have an annual winter “ Wild Game Festival.” The menu is generally available October through early spring and currently includes Turtle Soup, Elk Chops, Wild Boar Ragout, Buffalo Hangar Steak, and Kangaroo. We both went “bonkers” for beaver read my write-up on eating beaver here. I found out about this place from Cooking Issues: the French Culinary Insitute blog who ordered up and cooked beaver, yak, a whole raccoon, some bear, and a lion steak. Order from Czimer’s Butcher Shop, in Illinois. A whole raccoon, cooked by the the French Culinary Insitute blog.
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