6/24/2011 12:13pm, #421
We read you the first time, JNP.
6/24/2011 1:56pm, #422
6/24/2011 2:06pm, #423
6/24/2011 3:28pm, #424
- Join Date
- May 2009
This post reminds me... I'm running out of bacon and spam
6/24/2011 3:54pm, #425
*droooools* oh man, I love lamb way more than beef, goat is great in a curry or stew, or roasted if it's a nanny goat, and VENISON... I make this stew with honey and mead or port wine, sweet onion, mushrooms, young red potatoes, rosemary and thyme and a lot of black pepper, a bit of cinnamon and whole cloves of garlic...
6/24/2011 4:01pm, #426
6/24/2011 4:56pm, #427
Oh gods yes, wild boar! Roasted with garlic cloves stuck inside of it, some white wine, a bit of honey, some cinnamon, salt, sage, thyme, rosemary, and a ton of butter.
Or cajun spices, cayenne pepper, garlic, butter.
Or spicy Szechwan seasonings, cumin, and prickly ash.
Or heck, roast that sucker until it is crispy on the outside and juicy on the inside.
Wild pig is awesome.
6/24/2011 5:36pm, #428
- Join Date
- Apr 2011
Be sure to score the skin of the pig before cooking for epic cracklings.
I personally prefer pig low and slow, to preserve and render more of the fat out.
6/24/2011 5:41pm, #429
6/24/2011 5:45pm, #430
Well not that i'd eat one but "we" do twinkies: