Today at lunchtime I shipped 13 packages of Shika and Inoshishi meat to the various folks around Japan who have asked me for some. I sent everyone a short email to their personal emails with the tracking info. Please cook it up and give me some feedback, and maybe share some recipes with us!
Enjoy!
Yabanjin
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8 comments:
Thanks again, didn't know I was putting you to so much trouble, you really should sell this, next week it'll be 130 people
john e
(Proving john's sentiments)Soooooo.... What does one have to do or trade to get on this list, Rick?
Cheers,
T
The inoshishi pot roast was excellent in a pressure cooker stew. You've helped me change my wife's mind towards wild game!
The shika filet was also great.
Next, to work on a trapping license.
Thanks,
john
Tom, Drop me an email and we can work a trade.
John, thanks for your feedback! Can you share your recipe?
Yabanjin
Sure,
Put a big slab of meat in a pressure cooker and brown with some oil. Add 3 halved onions, 5 whole med. potatoes, and 2 carrots cut large. Add 2 cloves garlic minced or 1tsp garlic powder. Add 1/2tsp thyme, 1tsp salt, 1/2tsp black pepper. Stir all about 5mins. Add 2 cups of cheap wine, red is best, white is fine, and 1/2can cut tomatoes or 2 large fresh whole toms. Stir on med heat till low boil. Put lid on pressure cooker and turn heat to low. When pressure valve engages raise heat slightly. With IH #3 or #4. Stir occasionally to prevent burning by grasping both handles of the cooker and make a swirling motion like cooking popcorn. Cook 30 mins. Turn off heat, when pressure is released, open and stir gently. The potatoes will start to break up and thicken the stew. If you have more time you can turn off after 15mins, release pressure and then add the potatoes, this way they will stay whole, and recook for 15 more mins.
If you dont have a pressue cooker, follow the above but cook on low for 3-4 hours stirring occasionally. Enjoy.
Hey Rick, Happy New Year to you and yours.
Let's see ... In the next coupla months the tradeable stuff I'll have are home-made takuan and globe artichoke offsets. Let me know if you'd be interested in either... If not, I'll try to come up with something else...
Cheers,
T
What is SK1,2,3?
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