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> Venison And Other Wild Meats, if it is game meat put it here
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Camac
Posted: 08-Sep-2008, 07:22 AM
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stoirmeil;

It was in Southeast Asia and it was prepared something like a stew. There was of course rice,( which I love) peppers, wild onions, and some other veggies which I don't know and didn't ask, with the exception of the meat being tough and stringy it tasted very good. Lots of spices but not really to hot. Was a long time ago.

Camac.

PS> I remember them pouring beer into the pot also.
               
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Patch 
Posted: 08-Sep-2008, 09:50 AM
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QUOTE (Camac @ 08-Sep-2008, 08:22 AM)
stoirmeil;

It was in Southeast Asia and it was prepared something like a stew. There was of course rice,( which I love) peppers, wild onions, and some other veggies which I don't know and didn't ask, with the exception of the meat being tough and stringy it tasted very good. Lots of spices but not really to hot. Was a long time ago.

Camac.

PS> I remember them pouring beer into the pot also.

In the 60's there were both wild and domesticated water buffalo. I doubt a domestic beast would have been butchered as they provided the "power" to work the rice paddys. One might have accidentally met its demise though.

Slàinte,    

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Camac
Posted: 08-Sep-2008, 10:01 AM
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QUOTE (Patch @ 08-Sep-2008, 09:50 AM)
[
In the 60's there were both wild and domesticated water buffalo. I doubt a domestic beast would have been butchered as they provided the "power" to work the rice paddys. One might have accidentally met its demise though.

Slàinte,    

Patch    

Patch; I was stationed up on the Z for 2 years and the Marines used Buffalo for target practice. Like I said with the exception of the meat being stringy it was quite tasty. Maybe it was the home brew they used. Some of the food the Viets made was so spicy it was liguid lava. I just remember they also used chinese cabage. Can't remember the name.


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Shadows 
Posted: 08-Sep-2008, 05:01 PM
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QUOTE (flora @ 07-Sep-2008, 12:23 PM)
Shadow:

It seems your last posting was directed soley to me.

Since I have not had much experience with you I am not sure how to take your comment.

Granted I was not discussing recipes but I was talking about game meat. If I have offended you or someone in this forum, please forgive me.

As far as posting for numbers, I am NOT involved with the game, but I was having a conversation.

Something I will think twice about before I consider posting again.

Flora

It was not directed at you, it is a general statement to all...

You have not offended me in the least!

I just want all to play nice and follow the posting rules for this cooking forum.

You did not violate any rules!


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jesstuss 
Posted: 09-Sep-2008, 08:27 PM
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I am the daughter of a lifetime wildlife game hunter, and I have had my share of turtle soup and fricasee eel and all sorts of small game in stew...

but the most interesting recipe I have ever heard is one I cannot find online now that I'm looking for it, and perhaps the southeasterners can help me. It was for something I thought was called "nubia"-- a swamp rat, as told in a chance meeting with a couple of wonderful South Carolina folks while in California.

I can tell you that is sounded fascinating, roasted with a balsamic demi-glaze and tarragon. I even remember it should be served with fingerling potatoes. But seeing as the northeast is all out of that animal, I just put it on the table for those who have access to it. (on the table- ha!)


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Shadows 
Posted: 28-Nov-2012, 01:55 PM
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Séreméla 
Posted: 29-Nov-2012, 06:46 PM
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Buffalo Chili

Ingredients
1 pound cubed or coarsely ground buffalo meat
2 tablespoons canola oil
1 to 2 cups diced onion
1 to 2 cups diced green pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 to 2 cups tomato juice
1 can (16 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

Directions
In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender. Yield: 6 servings (1-1/2 quarts).


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