mrswdk wrote:Best meats are venison, beef and rabbit. And pigeon. Lamb doesn't even come close.
Venison is an "acquired taste." (Although it's not difficult to acquire, if I can do it anyone can.) The biggest problem is that it doesn't have "fat" but "tallow" so it's not good as leftovers as it turns to wax once cooked and cooled.
Bear meat is also an "acquired taste." Milk can often reduce the "gamy" taste. Great in a stew.
I still prefer a good leg of lamb over beef. Mind you, bison does come close to the line and may cross it.
Mary had a little lamb, with rosemary ... it was delicious.
Of course who can forget a good duck?
