Good Evening,
I have spent the better part of 29 years living in northern Canada (Nunavut and the Northwest Territories). First of all not all tuktu is gamey. The inuit prefer to hunt the females in the fall (males are in heat and the meat is "stinky"...aka gamey) and males in the spring (females are pregnant) however most sport hunters go after the male in the fall for the antlers for the rack for display and not the taste of the meat. First of all smell the meat. If it has a strong smell, there is a good chance it's male from the fall. If it smells like beef, then he has great patients.
Caribou is very lean and often dries out while cooking. Many locals wrap it in bacon while cooking but only after marinating. As for the marinade, any thing that you would use for beef would do.
As for eating it raw. I have eaten it many times but I wouldn't eat fall males. Way too gamey. The locals love to eat the tenderloin frozen. As for parasites, sure it's possible if you left your meat out in warm temperature for a period of time however the I haven't seen or heard of it yet.
Anyways, I hope you enjoy your meat. Outdoors on the grill should be wonderful. Make sure your bacon isn't too lean, 4-6 hours in a nice marinade and with some baked potatoes with creme fraiche, and some veggies, maybe some portabellos as well and off you go. Actually I now know what I am going to have tomorrow.
PS.....cubing it for stew with bacon, veggies, etc is wonderful. A roast of caribou will fail as like I said the meat is very lean and the roast would be too dry.
I have tried both minke and beluge whale. There is no comparison between the two, minke is hands down the winner for taste and texture. Beluge is very strong in taste and way too fishy.
I gave up alcohol and chocolate this year. Yikes.....it's been difficult. I suspect I could put on a few pounds by the time the end of April.
Iqaluit, Nunavut, Canada......living with the Inuit and Santa Claus!
I live in the Canadian arctic and have tried whale, seal and walrus. Like they say, when in Rome.......
Good Evening again folks,
The shanks are all boneless. Each one is approximately 1/2-3/4lb and I only paid a little over $5/lb. So is it really a shank? The package says as much but they are more ends/tips.
Marshmallow fluff (can you say fluffernuter!)
Ghirardelli Bittersweet chocolate chips (2am snack with a glass of milk)
Thick Valveeta Cheese Slices
A bunch of us Canadians just about to head off for some sun and relaxation however being a foodie, just curious what I can get there to bring back for food ingredients that I can't get at home? Anyone?
Cheers!
Looking to get my man (he does all the cooking) a chef coat. Should have thought of it for Christmas but his bday is coming up near the end of the month. So is there an online company you can recommend? Anything I should watch out for?
Thank you in advance.
Just curious how everyone stores their knives (ie. wall magnets, those wooden knife block or maybe something else)?
I have always wanted to try the magnets strips however still just lay them all on a soft towel on a shelf. Anyone else?
For those using wooden blocks, any problem with the wood dulling the knives??
So do any of you cook with cola?
Not sure why, but I have seen it appearing in many things as of late. Is it because of all the sugar or what?
Is it that good in food, as all I have been using it for has been cleaning by truck battery terminals?
Good Evening Foodies,
I was out shopping yesterday and stumbled upon some prosciutto shanks at a local Italian shop. Now I don’t know why but something compelled me to purchase all three that they had. They are all slightly marbleized and just incredibly looking. Now the question is, what is not what should I do but more, what could I do???
Well it's that time of year that I can finally get my beloved fiddleheads. How many of you have ever tried them and if so, what do you think of them?
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My wife gave me an 8 quart Kuhn Rikon pressure cooker. Woohoo!