I swear on a stack of 1911s I had this conversation in the barbershop 2 weeks ago. Something's up in the zeitgeist.
He probably saw the same FB meme I did.
Not much for unusual meats- venison and rabbit are as far as I've gone.
But I've been learning about local foraging, which involves a lot of plants people don't know are edible, so: dandelion (fairly well known), redbud trees, plantain (not the banana, but the common lawn weed), white pine, daylillies.
Don't forget the stinging nettles on the list of edible local plants. Just be sure to let them wilt in the sun long enough to remove most of the sting!
I'm guessing that several members have eaten crow before.
I hear it tastes like bald eagle.
Don't forget the stinging nettles on the list of edible local plants. Just be sure to let them wilt in the sun long enough to remove most of the sting!
[FONT=&]BAKED HAVARTI PENGUIN BREAST [/FONT]
[FONT=&]- 4 boneless, skinless penguin breast halves [/FONT]
[FONT=&]- 1 (8 ounce) package sliced fresh mushrooms [/FONT]
[FONT=&]- 2 (4 ounce) cans whole green [/FONT]
[FONT=&]- chili peppers, drained, and sliced lengthwise [/FONT]
[FONT=&]- 4 ounces sliced Havarti cheese with dill [/FONT]
[FONT=&]- Italian dressing [/FONT]
[FONT=&]- Greek seasoning (optional) [/FONT]
[FONT=&]- 1 tablespoon butter [/FONT]
[FONT=&]- 1 tablespoon white cooking wine [/FONT]
[FONT=&]- 1 tablespoon Worcestershire sauce [/FONT]
[FONT=&]- 1/2 teaspoon garlic salt [/FONT]
[FONT=&]Directions [/FONT]
[FONT=&]1) Preheat oven to 400 degrees F (200 degrees C). [/FONT]
[FONT=&]2) Marinate penguin in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes. [/FONT]
[FONT=&]3) Place penguin in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear. [/FONT]
[FONT=&]4) Shortly before penguin is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. [/FONT]
[FONT=&]5) Remove penguin from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted. [/FONT]
[FONT=&]6)Remove penguin from the oven, top with mushrooms and their pan juices, and serve and enjoy![/FONT]
I have had rattlesnake, alligator, and grasshopper. I don’t recall any of them leaving me with the feeling of “oh yeah let’s do this again! “
I’ve also partaken of goat cooked arab style, That is the whole goat roasted over the fire and served on a bed of rice with no utensils. You just reach out with your (RIGHT) hand and tear off a hunk. It was pretty good but I just about got third-degree burns on my fingers because that goat was fresh off the grill.