Game Hunting On TV

IDon'tKnow!

Did anyone see Marco’s Great British Feast it was on UTV at 9.00pm tonight?


In the show he was in a hide trying to get some wood pigeons but had no luck.

He did go shooting deer and bagged a Roe Buck. He then served it up in a Venison tartare which is minced raw venison. Link to the recipe http://www.itv.com/Lifestyle/MarcosGreatBritishFeast/Recipes/TX2Venisontartare/default.html


Has anyone ever eating raw venison? I thought it might not be safe to eat it raw.

Next week he will be shooting squirrel.

Makes a change to see someone shooting game on the TV.

Mellor

IDon'tKnow! wrote: »

He did go shooting deer and bagged a Roe Buck. He then served it up in a Venison tartare which is minced raw venison. Link to the recipe http://www.itv.com/Lifestyle/MarcosGreatBritishFeast/Recipes/TX2Venisontartare/default.html


Has anyone ever eating raw venison? I thought it might not be safe to eat it raw.

I imagine that venison tartare, is just a ok to eat as normal steak tartare.
It wouldn't be my cup of tea mind. I'd prefere, a nice thick venison cut served medium rare, bleeding but warm

Mac Tire

Mellor wrote: »

I imagine that venison tartare, is just a ok to eat as normal steak tartare.
It wouldn't be my cup of tea mind. I'd prefere, a nice thick venison cut served medium rare, bleeding but warm

Thanks Mellor...I missed lunch!!!

meathstevie

Grew up eating loads of raw minced beef. It's no big deal on the continent.

The sort of raw minced meat you should steer clear from is pork and poultry because these animals are prone to carrying more potential parasites and bacteria that are fairly nasty once they get into your digestive system.

Venison should be no problem if there has been no fecal contamination of the carcass ( gut shot for example ). If there has been heat ( pan frying, roasting, barbecue ) will kill nearly every nasty critter on the surface of a cut of meat. If there has been contamination I would advise not to use raw mince because contamination will be mixed through a whole batch of mince through processing. E-coli in undercooked burgers is a textbook example of this.

Grizzly 45

Being a GREAT fan of Steak Tartare:D.[Damn Huns!!!Eat everything ,inc meat raw!!]:eek:I would advise the following,

Make sure that the beef/venison you use is first off SHOCK FROZEN.
Stick it in the freezer compartment forfor 1to 2 hrs before use.
It will kill off any internal parasites that might be on the meat.
You never know where it has been,unless you slaughterd or butcherd it yourself.
Second avoid using any ol mince,You do need good proper fillet beef or meat away from the T bones or spine or skull or wherever mad cow disease hangs about[Aka CJD].

Ditto for MS point on contaminated carcasses.
As for deer,are they susceptible to CJD??? If they are,do all of the above as well.Venison being a pretty dry meat,with less calorific value than beef.I would say it might be abit chewy.

Sparks

Why would anyone eat steak tartare when they could be eating carpaccio?

Grizzly 45

Italian Antipasto dish Thin slices of beef with olive oil vinagrette.
Italian and fussy to make.Sorry,over eaten Italian grub these last few years,bit off my menu.

Sparks

Steak tartare for people with teeth



Basicly, thinly sliced raw beef (usually fillet), dressed with salt and olive oil and a little parmesan cheese. Sometimes served with a green salad on top or with capers or pine nuts or such; but the purist won't even have the cheese, let alone the rabbitbait.

Mellor

meathstevie wrote: »

Venison should be no problem if there has been no fecal contamination of the carcass ( gut shot for example ). If there has been heat ( pan frying, roasting, barbecue ) will kill nearly every nasty critter on the surface of a cut of meat. If there has been contamination I would advise not to use raw mince because contamination will be mixed through a whole batch of mince through processing. E-coli in undercooked burgers is a textbook example of this.

When you are making it, aren't you supposed to mince the meat meat right before you eat it. Don't want to hear of somebody trying this with mince from the supermarket And afaik the reason is (like you said above) germs live on the surface of red meat. Mince = mostly surface

thehair

Sparks wrote: »

Steak tartare for people with teeth



Basicly, thinly sliced raw beef (usually fillet), dressed with salt and olive oil and a little parmesan cheese. Sometimes served with a green salad on top or with capers or pine nuts or such; but the purist won't even have the cheese, let alone the rabbitbait.

this is sparks post number 10.666:eek: i think it is the devil nono
sparks is DR.HANNIBAL LECTER:P SEE ABOVE:D:D:D;) steve

G17

My brother in law, who's a total foodie (Kobe Beef, winter truffles and a pound of saffron in his daily sarnies) walked over as I was field dressing a Sika calf and ate a piece from the still twitching back leg! He said it was tender but lacked flavour.

I didn't join him. :eek:

meathstevie

Remember about 20 years ago out roedeer shooting with the dad and his friends near Bastogne in Belgium when a fresh killed doe was carried up. The gamekeeper started field dressing the carcass and I was looking on all eyes and ears when he turned around and asked if it was my first time seeing this being done. I said yes and he said : " You need to be christened lad". He sliced a sliver of the warm raw liver and told me to eat it, I thought I was going to puke my guts up but it actually was delicious.

Grizzly 45

Thanks for the memories MS:D
I got the water glass of blood as my initation on my first deer.
Salty,and if you knock it back ,not too bad.:D

PS Bastonge...Any good war meusums,memorials or militaria shops around there?Must still be a ton of US/German stuff around from Xmas 1944 out in the forests.

meathstevie

Not a hell of a lot to be honest with you Grizzly. According to local collective memory it was Patton who saved the day so the central monument in the town is a Sherman. The monument should be a statue of an American paratrooper with a bad case of frostbite, an empty ammo pouch and a rumbling stomach....those lads held the salient in the allied line down by Bastogne for weeks and even recaptured Foy and Houffalize before Mr. Patton even managed to get a single scrap of armour anywhere near Bastogne. A lot of deer around there were shot with 8x57's in the late 40's and early 50's though . It's amazing though that Von Rundstedt nearly pulled of the same stunt twice.

As for the glass of blood it couldn't be too bad, it's the stuff black pudding is made of and most Masai look like fairly healthy lads to me as well...

Grizzly 45

Thanks MS.
Would have thought the 101st Airborne would have got somthing abit more than that.:(.Was a crazy futile plan of Hitlers that,and wasted vital manpower and equipment.:(.Leave it at that before we are chided for OT again.:P

meathstevie

It's interesting Grizzly, OT or not so let's meander a bit. The American troopers were about the only thing Monty had available when the Germans broke through the line near Bastogne.

They basicly were withdrawn to Mourmelon in France for a bit of badly needed rest and resupply. Ammo, weaponry and men were in short supply when Von Rundstedt broke through so when they were put on trucks and shipped to the Bastogne area they hardly had ammo, no proper winter clothing and deffo no anti-tank weaponry . It even was that bad that they had to scrounge ammo from the retreating infantry troops to get by.

Anyway, get the "Band of Brothers" book or DVD's for a fairly accurate well documented account.

IRLConor

meathstevie wrote: »

It's interesting Grizzly, OT or not so let's meander a bit. The American troopers were about the only thing Monty had available when the Germans broke through the line near Bastogne.

They basicly were withdrawn to Mourmelon in France for a bit of badly needed rest and resupply. Ammo, weaponry and men were in short supply when Von Rundstedt broke through so when they were put on trucks and shipped to the Bastogne area they hardly had ammo, no proper winter clothing and deffo no anti-tank weaponry . It even was that bad that they had to scrounge ammo from the retreating infantry troops to get by.

There is a WWII forum. If ye'd like to continue this discussion I can move these posts there.

meathstevie wrote: »

Anyway, get the "Band of Brothers" book or DVD's for a fairly accurate well documented account.

+1

The book and the series were excellent.

It wasn't me!

Haven't read the book, must do that. Have the box-set of the series though, thanks to a considerate friend last christmas, and it's fantastic. Was half-considering watching a few episodes earlier actually.

meathstevie

It's ok Conor, stuff just drifted a bit.... . The wider Bastogne area actually is good Roe and boar country. There's a good mix of pine forrestry plantations, original broadleaf and patches of grassland, a bit of tillage and a bit of spuds around.

Grizzly 45

Well worth the watch IWM.

flanum

hes on tonight. i think its squirrel!! ermm yum?

whitser

yeah watched it last night, marco out with gamekeepers shooting greys. he was a bit dubious at first but got into it, said its a great way to spend a morning,very exciting. i can vouch for that.