How to Convince Your Friends to Eat Bambi by Lizzy E.

6 11 2008

I grew up eating venison with fervor throughout my entire childhood.
My dad hunted and it was always an exciting day when we would get the
shipment of meat from his outing.  We would all gather in the kitchen
and help make my father’s favorite dish: sautéed venison with boxed
mashed potatoes and canned peas.  Growing up I always loved this, and
must admit to this day it is one of my favorite comfort foods meals, but
when other people would visit they would be bothered by the fact that
“Bambi” was sitting on their plates.

I love to serve venison to my dinner guests today because it remains my

favorite protein, but now I choose to wait and tell my guests that it is venison until

the meal is finished. Even adults are often bothered by eating an animal associated with a Disney film. In order to entice them to eat this dish time and time again, I like to freshen up my dad’s version of it. If I make the dish good enough so that people will be coaxed into eating Bambi without remorse

My New Recipe is as Follows:

Serves 4:

1 lb Venison

1 Egg

1 Cup Flour

1 Cup Panko Bread Crumbs

TT Salt

TT Black Pepper

½ lb Fresh Green Beans

½ lb Wax Beans

TT Salt

1 lb Fingerling Potatoes

As Needed Olive Oil

TT Rosemary

TT Salt

TT Black Pepper

¼ Cup Sugar

As Needed Water

2 T Red Wine Vinegar

2 T Pinot Noir

1 T Cranberry Juice

2 T Shallot, finely chopped

1 Cup Veal Stock

2 T Butter, cold and cubed

Coat fingerling potatoes with olive oil then season to taste with rosemary, salt and pepper. Bake covered in a 400 degree oven for 40 minutes then uncovered in a 350 degree oven until golden and tender.

Tenderize venison with textured side of tenderizer. Season venison on both sides with salt and pepper. Dredge through flour, then egg, then bread crumbs. Sautee until brown on both sides and done to taste. Cover with foil and set in warm oven.

Blanch and shock green and wax beans in seasoned water.

Sauté shallot in butter and set aside. Place sugar in a sauté pan with just enough water to make a wet sand consistency. Heat sugar until caramelized. Deglaze with wine and vinegar then add cranberry juice and cherries. Stirring, reduce by half to dissolve caramel. Take the sauce off the heat and add cold butter in small amounts until sauce is glossy.

To serve, reheat beans in boiling water and make sure they are seasoned to taste.


Monkey Gland Steak by Kelly L

5 11 2008

Monkey Gland Steak


Classic South African Dish


Slice Monkey Glands into suitable pieces – season with salt and Pepper



1/2 C Tomato Sauce

1/4 C Worchester Sauce

1 T Fruit Chutney

1/2 t Dry Mustard

1 T Whie Vinegar

1 t Brown Sugar

Mix Together Well


Place steak and onion in layers into basin.  Pour sauce over mixture and place in refrigeration for 24 hours, turning meat occasionally.

Next day, remove meat from sauce.  Grill or fry on high heat quickly.  Pour sauce into saucepan and simmer.


In this part of the world (North America) we need to substitute sweetbreads or filet for the monkey glands.  More than likely, a wonderful cut of filet would make this a meal to remember.


As a young, impressionable girl I was served this dish at a family dinner.  I chose not to ask what the dish, which was the polite thing to do, at least until we finished eating.  I enjoyed every bite.  After almost licking my plate, I had to ask the question: “what exactly is in this wonderful dish and may I have the recipe?”.  Sometimes not knowing can be best, but I wanted to make the dish for my loved ones! I wondered how someone could think of serving this dish in America or Canada even though I had been dying to ask for seconds. 


Today when I make the dish I do wait until everyone is finished to tell them what the dish was and I always enjoy watching the looks on their faces after they receive the news.  I am always ready to answer the question: “are they  really monkey glands?”.

Veal Milanese by Mariana R

5 11 2008

Veal Milanese is a very simple, yet traditional, Italian dish. I first came across this dish at Cipriani in New York two years ago and instantly fell in love with it. It is served in many Italian restaurants, and though the dish is a classic, the most popular way of serving it these days is actually an interpretation of the original.

Classically, veal milanese is prepared using thinly pounded veal escalopes. The escalopes are then breaded using the standard breading procedure. The breadcrumbs are seasoned with only salt and pepper. The breaded veal is then fried in a large amount of clarified butter to get good caramelization and a nice crispy crust. The dish is garnished with lemon wedges and parsley and traditionally served with sauteed potatoes.

The most common way I’ve seen veal milanese served these days, however, is with a salad made of arugula and grape tomatoes, as well as the lemon wedges. The salad can be eaten separately, or one can cover all the escalopes with the salad and eat it like that. I prefer covering the dish with the salad. The dish is actually pretty heavy, as it is usually served with 2 to 3 large peices of veal. This is why the modern interpretation comes with a salad instead of potatoes. Not only does it lighten up the dish, but it also gives contrasting flavours with the aciditiy of the tomatoes, as well as a nice presentation since the green and red salad really pop on the plate.

Another thing to note in the modern interpretation in veal milanese is the addition of ingredients to the once simple breadcrumb mixture. Now, one might find such ingredients as parmesan cheese, and dried herbs such as thyme and basil. All the added ingredients are to taste. It is also often cooked in extra virgin olive oil instead of clarified butter.

Works cited:
David, Elizabeth, and Julia Child. Italian Food. New York: Penguin Classics, 1999. 178-79.

The Australian Deer…Sort of By: Jaymeson W.

4 11 2008

When most Americans think of Kangaroos, they think of cute, cuddly animals that hop around all around Australia.  Some even think about if it is possible to ride in the mother’s pouch.  On the other hand, when an Australian thinks of a Kangaroo, a variety of recipes and ways they can cook the meat come to mind.  Although most Americans would cringe at the thought of eating Kangaroo, it is actually very nutritious, with having only about 2% fat content and its high amounts of protein.  Kangaroo meat is also high in Conjugated Linoleic Acid, which reduces cancerous formation and helps to fight the build up of body fat.  Because of its taboo, kangaroo meat was renamed australus, to prevent more people from cringing when they see it on a menu.

The History of Kangaroo

To modern day Australians, the concept of using kangaroo meat for consumption is fairly new, indigenous Australians, such as the Aborigines, have been using Kangaroo for a food source for hundreds of years.  Kangaroo was legalized in the region of South Australia in 1980, with the rest of Australia legalizing it in 1993.  Although it is becoming more widespread throughout the country, only about 15% knowingly eat kangaroo meat more than a couple times per year.  However, most meat used in fast food restaurants, such as McDonald’s, uses Kangaroo meat.

Kangaroo is a growing source of meat, grossing between $250 million and $700 million per year.   Most of this income (about 70%) is from exporting the meat to countries such as  England, Russia, Germany and France.  Because of their ability to adapt to drought, their need for little feed, and how they do not destroy roots of native grasses, Kangaroo farming is more environmentally friendly than cattle or sheep farming.  But, because of the high start-up costs they are very scarce.  Most of the meat is produced from licensed hunters, employed by the government, who hunt the Kangaroos.  This practice is done for several reasons, 1) it helps to regulate the population, 2) it helps to lower the need for imported meats and adds to the exports, 3) it helps sheep and cattle farmers by supplying more land for grazing, and 4) it helps with the amount of accidents caused by kangaroos hopping across the roads.

Kangaroo meat, or australus, can be served in many different ways.  It comes in steaks, fillets, and minced meat, and sausages, also known as, kanga bangas.  It can be used as a substitute for beef when minced or ground.

When I was first introduced to the concept of using Kangaroo for meat, I was open-minded.  I didn’t do the usual thing of totally shutting it out because it is a “cute, cuddly” animal.  I have eaten rabbit, squirrel, and venison, so I thought to myself that it would be a new experience.  I did like it and I think that if more people could get past the picture in their head of what they are eating, more and more people would like it.

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Kangaroo Fillet with Spring Vegetables

 500 Gms Southern Game Meat Kangaroo loin fillet

 50 ml olive oil

150 gms Cajun spices

 2 yellow zucchini

 1 pack snow peas

 1 bunch spring onion bulbs

 Sprinkle mixed dried herbs

 1 pack baby corn

 1 bunch chives

 50 ml green, yellow and red capsicum oils

 Sprig of rosemary.

Method: In this dish we present Southern Game Meat kangaroo fillet marinated in Cajun spices, pan-fried with an attractive selection of new season vegetables.

Dip fillets of kangaroo in olive oil to cover well. Roll oiled fillets in Cajun spices then cover with plastic wrap and place in the refrigerator for 2 – 4 hours. Heat oil in a wok or heavy frying pan to very hot.
Brown fillets on all sides at a very high heat for two minutes then set to one side, cover with foil and rest.|

Slice zucchini and blanch in boiling water for 1 minute. Blanch snow peas in boiling water for 1 minute.
Sauté spring onion bulbs with fresh garden herbs. Blanch baby corn in boiling water for 1 minute and wrap with chive

Recipe supplied by:

Work Cited: www. Search: kangaroo Meat