MaC
Moderator
No, no, no.....a good burger, a good sausage, a good pie, they all meld the tastes, the textures, the seasonings. They are a dish in themselves and ought to be appreciated as such. It's not a comparison.
Rare pigeon is fine for something cooked in jus, in wine, but not for a good mix. It needs cooked, it most definitely must not be pink inside. Same with venison. Backstrap perhaps; shoulder? no. Both minced and mixed properly and well balanced make a brilliant burger.
Here we have a plethora of meats, we have an embarassment of riches of meats. Himself gets everything from duck to vension (4 kinds), from pigeon to goose, from grouse to pheasant and squirrel, and that's all year long. All locally caught, all alive one moment and dead the next.
He really likes the venison lorne sausage, he loves the pigeon breast and venison burgers. He is more than happy with venison steaks or fine slices flash cooked, but burgers and sausages, those are a treat .....and he has all his teeth, he doesn't need to have easy chew.
Rare pigeon is fine for something cooked in jus, in wine, but not for a good mix. It needs cooked, it most definitely must not be pink inside. Same with venison. Backstrap perhaps; shoulder? no. Both minced and mixed properly and well balanced make a brilliant burger.
Here we have a plethora of meats, we have an embarassment of riches of meats. Himself gets everything from duck to vension (4 kinds), from pigeon to goose, from grouse to pheasant and squirrel, and that's all year long. All locally caught, all alive one moment and dead the next.
He really likes the venison lorne sausage, he loves the pigeon breast and venison burgers. He is more than happy with venison steaks or fine slices flash cooked, but burgers and sausages, those are a treat .....and he has all his teeth, he doesn't need to have easy chew.