Civet de chevreuil avec spätzli et chou rouge

I do not like deer, moose or that other deer like animal. I just don't like any of it.

I like baby doe, not more than 2 months old, sublime and so tender.

Ai has done et reindeer in Norge.

huh?

I'm half middle-eastern so occaisonally I'll find myself craving plain rice, colored with saffron with a bit of butter mixed in. Can't make it as good as my grandmother did but I suppose thats true for almost anyone. Also miss her cardamom and cinnamon spiced carrot cake.

I'm in Italy and people...even young people... still do eat traditional winter food. Things like ragu of wild boar or ragu of duck over egg pasta, tripe, rabbit. I love it all.

I like sanglier (wild boar) ragout. Sometimes I'll go to the Jura to have it. The duck sounds good. What's it called in Italian, please?

Tripe, I need copious quantities of wine to get it down.

Eat tripe? No Dear, that just is not done.

C'est dégueulasse.

Civet de sanglier (wild boar ragu) served with a side of gratin de crozets (a savoyard pasta) -- delicious, typical fare in the Haute-Savoie during the autumn months.

I love venison but hate spaetzle.

R1 never tried it but I'd try anything once.

How do you say, "It looks like DOG SHIT" in French?

Scary.

What's with the purplish blue glowing thing in the middle of the plate?

R14 I think its "J'adore manger des crottes de chien." My French is a bit shaky though.

I assume OP is being condescending?

[quote] The label says its wild dear from Germany, Austria or Czech Republic so thats an improvement.

Oh deer, OP! And work on your apostrophes while you're at it.

Why is the dish at R14 called Jackhole?

Premade? You're kidding, right?

We always, of course, make the dish (with a slightly different - meaning better - seasoning set and, of course, our own Knoepfle, which is the proper Swiss egg noodle to use, not Spaetzle.

OP is as unsuccessful at being condescending as she is typing in English and pretending to any knowledge of Swiss cookery.

I walked Le Chemin Du Puy from Le-Puy-En-Velay to Saint-Jean-Pied-De-Port. As I stayed in gites with half board, I soon the downside of local, in season.

For example, a full 10 days of the route I ate duck every night for dinner. It’s effectively a by-product of the food grad industry. I ate duck stew, duck croquettes, duck confit, duck hearts in burgundy and even duck pizza. And sadly, no roast duck with brown, crisp skin. I hasten to add little of it was fresh, but frozen and reheated. Still, I appreciated the local specialities.

Another area served aligot in 4 successive locations. It’s a hand whipped potato and cheese concoction. One guy made it at the table in a dinner theatre type presentation. He also made us sing. 😬

An, of course, out of Le-Puy-En-Velay, it was lentils-and-sausage every night. I like lentils, so no complaints there.

Duck and Rabbit.

GROSS!

I can barely tolerate chicken.

European comfort food is great if you don't think too hard about what you're eating.

Curried rabbit is especially delicious!

Duck with fruit sauce = Yummers!

Apparently all other threads from 2015 have already been bumped and this stomach-churning farrago was the only one left.

Do you all realize that chevreuil could be Bambi's mother? And curried rabbit that someone suggests could be Thumper? Is Fleur the skunk next? You're all beasts!

🤮🤢🤮🤢🤢🤢🤢🤮🤮🤮🤮🤮🤮🤮

[quote]The label says its wild dear from Germany,

Oh Deere!

R20 Maybe you should go back in time and dickslap her.

Bump Bitch at R29

If Greg was around in 2015 (as he insists he was), maybe this is the thread that gave him delusions of grandeur and got him started.

[quote] Oh Deere!

Oh, Deer.

[quote] If Greg was around in 2015 (as he insists he was), maybe this is the thread that gave him delusions of grandeur and got him started.

"As he 'insists' he was." What a little bitch you are.

I was indeed around in 2015 and during the twenty years prior to then. "Insists" has a tone to it that shows R31 to be a sniveling little shit. In any case, I don't recall this particular thread and certainly don't need it to have delusions of grandeur.

I do like venison (farm raised) and when I had a catering business, venison was one of my most popular and requested entrees in the fall and winter. If anyone is interested, I have a really wonderful way to prepare it. I would typically serve it with a puree of sweet potatoes, a dried fruit chutney (or sometimes a roasted half-pear), and roasted Brussels sprouts. Oh, and a Rioja Demi-glace. Farm raised venison loin is delicious if you don't overcook it. And it is not at all gamey. Sometimes I would prepare a rack of venison with grilled peaches if I was serving venison in the summer. The rack is a lovely and dramatic presentation.

Let me know if you're tempted to make venison loin and I'll share what is truly a delicious way to prepare it.

I really thought this was going to be Greg’s “what’s for dinner” thread.

My traditional winter dishes are chili, farro salad, roasted Brussels sprouts, twice-baked potatoes but with olive oil, lemon, shallots, and parsley instead of cheddar and bacon. I may attempt a pan pizza in my cast iron, and I’m making colcannon for Halloween.

But tonight I had spaghetti al limone 🍋

Spaghetti al limone is one of my favorites!

Ina has a similar recipe that is dead simple and delicious. If you like lemon, give it a try.

I like venison steamed with orange peel and various other seasonings.

Like Greg said, not great for stewing, braising or cooking for a long time. It's just too lean.

I marinade my venison loin for at least four hours and usually overnight. My marinade includes the following:

Grated orange zest

Fresh orange juice

EVOO

Ground cinnamon

Small pinch of freshly grated nutmeg

Ground star anise

Black peppercorns

Crushed garlic cloves

Sprig of thyme

[quote] With pasta lumps made out of an egg noodle type mixture.

Ah, no thank you. Who on earth wrote this?

WTF are "pasta lumps?"

Maybe they mean dumplings?

Good guess.