Got a couple cornish hens on deck for roasting tomorrow. I've stuffed birds in the past with citrus, herbs, celery, etc, but the flavor has never come out. Frankly, I think its a waste of money and more of a presentation thing. Seasoning the outside is more important imo. Happy New Years and cheers to a better 2021!
I found ground pasture raised venison from New Zealand in the grocery store. Fucking delicious. I'll take this over beef any day.
What kind of deer? And how much per lb.
I'm mostly abstaining from meats, dairy, fish, etc. for health reasons, but in the store this evening, they had really plump little marbled lamb chops, and they'd knocked $2/lb off, so they were only $4.99/lb.
Had to score them, but they're for another day, when I suspect I'll do a light curry sauce, with veggies, sear the chops first, then make sure they are submerged in the 'sauce' and veggies, and simmer them for a bit. Perhaps have some with some dried garbanzos/rams' heads, soaked, boiled, drained, and lightly seasoned.
For tonight, it was vegan lentils in a chili and curry sauce. Very tasty, someone else made it, it was hot, and thereby suited the bill quite nicely.
I threw out the package, so I'm not sure what kind of deer it was, but it was only $7.99, on sale for $6.99 - - much cheaper than what I pay for the ground bison. I've had wild venison many times, so I'm no stranger to the flavor and this stuff impressed me. 95% lean with no hormones or antibiotics.
Gotta love the lamb. We had a leg on x-mas and I'm still thinking about it. And good for you for drastically reducing your meat intake. As someone who has had to make sacrifices in the food department for health reasons, I know it can be tough. Even though I quit plant based, I still try to include as much fiber as possible because its good for the gut! Fuck, I never thought eating could be so complicated lol.