"Artful Dodger" wrote in message
...
On Oct 25, 6:58 am, Frank frankdotlogullo@comcastperiodnet wrote:
Cheryl Isaak wrote:
On 10/24/08 6:08 PM, in article
, "Frank"
frankdotlogullo@comcastperiodnet wrote:

Plants are dead or dying from frost. As Gibbons said, "Time for the
meat course." I'm hunting.

Send some venison my way please.

A bout of achy knee and achy shoulder has kept me from doing my fall
clean
up. Never did re-do the iris bed or weed out more garlic chives. I will
go
cut the seed heads off and throw them on the "lawn".

Cheryl

My freezer's filling up and my adult sons have turned there nose up at
venison in the past but, now with current economy, their tastes are
changing.

The other day, I had a bowl of chestnut soup from my chestnuts and a
venison steak from doe contributor for lunch. Life could not be better.

I only had venizon once, and that was in New Zealand, at one of their
Maori "barbecues"
called a Hongi (sp?). They roast the meat in a pit. I didn't like the
taste at all, and am
wondering if venizon from different climates//zones/ hemispheres
would taste different.
Does it depend on
area, or or what they eat, or what?

Frank- Hide quoted text -

- Show quoted text -

Hangi cooking is more steaming than roasting. Pork (especially wild pig) and
chicken are the usual meats.