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Getbig Bodybuilding Boards => Nutrition, Products & Supplements Info => Topic started by: MidniteRambo on October 30, 2006, 08:15:50 AM
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I stopped by the local Whole Foods store for the first time and picked up Ostrich, Buffalo and Venison. I plan on consuming these for dinner each night and the next day I will report on the taste, preparation and nutritional info. In the interim, if anyone has any cooking suggestions I would gladly consider them so that I don't "butcher" the results. Thanks.
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I stopped by the local Whole Foods store for the first time and picked up Ostrich, Buffalo and Venison. I plan on consuming these for dinner each night and the next day I will report on the taste, preparation and nutritional info. In the interim, if anyone has any cooking suggestions I would gladly consider them so that I don't "butcher" the results. Thanks.
i'm no help w/the ostrich and buffalo but i hear the buffalo makes good burgers. as for the venison, assuming you have a roast:
soak in milk/h20/and a little vinegar overnight, then fill crockpot so that it covers half the meat and put a couple tbsp. of olive oil and cook on low for 6-8 hrs. you can add in carrots, onions, mushrooms, potatoes as needed...the soak in milk helps mellow out the wild taste.
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i'm no help w/the ostrich and buffalo but i hear the buffalo makes good burgers. as for the venison, assuming you have a roast:
soak in milk/h20/and a little vinegar overnight, then fill crockpot so that it covers half the meat and put a couple tbsp. of olive oil and cook on low for 6-8 hrs. you can add in carrots, onions, mushrooms, potatoes as needed...the soak in milk helps mellow out the wild taste.
Thank you very much. That was extremely helpful.
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Thank you very much. That was extremely helpful.
no prob, i'm craving some deer myself. i'm planning on doing some hunting around Thanksgiving when i have some time off work...or you could just share!
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be careful with buffalo, it dries ut quickly wen cooking. what cut of ostrich did you get. I like ostrich very good
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be careful with buffalo, it dries ut quickly wen cooking. what cut of ostrich did you get. I like ostrich very good
anyone ever get ostrich eggs? not in the shell but in the jugs? cheap and good
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no prob, i'm craving some deer myself. i'm planning on doing some hunting around Thanksgiving when i have some time off work...or you could just share!
Just drive around in the country in a piece of shit and wait for one to jump out .
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8:00 pm feeding Menu: Ostrich
Nutritional Information: Calories: 160, Fat 1.5g, Protein 36g, Carbs: 0 (add 40 cals and 4g of fat for one teaspoon of olive oil)
Preparation: I read that this was an extremely lean meat which could be pan cooked under extreme heat. I used a heavy coating of Pam used for outdoor grilling on a pan for my indoor stove top. A teaspoon of olive oil since the Ostrich has little of its own fat to cook with. No spices because I wanted to taste the actual flavor the first time. Then I let it sizzle until there was a near blackened appearance on the outside (perhaps due to my understandable worrying about the dangers of undercooked poultry). When a meat thermometer indicated an internal temo of 160 degrees, I stopped and consumed.
Review: There was a slight "game" taste to the meat which would encourage me to use some seasoning next time. Despite the intense heat I used, the meat retained some tenderness and flavor. A side dish of asparagus would have been a nice compliment which I will add next time.
Negatives/Comments: The price is slightly cost prohibitive to make this an every day staple, but it is a nice alternative to those stuck in the doldrums of chicken breast every night. Give it a try.
Next Up: Buffalo steak, tune in for the review tomorrow.
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8:00 pm feeding Menu: Ostrich
Nutritional Information: Calories: 160, Fat 1.5g, Protein 36g, Carbs: 0 (add 40 cals and 4g of fat for one teaspoon of olive oil)
Preparation: I read that this was an extremely lean meat which could be pan cooked under extreme heat. I used a heavy coating of Pam used for outdoor grilling on a pan for my indoor stove top. A teaspoon of olive oil since the Ostrich has little of its own fat to cook with. No spices because I wanted to taste the actual flavor the first time. Then I let it sizzle until there was a near blackened appearance on the outside (perhaps due to my understandable worrying about the dangers of undercooked poultry). When a meat thermometer indicated an internal temo of 160 degrees, I stopped and consumed.
Review: There was a slight "game" taste to the meat which would encourage me to use some seasoning next time. Despite the intense heat I used, the meat retained some tenderness and flavor. A side dish of asparagus would have been a nice compliment which I will add next time.
Negatives/Comments: The price is slightly cost prohibitive to make this an every day staple, but it is a nice alternative to those stuck in the doldrums of chicken breast every night. Give it a try.
Next Up: Buffalo steak, tuned in for the review tomorrow.
you can eat duck, ostrich and other foul at a medium temperature. I would only be concerned with undercooked chicken or turkey. Again buffalo is similar to ostrich in terms of low fat and possible overdrying when cooking.
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you can eat duck, ostrich and other foul at a medium temperature. I would only be concerned with undercooked chicken or turkey. Again buffalo is similar to ostrich in terms of low fat and possible overdrying when cooking.
Thanks for the information, I'll keep it in mind for future efforts,
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Here is the "Buffalo steak report."
I broiled a 6oz buffalo steak using only garlic and a dash of cayene. Not wanting to over do it (see ostrich review) I erred on the bloody side. It was very comparable in taste to steak and the texture was perfect. The side of steamed brocolli complimented the meat well.
Buffalo Nutritional Information
CALS: 180
FAT: 2.5g
PROT: 40g
CARBS: 0g
NEXT UP: VENISON (probably Sunday or Monday)
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Hey, what can you compare the taste Ostrich to? Does it taste like any other fowl?
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Hey, what can you compare the taste Ostrich to? Does it taste like any other fowl?
Keep in mind that I possibly overcooked and used no seasoning, I would say ostrich tasted less like poultry and more like beef if anything.
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Damn, I like Buffalo. Like Beef x 100.
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Damn, I like Buffalo. Like Beef x 100.
word
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I've heard Ted's cookbook - Kill It and Grill It is outstanding.
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;D
(http://rds.yahoo.com/_ylt=A9gnMihEJ0tFxasA7HajzbkF;_ylu=X3oDMTA4NDgyNWN0BHNlYwNwcm9m/SIG=12h4035s2/EXP=1162639556/**http%3a//www.toymods.org.au/%7erod/Funny/Buffalo%2520Theory.jpg)
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Keep in mind that I possibly overcooked and used no seasoning, I would say ostrich tasted less like poultry and more like beef if anything.
agreed, ostrich is more beef like in flavor.
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Buffalo meat is awesome. I shot a wild Bore a couple years back, If you ever have to cook one of these always cook them outdoors if possible. Else it will stink up your kitchen
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Ostrich is like a tenderloin in texture and taste, although it does have a bit of gamey taste afterwards IMO. Buffalo is great because of it's protein content....try moose,bear and deer....all great meats. Don't ask on how to cook though, my dad is the hunter in the family, last time we wnt hunting for bear, I heard one nd ran the other way up a tree. Needless to say I'm not going hunting for that again. I heard Elk is very good as well.
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Ostrich is like a tenderloin in texture and taste, although it does have a bit of gamey taste afterwards IMO. Buffalo is great because of it's protein content....try moose,bear and deer....all great meats. Don't ask on how to cook though, my dad is the hunter in the family, last time we wnt hunting for bear, I heard one nd ran the other way up a tree. Needless to say I'm not going hunting for that again. I heard Elk is very good as well.
There is an incredible restaurant near Malibu called Saddlepeak Lodge. Here are some of the entrees (if you're in the area, HIGHLY recommended)(Zagat rates #5 in Los Angeles in 2007, Rating: 27|27|26):
Entree
Grilled Guinea Hen with mixed
wild mushrooms & foie gras, Bing Cherry
reduction and potato nest $28
Roasted Elk Tenderloin with potato and
Jerusalem artichoke au gratin, sautéed arugula and
creamy wild mushroom sauce $39
Buffalo Loin, cooked “on the range”, with twice-baked potato,
creamed spinach and Béarnaise sauce $35
Buffalo Loin, cooked “on the range”, with
twice-baked potato,creamed spinach and Béarnaise sauce $35
Oven roasted, ‘Broad Leaf’ Venison Rack with asparagus,
roasted garlic, Red Bliss mashed potatoes & pear sauce $34
Game Tasting plate - Chef Marks sampling of three different game meats and/or fowl $37
Broiled Wild Atlantic Salmon with yard – long beans,
potato ravioli and fine herb butter $29
Pan seared Alaskan Halibut, roasted fingerling
potato, haricot vert, cilantro couli, tomato relish and
micro cilantro $28
Pretty incredible, right?
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anyone ever get ostrich eggs? not in the shell but in the jugs? cheap and good
where can I get ostrich eggs? besides in an ostrich nest...
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where can I get ostrich eggs? besides in an ostrich nest...
if you dont have an ostrich farm nearby, there is an online source. I'll seeif i can find it
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There is an incredible restaurant near Malibu called Saddlepeak Lodge. Here are some of the entrees (if you're in the area, HIGHLY recommended)(Zagat rates #5 in Los Angeles in 2007, Rating: 27|27|26):
Entree
Grilled Guinea Hen with mixed
wild mushrooms & foie gras, Bing Cherry
reduction and potato nest $28
Roasted Elk Tenderloin with potato and
Jerusalem artichoke au gratin, sautéed arugula and
creamy wild mushroom sauce $39
Buffalo Loin, cooked “on the range”, with twice-baked potato,
creamed spinach and Béarnaise sauce $35
Buffalo Loin, cooked “on the range”, with
twice-baked potato,creamed spinach and Béarnaise sauce $35
Oven roasted, ‘Broad Leaf’ Venison Rack with asparagus,
roasted garlic, Red Bliss mashed potatoes & pear sauce $34
Game Tasting plate - Chef Marks sampling of three different game meats and/or fowl $37
Broiled Wild Atlantic Salmon with yard – long beans,
potato ravioli and fine herb butter $29
Pan seared Alaskan Halibut, roasted fingerling
potato, haricot vert, cilantro couli, tomato relish and
micro cilantro $28
Pretty incredible, right?
Now thats a serious menu, although it's a little far to travel to from Canada, there is a place up here called Canoe, kinda the same kind of menu. Love different kinds of foods, have you tried frogs legs or alligator yet?
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Now thats a serious menu, although it's a little far to travel to from Canada, there is a place up here called Canoe, kinda the same kind of menu. Love different kinds of foods, have you tried frogs legs or alligator yet?
I tried allegator when I was in Houston on business. It was fried though. Frog legs, not yet.
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Here is the final installment in my little trilogy- "The Venison Report."
Before I begin, I did notice on the label "New Zealand FARM RAISED" which I did not notice upon purchase. Hopefully, still better nutritionally than US farm raised beef (I suspect, outdoor grass fed).
At the suggestion of an earlier poster, I soaked it overnight in milk and some balsalmic vinegar to remove possible "game" taste. I broiled it and did not add any seasoning to get the true taste. I consumed medium rare. Delicious, better from my personal taste than the ostrich and on par with the buffalo. In fact, I ate all three filets which was not my original plan when sitting down!
Nutrition (per the label for all three servings combined)
CALS: 450
FAT: 0.0
PROTEIN: 111
CARBS: 0
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Is there an online source or somewhere I can get bear meat? I've always wanted to try bear. Once, when I was a kid, always camping, my aunt and uncle got me a Wilderness Survival handbook that told you how to make Grizzly Bear steaks. Unfortunately, it didn't say how to kill them. :)
I live in the suburbs, but my dad told me Chicago used to have a restaurant that you could eat at or place orders to bring home with you of lion, bear, zebra, snake, but it doesn't exist anymore--prob becuz of animal rights activists or something.
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Too bad. If you end up getting bear somewhere, please provide a report. Good luck.
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Will do.
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I asked about bear on Yahoo Questions and Answers and this guy gave me this link: http://www.exoticmeats.com/recipes/index.php. Unfortunately, I don't see bear. But, they have alligator, and yak, and kangaroo, and just about anything else you can think of. Look under Categories on the upper left hand side of the page for Meats, Poultry, Seafood, Samplers, etc. Still on the look for bear. I think there's bear in Wisconsin.
My friend's younger brother is a professional bowman, if I'm saying that correctly. Bow and arrow pro, in other words. He killed a deer with one shot and I was over at their house when he brought some of the meat home. Really good. Maybe I'll ask him if he knows.
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If you have a dehumidifier you can slice the deer into thin pieces the marinate it overnite and make deer jerkey.
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I just purchased elk which I'll consume during the weekend (after all of the leftover turkey is gone) and provide a further report.
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The elk ended up being in ground form, so I mixed it up with taco seasoning and made burritos, so I can't report on the actual taste.
1LB (yes, I ate the whole pound)
CALS: 560
FAT: 10g
PROT: 120g
CARBS: 0
(although add 120 cal and 18g of carbs for the taco mix and another 135 cals and 19g of carbs for the whole wheat tortilla)
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Soak your venison in coke cola over night and you cant tell any diffrence between it and beef.
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Soak your venison in coke cola over night and you cant tell any diffrence between it and beef.
diet coke or sugar coke?
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My friend's father just came back with a ton of buffalo steaks and was nice enough to give me a couple pounds. The first time (see above) I kept it pretty basic so I could discern the actual flavor with the meat. This time, I'm going to experiment with some different recipes and see what happends. As always, suggestions are appreciated.
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Okay, Buffalo, Part II. In addition to the steaks, I received a pound of ground buffalo. I browned it with taco mix and onions, added some barilla pasta (1/2 box) which I boiled and a can of Jamaican style black beans. I consumed about 1/3 of it, which provided the following:
Cals: 612
Fat: 5.0g
Protein: 61g
Carbs: 78g
Fiber: 13g
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It's amazing the low amount of fat in wild game, especially deer. I couldn't believe the stats when I looked them up. Lowest saturated fat in any red meat I've seen. I live in an area that has a place where you can get Buffalo, ostrich, wild boar and other seasonal game meats. They rock when you cook them right. The ostrich was better than any fillet mignon I've ever had and when you look up the nutritional content, it makes it all the better. Highly recommended. The soaking in milk or vinegar is done mostly with the tougher cuts for tenderizing. Try to get the tenderloin of any animal, it melts in your mouth. Even fine dining restruants are getting into the act.
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The soaking in milk or vinegar is done mostly with the tougher cuts for tenderizing.
The soaking in milk has always been recommended for wild game and even fish to remove the "gamey" or fishy taste. The vinegar would be for tenderizing. Balsalmic sounds good. Mixing milk and vinegar together sounds kinda :-X. That's an old trick for making sour milk called for in a baking recipe. Do you mix the two together for a marinade ???
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Another way to get out some of that "gamey" taste is to soak the meat in Seven-up. It will do the same thing as the milk, but in my opinion, do a better job.
Also, which is the better of the 2 meats as far as nutrition goes between deer and cow?
Thanks in advance - good luck and good eating
Rogue
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Another way to get out some of that "gamey" taste is to soak the meat in Seven-up. It will do the same thing as the milk, but in my opinion, do a better job.
Also, which is the better of the 2 meats as far as nutrition goes between deer and cow?
Thanks in advance - good luck and good eating
Rogue
I'll try the 7up. I think deer has to be superior assuming its wild venison versus farm-raised cow.