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Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads.. It is a practice engaged in by a small subculture in the United States, southern Canada, the United Kingdom, and other Western countries as well as in other parts of the world.
North American male deer (also known as a buck) usually weigh 68 to 136 kg (150 to 300 lb), [14] but mature bucks over 180 kg (400 lb) have been recorded in the northernmost reaches of their native range, namely Minnesota, Ontario, and Manitoba.
Dishes such as deer goulash are often on restaurant menus. [14] A variety of venison (roe, red and fallow deer, mouflon) and other game meat is widely available in butcher shops in fresh state, distributed by wholesalers, [15] as well as in big retail chains such as Tesco, at prices similar to beef or pork, around 200 CZK or 8 EUR per kilogram ...
Mistletoe Martini. Say 'cheers' to the holiday season with this festive martini made with vodka, cranberry juice, and elderflower liqueur. There's also fresh mint for a pop of flavor and color.
An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese. [1] American goulash: Multiple Midwestern United States and Southern United States: A dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, and seasonings.
Cockentrice – a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. [9] Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. [10] The dish originates from the Middle Ages [10] and at least one source attributes the Tudor dynasty of the Kingdom of England as ...
The James Jordan Buck is the 2nd highest scoring typical white-tailed deer ever harvested by a hunter in the United States (only behind the Huff buck) and the third-highest scoring in the world. James (Jim) Jordan was a 22-year-old hunter from Burnett County, Wisconsin when he shot the record buck on November 20, 1914.
A plate of scrapple, a traditional dish of the Delaware Valley region made of pork and cornmeal, still eaten today Fats and oils made from animals served to cook many colonial foods. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening .