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Cooked duck with potatoes, showing the red color of the meat. Under the culinary definition, the meat from adult or "gamey" mammals (for example, beef, horse, mutton, venison, boar, hare) is red meat, while that from young mammals (rabbit, veal, lamb) is white although sometimes rabbit meat is considered red meat.
Like other venison, reindeer meat has a gamey, metallic flavor thanks to its lean nature and resultant higher iron concentration. It is generally much leaner and more tender than beef, though this ...
Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
EHD has been shown to not affect humans, and no evidence has been found that the epizootic hemorrhagic disease can be contracted through midge bites or by consuming venison that has been infected with the virus. EHD is exclusive to ruminants, and no cases have been reported of nonruminants exhibiting signs or symptoms that are linked to EHD. [12]
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
Place venison, sherry and jalapeno peppers in a pressure cooker and cook for 35 minutes once the pressure builds. Allow to cool and remove peppers. Reserve all liquid in the pressure cooker.
This perception can lead to paradoxical conclusions about the ethics and comfort involved in preferring certain types of meat over others. For example, venison or meat from a wild deer generally has a much higher nutritional quality and a much lower carbon footprint than meat from domestically-raised animals.
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.