Somehow Ariane Daguin (proprietor of D'Artagnan - a meats, game and foie gras company) found our little blog here and sent us a heads up on Venison. Just thought we'd share with all of our readers...
To the Dudesonfoods,
I wanted to let you know that an in-depth fact sheet on venison is now available. It's titled "Venison: The Other Red Meat"
Here's a summary:
With every four (and five) star restaurant putting venison on the plate these days, and the supply improving daily, I think it safe to say that venison is approaching "mainsteam meat" status.
High in protein, low in fat and calories, yet more delicious than most cooks ever dreamed possible, venison seems to be one of the "wonder foods" of the gourmet and health-conscious. Now there's a new in-depth fact sheet on venison, its history and origins, and easy-to-use guides on cuts and cooking collected all in one place.
Take a look and let me know what you think! It's online at
http://www.dartagnan.com
Bon appetit,
Ariane Daguin
Chef and Founder of D'Artagnan
1 comment:
I've had venison several times in different forms, from jerky to freshly killed steaks. (Okay, not killed: my uncle was in a truck vs. deer accident and kept the deer - all the time bleeding from his head from hitting the windshield - had venison for weeks after the incident and stitches ;-) ). It is quite tasty. Ostrich is another meat that's not bad health-wise but shouldn't be cooked too long.
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