Page 66 - The Hunt - Fall 2021

jacklingo.com
LIST WITH LINGO
Coastal Delaware Sales & Rentals
REHOBOTH BEACH
246 Rehoboth Avenue Rehoboth Beach, DE 19971 office: 302-227-3883
LEWES
1240 Kings Highway Lewes, DE 19958 office: 302-645-2207
MILLSBORO
28442 Dupont Boulevard Millsboro, DE 19966 office: 302-934-3970
FOLLOW US!
FOOD & DRINK
continued from page 62
separates with a twist, it’s done—
or when a thermometer in the leg reads 165 degrees. Herman also advises using a rack for beef so the meat doesn’t stew in its own juices.
RECIPES FOR SUCCESS
For someone new to cooking, meats
are always the most difficult—and they should be, because they’re also the most dangerous from a sanitation standpoint. Even seasoned cooks can screw up, especially when cooking for people with different tastes. So don’t hesitate to ask questions or ask for help from the butcher or experienced cooks.
I always view meat recipes as an exercise in triangulation, especially if stuffing or vegetables are involved. After checking cookbooks and going online, I typically look at three or four different recipes
and then make my own hybrid version. Oh, and we haven’t talked much about ham—one of the easiest meats to prepare but often one of the blandest. Doc’s Meat Market in Hockessin has a bang-up online recipe for ham with Bourbon, molasses and pecans (docsmeatmarket.com).
Finally, if you’re only cooking for another couple, consider having your butcher debone and butterfly a leg of lamb or veal to stuff and tie up for a juicy and delicious centerpiece.
NEXT STEPS
Whether they hunt game or have a large family (and freezer), a surprising number of people are getting into butchering their own meat. Camas Davis, a former editor of mine at Saveur, has set up collectives for consumers to learn meat cutting.
“For those wanting to learn more, Adam Danforth’s books are the best for butchery and breakdowns (separating whole animals into smaller parts),” says Davis, who now runs collectives out of Portland, Ore. “They cover beef, pigs, lamb and chicken. Deer breakdowns are going to be the same as with mutton and lamb.”
Another good source for recipes and hunting and foraging information is Hank Shaw’s books and website (honest-food.net). Whatever your comfort level, there are always experts willing to help—cleaver in hand. TH
64
THE HUNT MAGAZINE fall 2021
Like & Follow Us:
@TheHuntMagazine
See our photos:
@The.Hunt.Magazine