Hi readers,
I am MOVING my blog from this site to Wordpress. The grass is greener there :)
Please visit The Lemongrass and bookmark / favorite it's new address:
http://thelemongrass.wordpress.com
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See you there!
TLG
Let us pause for a moment of silence, for the deer that I will blog about is wild and innocent. And so are other farmed animals in cruel slaughterhouses. I read part of the "Fast Food Nation" book by Eric Schlosser, and a chapter details the sad and shocking truth that transpires in American slaughterhouses. This is a very good excerpt, and I recommend you to read it.
Deer meat can be my most favorite meat if I would base it strictly on a purity criteria. Primarily, deers are wild and very mobile animals. That means they were raised without antibiotics and processed feeds. Their muscles are also well exercised, hence a prime source of healthy meat because of proper blood circulation; unlike farmed, sedentary animals in cramped spaces. That's why leg meat is darker and healthier than breast meat. As quoted by Mercola:
Dark Meat
Simply speaking, dark meats are dark because the muscles are used more (think drumsticks vs. breast meat). They have more myoglobin proteins, which help ship oxygen to your muscle cells.
When dark meat is cooked, the myoglobins turn into metmyoglobins, which are very high in iron.
White Meat
White meat contains glycogen, which is a polysaccharide of glucose, an animal starch. Animal starch is stored in your liver, then broken down into glucose when it’s needed by the white muscle.
Nutritional Differences
Dark meat contains more zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, and iron than white meat. Dark meats also contain more saturated fats, along with omega-3 and omega-6 fats.
How much brainwashing do we get from the mainstream media about healthy choices and nutrition? Why low or non fat is the best choice, and why we should totally obliterate animal fats. Institutions doesn't really care about you or your family, they just want to sell you stuff and suck you dry.
Moving on, this was my first time to cook deer meat and I don't have any idea how to cook it. So, it was the right time to bring out the somewhat dormant miracle worker in me (that I've extensively used to exhaustion before) and I was able to come up with this... which my hubby's office mates also dig.
Oriental Deer Heart
1 deer heart, sliced thinly
1 whole onion, cut into shreds
6 cloves garlic, minced
3 tsp. fish sauce
4 tsp. soy sauce
1 tsp. ginger powder
ghee or clarified butter
1 cup mushrooms, quartered
1/4 cup parsley, processed in processor
pepper
salt to adjust taste
1. Saute garlic and onion in ghee.
2. Pour in deer meat slices and stir-fry for about 2 minutes. It will start to give a buttery smell.
3. Season meat with fish sauce, soy sauce, ginger powder, pepper and stir. Add salt to adjust taste according to preference. Cover and simmer for 5 mins.
4. Add mushrooms, stir, cover and simmer for another 3 mins.
5. Add parsley and mix evenly before serving.
This has a potential to be a very good beer match.
