-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> With the advent of CoVid and the xenophobic "former guy" in my
 DD> country I am sure the border has been "tightened up".

 JW> Actually the border tightened up right after 9/11. It used to be
 JW> quite porous in a number of rural places.

 DD> my "mighty hunter" pals used to bring home much Canadian venison -
 DD> moose, caribou, etc. Crossing at a lightly or unmanned point on the
 DD> Montana/Canada border.

 JW> Far more difficult today.

 DD> Good on her - and them.

 DD> 1 1/2 lb Venison stew meat
 DD> cholent
 DD> Rob Eshman; www.jewishjournal.com

 JW> Venison that is wild harvested by shooting a deer is definitely NOT
 JW> Kosher. Farmed deer killed with that special knife in the proper way
 JW> at a shechita by a shochet can be.

Venison is the meat of deer, which is a kosher species. Provided that 
it was slaughtered, salted, and deveined according to Jewish law, it 
would be kosher. In fact, venison is occasionally found at high-end 
kosher restaurants.  (https://www.chabad.org)

Though your grandmother may not have used gazelle in her stuffed cabbage 
back in the shtetl, several species of game are in fact kosher and are 
increasingly available from adventurous farmers. The OU's list of kosher 
game animals includes addax, antelope, bison, deer, ibex and giraffe - 
which must make for one wacky cholent - and some translations of 
Deuteronomy 14:4-5 include permission to chow on chamois, a goat-antelope, 
and pyrarg, a wild ox.

Camel is NOT kosher (no cloven hoof). Nor are rabbit and ostrich 
(including the eggs).

The only thing "kosher" in this is the salt.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Eggs & Venison Heart
 Categories: Game, Vegetables, Sauces
      Yield: 3 servings

      1    Venison heart
      1 ts Kosher salt; plus extra
      1 tb Red wine vinegar
      2 tb Worcestershire sauce

MMMMM--------------------------SAUCE---------------------------------
    1/4 c  Minced onion
      2 cl Garlic; minced
      1 ts Brown sugar, packed
           Freshly cracked pepper
      3 lg Eggs; or more
      2 tb Oil
           Sliced bread

  Begin cutting the venison heart along the seam that
  winds around one side of the heart. Cut slowly as you
  work your way through each ventricle until you can open
  up the heart so that it lies flat. To make the thick
  side lie flat, make shallow, vertical cuts. Trim off
  valves, strings, and silver skin. Rinse the heart and
  pat dry with paper towels.

  In a bowl or zip-top bag, combine 1 teaspoon of kosher
  salt, red wine vinegar, Worcestershire sauce, onion,
  garlic, and brown sugar. Add the trimmed heart to coat
  and chill for at least 4 hours or overnight. Flip
  halfway through.

  One hour prior to cooking, take the heart out of the
  cooler. Gradually heat a 10" cast iron pan for
  medium-high heat cooking. When hot, add 1 to 2
  tablespoons of oil to coat. When oil shimmers and
  slightly smokes, add eggs and leave undisturbed to fry
  until bottoms and edges turn golden-they should easily
  release at this time. Remove eggs and set aside to keep
  warm.

  Take the venison heart out of the marinade and pat
  completely dry with paper towels. If needed, move the
  cast iron pan off the heat to keep the oil from burning
  until ready. Sprinkle cracked pepper over the heart and
  sear on both sides until browned, about 3-4 minutes each
  side-heart should be served pink or red. Remove from
  heat, tent with foil and allow to rest for 5-10 minutes.

  Combine the green herb sauce ingredients and season to
  taste; add more oil if desired. Slice venison heart
  thinly against the grain and on the bias. Serve sliced
  heart with fried eggs, green herb sauce, and toasted
  bread.

  Serves: 2 - 3

  By Jenny Nguyen-Wheatley

  RECIPE FROM: https://www.petersenshunting.com

  Uncle Dirty Dave's Archives

MMMMM

... I almost killed someone with spicy chilli once.
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