Tastes Like Chicken
by Rastahomie
"[Peter] saw Heaven opened and something like a large sheet being let down to earth by its four corners. It contained all kinds of four-footed animals, as well as reptiles of the earth and birds of the air." Then a voice told him, "Get up, Peter. Kill and eat." "Surely not, Lord!" Peter replied. "I have never eaten anything impure or unclean."
Acts 10:11-14
While theologians may debate the significance of the preceding passage, it does serve to illustrate a timeless principle: people are reluctant to drastically alter their diets, especially when it comes to meat. For Peter, it was a matter of strict religious doctrine that had been ingrained into him all his life. For most of the rest of us, it is simply a matter of fear of the unknown.
Most Americans are squeamish about adding new meats to their diet, too. We tend to stick mainly to beef, pork, chicken, turkey and fish. However, the world is getting smaller and cultures are intermingling. We are now looking for alternative food sources. Because of that, I spent a few hours tooling around on the Internet, looking for some interesting recipes for alternative meats. The following is a list of some of the best ones. As the new millenium approaches, we may yet find some of these meats on our plate.
Alligator
- the only reptile on this list, alligator is a delicious white meat. I spoke
with Chef Terry Rogers of the Bayou Pierre Alligator Park in Natchitoches, Louisiana.
"If you had to compare it with something you have eaten before, I would have
to say it tastes like a cross between chicken and pork, with the texture of
a pork chop. Here at our farm, we sell prime, grade A, chicken-fed alligator."
For a unique summer treat or Super Bowl party, try Alligator Kabobs. Make a batter out of a can of beer (beaten until flat), a pound of flour, and Cajun spice to taste. Poke two-inch cubes of gator meat onto a skewer, alternating with onions, bell pepper, and whatever else you want to add. Dip the kabobs into the batter, deep fry in peanut oil (375°) for about three minutes, serve with honey mustard, and enjoy.
Kangaroo - According to the Australian Kangaroo Industry Council, the only marsupial in this article is an abundant, healthy, and indigenous food that Australians would do well to consider adding to their diets. It is a tender, red meat, comparable to rabbit, but sweeter. Considering that emus (another indigenous Australian animal) are showing up on farms throughout the U.S., can kangaroos be far behind?
If you're in the mood for something fancy and sweet, try Kangaroo Fillets with Blueberry Sauce. Start with a pound and three quarters of kangaroo fillets. Mix together half a pound of soft butter, 12 chives (chopped), a quarter pound of blueberries, and salt and pepper to taste. Refrigerate. Heat a pan with oil, then cook the kangaroo fillets in this oil for ten minutes. Take out the fillets and put on a plate. Place butter mixture on top of each filet, allow to melt slightly, and serve.
Bison
- For centuries a staple of the Plains Indians' diet, Bison is now being touted
as a serious alternative to beef. According to Art Dupree of the Sayersbrook
Bison Ranch in Potosi, Missouri, Bison is lower in fat and cholesterol than
beef, but tastes as good as the finest cuts of Grade A beef.
Bison can be used in any recipe that calls for beef, including chili, meatloaf, kabobs, etc. My favorite is the Bison Reuben: just make a Reuben sandwich as you normally would, substituting corned beef with corned Bison (available from Sayersbrook).
Bear - I couldn't get anyone to speak on the record about the taste of bear meat, owing to the fact that its taste is apparently "difficult to describe." I suspect that most bear hunters hunt the animal not for its meat, but for its pelt or for its trophy value.
However, according to the Alaska Fish and Game Commission, ""recent changes in regulations require hunters in most parts of the state to salvage the meat of Spring black bears. What do you do with that bear meat when you get it home?" The AFAGC recommends May Bear ‘N Beans: mix together 1 pound of small white beans, two teaspoons of dry mustard, one tablespoon of salt, three medium onions, diced, ¼ cup of brown sugar, ¼ cup of molasses, two tablespoons of pickle juice, and a pound and a half of smoked bear meat. Bake 6-8 hours at 250°.
Whale - Although the trading of whale products in the U.S. is likely to cause certain legal problems, whale has been a part of the diet of Arctic and Scandinavian cultures since time immemorial. Considering that one whale can yield several thousand pounds of meat, responsible whale harvesting may bring this food to an American plate sometime soon.
I found a delicious whale recipe, but considering that I'm not fluent in Norwegian, I can't use it here. I did, however, find an article entitled "How to Cook a Whale Found Dead," translated by Bruce Hallman, from the original Kwakuitl.
"Most importantly, you cannot eat it all by yourself! So the first step is to call for a party and invite all your friends, relatives, and local dignitaries" A special occasion, like the finding of a whale, calls for the use of ceremonial names" The daughter of the hunter has the rights to prepare the whale. She is given the ceremonial name, Place-of-cutting-Blubber." And so on. To see the article in its entirety, go to http://www.hallman.org/indian/whale1.html .
Of course, I could go on for several more pages about all sorts of interesting dishes containing exotic meats. Some entomologists are suggesting adding mealworms and other insects to our diets. I've heard of Mexican recipes calling for iguana, Jamaican recipes utilizing goat, Chinese recipes using monkey, and African recipes using all kinds of things that I'd rather not talk about!
Back when Peter received his vision, God didn't show him the animals and then offer him some creative and delicious recipes in order to make them more palatable. He left that up to Peter. You, however, have now had that advantage. So if you ever get a chance to sample alligator, kangaroo, bison, bear, whale, or anything else, give it a try!
Bon appetit!