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Donkey ... who eats donkey?

I'm looking through the Chow ingrediants and there's an entry for horse and donkey
http://www.chow.com/ingredients/162

It doens't sound too good ... "Donkey meat tends to have a very strong smell, and it can be tough."

So who eats donkey? It says it is usually stewed or made into sausages.

Some other more exotic ingrediants ....

Armadillo
http://www.chow.com/ingredients/152

"Armadillos have tasty meat that is light in color, finely grained, and tender with generous amounts of fat. When cooked, armadillo tastes rich and porky."

That sounds more like it. There's a warning not to eat roadkill though. Also handle raw armondillo with rubber gloves since it might carry leprosy... yeah, ok, pass on that.

One of the affinities for squirrel is sour cream. Serving size is one squirrel per person.
http://www.chow.com/ingredients/171

:"Young squirrel has rosy pink to light red flesh that is tender with a pleasing flavor and little gaminess. The flesh of older squirrels is darker red and may require marinating or long cooking for tenderness."

"Muskrat meat is tasty, fine-grained, and tender."
http://www.chow.com/ingredients/163

One muskrat will feed two. January through March is muskrat season.

"Beaver meat is dark red, rich, fine, and soft in texture, though rather gamy in flavor. The liver is large and almost as tender and sweet as that of a goose"
http://www.chow.com/ingredients/156

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  1. Sounds like we've been watching too much Andrew Zimmern. I believe donkey may still be eaten in parts of Italy.

    5 Replies
    1. re: markabauman

      I have a copy of a little cookbook from New Orleans that has recipes for armadillo and bear. Not that I'm planning on cooking them (especially after watching how difficult those armadillos can be to clean), but it's a neat peek into traditional Acadian/Creole food.

      Those of us in developed countries can laugh at this stuff now, but even 80 years ago during the Depression, many city folks in the US would have been delighted to catch a few squirrels to cook up.

      And if you happened to be crossing the desert with a donkey and your donkey drops dead, wouldn't you want to know how to cook it up safely and tastily so you could conserve the foodstuffs in your pack ;-)

      1. re: Panini Guy

        Sesame donkey was a standard in our home.

        1. re: Panini Guy

          We had squirrel a few times in our midwestern household when I was a kid, and that was even well after the depression. I think it was probably served as squirrel stew, but I remember absolutely nothing about how it tasted. It seems like our neighborhood squirrel population is increasing; maybe we should return to the old cookbooks and start having more squirrel dinners.

          1. re: Panini Guy

            I guess so, but now you gotta carry your own pack, plus the leftovers.

            1. re: Panini Guy

              It was a sad day when the new Joy of Cooking came out (the Ethan Becker one) and it no longer included illustrated instructions for skinning a squirrel.

          2. In rhe south people still eat squirrel pretty often. It's not bad either...

            1. Donkey and/or Horsemeat... aren't that unusual in Taco stands in Mexico. Some people have tried to sneak them in (people usually suspect it... there is a backlash), other people advertise it.

              In the city of Aguascalientes... the most popular vendor of Burritas (a 1 foot long burrito stuffed with thin meats sauteed with onions, jalapenos & asadero cheese... usually split by several teenagers) advertised the virtues of their proprietary blend of horse meat & veal (flavorful, sufficiently tender, low saturated fat).

              I've had armadillo once.... cooked in a pipian by an older lady from Chiapas.... simply sublime!

              1. I ate donkey salami in Italy a few years ago.It was very pink.We also had fawn salami, lots of rabbit and wild boar. I told my friends that I had eaten a petting zoo when I returned.

                I've eaten guinea pigs in Peru, wild hare gumbo (filled with buckshot) in Louisiana and deep fried raccoon in Mississippi. All delicious. But I couldn't stomach the cow eyeball taco I was offered at a taqueria near Philadelphia a while back ,my friend has eaten them and likes them alot.

                7 Replies
                1. re: missclaudy

                  I too had the Cuy in Peru... I've enjoyed Grasshoppers as well.... but Cow Brain & Eye tacos just don't fly with me either.

                  1. re: Eat_Nopal

                    I bet you probably love lengua (tongue) tacos as much as I do EN.
                    Yup, grasshoppers are quite tasty too.

                    1. re: missclaudy

                      I really like Lengua... but rarely order it NOB. In Mexico, you get taco stands that really specialize in Lengua (including non-beef like pork, sheep etc.,)... and they will go through 20 to 30 whole tongues in an evening... its fresh, twice cooked resulting in a rich, browned exterior and a buttery, delicate center. Depending on your mood... you are either served a fresh & very herbal salsa verde, or a non sweet, bbq ish, complex, slow cooked red adobo.

                    2. re: Eat_Nopal

                      I've had cuy as well, and liked it; also had horse in Italy, and liked that too. Generally, I don't have many personal taboos except dogs, cats, and turtles. I also feel pangs of guilt about frogs but not enough not to eat them. I probably wouldn't do hummingbirds.

                      The point is—I don't feel disgust or revulsion when it comes to the thought of eating certain animals that our culture considers off the table. All I feel in certain personal circumstances is guilt. Anyone with me on that?

                      1. re: tatamagouche

                        My rule is simply not to eat something I've ever loved as a pet (cats, dogs & horses); we've also had sheep and chickens, but I had no love for any of them, hence I don't mind eating them. The rest are fair game (no pun intended).

                        I've enjoyed alligator, camel, boar, venison, bison, bear, frogs...but those really aren't that unusual (aside from possibly the camel?). My husband does not recommend opossum.

                          1. re: alkapal

                            his description:
                            "We had stewed rack of opossum and it was this really greasy, gamey thing with tiny ribs with barely any meat; more effort than it was worth. The fried plantains on the side were good."

                  2. Someone mentioned Donkey meat?! Good in hot pot at this restuarant in Zhengzhou, Henan, that serves Donkey meat Hot Pot. Donkey heart is very good sliced thin dipped in garlic soy sauce, but according to the Northeastern Chinese, there are specific parts of a donkey that is tastier than anything walking. (I'm not sure which part though....)

                    http://picasaweb.google.com/HLingHLin...

                    7 Replies
                    1. re: HLing

                      I had dried donkey meat with texture similar to lomo in Bulgaria long time ago. it was covered with a very nice mixture of dried spices...similar to spice mixes used in Egipt.

                      Couple of weeks ago while in YVR I had dried and smoked (or so the sales person claimed) horse meat at Oyama Sausage stand on Granville Island (http://oyamasausage.ca/oyama_sausage_... nice and unusual flavor...in a good way....but expensive ($59.90 per kilo)

                      1. re: HLing

                        "there are specific parts of a donkey that is tastier than anything walking."

                        Definitely not mainstream Mexican... but there are rural eateries that specialize in Donkey penis. In addition, to sexual lore... people will swear its the best meat on the planet. I will believe them from a distance. =)

                        1. re: Eat_Nopal

                          Actually, burro meat is far tastier.

                          1. re: beevod

                            It may not be exotic to some but I do like alligator and it is not readily available in Indiana.

                            1. re: Candy

                              Yeah, I didn't mention alligator because in certain parts of the country it is a lot more common. Same thing with buffalo.

                              Here's the info about alligator ...
                              http://www.chow.com/ingredients/150

                              "Alligator has lean, light-colored meat with a mild taste that is somewhere between chicken and rabbit with a fishy aftertaste and watery texture. The choicest alligator cuts are the jaw and the tail, which is similar to veal in texture, light pink to white in color, with bands of hard, white fat that appear circular in cross-section and run lengthwise near the tailbone. The tenderloin is a cylindrical tube inside the tail. The body meat is darker, stronger in flavor, and tougher in texture (similar to pork shoulder). The leg meat is dark with small fat deposits along the tendons."

                              Choose a young alligator under 3 years old for best results.

                              1. re: rworange

                                Gator meat is so strange it is difficult to make comparisons. It is bland in flavor, and all-in-all is somewhere between conch and tofu for color and texture.
                                I have gators in my lake and I do not feed them but they are nevertheless my friends. I think.

                                1. re: Veggo

                                  Yeah, I ate gator on a family trip to Texas one year. Somewhat strange, but not as strange as I had anticipated. I remembered it being bland and chewy (maybe a bad cut of gator?), I mostly tasted whatever batter it had been fried in.