HOME > Chowhound > General Topics >

Discussion

Ideas on roasting another animal whole. Please be realistic.

I am looking for an idea for next years Bovinova. So far we have cooked these whole animals:
Cow, Llama, lambs, goats, pigs, chickens, turkeys. I am looking for another animal to add. I have been thinking about a whole ELK, like I helped cook in Tx for the Food and Wine Foundation but it maybe cost prohibitive to get one.

Ideas?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Deer? That might be a bit more accessible than elk. Buffalo? Horse (I know most Americans shudder at the thought of horsemeat but it's popular in many places in Europe and quite delicious)?

    5 Replies
    1. re: biondanonima

      I may be mistaken, but I believe it is illegal in all US states to sell horse for human consumption.

      1. re: FrankJBN

        They changed that law. Even with a law change I could not get my team drunk enough to get that passed.

        1. re: JB BANNISTER

          SC, right? I vote mule. Seriously.

          1. re: kengk

            I don't think it would be something people would want to eat. As for me, hell I'll try it.

            1. re: JB BANNISTER

              Well, once you get past beef or pork a lot of people aren't going to want to eat it. For whatever reason the thought of ostrich makes me a little queasy but I would like to try some horse or mule meat.

      1. Except that it doesn't fit the Bovinova theme, I'd love to see a huge fish, like marlin. Having grown up on Colorado elk, I think you are right that cost will be prohibitive unless you can find a "ranch" that raises them in your area. The good ones are really big! Reindeer? Ostrich?

        1. Goose, ostrich, rabbit, buffalo, nutria, veal, rattlesnake, bear.

          8 Replies
          1. re: Louise

            I am thinking a veal or deer would be good. The ostrich would be tough to cook properly. I am big on having a good product to serve. Somebody told me today that a Ram might be good.

            1. re: JB BANNISTER

              An Anthropology professor at U. of Fl. in Gainesville had an armadillo roast for years - it is now in it's 41st year. They also have a mystery meat event of the evening. Yak was the mystery meat one year. They may be helpful in sourcing information.

              1. re: JB BANNISTER

                You should contact Lise Beyers, who writes for Die Burger (South African newspaper). She spit-roasted a whole ostrich at the Calitzdorp Port & Wine Festival last month. See http://www.dieburger.com/Buite/Nuus/S...

                You can get a very rough translation from Google: http://translate.google.com/translate... The Google translation uses the word "fry" but the word she uses in Afrikaans is "braai" which means grill (or "spitbraai" is what in U.S. would be spit roast).

                Edit: Another picture of the ostrich spit roast in the 24 May entry on this page: http://www.diehoorn.co.za/category/fo...

                1. re: drongo

                  That really looks doable. Thanks!!!! I just forwarded this to the Board of Directors (drinking buddies) I think the heavy duty spit from spitjack.com would be able to handle it. We are having a Board Meeting tonight, at a bar, and it will be topic for discussion. Wish me luck.

                2. re: JB BANNISTER

                  I've never had it myself but have a brother in Wyoming who claims pronghorn antelope is very good eating.

                  1. re: kengk

                    I wonder if I have to have a farm raised animal if I am serving it the public? I really like the idea of that.

                    1. re: kengk

                      I've eaten it and it is nowhere as good as venison or elk.

                3. It might be hard to get your hands on one but a Capybara is the right size

                  http://en.wikipedia.org/wiki/Capybara

                  It's not threatened or endangered so no ethical issues

                  3 Replies
                  1. re: redfish62

                    The issue is USDA approval to bring it in, which isn't likely to happen for it wild. "Paca" is farmed in Brazil (and legal in the North), but again its not worth the effort for those businesses to get export approval. I know that "Cuy" is available in the US, so that might be the place to start, but most of JB BANNISTER's animals tend to be larger. :-)

                    1. re: itaunas

                      I am looking for a cuy but just for my personal consumption. I don't think I could sell the team on that idea.

                      1. re: JB BANNISTER

                        Its sold frozen in the Northeast, bit hard to find but not that uncommon, and not inexpensive. I would expect that its probably distributed out of New Jersey, but probably the easiest thing would be to find a hound or friend to ship you one on dry ice. I think there are some live poultry places which also sell it, but that wouldn't help you.