'We were in shock': Vegan protesters say Toronto chef carved up deer leg in front of them

CTV News ^ | 3/28/18 | Jackie Dunham

[COBOL2Java]

“We were in shock,” she recalled. “It’s just an animal and we felt sad. For me, I felt sad for a few days after seeing that.”

[miss marmelstein]

I’m carving up a lamb’s leg this Sunday. Vegans invited!

[2nd amendment mama]

And to go with that menu try Porky Pig BBQ, Porky Pig Chops, Porky Pig Ribs, and Porky Pig Tenderloin roast. Yummy!!!

[Dusty Road]

Vegans are OK but can be a real pest once they get into the lawn, then you have to spray.

[yuleeyahoo]

Eat steak, eat steak eat a big ol' steer Eat steak, eat steak do we have one dear? Eat beef, eat beef it's a mighty good food It's a grade A meal when I'm in the mood.

Cowpokes'll come from a near and far When you throw a few rib-eyes on the fire Roberto Duran ate two before a fight 'Cause it gives a mighty man an awful lot of mighty might

Eat steak, eat steak eat a big ol' steer Eat steak, eat steak do we have one dear? Eat beef, eat beef it's a mighty good food It's a grade A meal when I'm in the mood.

Eat meat, eat meat, filet mignon Eat meat, eat meat, eat it all day long Eat a few T-bones till you get your fill Eat a new york cut, hot off the grill

Eat steak, eat steak eat a big ol' steer Eat steak, eat steak do we have one dear? Eat beef, eat beef it's a mighty good food It's a grade A meal when I'm in the mood.

Eat a cow, eat a cow 'cuase it's good for you Eat a cow, eat a cow it's a thing that goes Mooooo

Look at all the cows in the slaughterhouse yard Gotta hit'em in the head, gotta hit'em real hard First you gotta clean it then the butcher cuts it up Throws it on a scale throws an eyeball in a cupSaw a big Brangus Steer standing right over there So I rustled up a fire cooked him medium rare Bar-B-Q'ed his brisket, a roasted his rump Fed my dog that ol' Brangus Steer's hump

Eat steak, eat steak eat a big ol' steer Eat steak, eat steak do we have one dear? Eat beef, eat beef it's a mighty good food It's a grade A meal when I'm in the mood.
- The Reverend Horton Heat

Eat Steak

[DeFault User]

Sounds great. Just so long as we leave off Pogo and Pepe Le Pew.

[polymuser]

I'll wager they're okey doke with this...

[miniTAX]

Biltong is really to die for, especially with game meat. Too bad you can only find it with beef here in Europe but it is still delicious.

[60Gunner]

Does anyone here happen to be a vegan?” said nobody, ever. If someone is, there’ll be no need to ask.

Because like all other self-absorbed virtue-signalling sociopaths, vegans will not only let you know before you ask, but they will also never, ever, ever shut the hell up about it.

[pa_dweller]

That guy has one seriously sharp knife!

[Getready]

Should have fed the deer to a bunch of cats or dogs or some carnivore birds....maybe even a venus flytrap....let them know that some of their beloved and pampered animals arent vegetarian.

[Redcitizen]

That is a fabulous repast. I sm sure I would like the taste too. Enjoy!

[Pearls Before Swine]

He should have told the Vegans he was carving up Bambi.

Or, Bambi's Mom.

[LesbianThespianGymnasticMidget]

Easy to make. I regularly make some. Let me know if you want a how to.

[Bloody Sam Roberts]

Thanks for posting that. Such a juicy, deep cut (pun intended) of classic rock.

[Woodman]

The owner is my new hero.

[miniTAX]

“Easy to make. I regularly make some. Let me know if you want a how to.”

---

Oh for sure, please, give me your howto. Having homemade biltong for my treks will be really great.
I have a ventilated dryer that works great (biltongs dried at room temperature in less than 4 days), I’ve tried twice, but the taste was not as I like. The first time, it’s way too salty (I wanted a recipe where the meat doesn’t have to be rinced of its salt to have less trouble but the guy who gave the recipe has probably never tried it, lol). And both times, my biltong tastes too much vinegar.
BTW, my biltong stocks don’t never last more than one or two weeks, for obvious reason, so I don’t need a ultra dried, long conservation recipe.

[LesbianThespianGymnasticMidget]

Sounds like you are close. Cut of meat to use: Eye of Round. for 10 Lbs. Cut with the grain 1/2 to 1 inch thick strips. Add 1/2 cup of dark brown sugar to your spices. Make sure you scorch your coriander in a skillet. Burr grinder at max setting. 1/4 cup of kosher salt. Malt vinegar. Sprinkle sprinkle sprinkle only sprinkle all ingredients. Overnight in the fridge. No rinse. Dry on cookie sheets with a box fan or two blowing on the meat till it is dryish turn and dry the other side. Then hang. Plaas Biltong in 4 days.

Spices/flavoring:
3 parts roughly ground scorched coriander
1 part roughly ground black pepper
1/2 part brown sugar (keeps the meat supple)
1/4 part kosher salt
1/8 part malt vinegar

I use the two box fan method with cotton furnace filters between holding the meat and bungee cords holding the whole contraption together.

Let me know if you need Boerewors instructions.

[miniTAX]

Great, thank you so much! No rince is good to me. I have tried so far ready-made finely-ground coriander (so probably not scorched) but everybody seems to recommend coarsely ground (I wonder why), so I’ll buy some.

Some more questions:
- what is the size (in oz, ml...) of your “cup”?
- “only sprinkle” means no thorough mix or stir of the meat strips?
- vinegar is applied before sprinkling spices I presume, how do I do it, using a brush will be ok, or do I just soak then shake the strips?
- since I don’t need long conservation, I think I will reduce the amount of vinegar and/or replace it with a very tasty balsamic vinegar, what do you think?

For Boerewors, I’ll ask only when I’ll set up a SA delis shop, so no need for recipe now, lol.
Again, many thanks!!!

[LesbianThespianGymnasticMidget]

Go to an Indian grocery and get the whole coriander seed. Get a cheap burr grinder. There are great deals on the refurb Cuisinart online. Size of cup (8 oz) doesn’t matter just use the same cup to measure everything except the vinegar. It is the proportions. Think of making lasagna. That is how you build the marination stack. Spice at the bottom of your glass tray, meat, spice, vinegar, meat, spice, vinegar, meat, spice, vinegar, etc. I apply the spice rub first and it needs to be applied like a light BBQ rub. I apply the vinegar throughout the process. just a decent sprinkle. You don’t want it swimming but you do want it wet. Cover with plastic wrap and toss in the fridge overnight. Malt vinegar or white vinegar only but malt adds good flavor. Never tried balsamic but suspect it would not taste right.