[353FMG]

Had it in Europe. Considered a delicacy, is often smoked and served in cold cuts, very lean and very red, similar in texture and color as buffalo meat. Also served in beefsteak tartare in better restaurants but best served as panfried steak with spring potatoes and salad. A good bordeaux goes well with it.

Hi-ho Silver!

(What the hell am I doing? I’m a Texan.)

[Egregious Philbin]

Well, panfried steak doesn't sound too far off the Texas map.

Funny that it is a delicacy - it has been a meat of necessity at certain points in history, as in WWII here. It is probably the pets-as-meat taboo that keeps us from eating it more, but I wonder if it isn't also the taste? Rabbits have a similar taboo, but are easily raised, yet you don't see the meat much except at high end places. I don't care for the taste, and preparation is a royal pain. Goats, ditto.