Dinner Last Night

[Jon]

I'm in DFW area for a conference. Last night we ate at a place in The Stockyards area of Ft Worth that specializes in wild game.

My starter was "Kangaroo Nachos, Blue Corn Tortilla, Avocado Salsa, Fig-Habanero Demi, Boursin"

(pictures are kind of dark, it had very low light)

My main was a "Elk Loin, Swiss Chard, Hen of the Woods, Salsify, Candied Blueberries"

The menu also had Rattlesnake, Black Buck, Wild Boar, Bison, etc.

[Horace]

You forgot to mention how you liked it or what it tasted like.

[Horace]

Personally I don’t bother with game meats at restaurants. There is a reason livestock cows and chickens are dominant at the table. But I’m curious how that was.

[89th]

Were the figs sourced from Horaceville?

[Jon]

The elk was delicious. Could have been a fine steak though, it didn’t have a distinctive flavor the way, say, Reindeer does.

The nachos were fantastic but were sufficiently spicy that the kangaroo itself barely made an appearance except through texture.

[Mik]

They serve Black Buck?

[Horace]

@89th said in Dinner Last Night:

Were the figs sourced from Horaceville?

You should see them ripening. Small trees weighted down with big beautiful figs. It’s beautiful. Can’t wait for august or September.

[Copper]

@Mik said in Dinner Last Night:

They serve Black Buck?

I'll bet it's not the kind you are thinking about.

Probably more like this

[Catseye3]

What is "demi"?

[Jon]

Demi-glace

[Jon]

https://www.morethangourmet.com/blogs/more-than-gourmet-recipes/what-is-demi-glace#:~:text=Demi-glace is an incredibly,a base for other sauces.

[Catseye3]

Thanks. I knew demi-glace (I even made it once, sort of), but I didn't make the connection.