The delicious Ortolan. Recipes and methods of how to fatten kill and cook!!!

originally posted by: knowledgehunter0986
a reply to: JinMI

There is no humane way to kill, but I think what matters more is how you treat it before you kill it.

I disagree. Won't discuss in this thread however.

a reply to: TheAlleghenyGentleman


All jokes aside.....that just might be an awesome recipe!




IN THE APOCOLYPSE!

a reply to: JinMI

Which part do you disagree with? That there is no humane way to kill? Or the treatment prior?

a reply to: seeker1963

I will be needed in the apocolypse. I'm a former marine turned chef. I have SKILLZ!

originally posted by: TheAlleghenyGentleman
a reply to: seeker1963

I will be needed in the apocolypse. I'm a former marine turned chef. I have SKILLZ!

No Doubt! I thought I was GOOD!

a reply to: knowledgehunter0986

As it pertains to animals you are going to eat, just the first part. Simply put.

originally posted by: TheAlleghenyGentleman
a reply to: JinMI

Only the French ones are "endangered". Which means the birds stopped flying into France. They are a fairly common bird elsewhere.

At one time you would barely hear any bird song if you were in the countryside of many part's of Europe, notably Italy, the former Yugoslavian federation, France and many other nation's, the reason is people were poor and like fishermen fishing from the sea they fished from the tree's using fine net's, just before the bird's became active the trick was to use two large poles to lift the fine netting over the tree's were the bird's were roosting the night and then to beat a drum to scare them, in there panic and unable to see in the the panicked bird's would try to fly away and get tangled up in the net were there struggles usually made them even more tangled.

I personally find it distasteful and unnecessarily cruel in this day and age but that is my opinion, indeed many rare birds that visit our wild fowl sanctuary's in the UK are in danger of extinction especially some species of migratory fowl that fly over southern Europe.
www.theguardian.com...
www.birdlife.org...

a reply to: LABTECH767

I agree. Using a cast net to catch a bird is lazy and cheating.

Do you like foie gras? Delicious forced fed enlarged goose liver? Yum!

originally posted by: JinMI

originally posted by: rickymouse
That's a tweety bird, there wouldn't be much left of it when you shoot it with a twelve gauge

Just read the article above your post. They trap them, fatten them, then drown them (in wine).

Can't be much better than a local pheasant!

What a way to go. Drown them in wine.

a reply to: rickymouse

Brandy as well my friend. Distilled wine!

I have sympathy for the little bird. I'll probably die tortured and full of liquor too.

They look like our common sparrow birds around here. I have saved the lives of some, but never even thought to eat one. Then I thought, but we eat bigger birds. Then It made me sad. LOL

What a waste of Brandy.

originally posted by: JinMI

originally posted by: rickymouse
That's a tweety bird, there wouldn't be much left of it when you shoot it with a twelve gauge

Just read the article above your post. They trap them, fatten them, then drown them (in wine).

Can't be much better than a local pheasant!

And historically, after fattening, drowned in brandy and baked, when served you would place a towel over your head - so God would not witness what you do next. You place the bird in your mouth leaving only it's head protruding, and bite down so the head falls off. Then, you begin slowly chewing, crunching the bones and savouring the juices, as it's innards full of brandy explode into your mouth.

I think I'll stick to nandos chicken... Oo

originally posted by: TheAlleghenyGentleman
a reply to: LABTECH767

I agree. Using a cast net to catch a bird is lazy and cheating.

Do you like foie gras? Delicious forced fed enlarged goose liver? Yum!

But they get to spend their youthful lives frolicking in all the grass that can quack down. Do geese quack?? Oo

It's the tube down the gullet with the fatty goodness, where they are kept in a tiny box to keep quiet and take it, that is the tear jerker.

I had duck liver pâté once... it was disgusting.. like congealed snot in the middle of a plate...

originally posted by: rickymouse

originally posted by: JinMI

originally posted by: rickymouse
That's a tweety bird, there wouldn't be much left of it when you shoot it with a twelve gauge

Just read the article above your post. They trap them, fatten them, then drown them (in wine).

Can't be much better than a local pheasant!

What a way to go. Drown them in wine.

Oh I don't know. I do that quite often.

Hospitals are no fun at all.

originally posted by: TheAlleghenyGentleman
a reply to: JinMI

Here, read Anthony bourdains experience eating this fella. And if it tastes good, it's never too much work!

Anthony and his ortolan

He cut his mouth while chewing the sharp little bones.
I don't like it when I find a tiny chip of bone in ground meat, so I'll pass on chewing up a bird full of them.

And bird guts? No thanks.
I prefer mine drawn.

a reply to: TheAlleghenyGentleman

Interesting as I hadn't thought of that meal in years. I admit easily that I do not have what one would describe as a 'refined palate' but, I have been known to be adventurous in trying new things and I'd say I'd have to pass on this one.
I like Bourdain (sort of) and have read his description (Almost Raw) of the Ortolan 'secret' meal and it still didn't sound appealing, to me. I suppose, for me, it is more the manner of eating it rather than consuming the flesh of the bird that turns me off completely.
Perhaps one could just throw it (the meat) on a slice of bread with some mayo? fancy mustard?
LOL-for the chefs in the thread who would likely be appalled at that question.

a reply to: Night Star

I have a solution for you. My brothers wife is vegan 👎 but being the nice guy I am I always try to accommodate everybody with a smile. 👍

The vegan ortolan

a reply to: TheAlleghenyGentleman

So much yes.