Hey Everyone,
Family and I were sitting around talking about sushi today and such and I recalled an appetizer / snack that my ex-mother-in-law used to make up in WI. We called it Wildcat. It was raw hamburger, with onions, garlic, spices, and I want to say maybe some type of citrus juice (might be wrong on that) to cure it. We'd take it ice fishing and eat it on crackers. At first the notion was off-putting but the taste was actually very good. Are any of you familiar with this recipe? I'm sure it goes by another name. Anyone have an idea what it is? It'll be fun to see if the forum can dig this one up. :)
Thanks,
LOGDOG
yep, 'That's Tartare (Tar tar)' It's not cooked enough for me. :D :D
Yep ... right on the money Tom. I did some more searching - Steak Tartare. Here was one recipe:
Original Steak Tartare SUBMITTED BY: ITSIE
"The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw."
PREP TIME 10 Min
READY IN 40 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 pound finely ground beef tenderloin
1 teaspoon brown mustard
1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon brandy
1 pinch salt, or to taste
ground white pepper to taste
1 egg
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DIRECTIONS
In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Like I said ...initially I thought no way! BUT after having tried it, each year about this time I start thinking about it. Fresh is the key for health reasons of course. Great at deer camp or out in the ice shack while watching tip ups. (For those in the south a tip up is like a yo-yo with a horizontal board above it and a flag indicator.) ;)
Anyone else ever try it? I'm thinking surely Beenthere has had some?
LOGDOG
Tip up down here has a different connotation. Usually it's related to a mason jar and a clear fluid. :D
.........and it'll probably cook that Tartare for you.
Nice! I've never had the pleasure of trying this white lightning I keep hearing about. Maybe someday. :)
LOGDOG
I don't know how far you are from DeRitter, but there used to be a fellow over that that made the best I ever sampled.
In this part of WI, over the years, just good beef ground twice is served cold, raw, and with some slices of raw onion and rye bread...makes a good appetizer...goes well with a good beer.
Served at most Christmas parties and such, and called Beef TarTar (as Tom said). I usually have to have several spreads of it. ;D
I'm not too far from DeRidder actually - 3hrs+/-. I'd be interested in knowing who that fella was. I get down there for sawing occasionally.
This wildcat thing seems to be especially popular in WI for some reason. That's where I grew up and spent most of my life but went most of it before ever hearing about wildcat. Like beenthere said ...goes well with a good beer. :)
LOGDOG
In my backyard almost. Our fishing group won the biggest Northern Pike prize about 15 years ago.
Tip Up Town (http://www.tip-up-townusa.com/cgi-bin/tutusa2006/index.html)
Right on Jeff. Used to love ice fishing derbys. At first glance I thought that was the lake my brother built a house on. But he's on Houghton Lake in the U.P. over by Houghton/Hancock.
LOGDOG
Logdog, It's been many years since I've seen this guy. His last name was Cooley. There is a whole tribe of them aroung there. I think his first name was LaVern.
I think I've met one or two of the Cooleys while I was down there working actually. I'll have to think on that one.
Hey Jeff, forgot to ask .... How big was the pike that took the prize? :)
LOGDOG
this sounds good going to try it
In Central South Dakota it is called "Tiger Meat". Ground round, very lean. You can but it in a lot of the grocery stores during hunting season. MMMMMM!
Stake Tartar in Czech Republic, served also with raw egg and toast - and beer of course. smiley_chef_hat
(https://forestryforum.com/board/proxy.php?request=http%3A%2F%2Fwww.receptyonline.cz%2Fdata%2Frecepty%2Forig%2F2012%2F12%2F100029tatarsky_biftek_net.jpg&hash=4f25f1a11c255fb4a38ee8d4b0e5529a9abed7da)
Here in parts of Michigan we call it chop beef it is very good , stores up here make it all year, or you can make it your self. 8) 8) 8)
I'd imagine the beer comes first, and probably a right smart of it!
I've never seen it in stores in my part of Michigan ;) :) Unless it was called meatloaf mix. Sounds like it might be good fried ;D :)
If I was to try it,I would want to know where the beef came from. Too much junk and thinks that can make you sick in some hamburg now.
Plaths meats in Rogers City mich. makes it and Rygwelski's IGA has it also.
It's not at the Plath's in Petoskey ;D :)
It's in my freezer ;D
Quote from: Corley5 on June 05, 2016, 10:07:51 PM
I've never seen it in stores in my part of Michigan ;) :) Unless it was called meatloaf mix. Sounds like it might be good fried ;D :)
What DOESN't taste better DEEP FRIED ???