What's cookin' ?

[rumrunner]

I'd have to shop in Minnesota, or maybe at an IKEA store to find juniper or lingonberry flavors. Elk or moose stock isn't so easy to find on US grocery shelves, either. It's hard enough to get venison like bison, and no 'traditional' grocery store sells deer meat.

All you gotta do is wait till deer/elk season, get the proper tags, and take your rifle to the mountains. Our is that just me? As far as things like buffalo(bison) they don't have enough fat in the meat. I mean no marbleing to speak of. It gives the meat a rougher texture and less flavor of its own. Adding other fats, such as cow, helps with the texture a bit and helps it cook through without burning. At least that's the case with what's available at the local mountain stores here.