- Industri: Government
- Number of terms: 41534
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This nutritious organ meat filters toxins from the blood. Select the youngest liver you can find. Poultry generally offers the mildest flavored and most tender livers; pork has the strongest and toughest liver of those commonly available.
Industry:Culinary arts
German for "liver sausage." Liverwurst is a ready-to-eat sausage of at least 30% ground pork liver plus other meats combined with spices and seasonings. The most famous liverwurst is called "Braunschweiger."
Industry:Culinary arts
A flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then sliced into thin strips across the grain before it is served.
Industry:Culinary arts
Chopped meat formed into balls and cooked. Additional ingredients are sometimes added to the meat.
Industry:Culinary arts
A large member of the deer family with enormous palmate antlers. Moose meat is called "venison." Antelope, caribou, elk, deer, and reindeer meat is also classified as venison, the most popular large animal game meat in the U.S.
Industry:Culinary arts
A smoked sausage from Bologna, Italy, the city that brought us "bologna" sausage. Made from finely ground beef, pork, cubes of pork fat, and seasonings.
Industry:Culinary arts
A large, aquatic, North American rodent with a red, gamey flesh. Muskrat has a lot of bones, but it makes a good stew.
Industry:Culinary arts
A large, aquatic, North American rodent with a red, gamey flesh. Muskrat has a lot of bones, but it makes a good stew.
Industry:Culinary arts
A large, aquatic, North American rodent with a red, gamey flesh. Muskrat has a lot of bones, but it makes a good stew.
Industry:Culinary arts
A cat-sized marsupial with a prehensile tail native to the Southern and Midwestern U.S. Opossum, which has a flavor resembling young pig, can be prepared in the same manner suitable for a roast suckling pig.
Industry:Culinary arts
