Meat is like fish in that it stays tender and moist as long as you don't cook it. That was my experience this afternoon with my raw bison. The finely chopped meat was seasoned with shallots, capers, and parsley, and it was served with grilled scallion aioli and bread crisps. The whole dish was garnished with very thinly grated parmesan cheese. The bread crisps were three extremely thin slices of bread that were toasted. The soft but still slightly chewy meat went well with the crisp bread. The parmesan was the real deal and added umami, but none of the flavors overpowered the delicate flavor of the meat. When I got to the restaurant, I found that Rabbit Sausage was on the happy hour menu, so I ordered one of those and together with my bison appetizer, I had a whole meal. The sausage came with pickled red onion, whole grain mustard, and warmed up French bread that was soft on the inside but with a somewhat crunchy crust. The sour flavors of the pickle and mustard went very well with the savory sausage. Yes, rabbit does remind you of chicken, but I can't remember having a chicken sausage as good as this one.
Location: The Lion's Share, 629 Kettner Blvd, San Diego, California. Date: July 25, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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