What variety of meat do you use in your cooking?
 

Or just-plain eating, as the case may be, but I’m the sort of person who loves to cook (I have to be in the mood to do fuller justice to what I’m making but it usually relaxes me regardless). Do partridge and venison feature into your meals much or is it more good-ol. beef?

It's mostly chicken or fish. I don't like reed meat, I don't eat it very often.

What variety of meat do you use in your cooking?
 

Lamb , chicken or brazing steak

Does corned beef count ?

Bacon unsmoked and smoked

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Mate, mini-sausages inside baked beans tins can count. I only listed so many options in the poll (I guess steak falls under beef) but anything and everything meaty counts.

beef venison chicken fish

The only problem with venison is that the fat from it isn’t that tasty. Not like pork lard, turkey/chicken oil, goose fat or beef drippings. But the meat itself (and the stock/broth from it) is super-tasty. It’s a shame more people don’t cook with it.

Darn. I forgot goat meat.

I am pretty generic when it comes to cooking meat. At a restaurant I would try different meats though, had wild boar in Spain recently it was pretty strong taste, wouldn't have it again :laugh:

Chicken, beef and sometimes fish.

Chicken or beef when I'm doing a curry. Minced beef when I do a bolognese/lasagne, chilli or cottage pie. If I do a roast it will vary from a chicken to a joint of beef or lamb. Very rarely I have a joint of pork.

But I do love a sausage, liver and mash in onion gravy. That's something I do probably once a week.

We used to have sausage mash and beans once a week in the 60’s

Still love it !!


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