Cooking wild meat is a cherished tradition in Trinidad and Tobago, where the country's rich biodiversity offers a diverse range of wild animals for culinary consumption. The preparation of wild meats such as gouti, lappe, deer, wild hog, manicou, iguana, and many others requires a level of expertise and finesse that distinguishes it from the typical preparation of chicken or beef.
First and foremost, the meat must be cleaned properly and marinated to remove any bad taste. A popular marinade includes herbs and spices such as thyme, garlic, onion, and pimento, along with vinegar or lime juice to add acidity. The meat is then slow-cooked in a flavorful stew, often including vegetables such as carrots, potatoes, and pumpkin, to create a hearty and satisfying dish.
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26 ноя 2023
