This isn’t a food blog, but here I go again.
One of Lou’s neighbors gave him a hunk of elk sausage about the size of one’s forearm. Lou appreciates neighborly gifts but isn’t a fan of wild game, so he asked if I wanted it. Sure. I tried a slice of it today.
W GREEN CHILE on the label. New Mexicans love their chiles. They offer license plates proclaiming the state is Chile Capital of the World. (Not to be confused with Santiago, the capital of Chile.)
It was very tasty, nothing gamey about it. Then the heat started to build. And build. Not to the point of pain, but pretty much overpowering any other flavors. The elk meat became little more than a medium to deliver chiles. It’s fun, but not something I’d want to make my main source of protein. It’ll take a long time to consume it all. Unless I pass it along. The gift that keeps on giving. And warming.
UPDATE: I experimented dicing some of this up and mixing it with corned beef (see May 9 post) and string cheese. That cut the heat, and the combination was quite good.