Deer pizzle consomme anyone?

Some rare cuts of meat were on the menu at Fear Factor Foods yesterday as part of the New Zealand International Science Festival in Dunedin.

Otago Polytechnic chefs Steve Ellwood and Mark Lane cooked up delicacies from deer penis to beef tongue terrine.

Dr Miranda Mirosa, of the food science department at Otago University, said offal - "the parts that literally fall off the animal when it's hung up after slaughter'' - was slowly gaining popularity in upmarket European eateries.

While animal organs had yet to set fire to Kiwi palates, festival-goers were game to try the different flavours.

Hamish, 12, said the chicken liver pate and hazelnut crumbed lamb sweetbreads were "yummy''.

"It's the first time I've tried this and it's good; it's yummy.''

John Young, who went along to watch son-in-law Ellwood cook up a storm, said the food reminded him of his childhood on a farm.

"When I was young, Mum and Dad used to have this sort of thing. I still have tripe and heart occasionally.''

He said the liver pate was "very nice, though the tongue was a bit bland".

- © Fairfax NZ News

Comments