Topic: Venison

A discussion of Nilgai meat, a type of large antelope harvested from the King Ranch in Texas, highlights its lean quality and similarity to beef. The meat is described as sweeter than traditional venison and less gamey than wild-caught animals. The conversation touches on "high fence" ranching practices and the culinary characteristics of ground elk versus Nilgai.

The conversation shifts to personal anecdotes about deer and duck behavior. One host describes the aggressive mating habits of bucks and ducks, leading to a story about "Mimi" in Port Angeles who got rid of her ducks because she could not tolerate the "rapist" behavior of the males. The segment concludes with a discussion on the culinary uses of duck and goose.

Sir Scott of the Armory sent a quart of signature venison and black bean chili to the hosts in Austin. The chili was pressure-canned according to FDA recommendations after Scott field-dressed a doe in his garage. A plan is discussed to serve the chili to "Obama-bot" dinner guests while showing them graphic photos of the deer's processing to observe their reaction.

A dinner at Chez Spencer in San Francisco serves as the backdrop for a discussion on game meats and fine wine. The hosts recount eating venison and compare it to reindeer meat commonly consumed in Finland and other Nordic countries. They pair their meal with a 70-dollar bottle of Bordeaux, noting the restaurant's unique atmosphere in a warehouse district.