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I think the next big thing is marmot. They eat grass and roots and things so are fairly tasty, with a bit of that acid game thing going on, they're small enough that you can use them in small plate preparations, and they're not so lean they're unroastable. Plus, southern food occasionally gets faddy, so it fits right in really, just take a more rustic, mountainous approach.
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Feb 22, 2015 01:30
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| # ¿ Apr 27, 2024 18:12 |
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