International Eat An Animal for Peta Day

My how time flies! Here it is March 15th, the Third Annual International Eat An Animal for PETA Day!

Reminded of this holiday (which is fast becoming an annual tradition in the Mad Oilman Household) by the banner at Laurence's Site, Mad Oilman was tempted to visit the Ragin' Cajun for group festivities, but it just, well, didn't seem enough.

Brainstorming a menu at the office while conducting Mad Oilman international business, a plan was quickly settled upon. There must be animal flesh in every dish served. That was the easy part. The concept. Making it work took a bit more thought. Well, not really.

Main course? Has to be veal, kid goat or suckling pig. Since veal is most readily available it is chosen first. Some kind of veal dish. Veal rolled with prosciutto and sage. Skewered on sticks with pancetta. Yeah, that'll do it.

Animals: 2 (veal, pork)
Forms of Animals: 3 (veal scaloppini, prosciutto, pancetta)

Starch? Mad Oilman has several wonderful meat/starch recipes but they are not convenient on a weeknight. How about risotto? With homemade venison and wild boar stock as the base instead of standard issue chicken stock. Excellent.

Animals: 4 (veal, pork, venison, wild boar)
Forms of Animals: 5 (veal scaloppini, prosciutto, pancetta, venison stock, wild boar stock)

And no, pork and wild boar are not the same. Not even close.

Oh, and the stocks? Homemade. From freshly killed, freshly butchered wild boar and deer. Yes this takes time and effort. Worth every moment.

Vegetable? OK, here's the tough one. My menu is on an Italian path and I'm limited in recipe knowledge for vegetable dishes with meat. Limited to one. Brussel Sprouts with pancetta. And for all of you cringing on Brussel Sprouts, this dish will convert anyone.

Final Count:
Animals: 4 (veal, pork, venison, wild boar)
Forms of Animals: 5 (veal scaloppini, prosciutto, pancetta, venison stock, wild boar stock)

Now that's a proper celebration of the holiday. Rendering and assembly photos follow:

Assembling of the veal rolls.

Prosciutto Manipulation

Skewering with Pancetta

Of course with al of this hard work, Mad Oilman requires chef sauce. In keeping with our animal consumption theme, Mad Oilman chose wines with animals on the labels. Seems only fitting. For prep and cooking, a light Vino Verde:

For the meal, a bit of a more sophisticated Barolo:

And yes, dammit, there's an animal on the label:

Meal is coming together. Four burner action. The Silver Surfer provides Quality Control duties.

No comment necessary, really.

As plated. Yes, the Mad Oilman can make the fancy plate but family style seemed better for this meal.

Postscript:

Meal concluded, a wonderful benevolent aura of wellness surround Mad Oilman and the Mrs. A sucesful IEAPD indeed. May next year be better than this one.