Tiger meat

Last updated

Tiger meat is a raw beef dish. Recipes vary, but common ingredients include: raw beef, raw egg, onion, salt, pepper, and other seasonings. It is sometimes also referred to as a "Cannibal Sandwich."

Preparation involves simply mixing the ingredients together in a bowl, and then serving it on crackers. It is closely related to steak tartare, and is common in Midwestern US states with significant German populations, such as North Dakota, South Dakota, Wisconsin and Minnesota. [1]

In southern Brazil it's called 'carne de onça', meaning jaguar meat.

See also

Related Research Articles

Vietnamese cuisine Culinary traditions of Vietnam

Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes in overall meals. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements.

Sashimi Japanese dish of raw fish

Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

Sausage Meat product

A sausage is a type of meat product usually made from ground meat--often pork, beef, or poultry--along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.

<i>Nabemono</i> Variety of Japanese hot pot dishes

Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".

Pemmican Food mix with long shelf life, sometimes used as survival food

Pemmican is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today. The word comes from the Cree word ᐱᒦᐦᑳᓐ, which is derived from the word ᐱᒥᕀ, "fat, grease". The Lakota word is wasná, originally meaning "grease derived from marrow bones", with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America.

Sukiyaki Japanese hot pot dish

Sukiyaki is a Japanese dish that is prepared and served in the nabemono style.

<i>Bulgogi</i> Marinated, grilled Korean meat dish

Bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.

Biryani Rice-based dish from Indian subcontinent

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat or in some cases without any meat, and sometimes, in addition, eggs and potatoes.

Noodle soup Variety of soups with noodles and other ingredients served in a light broth

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.

Çiğ köfte Raw köfte dish with vegetarian and meat-based varieties

Çiğ köfte or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia In Edessa. In Aramaic it is called ܐܰܟܺܝܢ/ Acin. Served as an appetizer or meze. It is closely related with kibbeh nayyeh from Lebanese cuisine. Çiğ köfte is common to Armenian and Turkish cuisines, and is also found in the traditional cuisine of the Urfalim Jews.

Chilean cuisine Culinary traditions of Chile

Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood products to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.

Goan cuisine Cuisine from Goa, India

Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.

Javanese cuisine Cuisine of the Javanese people

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.

Sundanese cuisine Cuisine of the Sundanese people

Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.

Hot pot Chinese, Taiwanese, and Southeast Asian varieties of stew

Hot pot or hotpot, also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

Suea rong hai Brisket beef dish in Thai cuisine

Sua rong hai is a Northeastern Thai local food cooked from brisket of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes. Its name is based on a local myth, which means "crying tiger".

References

  1. Johnson, Laura. "It's Not Made From Real Tigers". www.southdakotamagazine.com. Retrieved 2022-06-07.