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Top green energy chief Lord Turner told on Wednesday how he had slashed his beef consumption to “almost zero” and his few red meat meals were now normally duck or venison.
To collect a cherished ingredient that's been on the menu in nuevo león for thousands of years. so you raise them here and then let them go? - yep. - rancho del puerto, one of the hundreds of ranches in nuevo león, specializes in deer farming. - so we have, like, three or four breeding pens, with 20, 25 does per stud. - mm-hmm. so there's only one man in here? - yeah. - and these are his ladies. - his ladies. - so are they all pregnant? - right now? we hope they are. [laughs] - oh. the deer may be bred in captivity, but then they're freed to roam, just like their ancestors did. there's many ...
- oh, i always make a pyramid. ♪ ♪ [static crackles] - come and get it. come and eat. our hardworking crew has earned their lunch. oh, my god. deer chorizo. - okay. eggs with deer, deer sausage, deer meat. it's venison served five ways. frankie, i'm gonna give you a little bit of everything. you guys need a tamale. our british sound recordist, nathan, has taken a break
- oh. so good. - to tenderize the venison, doñar ght hours with just salt and garlic. that's a lot of garlic. - thankfully, she's already got some on the stove. that's how you know it came out right. it's juicy. it looks so soft. uh-huh. uh-huh. - to deepen the flavor, we add sauce and spice, ready to pan fry.
By the nomads who lived here 8,000 years ago that depict the food they hunted. wow. that's gonna be a lot of meat. - yeah. - that's gonna be good. jorge supplies premium venison to restaurants all over monterrey. - so i'm gonna put this in a cooler so you can take it. - and he's kindly giving me a leg joint, one of the tastiest parts of the deer. we're gonna make some tamales, so i'm really excited about it. - let me help you carry this. - oh, yeah. you--no, you don't help me. you carry it. [both laugh] so many mexican recipes can be traced to the arrival of the spanish in the 1500s, but tamal...