Whether in Britain or in China, no one wants to think they’re eating a familiar meat product only to discover they’re really eating an exotic, as one unfortunate Wal-Mart customer in northern China experienced recently, when his "strange" tasting donkey meat turned out to be fox.
But telling meats apart can be tricky! Even experienced beef eaters last year seemingly couldn’t tell cow apart from horse when it was smothered in lasagna; it gets all the trickier when it comes to distinguishing donkey, which far less of the world is familiar with, from fox, which seemingly no one eats on a regular basis.
With that in mind, we’ve put together this guide to telling apart these two unusual edibles.
Is your meat tough and chewy? It’s more likely to be fox. While the 2005 "Field Guide to Meat," describes donkey meat as "tough" and our own Isaac Stone Fish likened his experiences with donkey meat to "beef jerky made from shoe leather," it may all come down to how it’s cooked: food bloggers who’ve sampled different styles of donkey in China have found it to be tender and sweet when sliced thinly against the grain, usually chopped or shredded and eaten in a sandwich, or stir fried. Donkey is also still regularly used in salami in Italy, usually tempered somewhat with the more familiar pork.
Fox, on the other hand, seems universally considered a tough meat — at least among the very small group who’ve actually eaten the canine. I was unable to track down an FP staffer who’d eaten fox meat, and even the "Field Guide," which claims to cover "virtually every meat, poultry and game cut" hasn’t gotten around to fox. But most of the fox meat recipes I found (that would be a grand total of three) I’ve found suggest pre-soaking in vinegar brine to help tenderize it.
Does the meat you’re preparing smell horrible? You may be about to cook fox. While the "Field Guide" claims donkey has a "very strong smell" it may not necessarily be bad. Nobel Prize-winning Chinese novelist Mo Yan, who writes lustily of donkey meat in his novel The Republic of Wine, describes it as "aromatic." By contrast, the smell of raw fox flesh is described as "repulsive" "like skunks" and even "fishy." Cooked, the meat has been described as smelling "sheepy or goaty."
So: is your meat chewy? Does it give off an unpleasant odor? Put that fox sandwich down!
Happy gustatory adventures!
Daniel W. Drezner is professor of international politics at the Fletcher School of Law and Diplomacy at Tufts University and a senior editor at The National Interest. Prior to Fletcher, he taught at the University of Chicago and the University of Colorado at Boulder. Drezner has received fellowships from the German Marshall Fund of the United States, the Council on Foreign Relations, and Harvard University. He has previously held positions with Civic Education Project, the RAND Corporation, and the Treasury Department.| Daniel W. Drezner |
Feeding cities: The case for carnivores, how to make meat more efficient and why you should find a female butcherJoshua Keating
Joshua Keating is associate editor at Foreign Policy and the editor of the Passport blog. He has worked as a researcher, editorial assistant, and deputy Web editor since joining the FP staff in 2007. In addition to being featured in Foreign Policy, his writing has been published by the Washington Post, Newsweek International, Radio Prague, the Center for Defense Information, and Romania's Adevarul newspaper. He has appeared as a commentator on CNN International, C-Span, ABC News, Al Jazeera, NPR, BBC radio, and others. A native of Brooklyn, New York, he studied comparative politics at Oberlin College.| War of Ideas |