The meat had the texture of ribs, the flavor of a beef roast, and was fatty-oily like duck. The bigger pieces tasted better than the small piece, which was a little gamey.
I omitted the turnips (mostly because I don't like them), used only one tomato, and served it with mushrooms instead of pasta. That was another new food tonight--some mushrooms that looked and felt like little white sponges. I sliced one and sauteed it in butter--wonderful!