Text 21776, 83 rader
Skriven 2007-10-22 07:53:34 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: FUNNY BUNNIES  71022
============================
 -=> Quoting Hap Newsom to Michael Loo <=-

Hello Hap,
 
 -> unnecessary cutesiness. I think Charlotte is not at that age
 -> quite yet? In which case, reassure her that I would not put
 -> a real bunny into the microwave. (It would make the meat tough.
 -> [eg])

That is something I haven't tried; would it really?  When I cook rabbit
I either pressure cook, or simmer in a sauce for hours until tender.

 HN> I'm with you on the cutesy talk....dump it and talk like a grown up
 HN> (grin)! As far as the bunnies go...Amanda is volunteering with the SPCA
 HN> in Sebastapol, and since she's the newest volunteer they have her
 HN> working with the small animals...mice, rats, guinea piggies, and
 HN> bunnies.....I fear this may ruin her for hasenpfeffer from now
 HN> on...sigh, Annie already won't eat bunnies...soon there will be no one
 HN> to eat bunny meat 'cept me....oh bother! Anne doesn't wanna eat guinea
 HN> pig either. totally unreasonable I say!

One of our top chefs tried introducing guinea pig dishes in his
restaurant some years ago, but in those days people were not as
adventurist, and hardly anyone ate it.

Rabbits are not considered here as "cutesy", but as they have been such
a pest in Australia, they rate in many people's opinion as vermin.  In
the Depression they were trapped and sold cheaply from door to door,
and referred to as, "underground mutton".  I like the flavour very
much, but as they tend to be rather pricy, at about $9/kg, I don't have
a chance to enjoy them often.

Most of the better restaurants here serve bambi and skippy, and a few
have rabbit, crocodile and camel on the menu.  Maybe it is time for
someone to have another try with guinea pigs...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Guinea-pig Stew
 Categories: Stew, Pets, Rodent
      Yield: 1 Stew
 
      2 lb Guinea-pig tenderloin;
           - 1-inch Cubes
           Flour -- for dredging
      2 tb Butter
      2 tb Oil
      2    Cloves garlic -- minced
           Salt and pepper
      2 c  Dry red wine
      2    Cubes guinea-pig bouillon;
           - dissolved in
      2 c  Boiling water)
      1    Baking potatoes; grated
      1    Onion; studded with
      2    Cloves
      2 ts Thyme
      1    Bay leaf
      8    Red potatoes; quartered
      8    Carrots; sliced
      4    Stalks celery; sliced
      8    Tiny white onions
      1 c  (or 2) tomato juice
      1    Handful fresh parsley;
           - finely chopped
 
  Dredge meat in flour. Melt butter and oil in large pot; add garlic.
  Cook the guinea-pig just to rare; remove from pot and refrigerate.
  Add wine and bouillon to pan and scrape up bits stuck to bottom. Add
  potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1
  hour. Add potatoes, carrots, celery and onions; simmer 1/2 hour. Add
  tomato juice, as necessary for nice gravy. Add guinea-pig cubes,
  reheat; toss in parsley and serve.
  
  http://www.fractalcow.com/cuisine/rodents2.html
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)