Text 8369, 75 rader
Skriven 2006-12-03 21:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: various irrationals 615
===============================
 JW> 10 beers is good way to shoot your buddy or get shot!

But perhaps not to get shot accidentally. One makes more
noise when one's drunk, and to my ears, drunk noise is
different from wild game noise. Okay, if your buddy has
been hitting the sauce too, then I grant you.
 
 JW> Most hunters these days don't drink until they get back to camp at night

H'm. I find I slandered Manny by implying that his compadres
are a bunch of drunks. Should have made it clear that the
people I've seen out hunting (quite a few) are a bunch of
drunks.

 JW> Now that wasn't true where I grew up 40 years ago but it generally is
 JW> today. 

Maybe up there with the generally sparse population
they've Darwinized themselves. Here, I'm not so certain
that's the case.

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: RABBIT & CHORIZO CASSOULET
Categories: Mains, Game, Stews
  Servings: 1

      1 lg Rabbits; jointed
      1 c  Flour- plain
    1/2 ts Salt
    1/2 ts Sp- black pepper, ground
    100 ml Olive oil; for cooking
      1 c  Beans- cannelini
      2 sl Bacon rashers; 10mm slices
      2    M- chorizo; cut in 6 diag
      6    Mushrooms; sliced
      1    Onions; sliced
      4    Shallots; peeled
      1    Garlic cloves; crushed
        pn Sea salt
           Sp- black pepper, ground
      6    Tomatoes- dried; julienned
      1    H- bay leaves; OR
      2    ; dry bay leaves
      1    H- rosemary sprigs
      5    H- parsley sprigs; chop
      1 c  W- white wine
      3 c  Stock; OR
      3 c  ; water

In a heavy pan, brown the bacon, chorizo, mushrooms, onions &
shallots, about 10 minutes. Then add the garlic, salt, pepper,
tomatoes, cooked beans & herbs. Cook for a further 5 minutes,
remove from the pan & reserve in a bowl.

Add more oil to the pan. Dust the rabbit legs with seasoned
flour & brown in the pan. Add the previously cooked ingredients,
wine & stock. Bring to a simmer, cover & cook till tender, about
45 minutes to an hour. How long will depend on where the rabbits
are from. Turn off & let sit.

Get your oven as hot as it will go. Rub the rabbit loins with a
little seasoned oil & cook in the oven for 10 minutes. Take out
& rest in a warm spot for 10 minutes.

Pour the cassoulet into a serving dish & rest the saddle [loins]
on top. Pour over any of the rabbit roasting juices & serve.

From: THE ADVERTISER, FOOD&WINE [21 SEPTEMBER 2005]
Typed by: KEVIN JCJD SYMONS, FEBRUARY 2006
MMMMM

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