Text 39231, 78 rader
Skriven 2010-06-20 17:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RECIPES TO DIE FOR 00620
================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I couldn't understand anyone wanting
 GJ> to relocate live rabbits!

 JW> Blame it on urban Animal Rights activists. And little girls... "Aw,
 JW> the cute little bunny."

 GJ> Not on Australian farms!  Give the little girls a taste of lapin, and
 GJ> then ask them.

Neekha was quite content to snare, skin and eat a rabbit (or even a
muskrat, having done that once with the help of a Dene elder on a
school outing that featured traditional culture.

When Lexi went on a similar field trip, she was adamant, "I'm
staying in the tent until you come back. No way am I going to murder
a cute little bunny and cook it."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brussels Rabbit
 Categories: French, Belgian, Game, Rabbit
      Yield: 6 Servings
 
      3 lb Rabbit; cut into 12
           Pieces
  2 1/3 c  Light beer
    1/3 c  Flour
    1/4 lb Prunes
      2    Onions
      4 tb Butter
           Bouquet garni
           FOR THE MARINADE:
      1    Onion
      1    Sprig rosemary
      2    Bay leaves
    1/2 c  Wine vinegar
           Salt and freshly-ground
           Black pepper
 
  Make the marinade: Combine the chopped onion, rosemary, bay leaves
  and vinegar with 2/3 cup of water. Grind in some pepper and mix
  well. Put the rabbit in a dish and pour the marinade over. Put
  into the refrigerator to marinate for at least 1 hour, turning the
  rabbit pieces frequently.
  
  Remove the rabbit from the marinade and drain well. Strain the
  marinade through a fine sieve. Salt and pepper the rabbit pieces,
  then roll them in the flour,  keeping aside 1 tablespoon.
  
  Put the prunes in a small bowl and add enough beer  to cover.
  Leave to soak for 10 minutes. Peel and slice the onions.
  
  Brown the rabbit and onions in the butter. Add the strained
  marinade, the bouquet garni, and the rest of  the beer. Bring to
  the boil, cover, and cook gently for  1 hour.  Add the prunes and
  soaking liquid, and the reserved  tablespoon of flour. Stir well
  and cook for another 30 minutes. Check with a knife that the meat
  is cooked: it should come away from the bones easily.
  
  Recipe by: Grand Livre de la Cuisine d'aujourd'hu
  
  From: Alan Zelt
 
MMMMM


Cheers

YK Jim


... The real problem with hunting elephants is carrying the decoys

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