Text 10921, 78 rader
Skriven 2011-05-18 10:42:10 av Dave Drum (1:18/200.0)
  Kommentar till text 10905 av MICHAEL LOO (1:123/140)
Ärende: Skunks
==============
-=> MICHAEL LOO wrote to JIM WELLER <=-

 JW> Any member of the weasel family and wild canines for a start.
 ML> ...

 JW> Baked skunk is delicious

 ML> I thought that weasels and skunks were vaguely related. And
 ML> would try either if offered. Why would wild dogs taste bad?
 ML> Just wondering.

 ML> It's the idea of cleaning the thing that gets to me.
 JW> The idea of killing it without it spraying is the thing that gets
 JW> me. If that can be done I think cleaning it would be no more
 JW> difficult than a raccoon, beaver or large rabbit.

 ML> Consequences of screwing up are greater, though!

Skunks are carnivores - and used to be considered related to weasels, etc.
being classified as a subfamily within the family Mustelidae, which includes
ferrets, weasels, otters and badgers. However, recent genetic evidence suggests
that skunks are not as closely related to the mustelids as previously thought;
they are now classified in their own family.
 
Skunks belong to the family Mephitidae and to the order Carnivora.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Wine Carnivore Elk Chilli
 Categories: Game, Wine, Stews, Chilies
      Yield: 7 servings

      4 tb Oil
      2 lb Ground elk
     58 oz (4 cans) diced tomatoes
      2 tb Tomato paste
    375 ml Red wine
      1 lg Onion
      1 lg Yellow bell peppers
      5    Ribs celery
      5 cl garlic
      1 c  Water
      1 ts Ground cayenne pepper
      1 tb Chipotle chilli seasoning
      1 ts Garlic granules
      1 tb Cumin
      1 tb Kosher salt *
      1 tb Brown sugar
      1 tb Salt *
      1 ts Black pepper

  * That seems like a LOT of salt - UDD

  Heat heavy stock pot with 2 tablespoons vegetable oil. Add
  ground elk and cook throughly until the meat has browned.
  Remove all elk to a separate bowl.
  
  Add additional 2 tablespoons vegetable oil, onions, celery,
  peppers and garlic. Saute until onions are translucent and
  soft. 5-6 minutes.

  Add 1/2 bottle red wine direct stock pot and vegetables.
  Deglaze being sure to get all bits on the bottom of the pot.

  Add cooked elk meat, tomatoes, tomato paste, chilli
  seasonings and cup of water.

  Simmer chilli for 2-3 hours being sure to stir periodically.
 
  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... Procrastination is the art of keeping up with yesterday. - Don Marquis
--- MultiMail/Win32 v0.49
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)