Text 14761, 76 rader
Skriven 2011-08-16 07:58:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Sporting?
=================
-=> hap newsom wrote to Dave Drum <=-

 ->  hn> Damned unsporting I'd say! Go after them with
 ->  hn> Bolo's or throwing sticks.
 
 -> What's sporting about pest control or pot hunting?

 hn> Who said it was pest control? And here in
 hn> the US if you're hunting at  night from
 hn> a car with a spotlight...you're poaching
 hn> not hunting.

You're applying your ethnocentrisms to a situation in a different country. As
to who said it was pest control - ask nearly any Australian sheep station owner
or cattle grower or grain raiser. AFAICS hunting 'roos from a Rover using a
spotlight isn't much different from harvesting frogs using a boat, flashlight
and trident gig.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Australian Poached Rabbit w/Bruschetta
 Categories: Game, Vegetables, Breads, Herbs
      Yield: 4 servings
 
      1 lg Spanish onion; peeled,
           - sliced
      2    Ribs of celery; chopped
      2 sm Carrots; chopped
      2    Sprigs of thyme
      2    Bay leaves
     12    Black peppercorns
      1 lg Rabbit
      2 cl Garlic; quartered
     16 sm Fresh sage leaves
  2 1/2 c  Extra virgin olive oil
      1    Crusty Italian ring loaf of
           - bread (preferably day-old)
           Mesclun; to serve
           Lemon wedges (opt)
 
  Bring 6 liters of salted water to the boil in a large
  saucepan. Add onion, celery, carrot, herbs and peppercorns
  and return to the boil. Skim surface. Add rabbit and return
  to the boil. Reduce heat to lowest setting, cover and simmer
  very gently for 1 hour, or until rabbit is tender. Remove
  from heat and cool rabbit in cooking liquid. Remove rabbit
  from liquid, strip meat from bones and place it in a single
  layer on a plate or tray. Season meat generously with salt
  and freshly ground black pepper.
  
  Return bones to cooking liquid and boil again to make stock
  to freeze for another purpose, if desired.
  
  Transfer rabbit to a bowl. Add garlic, sage and oil just to
  cover. Using your hands, mix ingredients to combine, then
  cover and refrigerate for 48 hours.
  
  Cut bread into 1cm-thick slices and brush both sides with
  remaining oil combined with 1 teaspoon sea salt. Place in a
  single layer on a rack on an oven tray and bake at
  150øC/300øF for 30 minutes, or until pale golden. Using a
  slotted spoon, remove rabbit from oil, and serve at room
  temperature with warm bruschetta, mesclun and lemon wedges,
  if desired.
  
  Source: Australian Gourmet Traveller July '94
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... A closed mind is as useful as a blind eye.
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