Text 30475, 95 rader
Skriven 2012-10-18 11:05:00 av MIKE ROBERTS (1:261/1381)
     Kommentar till en text av DAVE DRUM
Ärende: Wild Turkleys
=====================
-=> In a Subspace Msg From Dave Drum to Mike Roberts <=-


 DD> Road kill is legal to pick up and take home in Illinois. I know
 DD> several people who have "got their buck" that way ... in or out of
 DD> season. And often pre-tenderised.   Bv)=

You remind me of a program I saw a while back, it was about this guy
over in England or Ireland or somewhere in Gr. Brittain. He is a strange
guy, but highly educated. He lives out in the woods and he feeds himself
by eating nothing but Roadkill and other dead animals he finds. Dead
Birds, Squirrels, possum, anything that gets hit along side the road, he
will go and pick up and prepare as his dinner. Other animals kill
another. If he finds the carcass, he tries to salvage what is left. He's
all proud of himself. Not sure his underlying reason for doing this.
Almost a hippy type philosophy if I remember right. And with all that
garbage, I have seen Andrew Zimmern eat on the travel Channel. I suppose
if he cooks it right, he will be fine. Just, to me it would take a
special person.


Mike


Southern Fried Chicken Gizzards

Ingredients

Original recipe makes 6 servings

     1 pound chicken gizzards, rinsed

    2 stalks celery, cut into chunks

    1 onion, cut into chunks

    2 bay leaves

    1 1/2 teaspoons celery salt, divided

    1 teaspoon seasoned salt

    1/2 teaspoon ground black pepper

    1/2 teaspoon dried Italian herb seasoning

    1 teaspoon garlic powder

    1/4 teaspoon ground cumin

    1/2 teaspoon Louisiana-style hot sauce

    3 cups oil for deep frying

    1 cup all-purpose flour


Directions


    Place the chicken gizzards, celery, onion, bay leaves, and 1
    teaspoon of celery salt into a saucepan, and pour in enough water to
    cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce
    heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour
    in more water during simmering, if needed, to keep gizzards covered.
    Remove the gizzards to a bowl, discard the celery and onion, and
    reserve the broth.


    Season the gizzards with 1/2 teaspoon of celery salt, the
    seasoned salt, pepper, Italian seasoning, garlic powder, cumin,
    and hot sauce, stirring to combine well. Pour 1/3 cup of the
    reserved broth over the seasoned gizzards, and refrigerate for
    30 minutes or more, stirring often. (Save or freeze the
    remaining broth for another use, if desired.)

    Heat oil in a deep-fryer or large saucepan to 375 degrees F
    (190 degrees C).


    Place the flour in a plastic bag, and pour in the
    gizzards with their seasoning. Shake the bag to
    thoroughly coat the gizzards with flour. Gently lower
    about 1/4 of the gizzards per batch into the hot oil,
    and fry until golden brown, about 5 minutes per batch.
    Drain the gizzards on paper towels, and serve hot.



   * The extra time boiling before frying makes a huge difference in
   making them tender. Definitely save the broth in the freezer!

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