Text 3355, 76 rader
Skriven 2010-11-01 09:49:58 av Sean Dennis (1:18/200)
   Kommentar till text 3346 av DAVE DRUM (1:261/1381)
Ärende: Cheap Eats
==================
Hello, DAVE.

Monday November 01 2010 at 05:05, you wrote to JIM WELLER:

 DD> IIRC, Sean has the perfect vehicle for it. An SUV. Drive along through
 DD> the nearest woods and, Voila'! Instantly tenderised Cervidae. Just
 DD> load it up, take it home and finish butchering and freezing it.

If I really need it tenderized, I could take a drive with my 1-ton pickup...

 DD> Hard to get rabbits, pheasants and ducks that way though. Rabbits are
 DD> possible - but after encountering an SUV tire there tends to be not
 DD> much worth salvaging for the pot.   Bv)=

You should see what happens to squirrels.  Where I live is an "older" part of
town.  We have large old oak trees everywhere which attract squirrels like
crazy.  I can tell it's the fall season; everytime I drive down my road, I have
to dodge squirrels.  Once, I walked down the road and counted over 40 squirrels
in five minutes from my house.

Needless to say, uh, it can get kinda messy driving out here at this time of
year.  I'm happy to say that I've never hit an animal yet.  It's funny-people
in this area actually will come to a full stop for squirrels and rabbits (yes,
we have rabbits out here; gardeners fence everything off).

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

      Title: Apple Brandied Woodchuck (Or Rabbit, Squirrel, Wild Birds
 Categories: Wild, Game, Rabbit, Squirrel, Poultry
      Yield: 4 servings

           Woodchuck (or rabbit,
           Squirrel, wild birds,
           Chicken)
           Salted water
           Salt, pepper
           Garlic powder
           Paprika
           Flour
      2 tb Butter and
      2 tb Olive or canola oil
      1 md Onion
      1    Rib celery
      2    Carrots, all chopped
    1/4 c  Apple brandy
      2 c  Chicken broth
      1 c  Heavy cream, half and half
           Or evaporated milk
           Salt and pepper

  Dress and soak meat overnight in salted water. Dry meat. Sprinkle with
  salt, pepper, garlic powder, paprika and roll in flour. Saute in a
  pan to which you have added 2 tlbs butter and 2 tlbs olive or canola
  oil. Saute meat until golden brown and remove from pan. Add a med
  size onion, a stalk of celery and a couple of carrots, all chopped
  before adding. Saute until tinged with color. Return meat to the pan.
  Pour in 1/4 cup apple brandy. Let it simmer a couple of minutes then
  add 2 cups of chicken broth. Cover and simmer until meat is tender.
  (About 15 minutes for small things and 30 for larger pieces or those
  with bones attached.) Remove meat and add 1 cup heavy cream, half and
  half or evaporated milk. Simmer until sauce is reduced by half.
  Adjust seasoning with salt and pepper. Place meat on platter and
  spoon sauce over it. Wonderfully good!

  Linda M upstate NY

  From: Linda Marcella To: Forageahead

MMMMM

Later,
Sean

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