Text 4003, 91 rader
Skriven 2010-11-21 07:09:00 av Dave Drum (47635.cooking)
   Kommentar till text 3978 av Dale Shipp (1:261/1466.0)
Ärende: Naming Food Animals
===========================
-=> Dale Shipp wrote to Jim Weller <=-

 JW> Neekha has decided not to eat the rabbits she raised even though
 JW> they didn't get named. She's OK with the wild ones her dad shoots
 JW> though. She's also OK with the chickens because they're just stupid
 JW> dinosaurs and she never petted or cuddled any of them.

 DS> When I was only about 6, my dad and uncle raised rabbits for the
 DS> market. We ate more than a few of them ourselves.  Mother would stew it
 DS> in a brown gravy.   I also remember them as being easily twice the size
 DS> of any wild rabbit I have ever seen.

Well, yeah ... Peter Cottontail has to hustle for his grub and to avoid meeting
an early end at the hands of the natural predators. Flopsy and Mopsy, OTOH,
live in their cages in relative luxury and have their meals catered. And life
is good ... until ...

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

      Title: Jugged Hare
 Categories: Game, Vegetables, Wine, Herbs
      Yield: 4 servings

      1    Hare; cleaned, skinned, cut
           - in serving pieces
      1 lg Carrot; scraped
      1 md Onion; peeled
      4    Cloves
  1 1/2 lb Bones
      4 pt Cold water
      6 oz Port wine
           Salt & pepper
        pn Mace
           Mixed Herbs
           Fat for frying
 
  Remove the inside from the hare, being careful to save the
  thick blood.

  Skin the hare, wipe it, and cut into joints. Wash the head,
  heart, and liver in some cold salted water, put in the a
  saucepan with the blood and the bones, which have also been
  washed.

  Add four pints of cold water and a teaspoon of salt, and
  bring the stock to a boil. Remove the scum, add the herbs
  tied in a piece of muslin, add also the pepper and mace.

  Scrape and wash the carrot, peel the onion, and stick the
  cloves into it, and add these to the stock, simmer all the
  ingredient for three or four hours; keep well skimmed to
  remove the grease.
  
  Flour the joints of hare, melt some butter or shortening in
  a pan, and fry the joints lightly so as to brown them
  slightly. Then place in a large brown jar or casserole. Mix
  some flour to a smooth paste with water. When the stock is
  ready three to four hours, strain it into another saucepan
  and add the thickening flour mixed with water, stir well and
  boil for a few minutes. If necessary add a few drops of
  browning.

  Strain the gravy over the fried hare, the meat should be
  just covered. Place in a moderately hot oven, and cook for
  about two hours. Just before serving, add to it the port
  wine.

  To serve: Heap the hare into a large dish, pour some of
  the gravy round, the remainder is served separately.

  Serve with red current jelly.

  NOTE: the gravy should be quite thick.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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