Text 4005, 71 rader
Skriven 2010-11-21 19:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Naming Food Animals
===========================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> When I was only about 6, my dad and uncle raised rabbits for
 DS> market. We ate more than a few of them ourselves.

When I was young we raised rabbits for the table some years and
chickens other years. The years we had chickens we would snare wild
rabbits in late fall and early winter until the freezer was full. I
grew quite tired of rabbit as a kid but as I haven't had any since,
more than half a dozen times in the last 40 years, I find I'm
craving some. I'll probably pick up a few frozen ones from Ray and
Neekha's place when I visit this Christmas.
                              
 DS> Mother would stew it in a brown gravy.
                                  
Tough old wild rabbits are best stewed, braised or fricasseed.  But
plump tender young domestic ones can be roasted, sauteed or fried.

 DS> I also remember them as being easily twice the size
 DS> of any wild rabbit I have ever seen.

Most domestic meat breeds run 8-12 pounds, some of them even larger.
Wild snowshoe hares can reach 6-8 pounds if they survive long enough
but generally run 2-4 pounds. And the smaller younger ones are more
tender and better tasting.
                        
Rabbit and hare are rarely hunted up here, as they tend to be small
and big game is common. Same with squirrel.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef's Rabbit
 Categories: Mushrooms, Rabbit, Game, Dairy
      Yield: 2 Servings
 
      1    Rabbit
           Salt and white pepper
           Flour
      6    Bacon slices, cut into lg
           Squares
      1    Onion, chopped fine
      8    Extra large mushrooms, whole
           Or quartered
      6 oz Beef stock
      1 c  Sour cream
 
  Season meat with salt and white pepper and dredge with flour.  In
  hot skillet, cook bacon pieces about half way.  Add rabbit and/or
  pheasant and brown on both sides.  Add onions and saute with meat.
  Add mushrooms. Pour beef stock over all and put in preheated oven
  at 450 degrees for 30 minutes, or until meat is done.  Take meat
  out. Whip sour cream into remaining pan juices and pour over meat.
  
  Source: N.A.H.C. Wild Game Cookbook
  Author: Scott Ekenberg, Bloomington MN
 
MMMMM



Cheers

YK Jim


... The best Scottish food is the kind you drink.

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