Text 4050, 66 rader
Skriven 2010-11-22 22:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Dark meat
=================
-=> Quoting Dave Drum to Michael Loo <=-

 DD> Now that you are "officially" diabetic they will begin nattering on
 DD> at you about your intake of fats. It's almost as bad as the EPA and
 DD> lead-based paints. (Voice of experience here). 
 
Hell yes, there's no way diabetics should be eating lead paint. [g]

 DD> I like soups.

Same here. Which is why I have a pressure canner full of gallons of
moose spine stock on standby. Tonight I used some for a small batch
of split green pea and rice soup laced with thyme. Couple of nights
before that a sausage minestrone using Italian dinner leftovers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabbit Stock
 Categories: Soups, Rabbit
      Yield: 1 quart

      1    Whole rabbit; 3-3 1/2 pounds
    1/2    yellow onion; chopped
      1    carrot; peeled, chopped
      1    celery stalk; chopped
      4 l  cold water
      2    bay leaves
    1/2 ts black pepper
    1/2 ts salt
  
  Wash the rabbit thoroughly in cold water, removing the heart,
  liver, gizzard, and any fat from the cavity. With a sharp knife,
  remove the hind and forelegs and the rib section of the rabbit and
  put them into a 1-1/2 gallon stock pot.
  
  Reserve the saddle (loin) for another meal. Add onion, carrot,
  celery, cold water, bay leaves, salt and pepper. Bring stock to a
  boil and reduce to a slow rolling boil until the liquid reduces to
  about 1 quart of liquid (approx. 2 hours). Remove the meat to cool
  and strain the stock through a fine mesh strainer. Eat the carrot
  pieces (they are good for you), and chill the stock.
  
  Once the meat is cool enough to handle, carefully remove the meat
  from the bones for use in soups, quesadillas, or topping your
  favorite salad. Once the stock has chilled, remove any hardened fat
  which will have risen to the top, and discard. Bring the stock to
  second boil and then strain through a cheesecloth to remove any
  vegetable matter and the pepper. Freeze the stock in sealable
  containers in one cup portions or in ice cube trays and removed to
  freezer bags.
  
  Posted to rec.food.recipes by David Nelson

MMMMM


Cheers

YK Jim


... The first zucchini I ever saw I killed it with a hoe.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)