Text 4207, 76 rader
Skriven 2010-11-26 07:01:00 av Dave Drum (47849.cooking)
     Kommentar till en text av Glen Jamieson (47804.cooking)
Ärende: BUNNY RABBITS
=====================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> Another variety is used in New Zealand for fur.  It grows so much fur
 GJ> that if it is not shorn regularly it will die from overheating.  The
 GJ> ones I saw were fastened, spread-eagled, into a sort of rack so that
 GJ> they could be turned, and the fur easily shorn with electric clippers.
 GJ> Surprisingly, the rabbits did not object to that sort of treatment.

What is the fur used for? The only use I could conceive of is for making felt
to make slippers or hats.

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

      Title: Rabbit Chasseur
 Categories: Game, Wine, Vegetables
      Yield: 4 servings

      2    Rabbits; in serving pieces
    1/4 c  Oil
    1/4 c  Onions; chopped
      1 lb Mushrooms; sliced
      2 md Tomatoes; chopped
           Flour
           Salt & white pepper
      3    Bay leaves
      1 tb Tomato paste
      2 c  White wine

MMMMM-----------------------BEURRE MANIE----------------------------
      2 tb Flour
      2 tb Butter
 
  Heat the oil in a skillet and dust the rabbit with flour.
  Brown the rabbit over high heat quickly then pour off the
  oil and fats that accumulate.
   
  Add onions, mushrooms, tomatoes, flour, salt, pepper, bay
  leaves, and tomato paste and cook for 5 minutes.
   
  Add the wine and bring the mixture to a boil.
   
  Preheat your oven to 350øF/175øC.
   
  Bake the rabbit in your oven for 45 minutes.
   
  Remove the rabbit and thicken the sauce with the beurre
  manie (you know that fancy chefs have to have fancy names
  ... this is a "roux".) For the beurre manie, simply melt the
  butter in a saute pan, add the flour and then cook over
  medium heat for a minute or two to take the "floury" flavor
  out of the mix.
   
  Pour the sauce over the rabbit and serve.

  From: Chef Gerard Crozier, Crozier's Restaurant, New Orleans
   
  Source: Great Chefs of New Orleans, Tele-record Productions
        : 747 Magazine Street, New Orleans, LA 70130
   
  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 

 

... You are what you eat. If you eat garlic you're apt to be a hermit.
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