Text 4213, 95 rader
Skriven 2010-11-26 04:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: bunnies &c 796
======================
 ML> Lesson 2. Listen to me when cooking meat.
 JW> But you would give me tapeworms! [g]
 
Just so unlikely, as the beef tapeworm hasn't been seen in
the US for a half century. If you're worried, have your
taste buds curse you as you cook your meat to 55 (or for bear
or wild pig, which might harbor trichinae, 60).

 -=> Jim Weller said to Dave Drum <=-

 JW> Neekha has decided not to eat the rabbits she raised even though

Flopsy, Mopsy good.

 JW> they didn't get named. She's OK with the wild ones her dad shoots

Peter better! Fricasseed.

 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.

Poultry are little bundles of meanness, and I have no qualm
about ending their lives for my stomach and palate's pleasure.

 -=> Jim Weller said to Dale Shipp <=-

 JW> I don't do breakfast and don't much like broiled tomatoes but fried
 JW> bread shows up in our large, late Sunday brunches on occasion. I

I like fried bread well enough (as I said before, frying is a way
to get me to eat bread), but its main purpose is to allow
you to cut back on the serving size of meat, if you so desire.

 JW> alternate between side bacon, back bacon, ham and sausage and

If breakfast is to be an option at all, it should include
copious pork products.

 JW> sometimes get fancy with lamb or pork chops, smoked fish or small
 JW> steaks as well.

Okay, I'll let you get by with a steak.

Note what gives this recipe its flavor:

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Herb Roasted Rabbit and Potatoes
 Categories: Cyberealm, Wild game, Kooknet
      Yield: 6 servings

      4 lb Rabbit [cut into 8 pieces,
           Rinsed & patted dry]
      8 md Red potatoes [quartered]
     24 lg Cloves garlic
      6 tb Olive oil
      4 oz Slab bacon, [rind removed
           & cut into 1" cubes]
      6 tb Fresh rosemary leaves OR
      2 tb Dried rosemary
      2 ts Coarsely ground black pepper
           Coarse salt, to taste
           (optional)
      6    Sprigs rosemary, for garnish

   1.  Preheat the oven to 400 degrees 2. Place the potatoes and garlic
  cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of
  the olive oil, and toss to coat. Bake for 30 minutes.
   3.  While the potatoes and garlic are roasting, combine the bacon
  and 2 tablespoons of the oil in a large skillet, and place over low
  heat. Cook just until the bacon begins to wilt. Then remove the bacon
  with a slotted spoon, and set it aside.
   4.  Saute the rabbit, in batches if necessary, in the skillet,
  setting the pieces aside as they are browned.  Reserve 2 tablespoons
  of the pan drippings.
   5.  Remove the roasting pan from the oven, and reduce the heat to 350
  degrees.
   6.  Add the rabbit, rosemary, pepper, coarse salt, reserved pan
  drippings, and remaining 3 tablespoons oil to the roasting pan with
  the potatoes and garlic.  Toss thoroughly, and return the pan to the
  oven. Bake for 20 minutes.
   7.  Sprinkle the reserved bacon over the top, and bake until the
  meat is tender and the vegetables are golden, another 20 minutes.
   8.  Arrange the mixture on a warmed platter, and garnish with the
  rosemary sprigs.

  Source: found floating in Cyberspace and formatted to MM format by
  Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
  786-1120

MMMMM

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