Text 23315, 67 rader
Skriven 2015-01-26 09:23:32 av Janis Kracht (1:261/38.0)
  Kommentar till text 23286 av Dale Shipp (1:261/1466.0)
Ärende: Re: Duck.. oh no...
===========================
Hi Dale,

>>> Are you good at plucking them feathers?  or are your
>>> hunting buddies? :) :) Now I know how to get the fur off a
>>> rabbit.. my grandfather taught me how to do that when I
>>> around 10 years old. ;)

>> Rabbits is easy to skin.

>> Yeah, they are.  I guess I was so astounded at 10 at how
>> easy it was that it stuck with me all these years <g>

> When I was a few years younger than that, my father and uncle raised
> rabbits for the market and for the table.  I don't recall seeing them
> being skinned, but I do remember eating them.  Mother would slow cook
> them in a gravy, sort of like Gail now does with cube steak.  To me
> good eating.

I believe my grandfather trapped them but I could be remembering wrong... I
remember thinking at the time that I probably wouldn't care for the flavor of
rabbit (perhaps caught up in the idea of 'fluffy bunny' being served at table
<g>), but I did like it afterall. My grandmother also slow cooked it in gravy.
It was something very different for me, as Mom never bought or prepared rabbit.

===Jamie Oliver's Wild Rabbit Stew===
 2 whole rabbits, wild if possible
 2 tbsp English mustard powder
 2 tbsp plain flour
 1 tbsp butter
 4 small onions, peeled and halved
 2 celery sticks, chopped
 10 small carrots, peeled
 A few sprigs thyme
 1 pint (568ml) pale ale
 1/2 tsp English mustard
 Crusty bread and watercress and endive salad, to serve

1. Joint the rabbits (or ask the butcher to do it. If you bought your rabbits
from the supermarket, they will probably be pre-jointed, but they'll also be
farmed - tender but not so tasty). Cut the shoulders and legs off each rabbit,
and cut them in halves at the elbows and knees. Turn each rabbit so its
backbone is on the chopping board. Put a chopping knife across the body, just
below the ribcage, and whack the back of the knife with a wooden rolling pin.
If you've done it hard enough, you will have cut the rabbit in two. Do the same
thing at the other end to chop the pelvis off. Throw away the rib cages and
pelvises. You will be left with a rectangular bit of the rabbit's back, about
10cm long. Chop that in half, across the spine, giving you 10 pieces from each
rabbit.
2. In a large mixing bowl, combine the mustard powder and flour with a few
pinches of salt and black pepper. Toss all the rabbit pieces in the seasoning
mix until well coated.
3. Melt the butter in a large, shallow sauté pan over a medium heat. Add the
rabbit and brown evenly on all sides, adding butter as required. Add the
onions, celery, carrots and thyme, and cook gently until soft and fragrant.
Pour over the ale, topping up with just enough water to cover. Simmer gently
for about
45 minutes, adding water if the liquid gets low. When the meat is tender,
simmer the liquid a little to thicken, and stir in the mustard before serving
with bread and a watercress and endive salad.
http://www.jamieoliver.com/magazine/recipes-view.php?title=wild-rabbit-stew
===

Take care,
Janis

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