Text 25264, 80 rader
Skriven 2015-03-23 22:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: rabbit
==============
-=> Quoting Dave Drum to Jim Weller <=-

DD> Rabbit tastes a lot like cat. Bland, lean white meat.

"Hey, if we all taste like everything else why do you have to kill
us?" - Yours truly, The Chickens

 DD> cottontail rabbits .... No spruce bark around here for winter food

Still they browse on bark and small twigs when the grass is gone. My
reading tells me that their preferred deciduous tree is birch. 

 DD> Our rabbit season runs from 02 November thru 15 February

We have an open season with no bag limits both here and also in the
part of Ontario where grew up. It varies there on a county by county
basis. That tripped me up when I was 16 and taking the hunter safety
course prior to getting my general hunting licence. There  was no
closed season in Carleton County outside of Ottawa where I took the
exam or Renfrew County where my Dad's farm was. But there were
restrictions in other, mostly built up urban, areas. The county
outside of Windsor had just a two day season: one day for shotguns
and one day for bow and arrow!    

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabbit Sauteed with Mustard
 Categories: Mushrooms, Rabbit, Bacon, Wine, Dairy
      Yield: 4 Servings
 
    1/3 c  Dijon Style Mustard
      1 tb Fresh Thyme Leaves or
      1 ts Dry
      1    Rabbit; cut into
           -serving pieces
           S&P
      4 tb Olive Oil
      2 c  Rich Chicken or
      2 c  Mushroom Stock
    3/4 c  Dry White Wine
    1/2 c  Heavy Cream
        dr Fresh Lemon Juice
      1 tb Chopped Fresh Herbs
      4 oz Good Quality Bacon; diced
      2 c  Onions; sliced
      1 c  Mushrooms; diced
      2 c  Green Cabbage; sliced fine
 
  Mix the mustard and thyme together and generously brush both sides
  of pieces of rabbit. Season well with salt and pepper. Heat 3
  tablespoons of oil in a large heavy saute pan and add the rabbit.
  Cover and gently cook over moderate heat until the rabbit pieces
  are tender but still moist 15-20 minutes. Cover and place rabbit
  in a casserole in a warm oven as they are finished.  Place the
  saute pan back on high heat and add the stock, wine and cream
  until mixture is lightly thickened about 8 minutes. Strain
  carefully through a fine strainer and season to taste with salt,
  pepper and drops of lemon juice. Stir in herbs and keep warm.
  
  In a small saute pan add bacon and saute over moderate heat until
  just crisp. Remove and drain on paper towels discarding fat. Add
  remaining tablespoon olive oil to pan and saute onions and
  mushrooms until vegetables just begin to color. Add cabbage and
  cook until it just begins to wilt but is still crunchy. Stir in
  bacon. Place onion mixture on a warm platter, top with rabbit and
  spoon sauce over and around. Serve immediately.
  
  Recipe by: JOHN ASH SHOW
  
  From: Sherry Zeiss
 
MMMMM
 

YK Jim   


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