Text 27850, 112 rader
Skriven 2015-06-06 07:09:52 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Porky Pines
=======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Raccoon Kabobs (Ringtail Surprise)
 DD>  Categories: Five, Game, Sauces, Vegetables
 DD>       Yield: 6 Servings

 RH> Don't see many raccoons around here so I'll take a pass.

 DD> In my travels around this area squirrels are the most common
 DD> road-kill, followed by raccoons, possums and deer. Once in a while
 DD> I'll see a coyote, a pooch or an unfortunate moggy. Even a fox now and
 DD> then. But, raccoons are *very* common in the Great American Outback.

 RH> And not as common in Wake County, NC. We're mostly urban, but the WF
 RH> area is still quite forested. Saw that when we were up in the fire
 RH> department ladder truck bucket last week. We've seen quite a few deer
 RH> and grey squirrels but not much of othe wildlife.

I suppose all those good ol' boys and their 'coon dogs might have something to 
do with that.

 DD>       Title: Stuffed Roast Raccoon
 DD>  Categories: Game, Stuffing, Potatoes, Fruits
 DD>       Yield: 1 Servings

 RH> I understand they're good eating in some parts of the country, but I've
 RH> never tried it. Some people would probably say that it tastes like
 RH> chicken. (G)

Somebody *always* compares (whatever) to chicken. And given the range of 
stupormarkup chicken available these days - that means no flavour. If it has 
actual taste and some texture then it can't, by definition, be like chicken.   
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kangaroo Escalopes w/Spinach & Anchovy Butter
 Categories: Game, Greens, Seafood, Citrus
      Yield: 4 Servings
 
    600 g  Kangaroo filet; trimmed
      2 bn English spinach
     12    Anchovy filets
    200 g  Unsalted butter
      1 ts Lemon juice
      1 ts Black pepper; fresh ground
      1 ts Sea salt
           Olive oil
 
  "Skippy" isn't something you make peanut sauce with in Oz.
  It's an Ozzie term for kangaroo... Naturally the first thing
  a non-Ozzie (and probably more than one Ozzie) eater will
  ask about kangaroo is -"What does it taste like?" This blurb
  from the accompanying article gives a hint. And it don't
  taste like chicken...
  
  "Most people won't have ever tasted kangaroo. It is a sweet,
  strong-tasting meat, it's texture and taste described as
  somewhere between venison and liver...To eat kangaroo, you
  have to like game; you have to like offal and you have to be
  a red meat eater...It's a very big, very strong-tasting
  meat."
  
  Slice the kangaroo filet into thin slices, three per serve.
  Brush with olive oil and sprinkle lightly with black pepper.
  Remove stalks from spinach and wash leaves thoroughly.
  Plunge into rapidly boiling water for 30 seconds. Strain and
  immerse immediately in iced water to stop the cooking
  process and maintain the green colour. When cold, remove
  leaves from water and squeeze out as much liquid as
  possible.
  
  Refrigerate until ready to use.
  
  Soften 100 g unsalted butter and blend in food processor
  with the anchovies, lemon juice and a pinch of sea salt and
  pepper until smooth.
  
  Scrape out onto a piece of foil and form into a sausage
  shape. Refrigerate until firm Heat a large, heavy-base,
  cast-iron fry pan or grill plate until hot. Toss in the
  oiled meat slices and quickly sear on each side. Do not turn
  until the first side is properly sealed++this does not take
  very long++and don't overcook. Remove meat and rest in a
  warm place until all the meat slices are cooked. In another
  pan, over medium heat, melt the remaining butter, add the
  squeezed spinach and the salt and pepper, and stir until the
  spinach is hot. Divide the spinach into four portions, spoon
  onto the centre of the plate, top with three escalopes.
  
  Slice the anchovy butter so it begins to melt over the hot
  meat. Serve immediately.
  
  Makes 4 servings.
  
  Recipe by Chris Manfield from The Paragon Cafe, Circular Quay.
  From an article in The Sydney Morning Herald by Shelli-Anne
  Couch. 3/2/93.
  
  Courtesy, Mark Herron.
  
  Posted by Stephen Ceideberg; June 4 1993.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... You can do a lot for your diet by eliminating foods that have mascots.
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