Text 28377, 105 rader
Skriven 2015-06-20 06:53:57 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Re: ground hogs
=======================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 JW> bedroom window and shot at one from inside the house early in the
 JW> morning. The noise in an enclosed area was louder than he
 JW> anticipated. I thought it was a pretty cool thing to do (I was 5 or 6
 JW> at the time) but Mom thought otherwise and there were words. (He
 JW> didn't do it again.)

 ML> Was it the report or the cruelty to animals issue?

 JW> It was the loud report, early in the morning, startling her from a
 JW> sound sleep that bothered her. She was very protective of her garden
 JW> and had shot quite a few varmints herself.

If you put the muzzle outside the window just a couple inches 98% of the noise 
is outside the house. We used to pot woodchucks from a back bedroom with a 
scoped 22 Remington using long rifle bullets. The supersonic crack of the 
bullet was no louder in the next room than that of someone hunting squirrels 
in the nearby woods.

At 2c/round a 22 is/was an economical pot hunting gun.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Woodchuck au Vin
 Categories: Game, Wine, Vegetables, Herbs
      Yield: 5 Servings
 
      2 tb (to 3 tb) olive oil
      1    Woodchuck; dressed, cleaned
           - of scent glands, boned
           - and cut into strips or
           - bite-size chunks *
      2    Shallots; chopped
      2 lg Carrots; in 1/2" dice
      1 cl Garlic; minced
      1 c  Beef stock or water
      2 c  Dry red wine
    3/4 c  + 2 tb white vermouth
      2 ts Coarse ground black pepper
    1/4 ts Dried thyme
      1    Bay leaf
      2 tb Chopped fresh rosemary
  1 1/2 c  Pitted Cerignola olives;
           - very coarsely chopped
      2 tb (to 3 tb) flour
           Chopped fresh flat-leaf
           - parsley
           Salt
 
  The gardener who created this dish notes that the herbs and
  vegetables in this recipe are available fresh from the
  garden because they have not been eaten by the dishâ€Ös main
  ingredient.
  
  Place a Dutch oven over medium-high heat for 1 minute. Add
  olive oil. When the oil is hot, add woodchuck meat and sauté
  until lightly browned on all sides. Transfer to a plate and
  set aside.
  
  Add shallots and carrots to pan and sauté until lightly
  browned. Add garlic and sauté for 1 minute. Add stock or
  water, red wine and 3/4 cup of vermouth. Stir with a wooden
  spoon, scraping bottom of the pan. Return meat to pan, and
  add pepper, thyme, bay leaf, and 1 tablespoon of the
  rosemary. Cover, reduce heat to low, and simmer for 20
  minutes.
  
  Add olives and remaining 1 tablespoon rosemary. Cover and
  simmer, stirring occasionally, until meat is tender, about
  45 minutes.
  
  Discard bay leaf. Raise heat and boil uncovered until liquid
  is slightly reduced. In a small bowl, mix remaining 2
  tablespoons vermouth with enough flour to make a soupy
  paste. Thicken sauce to taste by adding paste a tablespoon
  at a time, simmering for a minute after each addition; all
  of the paste may not be needed. Stir in parsley, and season
  with salt if needed. If desired, serve over rice or egg
  noodles, or with boiled potatoes.
  
  YIELD: 3 to 6 servings, depending on size of woodchuck and
  squeamishness of guests.
  
  NOTE: A woodchuck has small scent glands under the forearms
  and in the small of the back that must be removed. The
  insulating fat under the skin should also be removed. A
  dressed woodchuck does not require soaking, though many
  people recommend soaking overnight in salted water. As with
  all game, the meat of older animals is tougher and has a
  stronger, gamier flavor than a young animal. This recipe may
  also be made with the boned meat of one large or two small
  rabbits.
  
  FROM: Joe McDonald/Corbis
  
  From: http://www.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It is very much in your face food, in a good way.
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)