• rabbit

    From JIM WELLER@1:123/140 to DAVE DRUM on Sunday, March 17, 2019 21:34:00

    Quoting Dave Drum to Jim Weller <=-

    I will take a "smoke break" occasionally at work. One fellow worker
    said to me "You don't smoke." being an astute observer. So I asked him "Why should all the self-destructive people get all the breaks?".

    Two ten minute breaks a day works out to about 83 hours per year.
    Some companies pay their non-smoking employees a bonus equal to two
    weeks salary on the grounds that they are likely to be more
    productive as a result.

    Bacon makes bland meat like rabbit have flavour - even if just bacon flavour - not necessarily a bad thing.

    Rabbits have flavour. At least wild hares do. It's been so long
    since I've had farmed rabbit that I really can't remember.

    MMMMM-----Meal-Master - formatted by MMCONV 2.10

    Title: Friese Koolstamppot Met Lamsvlees
    Categories: Dutch, Stews, Lamb, Bacon
    Servings: 4

    500 g lamb
    75 g butter
    6 thick slices of bacon
    1/2 dl vinegar
    3 pickles
    2 cloves
    1 bay leaf
    1 pn tarragon
    1 kg potatoes
    1 kg white cabbage
    4 onions
    salt and pepper

    Frisian Lamb And Cabbage Stew

    Season the lamb with salt and pepper. Quickly sear it on all sides
    in hot butter. Take the meat from the skillet and quickly fry the
    bacon. Cube the lamb, put it back into the skillet with the bacon,
    add 1 1/2 dl water, the vinegar, chopped pickles and spices. Mix and
    let the stew simmer for 90 minutes.

    In the meantime peel the potatoes, cut them into chunks and add to
    the stew. Clean and slice the cabbage, peel and dice the onions and
    add to the stew as well. Simmer for another 30 minutes. Add salt and
    pepper to taste.

    Serve with chunks of coarse whole grain bread lathered with mustard.

    From: Www.Godutch.Com

    MMMMM-------------------------------------------------


    Cheers

    Jim


    ... For me an overabundance of bacon is a near-impossibility.

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  • From Dave Drum@1:229/452 to JIM WELLER on Monday, March 18, 2019 12:42:24
    JIM WELLER wrote to DAVE DRUM <=-

    I will take a "smoke break" occasionally at work. One fellow worker
    said to me "You don't smoke." being an astute observer. So I asked him "Why should all the self-destructive people get all the breaks?".

    Two ten minute breaks a day works out to about 83 hours per year.
    Some companies pay their non-smoking employees a bonus equal to two
    weeks salary on the grounds that they are likely to be more
    productive as a result.

    Some companies - not Ghetto Zone. 'sall right, I'm just glad I ditched
    that 45 year-long habit.

    Bacon makes bland meat like rabbit have flavour - even if just bacon flavour - not necessarily a bad thing.

    Rabbits have flavour. At least wild hares do. It's been so long
    since I've had farmed rabbit that I really can't remember.

    Never had hare. And the difference between cottontails (the usual non- domestic/farmed rabbit) and the cage raised Orpington or New Zealand is
    about the same as the difference between cage-raised and free range
    chicken. Still pretty bland. Needs all the help you can give it. Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rabbit Hunter-Style (Conejo A La Cazadora)
    Categories: Game, Pork, Vegetables, Herbs, Wine
    Yield: 6 Servings

    3 lb Rabbit; jointed
    3 tb Olive oil
    1 lg Onion; chopped
    1 cl Garlic; crushed
    4 oz Piece raw ham; jamon serrano
    - or prosciutto crudo, diced
    2 tb Brandy
    4 oz Button mushrooms
    14 oz Can chopped tomatoes
    6 fl Oz red wine *
    1 Bay leaf
    2 Sprigs fresh thyme
    2 Sprigs fresh parsley
    Salt & fresh ground pepper
    Chopped parsley: garnish

    * Chianti, Sangiovese di Toscanna, or Rioja work well.
    A good Zinfandel, too. - UDD

    Rinse the rabbit pieces thoroughly and dry well with
    kitchen paper. Heat 2 tablespoons of the oil in a
    heavy-based flameproof casserole and brown the rabbit
    pieces all over. Remove to a plate. Add the remaining oil
    and the onion to the pan and cook over a low heat for
    about 10 minutes, until transparent. Stir in the garlic
    and ham and cook for 2-3 minutes.

    Return the rabbit to the casserole. Pour over the brandy,
    ignite and shake the pan until the flames die down. Add
    the mushrooms and cook for 5 minutes, stirring
    occasionally. Add the tomatoes, wine, herbs tied in a
    bunch, and salt and pepper to taste. Cover and simmer for
    1 to 1-1/2 hours, until the rabbit is tender. If necessary,
    remove the lid towards the end of the cooking to reduce
    and thicken the sauce. Transfer to a serving dish and
    sprinkle with parsley.

    UDD NOTE: I skip the flambe' (show-off) step with the
    brandy and just proceed without setting off the fire
    alarms or wasting good booze.

    Servings 6

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From JIM WELLER@1:123/140 to DAVE DRUM on Saturday, March 23, 2019 21:56:00

    Quoting Dave Drum to Jim Weller <=-

    Never had hare. And the difference between cottontails (the usual non- domestic/farmed rabbit) and the cage raised Orpington or New Zealand
    is about the same as the difference between cage-raised and free range chicken. Still pretty bland. Needs all the help you can give it. Bv)=

    Rabbits have white meat; hares red. And their muscular hind legs
    can be very tough unless stewed or braised a long time. In northern
    climates they graze on greens during the summer but browse on tree
    bark all winter and their flesh can get pretty strong tasting as a
    result. When I was a kid my dad would snare snowshoe hares from
    first snowfall in November, when their runways became very obvious,
    until the New Year but then he stopped as they were not very good
    tasting any longer. He averaged about one a day from a short strong
    of half a dozen snares for those two months and pretty much filled
    the freezer with a year's supply.

    I've only had rabbit three times in my life. First was when I was
    six and we lived at a cottage on Lake Kenogami for a whole summer
    when dad had a contract in nearby Kirkland Lake (Swastika actually).
    The owner of the resort (just a string of budget cabins and a few
    boat rentals) was Italian and kept rabbits.

    The next year we raised a brood of rabbits instead of chickens in
    the hen house at the family hobby farm in the Ottawa Valley.

    And in the 1980s when I lived in Edmonton for a while, I once
    purchased a dressed rabbit at a butcher shop in Little Italy near
    the farmer's market. If memory serves me right, it was much milder
    in flavour than wild hare.

    Sow thistle is not a true thistle but a member of the dandelion tribe
    along with the lettuces, chicory, and endive.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Common Sow Thistle
    Categories: Wild, Vegetables, Salads, Info
    Yield: 1 Info file

    Hare's Thistle
    Hare's Lettuce

    Parts Used: leaves, stems, milky juice.

    The Sow-Thistle is a well-known weed in every field and garden. It
    is a perennial, growing from 1 to 3 feet high, with hollow thick,
    branched stems full of milky juice, and thin, oblong leaves, more
    or less cut into (pinnatifid) with irregular, prickly teeth on the
    margins. The upper leaves are much simpler in form than the lower
    ones, clasping the stem at their bases.

    The flowers are a pale yellow, and when withered, the involucres
    close over them in a conical form. The seed vessels are crowned
    with a tuft of hairs, or pappus, like most of this large family of
    Compositae.

    This plant is subject to great variations, which are merely owing
    to soil and situation, some being more prickly than others.

    The name of the genus, Sonchus, is derived from the Greek word for
    hollow, and bears allusion to the hollow nature of the succulent
    stems.

    The Sow Thistles are sometimes erroneously called Milk Thistles
    from the milky juice they contain; the true Milk Thistle is,
    however, a very different plant (see THISTLES).

    The Latin name of the species, oleraceus, refers to the use to
    which this weed has been put as an esculent vegetable. Its use as
    an article of food is of very early date, for it is recorded by
    Pliny that before the encounter of Theseus with the bull of
    Marathon, he was regaled by Hecale upon a dish of Sow Thistles.
    The ancients considered them very wholesome and strengthening, and
    administered the juice medicinally for many disorders, considering
    them to have nearly the same properties as Dandelion and Succory.

    The young leaves are still in some parts of the Continent employed
    as an ingredient in salads It used in former times to be mingled
    with other pot herbs, and was occasionally employed in soups; the
    smoothest variety is said to be excellent boiled like spinach.

    Its chief use nowadays is as food for rabbits. There is no green
    food they devour more eagerly, and all keepers of rabbits in
    hutches should provide them with a plentiful supply. Pigs are also
    particularly fond of the succulent leaves and stems of the
    Sow-Thistle.

    One of the popular names of the SowThistle: 'Hare's Thistle' or
    'Hare's Lettuce,' refers to the fondness of hares and rabbits for
    this plant. An old writer tells us: 'when fainting with the heat
    she (the hare) recruits her strength with this herb: or if a hare
    eat of this herb in the summer when he is mad, he shall become
    whole.' Sheep and goats also eat it greedily, but horses will not
    touch it.

    From: debbie587

    MMMMM


    Cheers

    Jim


    ... If you trust the government you probably failed history class

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  • From Dave Drum@1:3634/12 to JIM WELLER on Sunday, March 24, 2019 19:15:00
    JIM WELLER wrote to DAVE DRUM <=-

    Never had hare. And the difference between cottontails (the usual non- domestic/farmed rabbit) and the cage raised Orpington or New Zealand
    is about the same as the difference between cage-raised and free range chicken. Still pretty bland. Needs all the help you can give it. Bv)=

    Rabbits have white meat; hares red. And their muscular hind legs
    can be very tough unless stewed or braised a long time. In northern climates they graze on greens during the summer but browse on tree
    bark all winter and their flesh can get pretty strong tasting as a

    WARNING --- Editing done here ---

    And in the 1980s when I lived in Edmonton for a while, I once
    purchased a dressed rabbit at a butcher shop in Little Italy near
    the farmer's market. If memory serves me right, it was much milder
    in flavour than wild hare.

    I've only had cage-raised rabbit three or four times since gaining my
    majority. Most of the rabbit I've eaten in my life has been the result
    of hunting for them. Sometimes "bunny bopping" with a club, sometimes
    with a small bore shotgun, a few times with an Iver-Johnson 9-shot 22
    calibre revolver but mostly with a 22 calibre rifle. Even learned to
    tan the hides and turn the result into warm gloves, ear muffs and
    mittens.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Godfrey's Buttermilk Fried Rabbit
    Categories: Game, Dairy, Herbs, Chilies
    Yield: 4 servings

    4 Cottontails; in serving
    - pieces
    2 c Buttermilk
    1 1/2 ts Oregano; mixed with
    1 1/2 ts Thyme; and
    1 tb Dried parsley
    +=OR=+
    2 tb Italian seasoning
    1 tb Paprika
    1 tb Garlic powder
    2 ts Cayenne; or more
    1 1/2 c Flour
    1 ts Salt
    2 c Oil

    Mix the buttermilk with the all the spices except the
    salt and flour. Coat the rabbit with the mixture and set
    in a covered container overnight, or at least 4 hours.

    When you are ready to fry, pour the oil into a large pan
    (a big cast iron frying pan is ideal) to a depth of
    about an inch. The general idea is you want the oil to
    come halfway up the side of the rabbit. Set the heat to
    medium-high.

    Meanwhile, take the rabbit out of the buttermilk and let
    it drain in a colander. Don't shake off the buttermilk
    or anything, just leave it there.

    Let the oil heat until it is about 325°F/165°C; this is
    the point where a sprinkle of flour will immediately
    sizzle. When the oil is hot, pour the flour and salt
    into a plastic bag and shake to combine. Put a few
    pieces of rabbit into the bag and shake to get it
    coated in flour.

    Set the coated rabbit pieces in one layer in the hot oil
    so they don't touch. Fry for about 8 to 12 minutes. Fry
    gently -- you want a steady sizzle. Turn the rabbit
    pieces and fry for another 10 minutes or so, until they
    are golden brown. The forelegs will come out first,
    followed by the loin, and the hind legs will come out
    last. You will probably need to fry in batches, so just
    leave the uncooked rabbit pieces in the colander until
    you are ready to flour them up and fry them. Don't let
    floured pieces sit.

    When the rabbit is ready, rest them on a rack set over
    a paper towel to drain away any excess oil. If you are
    cooking in batches, set this in a warm oven.

    By Hank Shaw

    RECIPE FROM: https://honest-food.net

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dale Shipp@1:261/1466 to Jim Weller on Monday, March 25, 2019 02:30:04
    On 03-23-19 20:56, Jim Weller <=-
    spoke to Dave Drum about rabbit <=-

    The next year we raised a brood of rabbits instead of chickens in
    the hen house at the family hobby farm in the Ottawa Valley.

    When I was about seven, our family moved to Florida for my dad's health. Initially, we stayed in one of two houses on my aunt & uncle's property.
    He and dad raised rabbits -- partly for sale and partly for family
    eating. Mother did a slow cooked dish, smothered in a brown gravy. I
    recall really liking it. Except for once and a while in a restaurant, I
    have not had rabbit since. Gail never forgave her dad when he served
    "chicken" with four drumsticks, and so will not eat it since.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: PATE DE LAPIN
    Categories: Appetizers
    Yield: 6 -8)

    MMMMM----------------SOURCE: AUSTRALIAN VOGUE WI---------------------
    1 lg Rabbit
    Salt and pepper
    1 T Chopped parsley
    1 ea Sprig of fresh thyme,
    -chopped
    700 g Shoulder of pork, diced
    3 ea Shallots, chopped finely
    1/2 c Cognac
    1/2 c White wine
    Finely cut bacon to line
    -and cover terrine
    1 ea Bay leaf

    Remove rabbit flesh from bones and dice. Put it in a large bowl with
    salt and pepper, parsley, thyme, diced pork and shallots. Pour over
    cognac and wine. Cover and stand in refrigerator for 24 hours. Line
    a terrine with bacon, pack in meat and marinade, put a bay leaf on
    top and cover it with bacon. Cover terrine with double foil, and
    cook in a baking dish of water in a pre-heated 180'C oven for 2
    hours. Remove from oven and stand with a weight on top until pate is
    cold. Refrigerate for 24 hours before serving with hot toast, butter
    cornichons and baby pickled onions. Bon-Appetit, Exec.Chef. Magnus
    Johansson

    Submitted By SHERREE JOHANSSON On 09-28-94

    MMMMM


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  • From JIM WELLER@1:123/140 to DAVE DRUM on Thursday, March 28, 2019 22:50:00

    Quoting Dave Drum to Jim Weller <=-

    "bunny bopping" with a club

    That doesn't work with hares; they're spooky and you can't get that
    close to them. I did get one with a rock once as a kid. My usual
    when not snaring them with copper wire nooses was an over and
    under: 22 rifle/410 shotgun.

    tan the hides

    Same. They were worth 50 cents each in the 60's.

    LC and gluten free

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lentil Feta Salad
    Categories: Salads, Cheese, Beans
    Yield: 6 Servings

    1 c Beluga lentils; rinsed,
    -picked over
    2 Garlic cloves; halved
    1 Bay leaf
    1 c Finely-chopped celery
    1 sm Red onion; diced
    1 sm Red pepper; roasted, peeled,
    -diced
    1 c Minced flat-leaf parsley
    1 tb Minced fresh rosemary
    1/3 c Freshly-squeezed lemon juice
    2 tb Extra-virgin olive oil
    4 oz Coarsely-crumbled feta
    -cheese
    S&P
    3 Heads baby lettuce; such as
    -Lollo Rosso
    1 sm Cucumber; peeled, seeded,
    -and cut in 1/8" slices

    Bring a medium saucepan of water to a boil. Add lentils, garlic,
    and bay leaf. Simmer for 20 minutes, or until the lentils are
    tender. Drain and rinse the lentils under cold water. Discard the
    garlic and bay leaf. In a large bowl combine lentils, celery,
    onion, pepper, parsley, and rosemary. In a small bowl, whisk
    together the lemon juice and olive oil. Drizzle over lentil
    mixture, add the feta and stir gently to incorporate. Season with
    salt and pepper. Serve on a bed of baby lettuce, and garnish with
    the cucumber slices.

    Per serving: 95 Calories (kcal); 7g Total Fat; (62% calories from
    fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium
    Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
    Fruit; 1 1/2 Fat; 0 Other Carbohydrates

    Recipe by: Martha Stewart
    Posted by: Lynn Thomas

    MMMMM


    Cheers

    Jim


    ... Hawaiian Pizza: Hot fruit + cheese? How can people defend this?

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  • From JIM WELLER@1:123/140 to DALE SHIPP on Thursday, March 28, 2019 22:52:00

    Quoting Dale Shipp to Jim Weller <=-

    Gail never forgave her dad when he served "chicken" with four
    drumsticks, and so will not eat it since.

    Roslind grew up on a farm and I lived in farming country so we knew
    early on where meat came from and how. And our kids and grandkids
    were never mislead about what they were being served. They were
    never queasy about such things.

    The Baltic countries use the term Hodgepodge as well as the Dutch.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lithuanian Hodgepodge
    Categories: Lithuanian, Pork, Offal, Beans
    Yield: 9 servings

    Pork snout, cut in half,
    Lengthwise
    1 Pork foot, cut lengthwise
    1 Pork tail
    1 c Barley
    1 c Dried peas, soaked
    1 c Dried navy beans, soaked
    3 Potatoes, peeled and diced
    3 Onions, chopped
    3 Bay leaves
    10 Peppercorns
    Salt to taste

    Place all meats into cooking pot, cover with water and cook on low
    heat until meat is soft. Add salt and cook for another 15 minutes.
    Remove meats from cooking liquid, there should be about 3 l (12
    cups) of cooking liquid. Cook soaked legumes and barley in meat
    cooking liquid. When legumes and grain are done, add potatoes and
    cook until potatoes are soft and all cooking liquid has
    evaporated. Pour hodgepodge into a deep bowl, make hole in the
    center and place all cooked meat in it. This is a favorite holiday
    dish.

    Lithuanian National Cultural Center
    From: http://www.lnkc.lt
    Compiled by Birute Imbrasiene
    Translated by Giedre Ambrozaitiene

    MMMMM

    Cheers

    Jim


    ... Why is a hundred weight 112 pounds?

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  • From Dave Drum@1:229/452 to JIM WELLER on Friday, March 29, 2019 13:26:08
    JIM WELLER wrote to DAVE DRUM <=-

    "bunny bopping" with a club

    That doesn't work with hares; they're spooky and you can't get that
    close to them. I did get one with a rock once as a kid. My usual
    when not snaring them with copper wire nooses was an over and
    under: 22 rifle/410 shotgun.

    Cottontails tend to be "skitterish" - but, some years they just sit and
    wait on someone to come along and harvest them.

    tan the hides

    Same. They were worth 50 cents each in the 60's.

    About what I used to get for squirrel's tails. There was a fad in the
    1950s of flying a squirrel's tail from the radio antenna of teen-ager's
    cars .... I bought a lot of treats for myself with the $$$ from flogging
    the tails from my "mighty hunter" exploits.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Squirrel Pot Pie *
    Categories: Game, Pastry, Potatoes
    Yield: 4 Servings

    4 Fat squirrels; skinned,
    - cleaned, cut up
    6 md Potatoes; peeled, diced
    1 tb Parsley flakes

    MMMMM---------------------------DOUGH--------------------------------
    2 c Flour
    2/3 c Shortening or lard
    3/4 ts Salt
    5 tb Water
    1 lg Egg

    Cook squirrels in large pan, using enough water to cover.
    Salt to taste (about 1 tsp). Cook 2 to 3 hours or until
    tender.

    Remove squirrel pieces from pan, roll in flour, and fry
    in shortening over medium heat until browned.

    To the broth add 6 potatoes, diced.

    Mix together all ingredients for dough, using fork to
    cut flour through other ingredients. Work gently 1
    minute with hands.

    Roll out dough on floured surface to about 1/8"
    thickness. Cut in 1" or bite size pieces and add to
    boiling water and potatoes. Add 1 Tbsp. parsley flakes
    and salt. If not enough salt is added, pot pie will
    taste bland.

    Cook 30 minutes on low heat.

    * This should more properly be titled "Squirrel &
    Dumplings" - Uncle Dirty Dave

    Recipe By: Alice Stouffer

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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