Posted on 07/26/2022 7:09:58 AM PDT by mylife
Yes, I will!
By the way, have any squirrel or chipmunk recipes? I have lots of those running around in my yard. Maybe bunny recipes, too. ;-)
Yum...makin’ me hungry!
Meatloaf, with oatmeal filler instead of breadcrumbs. Any one of a half dozen sauces or gravies. Use the drippings.
always Use the drippings.
Yeah, some things are confusing..
Take enchiladas for example.. Lay it horizontally on a plate and it is, indeed a enchilada.. But, pick it up and hold it in your hand vertically and it becomes a burrito.. Keep it in your hand and turn it horizontally again and it's a taco..
Go figure...
This is what Jill Biden was talking about....but got confused....
Same thing for squirrels or chipmunks,.....just double up on the mushrooms.....and add a little dijon mustard, cream and cognac....then flambe......oh wait that’s Squirrel Diane!
Yummy yum yum🍽🥰
Since you asked...Back when I was kids, we visited our relatives in the Missouri Ozarks. Uncle Harry went out and rustled up a mess of squirrel and dressed 'em out. Then Aunt Chat fried 'em up, just like fried chicken. Pretty good, but you need quite a few.
Maybe bunny recipes?
Well, you can sometimes buy "fryers" and cook them the same way but this has to blow the doors off of that:
Cajun Rabbit
Dem Ingredient
2 1/2 to 3 lb dressed rabbit cut in serving pieces
2 to 3 cups Heinz Vinegar
2 to 3 cups water
1 medium onion, sliced
2 tsp salt
1/2 cup sugar
1/4 tsp black pepper
1 tsp pickling spice
Oil for pan frying
Enriched flour for thickening
Les Direction
Cover rabbit with equal amounts of vinegar and water, onion, seasonings and spices. (ziplock) Let stand in refrigerator for 2 days.
Remove rabbit from mixture and dry. Dip rabbit pieces in flour and brown in hot oil. A cast iron pot would work great for this recipe.
Gradually add one cup of vinegar water; cover and simmer about one hour or until rabbit is tender.
Remove meat to hot platter. Thicken liquid with flour or cornstarch for gravy. Serve over rice.
Ooooh Wheee!!
Then there’s this:
Rabbit Fricasee
Ingredients
One-half cup vegetable oil
2 rabbits, rinsed and cut into 8 pieces each
One-half cup all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
One-half cup chopped green bell peppers
1 bunch green onions, chopped (green and white parts separated)
2 garlic cloves
4 cups chicken broth, plus more if necessary
Cooked rice
Directions
Heat the oil over medium-high heat in a large, heavy pot or Dutch oven. Add the rabbit and cook until lightly browned, about 5 minutes on each side. Transfer the rabbit to a plate lined with paper towels.
Reduce the heat to medium, add the flour, and stir constantly to make a golden-brown roux, about 10 minutes.
Add the onions, celery, bell peppers, white parts of the green onions, and the garlic. Cook, stirring, until the vegetables are very soft, about 10 minutes. Stir in the broth and bring to a boil.
Return the rabbit to the skillet and simmer, covered, until the rabbit is very tender, about 3 hours, adding more broth as necessary if the mixture becomes too dry.
Add green parts of the green onions to rabbit and cook for 15 minutes.
Serve the rabbit and gravy over rice.
oddly we ate rabbit on the submarine all the time
When fresh veggies are in, it’s just hard to make room for meat. I only finished half a pork chop last night (Trader Joe Aleppo Sauce). I don’t eat bread or desserts. Right now, we are entering the sweet spot for veggies so we are loading up and freezing what we can. Tomatoes are ripening all over the property so they are almost an every night thing with either cucumbers/onions/hot pepper vinegar or basil/olive oil/mozzarella.
I do make popcorn quite a bit with butter flavored coconut oil and Flavacol which harkens back to my concession stand days.
I’ve been making “the pioneer Woman’s” Salisbury steak.
https://www.foodnetwork.com/recipes/ree-drummond/salisbury-steak-recipe-2126533
It is missing the mushrooms but it is pretty tasty.
PS I might have to try some of the other recipes.
The original movie is really good, from 1956.
I’ve seen it a couple times. I can’t remember if I have a copy or if it WAS on youtube. They’ve monetized a lot of the old movies that used to be free to watch.
There was a time when my family was, you might say, poor. It’s a long story about what happened to my dad, and it wasn’t his fault, but he was the one who got stuck.
One day he told us kids he had brought home the best chicken that we would ever eat, and would have it for dinner that night. He had mom fry it up. We all knew it wasn’t chicken. It was rabbit. It didn’t smell or taste like chicken. But we didn’t complain, or even speak up about it, because we knew he was doing what he could to put food on the table at that time. He was working 3 jobs.
My dad always tried his best to provide for us, no matter what. After a few years of hard work, he got out of that hole, and back on track. You can always learn lessons from people who’ve made it through a rough patch. Life has a way of giving you curve balls. You just have to withstand them sometimes.
A favorite is “pico de gallo” (uncooked salsa), regular salsa, or any of the other litany of Mexican salsas. The number keeps growing every year. Pineapple-Habanero is an amazingly flavorful salsa for grilling, and not entirely too hot. Especially good over fresh or grilled fruits and vegetables and seafood.
https://mexicanfoodjournal.com/category/salsa/
Some contain mango, either tropical or Mexican papaya, Jicama (the neutral crunchy tuber), cactus fruit, etc.
A lot of our favorite and ethnic foods come from someone in the past “making do” with what they could get, during times of poverty.
Chinese, Mexican and Cajun all come to mind...and lots of others as well.
Very true.
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