Subj : Waskaly Wabbits was:Brea To : Dave Drum From : Ben Collver Date : Mon Jul 07 2025 08:34:40 Re: Waskaly Wabbits was:Brea By: Dave Drum to Ben Collver on Mon Jul 07 2025 05:41:32 DD> Never thought of salmon as "game". That's sorta fishy as a category. Webster says: Animals pursued and taken by sportsmen; wild meats designed for, or served at, table. DD> You're an urban lad, then? An urban lad with rural family and agricultural ancestors. DD> Growing up in small town America and spending summers with my grand- DD> father on/around the family farm taught me a lot about the food system DD> and how to milk it for unexpected delights. I bet those were rich experiences. My grandfather worked on a pig farm and he said you could tell that the pigs were thinking. That they had personalities and different colored eyes, and that their eyes were expressive. He hated to eat pork after that. I imagine that spending time on a farm might make a person less squeamish about some things, and more squeamish about others. On a walk recently i found three mature black cherry trees in a row. It was a hot summer day and the cherries were quite warm. It was like eating baked cherries right off the tree. I gorged myself. The cherries had worms in them. I didn't pay attention to that so long as the skins were clean and unbroken. I figure it meant that the trees had not been sprayed with pesticides, and i might be getting a little vitamin B12 in my dessert. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cat Braise Categories: Cat, Game Yield: 1 Batch 1 Cat; cut in serving-sized - pieces Flour; for dusting 1/4 c Extra virgin olive oil 6 Artichokes sl Slab bacon; thick; diced 1 sm Sweet onion; diced 4 cl Garlic; minced 1 Carrot; diced 1 Lemon 3 sm Tomatoes; peeled, seeded, - and diced 1/2 c Dry white wine 2 c Homemade chicken broth; 4 c 4 Flat parsley stems 6 Leafy thyme branches 1 Bay leaf Salt and pepper 1/4 c Flat-leaf parsley; chopped - (optional) Get a large cutting board and lay out your cat. Lop off the head, the tail, and the feet with a sharp butcher's knife. These parts of the cat contain little usable meat, so give them to the dog. Make a longitudinal incision on the cat's abdomen. Reach your hand into the body cavity, and remove all of the internal organs. Discard them--especially the liver. It may look tasty, but the liver of a felis domesticus is frequently too toxic for human consumption. Time to skin. As the saying goes, there's more than one way to do it, but the basic advice is to use a sharp knife to trim off the skin, and pull it back, snipping away at the muscle tissue. Alternatively, grab some loose skin near the head stump and, using a pair of pliers, peel it back off the carcass like a banana or like how you'd skin an eel, rolling it off the body. Wash the meat of stray gristle and hairs. Pour yourself a drink. Dust cat pieces in flour with salt and pepper. Tie up parsley, thyme, and bay leaf with kitchen twine Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin and drop them into a bowl of water acidulated with the juice of half a lemon. Heat 2 tb olive oil in a large heavy casserole or Dutch oven. Dredge the cat pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove cat pieces to a plate and dump any oil remaining in the pan. Add 1 tb oil and the bacon dice. Saute until cooked but not crisp. Add the remaining 1 tb oil and the onion and carrot. Saute for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the parsely, thyme and bayleaf garnish on top of the vegetables. Arrange the cat pieces on top, together with any juice accumulated in the plate. Pour in enough broth to come halfway up the sides of the cat pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350?F (170?C) for the same amount of time. The cat should be just tender and part readily from the bone. Don't overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the cat pieces once. When done, remove the cat pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3rd. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like. Serve with the best bottle of Sauvignon Blanc that you can source. Recipe by Jason Goroncy Recipe FROM: MMMMM .