On 2012-03-17, jmcquown > wrote:

> You got that right! And of course there is the "19th Green" which is the
> clubhouse bar.

Very easy to bag, there. Often jes see them lying on the grass.

nb


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Dave Smith wrote:
>
> On 17/03/2012 11:16 AM, Gary wrote:
>
> >
> > Even if you don't like "golfer" meat, just shoot the snooty *******s and rid
> > the world of as many as you can.
> >
> >
>
> Don't knock golf. It is the perfect athletic endeavour for those who
> like to drive a cart around the course and smoke and drink while playing.

They are the ultimate athletes, imo!

Gary

"notbob" > wrote in message
...
> On 2012-03-17, Gary > wrote:
>> Krypsis wrote:
>>>
>>> Yes, rabbit is best braised or stewed. Never had it cooked any other
>>> way.
>
> My fave is hasenpfeffer.
>
>> Fried rabbit is very good. Also they had rabbit meat in almost every
>> other
>> dish that they served. My memories: the best food I ever had.
>
> I've had excellent fried rabbit. My grandfather would go out to the
> country and buy freshly butchered rabbit. I've never duplicated my
> grandmother's fried rabbit. Mine came out inedibly tough. Perhaps if
> I did a short pressure cook before frying or pan fried with the lid on
> to retain the steam.
>
> nb
>
Pressure cooking might help. Are you planning to shoot or buy the rabbit?
I've never had fried rabbit but I'd be willing to try it if it isn't
tough/stringy. The only rabbit I've ever cooked was Pel-Freez brand, cut
like a chicken. And I braised it.

Jill
Jill

"Andy" > wrote in message ...
> "jmcquown" > wrote:
>
>> You got that right! And of course there is the "19th Green" which is
>> the clubhouse bar.
>>
>> Jill
>
>
> Wanna play around?
>
> Andy

Oh hush! You know I don't play golf. <G>

Jill

On 2012-03-17, jmcquown > wrote:
>>
> Pressure cooking might help. Are you planning to shoot or buy the rabbit?
> I've never had fried rabbit but I'd be willing to try it if it isn't
> tough/stringy. The only rabbit I've ever cooked was Pel-Freez brand, cut
> like a chicken. And I braised it.

I had a buddy who tried his hand at raising rabbits. It was a
short-lived venture. The last one I tried was frozen from the sprmkt.
Those where all hasenpheffered, which is also braised. I forget the
last time I tried fried, but it wasn't a pretty thing.

nb

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"jmcquown" > wrote in message
...

> Pressure cooking might help. Are you planning to shoot or buy the rabbit?
> I've never had fried rabbit but I'd be willing to try it if it isn't
> tough/stringy. The only rabbit I've ever cooked was Pel-Freez brand, cut
> like a chicken. And I braised it.

The only rabbit (wild) I would be prepared to fry would be very young ...
but they are so small ...

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On Sat, 17 Mar 2012 10:49:05 -0000, "Ophelia" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>>
>> Plenty leftover from last night, so I reduced it a little and put that
>> in a baking dish. Made some mashed potatoes with a fair amount of
>> vintage cheese added. The mash went on top of the reduced stew and
>> it's still in the oven at this stage.
>>
>> I skipped lunch, so I'm kinda checking the clock a little too often...
>
>Yumm)

You were right!

On Sat, 17 Mar 2012 11:17:17 -0400, "jmcquown" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Fri, 16 Mar 2012 14:09:12 +1100, Jeßus > wrote:
>>
>> Plenty leftover from last night, so I reduced it a little and put that
>> in a baking dish. Made some mashed potatoes with a fair amount of
>> vintage cheese added. The mash went on top of the reduced stew and
>> it's still in the oven at this stage.
>>
>Vintage cheese? Are we talking Edwardian, Victorian...? <G>

Heheh...

Well, here in Australia, 'vintage' cheese is something you find in the
supermarket rather than at a proper deli. It's just a well aged
cheddar, quite sharp in taste.

This is my favourite 'vintage' cheese:
http://www.mainland.com.au/cheese-pr...heddar-cheese/
Seems to be the best vintage cheese out of all the ones I tried.
Just a good all rounder cheese for all sorts of uses...

>Sounds like a rabbit variation on shepherd's pie. I'd eat that

Basically that's what it is. And it was very nice, even if I do say so
myself. There was still a little left over, so we had that with a
couple of poached eggs, tomato and parsley for breakfast.

On Sun, 18 Mar 2012 00:10:57 +1100, Krypsis >
wrote:

>On 17/03/2012 7:01 AM, Jeßus wrote:
>>
>> That's something I don't know much about. I haven't seen a great deal
>> of damage from rabbits in Tassie, certainly not like the devastation
>> they seem to cause on the mainland. Whether that is due to the climate
>> or control measures, I'm not sure. But there are plenty of places to
>> go where you have no problem grabbing a few for the pot.
>
>Yes, there seems to be a greater problem on the mainland. I went out to
>Laverton Air force Base 15 - 20 years ago. It was early evening and we
>saw thousands of them! No problem grabbing a few for the pot there. Need
>a huge pot!

Yeah, I remember the last time I was at Bermagui, went out along the
coastline in the evening and they were absolutely everywhere.

On Fri, 16 Mar 2012 18:07:08 -0400, Dave Smith
> wrote:

>On 16/03/2012 5:43 PM, Jeßus wrote:
>
>> It would make an interesting discussion - how to cook 'difficult'
>> meats such as rabbit so they're tender. Slow cooking in liquids is one
>> way of course, but it'd be nice to have other options if one is not in
>> the mood for that sort of method.
>
>
>Rabbit isn't difficult. It is braising meat. Brown and simmer with some
>root veggies and aromatic herbs.

That's what I figured, but thought that just *maybe* there were other
methods out there.

>Rabbit was one thing I never had when I was a kid. My father was raised
>on a rabbit ranch during the Depression. When he was young he ate for
>two lifetimes. I have tried it in restaurants and at home. It's pretty
>good.

It is.

On Sat, 17 Mar 2012 10:46:43 -0000, "Ophelia" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>
>> It would make an interesting discussion - how to cook 'difficult'
>> meats such as rabbit so they're tender. Slow cooking in liquids is one
>> way of course, but it'd be nice to have other options if one is not in
>> the mood for that sort of method.
>
>I am not sure you could get the meat very tender any other way, or if there
>is, I don't know it.
>
>I sometimes cook it in a pot on the hob but more often I cook it in a very
>low oven (275f) for several hours. I cook all tough meat like that.

I use either the combustion stove, or the top of the wood heater with
an enameled cast iron pot for slow cooking. I do that a lot here,
particularly in winter... which is fast approaching here and I can't
wait - my favourite time of year.

>I sautee onions, brown the meat, season well and cover with whatever takes
>my fancy at the time a mix of all/or some of: wine/stock/canned
>tomatoes/tomato paste/veggies etc. I always brown the meat very fast for the
>maillard reaction. It gives a very good flavour and excellent sauce.

Maillard reaction... had to look that one up. I've learnt something
new, so thanks for that.

>Another way is the way I described here recently for chicken in cream sauce.
>Brown the meat, sautee onions, season well,
>add stock/wine and simmer the meat V. gently until tender. I remove the
>meat, boil down the liquid, add double cream and mushrooms and boil to
>thicken. I then replace the meat to gently warm through.
>
>I will be interested to know how others cook it

That sounds great just the way you described it!

On Sun, 18 Mar 2012 00:18:25 +1100, Krypsis >
wrote:

>On 17/03/2012 7:06 AM, Jeßus wrote:
>> On Fri, 16 Mar 2012 11:00:03 -0000, >
>> wrote:
>
><snip>
>>>
>>> They do that in the North of England
>>
>> That would explain it. Tasmania in many respects is a slice of
>> England, transplanted.
>>
>Indeed it is. I distinctly recall a little village called Evandale which
>could fit anywhere in England and not look out of place. Richmond is
>another that comes to mind.

Yeah, both towns are still the same. Richmond also holds the
distinction of having Australia's oldest bridge... or at least the
oldest existing bridge.

>> We have a Ben Lomand here in northern Tasmania, it's a popular skiing
>> area.
>
>Do they get worthwhile snow there? I didn't think the mountains in
>Tasmania were all that high.

I would imagine the skiing must be pretty good there (not that I am
very knowledgeable of the subject) as that's where everyone seems to
go.

As for snow... let me tell you we certainly DO get a lot of snow at
times. I'll never forget trying to get home one night last winter...
it got pretty hairy what with all the trees snapping and breaking over
the road due to the heavy falls. The snow was close to a metre deep on
the road itself. What should have taken about two hours turned into
nearly seven hours.

On Sun, 18 Mar 2012 00:27:40 +1100, Krypsis >
wrote:

>On 17/03/2012 7:14 AM, Jeßus wrote:
>> On Fri, 16 Mar 2012 17:20:12 +0000 (UTC), Doug Freyburger
>> > wrote:
>>
>>> merryb wrote:
>>>> > wrote:
>>>>> > wrote:
>>>>
>>>>>> I chopped up the last of the Speck I had into lardon sized pieces and
>>>>>> added that to the pot. Ditto freshly diced garlic.
>>>>
>>>>> Being on the other side of the world, I have no idea what "Speck" is.
>>>> ...
>>>> I believe speck is ham...
>>>
>>> Or bacon. Speck is a preserved pork product in the family that also
>>> contains ham and bacon.
>>
>> I reckon speck is closer to bacon than ham myself.
>
>I would have thought speck would add an odd flavour to the rabbit.
>Rabbit meat does not have a very strong flavour and, like chicken, can
>be layered with many different types of flavour. Pork just seems so wrong.

I disagree, it's not as though the speck overpowers the rabbit in any
way and there's plenty of chicken based recipes around that also use
bacon, so I don't see why not with rabbit?

Jeßus wrote:

>> Rabbit isn't difficult. It is braising meat. Brown and simmer with some
>> root veggies and aromatic herbs.
>
> That's what I figured, but thought that just *maybe* there were other
> methods out there.

The best rabbit I ever had was braised with nuoc mau (sugar syrup
caramelized so deeply it's almost black) and ginger. About 15 minutes
before serving, I added some halved baby bok choy to the cooking vessel.

Bob

"Jeßus" > wrote in message
...
> On Sat, 17 Mar 2012 10:46:43 -0000, "Ophelia" >
> wrote:
>
>>
>>"Jeßus" > wrote in message
. ..
>>
>>> It would make an interesting discussion - how to cook 'difficult'
>>> meats such as rabbit so they're tender. Slow cooking in liquids is one
>>> way of course, but it'd be nice to have other options if one is not in
>>> the mood for that sort of method.
>>
>>I am not sure you could get the meat very tender any other way, or if
>>there
>>is, I don't know it.
>>
>>I sometimes cook it in a pot on the hob but more often I cook it in a very
>>low oven (275f) for several hours. I cook all tough meat like that.
>
> I use either the combustion stove, or the top of the wood heater with
> an enameled cast iron pot for slow cooking. I do that a lot here,
> particularly in winter... which is fast approaching here and I can't
> wait - my favourite time of year.
>
>>I sautee onions, brown the meat, season well and cover with whatever takes
>>my fancy at the time a mix of all/or some of: wine/stock/canned
>>tomatoes/tomato paste/veggies etc. I always brown the meat very fast for
>>the
>>maillard reaction. It gives a very good flavour and excellent sauce.
>
> Maillard reaction... had to look that one up. I've learnt something
> new, so thanks for that.
>
>>Another way is the way I described here recently for chicken in cream
>>sauce.
>>Brown the meat, sautee onions, season well,
>>add stock/wine and simmer the meat V. gently until tender. I remove the
>>meat, boil down the liquid, add double cream and mushrooms and boil to
>>thicken. I then replace the meat to gently warm through.
>>
>>I will be interested to know how others cook it
>
> That sounds great just the way you described it!

Cool Let me know if you try it


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On Sun, 18 Mar 2012 02:17:34 -0700, Bob Terwilliger
> wrote:

>Jeßus wrote:
>
>>> Rabbit isn't difficult. It is braising meat. Brown and simmer with some
>>> root veggies and aromatic herbs.
>>
>> That's what I figured, but thought that just *maybe* there were other
>> methods out there.
>
>The best rabbit I ever had was braised with nuoc mau (sugar syrup
>caramelized so deeply it's almost black) and ginger. About 15 minutes
>before serving, I added some halved baby bok choy to the cooking vessel.

Now that is different, hard to imagine exactly how that deeply
caramelised syrup would taste. I imagine it wouldn't be too sweet
after the caramelisation

I tried Rabbit stew with red wine and it was cool. I do not think there could be any difference if red wine is used instead of white wine.