Text 22233, 98 rader
Skriven 2007-11-03 21:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Northern farming 371
================================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Trucking in hay was more expensive
 JW> than trucking in dairy products

 ML> Too bad. How about frozen dairy products? They've got to
 ML> be better than UHT and the like.

We don't have to resort to UHT anymore. Or restaurant salad bars
that feature just pickles. The outages are shorter and the airfreight
is cheaper.

 ML> What everyone needs is a small abbatoir.
                 
Sometimes during hunting season my kitchen looks like one! One fall
Ray butchered, cut/wrapped/froze, smoked, and jerked three caribou
that came here as field dress quarters. Neekha was three that year
and helped lay steak strips on smoker racks and sampled raw, partly
smoked and fully cured jerky (four flavours) all day long.

Speaking of game.... More evidence of global warming: we are seeing
southern species migrating into northern regions as winters get
milder and shorter. Coyotes and magpies are old news here now. But
this week a white tail deer was seen (and shot and eaten) on then
north side of Great Slave lake for the first time ever in history.
And by history I mean an oral tradition that goes back over 1000
years and not just written history since 1769 when Samuel Hearne
showed up.


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

     Title: [BFT] Inverness Poacher's Pot
Categories: British, Venison, Pork, Rabbit, Poultry
  Servings: 8

      1    Rabbit, jointed
      2    Pigeons, halved
      2    Old Grouse, jointed
     50 g  Plain flour (2 oz)
      2 md Turnips, peeled & cut into 2
      5    cm cubes
      2 lg Onions, sliced
      3 lg Carrots, sliced
      1 kg Venison cut or gammon joint
           (2 lb 2 oz)
      4    Sprigs Thyme
      4    Sprigs Sage
      4    Sprigs Parsley
     15 g  Salt (1/2 oz)
      1 ts Freshly ground black pepper
      1 lg Savoy cabbage, outer leaves
           and hard stalk removed,
           quartered
    300 ml Red wine ( 1/2 pint)

Place the rabbit and game joints in a bowl and rub all over with the
flour. Put all the vegetables except the cabbage in a very large pot
or preserving pan and place the game and rabbit joints on top of
them. Put the venison or gammon on top again in one piece.

Add the herbs, salt (if gammon is used reduce the salt to 7g ( 1/4
oz)) and black pepper. Add just enough water to cover all the meat.
Cover loosely with a double layer of foil, bring to the boil and
simmer very slowly for 2 1/2 hours. Stir from time to time in case
the vegetables stick to the bottom of the pan.

After 2 hours, add the cabbage and the red wine. Make sure at this
point that the stock is gently boiling and taste for seasoning.
After another half hour, lift out the venison or gammon and carve it
into thick slices. Cut the slices in half and put these back into
the stew to warm through.

To serve, carefully ladle some stew into large soup plates or bowls
standing on meat plates, making sure that each person has a large
portion of cabbage, a joint or two of the game and some meat, as
well as some root vegetables and plenty of gravy.

Serve with crusty bread or scones to mop up the gravy.

You can use chicken in place of the rabbit and pheasant in place of
the Grouse.

The Great British Kitchen On-line Cookbook
The British Food Trust


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


Cheers

YK Jim


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