Text 6898, 82 rader
Skriven 2011-02-09 07:19:00 av Dave Drum (1:18/200.0)
   Kommentar till text 6860 av Ruth Hanschka (1:123/140)
Ärende: Flying Chickens
=======================
RUTH HANSCHKA Said to DAVE DRUM about Flying Chickens

RH> -> RH> I didn't know about the snipe, rails, Coot and brant ...
RH> -> RH> whatever a brant is.

RH> -> From whatbird.com - "Brant: Small goose, dark brown upper parts
RH> -> and  brown-barred, pale gray underparts. Head is black; short
RH> -> black neck has  partial white ring. Tail and vent are white.
RH> -> Western race, formerly  known as the Black Brant, is darker."

RH> All I've ever seen in state are Canadian Guano Machines.  

I've seen some Brant, I think, even though the Great American Outback is 
not in their normal flyway. They are, with their short necks and short 
tails and small size often mistook for big ducks.

RH> -> RH> -> Small Game Mammals: Gray Squirrel, Cottontail, Snowshoe
RH> -> RH> -> Hare, European Hare, Woodchuck, Raccoon, Opossum, Beaver,
RH> -> RH> -> Red Fox, Gray Fox, Coyote

RH> -> RH> I was ready to hunt woodchuck when I caught one raiding the
RH> -> RH> last garden we had! 

RH> -> You guys have a season on groundhogs??? In Illinois they are
RH> -> considered  vermin and there is no season nor bag limit. If a
RH> -> farmer sees one or a  herd and has the means ... dead meat.

RH> Can't say I ever went looking, but they can definitely be a
RH> nuisance. The one they use for groundhog day probably caught some
RH> death threats this year.  

Properly cooked (and young, tender) groundhog can be tasty. They are, 
after all, vegetarians, eating the same vegetables we eat - if they 
leave us any ... just ask any farmer or gardener who has been afflicted 
with the critters.

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

      Title: Country-Style Groundhog
 Categories: Game
      Yield: 6 servings

      1    Young groundhog
    1/2 c  Flour
    1/4 ts (ea) salt & pepper
    1/4 ts Soda
    1/4 c  Cooking oil
    1/2 ts Sugar 

  NOTE: Clean and skin as soon as possible. Remove all sent
  glands. Cut off head, feet and tail.

  Dress groundhog as for rabbit, removing the small sacs in
  the back and under the forearm. Soak groundhog overnight in
  salted water to remove wild flavor.

  Combine flour, salt, pepper and soda; rub into groundhog
  pieces. 

  Brown groundhog in hot oil in skillet; sprinkle with
  sugar. Reduce heat; add 1/2 cup water.

  Cover; simmer for about 30 minutes or until tender.

  Remove cover; cook for 10 minutes longer. 

  From: http://www.hevanet.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Enemies will see through you. Friends will see you through.

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)