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Text 2571, 70 rader
Skriven 2013-07-19 07:36:00 av Dave Drum (68488.cooking)
   Kommentar till text 2513 av Nancy Backus (1:229/452)
Ärende: Birds
=============
-=> Nancy Backus wrote to Dave Drum <=-

 DD> hinterlands it's a different story. Except where the red-wing
 DD> blackbirds keep the red-tail hawks at bay. Something basically wrong
 DD> to my sensibilities seeing a big ol' raptor fleeing from a minuscule
 DD> red-wing blackbird defending "his" territory.

 NB> There's some smaller birds yet equally fierce at protecting their
 NB> territory, usually defending their nests and young'uns...  A pint-size
 NB> ball of fury is nothing to mess with, even if you do totally out-weigh
 NB> etc...  :)

I've not seen any of the others do that. Sparrows and wrens fighting over
females, yeah. They get pretty frisky.
 
 DD> Title: Frog Legs Sauce Picante

 NB> Now there's an idea for a future picnic... frog legs, rabbit, pigeon,
 NB> etc..  I heard you've had squirrel in the past... ;)   I don't think
 NB> I've had pigeon or squirrel yet...  :)

At the Y2K picnic at my place, cooked on the now defunct cook-top by MLoo.
Fried squirrel can be a bit "chewy" as it is lean, lean, lean. Fricassee works
better. Or adding M. Tree Rat to a burgoo.

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

      Title: Squirrel Burgoo
 Categories: Game, Vegetables, Stews, Potatoes
      Yield: 5 servings

      2 lb Squirrel meat
      4 c  Beef or chicken stock
     16 oz Can tomatoes; cut up
           Salt & pepper
      2 lg Potatoes; peeled, diced
           Big handful okra; sliced
           Corn kernels from two ears
           +=OR=+
     14 oz Can Green Giant niblets
      2    Sliced carrots
      1 lg Onion; chopped
        pc Sugar
           Cumin & cayenne

  Combine meat, undrained tomatoes, salt, pepper, and stock.
  Bring to boil, simmer for half an hour - hour depending on
  the age of the squirrels when shot. 

  Remove and set aside tender meat; and toss in potatoes and
  then other ingredients and simmer until vegetables are
  ready (don't overcook). Remove any bones from the squirrel
  meat and cut into more or less bite sized bits and toss
  back in.

  Bring burgoo back to heat and serve.

  Recipe by Sam Fujisaka


  From: http://www.burgoo.org

  Uncle Dirty Dave's Archives

MMMMM

... A person is never happy except at the price of some ignorance - A. France
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