Ben Collver wrote to Dave Drum <=-

Re: Waskaly Wabbits was:Bread
By: Dave Drum to Ben Collver on Sun Jul 06 2025 05:35:00

That kinda, sorta depends on how Mr. Rackety Coon was prepared/served.
And if the trapper/trader/cook removed the scent glands from the 'coon's legs. That being said, raccoon is good eating on its own. Bv)=

I did not know that. My experience with game has been fairly mundane. Elk, venison, salmon, etc. A friend once served me pepperoni made out
of black bear.

Never thought of salmon as "game". That's sorta fishy as a category.

You're an urban lad, then?

Growing up in small town America and spending summers with my grand-
father on/around the family farm taught me a lot about the food system
and how to milk it for unexpected delights.

It also taught me to never name animals that you plan to eat, I once had
a pair of piglets that I raised to adulthood as a sorta/kinda project. As things unfolded they were given names taken from a popular comix strip of
the time - "Bringing Up Father". When it came time to turn Maggie and
Jiggs into Ham, Bacon, pork chops and sauaage my grandmother went wild lamenting what grandad and I had planned for the oinkers almst as loudly
as if they were human children.

https://davescupboard.blogspot.com/2010/03/vintage-sunday-bringing-up-father.html

BTW - the "Dave" of this link is not this DaVe.

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

Title: Spicy Salmon Jerky
Categories: Seafood, Marinades, Chilies, Preserving
Yield: 12 Servings

3 lb Salmon fillet; skinned
1 c Soy sauce
2 tb Molasses
2 tb White sugar
2 tb Worcestershire sauce
2 tb Lemon juice
1 1/2 tb Ground black pepper
2 ts Liquid smoke flavouring
1 ts Hot sauce; more to taste

Slice salmon fillets into 4 equal sections, width-wise.
Rotate each section 90° and slice lengthwise, about 1/4"
thick. Remove pin bones with needle-nose pliers. Don't
slice bony sections near the center of the fillet.

Stir soy sauce, molasses, sugar, Worcestershire sauce,
lemon juice, black pepper, liquid smoke, and hot sauce
together in a glass or plastic bowl until marinade is
well-mixed. Place salmon in the marinade, ensuring every
strip is covered. Cover bowl and refrigerate for 4
hours.

Remove salmon from bowl and drain liquid using a
colander. Pat the salmon dry using paper towels.

Place each salmon strip in a dehydrator and run the
dehydrator according to manufacturer's instructions
until desired doneness is reached, about 6 hours.

Check every few hours for doneness.

By: Sheree North

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

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Re: Waskaly Wabbits was:Brea
By: Dave Drum to Ben Collver on Mon Jul 07 2025 05:41:32

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.

You're an urban lad, then?

An urban lad with rural family and agricultural ancestors.

Growing up in small town America and spending summers with my grand-
father on/around the family farm taught me a lot about the food system
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:
<https://jasongoroncy.com/2010/12/10/main-course-felis-domesticus/>

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Ben Collver wrote to Dave Drum <=-

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.

That's sorta, kinda splitting the hair on the long axis. 99% of people
would take that definition to mean/apply to warm blodded animals. Either
furred or feathered.

You're an urban lad, then?

An urban lad with rural family and agricultural ancestors.

Growing up in small town America and spending summers with my grand- father on/around the family farm taught me a lot about the food system
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.

Why you never name an animal you plan to eat. Bv)= He's correct in
stating that pigs have personalities. And they're quite intelligent.
Good thing they don't have opposable thumbs or they'd be running things
and we'd be lunch.

I imagine that spending time on a farm might make a person less
squeamish about some things, and more squeamish about others.

Varies from individual to individual

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.

If the skins were unbroken how did the worms get inside? That's a poser,
innit?

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

Title: Pork Chops w/Cherry Pan Sauce
Categories: Pork, Herbs, Fruits, Wine
Yield: 4 Servings

MMMMM-------------------------PORK CHOPS------------------------------
1 tb Oil
4 Bone-in center-cut pork
- chops; 3/4" thick/8 - 9
- ounces each
1 1/2 ts Salt
1/2 ts Ground black pepper
1/2 ts Garlic powder

MMMMM-------------------HERB-CHERRY PAN SAUCE------------------------
2 c Halved sweet cherries;
- pitted; fresh or thawed
1 ts Chopped fresh thyme leaves
+=OR=+
1/2 ts Dried thyme
pn (big) salt
1 c Tawny Port wine *
2 tb Unsalted butter

SEASON THE PORK CHOPS: Sprinkle the pork chops on both
sides with the salt, pepper, and garlic powder.

Cook the pork chops: Heat the oil in a large skillet
over medium to medium-high heat.

Add the pork chops two at a time, so as to not crowd the
pan, and cook until browned on the first side, 4 to 5
minutes. Flip pork chops over and cook on other side for
3 to 4 minutes more.

Transfer to a tray or platter and cover with foil to
keep warm. (You can also put them in a low oven if you
wish.) Repeat with the remaining pork chops, adding more
oil to the pan if dry.

MAKE THE HERB-CHERRY PAN SAUCE: Add the cherries, thyme,
and salt to the pan and cook so they start to release
their juices and soften, scraping up the stuck-on bits
on the bottom of the pan, 3 to 4 minutes.

Add the Port and let simmer until reduced by about half,
10 to 12 minutes. Stir in the butter until emulsified
and the sauce is nice and glossy. Taste and adjust with
more salt to taste.

SERVE: Serve the pork chops with the sauce on the side
for diners to spoon on their plates or over their chops.

Enjoy!

* I used a Ruby port because it's what I had on hand.
Worked well, AFAICS - UDD

Recipe by: Aaron Hutcherson

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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Re: Waskaly Wabbits was:Brea
By: Dave Drum to Ben Collver on Tue Jul 08 2025 05:47:23

That's sorta, kinda splitting the hair on the long axis.

Point taken. Pescy nuances...

If the skins were unbroken how did the worms get inside? That's a poser, innit?

I figure they teleport in using alien wormhole technology.

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

Title: Cat Tamales
Categories: Cat, Game, Mexican
Yield: 18 Tamales

1 Cat; de-boned; cut in strips
1 c Mexican-style chili sauce
2 cl Garlic
1 tb Cumin seeds; crushed
Chili powder; to taste
Salt & pepper; to taste
1 c Water
3 c Corn meal
1/4 c Butter
1/4 c Lard
1 ts Baking powder
1/2 ts Salt
Corn husks

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.

Toss one pot of bone-free cat strips right into the frying pan.

Add 1 cup of Mexican-style chili sauce, 2 cloves of garlic, and 1 tb
crushed cumin seeds. Add chili powder, salt, and pepper, to taste.

Fry at a medium-high temperature in a little cooking oil, stirring
occasionally. After 10 or 15 minutes, add 1 cup of water, reduce
heat, and simmer.

Meanwhile, place 3 cups of cornmeal in a mixing bowl. Add 1/4 cup of
butter, 1/4 cup of lard, 1 ts baking powder, and 1/2 ts salt. Mix
well. To this, add one and a half cups of chicken or cat broth. Beat
until you have a light, soft dough.

Now take a small ball of your dough mixture, and spread it out on a
corn husk. Remember to pre-soak your corn husks for an hour or two,
so they will be soft and easy to roll. If you don't have any corn
husks, you can use aluminum foil, in 4x4" squares.

Spread at least 1 tb of your filling down the center of your dough.
Then roll the whole thing up, tucking in the ends of the corn husk,
so it stays together.

When you have 12 to 18 tamales ready to cook, steam them over boiling
water, for about 1 hours.

Garnish with a little lettuce, spread a little salsa over the top, and
they're ready to serve!

Enjoy with a pilsner.

Recipe by Jason Goroncy

Recipe FROM:
<https://jasongoroncy.com/2010/12/10/main-course-felis-domesticus/>

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