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Posts Tagged ‘kitchen’


Ingredients: (Serves 2)

3 tbsp of Canola oil in a frying pan
¼ tsp pepper and pinch of salt/Oriental Spice
1 whole pigeon or dove (Remove the entrails)
1 finger pinch of Rosemary
4 tbsp of Bud Light Lime

 Method:
1. Pour the Canola oil into a frying pan and place the cleaned pigeon or dove into the oil. Cook until browned, add all the ingredients separately throughout the cooking process. 
2. Then lastly pour the beer onto the bird and once it has been all cooked up and the bird meat is dark enough remove it from the pan and place it on a plate.
3. Serve with small Parisienne Potatoes.

Recipe by CSGH

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Snowshoe Hare Stew

Ingredients: (Serves 6)
1 Snowshoe Hare cut in pieces (Marinated in a coarse red wine overnight)
6 Carrots cut into pieces
6 Medium sized potatoes peeled and cut in pieces
5 Slices of bacon
15 Sliced Mushrooms
1 Minced onion
3 Cloves of garlic
3 Bay leaves
3 Cloves

Method:
1. Pre-heat the oven at 350 Fahrenheit
2. Cook onion in canola oil until translucent then add the pieces of hare to sear until brown.
3. Put the hare pieces in a cast iron roasting pot with the garlic and onions.
4. Add carrots and potatoes to the cast iron roasting pot.
5. Brown bacon with mushroom slices, and then add them to the pot.
6. Add Bay leaves and cloves to the pot also and mix everything together.
7. Add two cups of the same wine used to marinate the meat.
8. Cook in the oven for two and half hours.

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