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1993-01-18
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Path: not-for-mail
Newsgroups: rec.food.recipes
Distribution: world
From: DURRETT@SLACVM.SLAC.STANFORD.EDU
Date: 22 Apr 1992 01:57:05 GMT
Subject: MEAT: Rabbit Stewed in Stout
Summary: Recipes using beer
Archive-Name: recipes/meat/rabbit+stout
Keywords: recipe meat rabbit stout
Followup-To: rec.food.cooking
Organization: Stanford Linear Accelerator Center
Approved: recipes@math.miami.edu (Rec.Food.Recipes Moderator)
Message-ID: <29F4C80A.670E@mthvax.cs.miami.edu>
A warning: I typically double the spice amounts, except salt, in any
recipe I use. The following are doubled spice amounts.
Rabbit Stewed in Stout
4 slices Bacon(or blanched salt pork)
1/2 cup flour
1 t salt
1/2 t pepper
1/2 t paprika
~3 lbs rabbit, cut-up
1/2 lb mushrooms, halved or quartered
16 oz white cocktail onions, canned, or 12 small white onions, peeled
1 t thyme
1 bay leaf
1 bottle stout, Guiness or homebrew in Guiness style
cornstarch and cold water
snipped fresh parsley
Fry bacon in Dutch oven, render all the fat, remove the bacon and reserve.
Coat rabbit pieces w/flour, salt, pepper, and paprika. Bring fat to smoking
and brown rabbit. Add mushrooms, onions, thyme, and bay leaf, the add stout
and crumble bacon into pot. Boil, reduce heat to low and simmer, covered
until rabbit is done(1->1.5 hrs).
Remove rabbit, veggies and bay leaf. Boil sauce, Mix 1 T cornstarch w/ small
amount of water, and stir into sauce. Stir sauce until thick, and pour over
rabbit and veggies. Sprinkle w/parsley.
Enjoy!
Note: all recipes reprinted w/o permission from Betty Crocker's New
International Cookbook, copyright 1989, by General Mills, Inc.
ISBN 0-13-074378-X
Roo-Dog Rip is: Derrell Durrett D_DURRETT@COLOPHYS.BITNET