On 24 Mar 2014, at 13:42, "Paul Stenquist" <[email protected]> wrote: > > [...] > > Swans are supposedly good to eat, allegedly better than their close relative, > the goose. Some states have opened a swan hunting season. But most those who > wish to dine on swan go for the smaller Tundra Swans. Butchering a Mute Swan > is a big job.
Not good for gout, but you can find plenty of historical recipes for it. I would imagine the gizards taste nice as a confit: Salt 1kg if them abundantly and leave to marinate 12 hours. Rinse and drain them. Warm 1kg of duck fat, add the gizards and add 3 cloves of garlic in their skins, a sprig of thyme and a bay leaf. Simmer gently for at least 1 hour. Check they are cooked, then let them cool down. These will keep, covered in the duck fat, for up to a fortnight in the fridge. In Britain all swans bilong Mrs. Kwin and I don't think she lets us eat them. B > > Paul >>> >>> >>> >>> http://photo.net/photodb/photo?photo_id=17716268&size=lg >>> -- >>> -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
