Eurico Chagas Filho wrote:
> Is a squirrel any better ?

Hi Eurico,

I have not had the pleasure to be treated to a squirrel stew. You would 
need more than one squirrel for a stew to serve four, I think. Although 
you can find a recipe that calls for one squirrel, it only serves 2 - 3.

Rabbits are almost the ideal family meal size, typically running from 4 
to 10 lbs. I remember my first grandmother serving them dressed (with 
stuffing inside) like turkeys on a platter, and grandpa carving at the 
head of the table.

Grandma Anna died young, and grandma Helen was with us after the rabbits 
were gone. Grandma Helen did a tasty turkey, though.

We raised rabbits on the farm until the do-gooders came along and 
outlawed it. I had a pretty black one with a single white spot on her 
forehead as a pet and we didn't eat that one. She died in an accident, 
however.

We had a flock of chickens as well, all gone now. Now they (Detroit) 
wish they had something, anything, on that land. Bastards.

>> Paul Hill wrote:
>>> On Fri, Oct 28, 2011 at 8:32 AM, Pete Theisen <[email protected]> 
>>> wrote:

>>>> http://cigarettesmokingblog.blogspot.com/2011/09/lessons-from-my-not-entirely-successful.html
>>>>
>>>> 1. Don't undercook your rabbit. Mr. CSB tells me constantly that the
>>>> whole point of a crockpot is that you can leave your stew on low heat
>>>> for hours and hours, until the meat is falling-apart tender. But I have
>>>> been slow to heed. My rabbit chunks were not very tender, because I did
>>>> not cook them for long enough.

>>> Also, remember to remove the lead shot before cooking.

>> In this case, it was a hutch rabbit.
-- 
Regards,

Pete
http://pete-theisen.com/
http://elect-pete-theisen.com/

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