MSGID: 1:229/452 4A49840A
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> In the winter time I set the pot out on a table on the patio for
 DD> a couple hours

 JW> That wouldn't work here! Besides freezing solid it would attract
 JW> hungry wildlife.

 DD> Other than the tree rats the only wild life areound here is at
 DD> Boondocks Tavern.

 JW> Not even alley cats or stray dogs?

Haven't seen any in my neighbourhood. Nearly all the people who keep
mutts also have fences. I've seen no cats out and about in the six years
I've lived here. I see more deer as road kill than dogs, too.
 
 JW> The rabbit population goes up and down in 10 years cycles and it
 JW> crashed last year, so this winter skinny foxes and aggressive lynxes
 JW> have invaded the city.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bobcat Stew w/Mushrooms
 Categories: Game, Mushrooms, Wine, Stews, Vegetables
      Yield: 4 Servings
 
      2 oz Dried porcini mushrooms
      2    Heads of garlic
      2 tb Olive oil
      3 lb Mixed mushrooms
      4 tb Butter
      1    Bobcat; gutted, skinned, cut
           - in serving pieces
      6 lg Shallots; chopped
      2 c  Sherry or white wine
      2 c  (to 2 c) mushroom soaking
           - water
      3 c  Chicken stock
      2 tb Fresh thyme
           +=OR=+
      4 ts Dried thyme
      2 lg Parsnip; peeled, in lg pcs
           Salt
      4 tb Chopped fresh parsley
 
  There is an optional step to making this stew taken from classic
  French cooking (Antonin Careme) that transforms a good dish into a
  great one. Mash the bobcat or chicken's liver, mix it with crème
  fraiche or sour cream, then push it through a fine sieve. The result
  is a pink slurry that will thicken and enrich your sauce. If you
  choose to take this step, do not let your stew boil once the
  liver-crème fraiche mixture is in it or it will curdle. If you want
  to go halfway with this final step, mix in a large dollop of crème
  fraiche or sour cream in at the end.
  
  Soak the dried porcini mushrooms in 4 cups hot water.
  
  Cut the bobcat into serving pieces and salt well. Let sit at room
  temperature for 30 minutes. Use all of the bobcat in this dish - you
  can fish out the ribs and other parts that have little or no meat on
  them later; they will add vital flavor to your stew.
  
  Optional Step If you are going to make the crème fraiche-liver
  thickener, mince the bobcat liver finely and move it to a small bowl.
  Vigorously mix in about 1 1/2 tablespoons crème fraiche or sour cream.
  Now put the mixture into a fine-meshed sieve over a bowl and push it
  through with a rubber spatula. Reserve in the fridge.
  
  Set the oven to 375ºF/190ºC. Slice the top third off the heads of
  garlic and drizzle the olive oil over them. Wrap the heads loosely in
  foil and bake for 45 minutes to an hour, or until cloves are soft and
  brown. Set aside to cool.
  
  Chop off the tough ends of the mushroom stems and either discard or
  save for stock. Roughly chop or slice the mushrooms and set aside.
  Dice the rehydrated porcini. Pour the porcini soaking water though a
  paper towel into another bowl. Reserve the liquid.
  
  Heat a thick-bottomed large pot on high heat for 1 minute. Add the
  mushrooms and shake the pot. Stirring continuously, dry sauté the
  mushrooms until they release their water. Turn the heat down to
  medium-high. Use a wooden spoon to scrape up any mushroom bits off the
  bottom of the pan. Salt the mushrooms lightly. When the mushroom
  liquid is mostly gone, remove them to a bowl.
  
  Add the butter to the pot. When the butter melts, turn the heat down
  to medium. Pat the bobcat pieces dry and place in the pan. Work in
  batches if you need to, do not crowd the pan. Brown the pieces well
  on all sides. Remove the bobcat pieces from the pot and set aside.
  
  Increase the the heat to medium-high and add the shallots to the pot.
  Sauté until the shallots are nicely wilted, about 3 minutes. Stir
  from time to time. Sprinkle salt over everything.
  
  While the shallots are cooking, squeeze the roasted garlic into the
  mushroom soaking water you have strained, then whisk it together.
  
  Add the sherry or white wine to the shallots in the pot. Use a wooden
  spoon to scrape off any browned bits on the bottom of the pot. Let the
  sherry boil down by half. Add the mushroom-roasted garlic mixture and
  the stock and stir to combine. Add the thyme, all the mushrooms, the
  bobcat and the parsnips and bring everything to a bare simmer.
  
  Simmer gently for 90 minutes. You want the meat to be close to falling
  off the bone. Taste for salt right before you serve and add if needed.
  Stir in the parsley.
  
  If you are using the crème fraiche-liver mixture to thicken your stew,
  turn off the heat. When the stew stops bubbling, add the mixture and
  let it heat through for a minute before serving.
  
  Serves 8.
  
  From: http://simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Childhood is a whole lot more fun when you're old enough to enjoy it. - UDD

--- EzyBlueWave V3.00 01FB001F