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/ck/ - Food & Cooking

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>> No.18827164 [View]
File: 499 KB, 1920x751, Cottontail_15_for_Dinner.jpg [View same] [iqdb] [saucenao] [google]
18827164

>>18824285
PROTIP: braise

>> No.14250613 [View]
File: 500 KB, 1920x751, Cottontail_15_for_Dinner.jpg [View same] [iqdb] [saucenao] [google]
14250613

>>14238813
>herbivores so no risk of parasites
Wrong. In AZ, cottontails are good to eat, but jackrabbit is full of parasites. You shouldn't even handle them if you shoot one, fwik.
The simple solution is to buy more rabbit and eat it. The more you buy it, the more it will be available. I get rabbit from my high-end grocer (AJs), where I also buy quail, duck, and goose. It's all pricey. Again, the more you buy, the cheaper it will get.

>> No.14117965 [View]
File: 500 KB, 1920x751, Cottontail_15_for_Dinner.jpg [View same] [iqdb] [saucenao] [google]
14117965

>>14105150
The recipe is merely a mnemonic aid for experienced cooks. It is not a real recipe as we would know it. The rough translation [from the Tudor book] is:
>The recipe specifies adult rabbit (coney), and is made by larding and roasting joints of rabbit, and then chopping the meat into smaller pieces (perhaps like mince) before cooking it again in a rich meaty broth thickened with ground almonds and rice flour, and spiced with saffron, ginger, galangal, cinnamon, sugar, cloves, and mace.
So, wrong recipe bro. This is for coney. not baby bunny. My translation of the ME into modern cooking parlance:
>Coneys in gravy (graueye). Take adult rabbits and clean them, cut them into (gobettys) and saute them, grease with lard and roast them; then, cut them. Grind almonds and toast them, and combine with fresh meat broth infused with saffron. Then add a portion of rice flour (thicken), and add powdered ginger, galangal (? Thai ginger), cinnamon, sugar, cloves, and mace, bring to a boil and simmer. Then pour over the coney and dress appropriately.

>> No.10988099 [View]
File: 496 KB, 1920x751, Cottontail_15_for_Dinner.jpg [View same] [iqdb] [saucenao] [google]
10988099

>>10985900
>arizona has some indian reservations that serve

Dunno where you get your info bro. I live in AZ and know people from every Tribe here, except San Carlos Apache, and not once have I heard anything about eating horse.

Elk, yes. Bighorn, maybe. Cottontail, yes. Supposedly cottontail was used in tamales before Eurofags brought pig chicken and cow.

>> No.8959609 [View]
File: 496 KB, 1920x751, Cottontail_15_for_Dinner.jpg [View same] [iqdb] [saucenao] [google]
8959609

>>8957653
Well, chimichangas and cheese crisps are from Arizona. And, I know that Navajo fry bread and tamales have been made here forever. According to my Native Am friend, the traditional Indian tamales were made with cottontail rabbit (pic related). I guess Jackrabbit (which is actually a hare) is too tough and stringy.

Anyway, that shit is all good, so I can't help you OP. I guess the Natives don't like eating nasty shit like you hillbillies.

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