akaShag

So, back to Blue Lk, what was the recipe????????????? It looks AWESOME, and of course enough bacon makes anything awesome! Doug

m2b2, how about a recipe for that fry bread? I have a very good bannock recipe, using lard, always turns out well, but I don't think I ever had fry bread. Looks sinfully delicious......... Doug

back to m2b2, yes I forgot about cracked pepper, I for sure put that into the recipe too. Fry bread = bannock? that would be very good I am sure, as it is so nice and sweet. With real butter!!! Doug

back to bigugli............fresh ground cardamom is one of the most powerful spices I ever worked with. I would not use it on rabbit except maybe jack-rabbits or varying hares that come out of a cedar swamp, where the meat would be strongly flavoured. I imagine it would also be good on horse, dog and raccoon, probably cat, maybe possum, but of those five meats there are two I never tried yet. It is such a strong spice that the meat would need to be pretty bold in itself to carry the spice without getting pushed into the background. Doug

Ok more about liver.......... When my two oldest sons were about 5 and 8, I had them out grocery shopping. We were down in the meat aisle and I asked them if I should buy some liver. They both started jumping up and down shouting "I LOVE LIVER!!!!" Most of the grocers in the vicinity looked on in absolute astonishment...............and probably some of them reported me to the child welfare authorities........ Liver is terrible stuff unless it is properly cooked. But cooked as I described previously it is FABULOUS!!!!! Just do not ever eat moose or deer liver the day the animal was killed, that is a guaranteed path to Montezuma's revenge. Doug

back to m2b2, thanks for that. Take your rabbits, well rinsed and all of the blood out of the meat, cut into about six pieces and simmer them for maybe an hour and a half in chicken stock or whatever stock you might have on hand. (I added about four or five whole cardamon seeds to the broth for extra flavour) Take out the pieces and reserve the broth. Let the pieces cool and take the meat off the bones. Keep the big pieces for your rabbit dish and put the rest back into the broth and make rabbit noodle soup. Take the big pieces and shred them into pieces that are about a quarter-bite-size. For two rabbits worth of meat: one medium Vidalia or other sweet onion, diced one to two apples, pared, cored and diced margarine one bottle of Korma Cooking Sauce (or make your own) about half a cup of raisins Saute the onions and apple in the margarine until just tender. Add the rabbit meat, raisins and Korma sauce and heat until bubbling. I let mine simmer at VERY low heat for another ten minutes or so to let the flavours meld. Serve on rice or noodles or whatever floats yer boat. I think it would be very good with crusty bread as Gerritt mentioned. I think I probably added garlic too, but I forget. I cook most stuff from scratch without a recipe....... Doug

Fresh deer liver! AWESOME!!!! Slice it as thinly as possible with your best filleting knife, then soak it overnight in milk, then season it with garlic powder and Hy's seasoning salt, shake in flour, and pan-fry at high heat. A few seconds per side, still a bit pink in the middle, just absolutely delicious!!!! One of my favourite meals! Doug

What the heck is waboose? And what the heck is a recipe? Doug

Glad the pictures actually showed up. So that was rabbit, off the bones, done up with some Vidalia onions and apples, with Korma sauce and raisins, on Basmati rice. It was very good, even if I do say so myself. We had enough for leftovers, and like most similar dishes, the flavours improved with a couple days in the fridge. But if I take any more food pictures it will be when my wife is NOT readily on the scene.............. Doug

OK here are the photos of the rabbit dish that caused my long-suffering wife to question, once again, her husband's sanity!

Fillets too wide and short for perch............. Crappies? Bass? Walleye?

back to Old Ironmaker..................thirty-five years, and all to the same woman. That's ten more than a life sentence............. and back to bigugli.............that may be true for your "wimmens" but mine is not and has never been a cook nor a baker. She did not marry me for my looks - she married me because I could cook! Doug

So there I was, in the kitchen last evening, taking a picture of supper, and my wife happened along...... Wife: Whatcha doin' hon? Me: Taking a picture. Wife: A picture of WHAT? Me: (feeling sheepish) Well, of the supper. Wife: And why, EXACTLY, are you taking a picture of the supper? Me: Well, I am going to put it on this fishing website that I visit. Wife: Oh, so people take pictures of their cooked fish? Me: Er, um, not really, like this is rabbit. Wife: What does rabbit have to do with a fishing website? Me: Well, folks take pictures of their food and post it for other people to see. Wife: That's pretty weird. Me: emmmmmm Wife: And this is a FISHING website you're talking about? Me: yep Wife: And people are posting pictures of food, that has nothing to do with fishing, on this website. Me: yep Wife: That is really odd. {At this point dearly beloved looks at the supper, clearly wondering if her husband has finally gone over the edge, and whether she should call the people in white jackets to get him committed...} Me: Well, it's kind of interesting to see what other folks are cooking........ Wife: that's nice dear.

There was a picture somewhere on this thread that DID look like a day-old.........................

Tonight's supper will be curried rabbit with apples and raisins on a bed of basmati rice, should be tasty. Now whether a PICTURE will convey the tastiness, I guess we shall see. I am an older man, my phone does not take pictures, and my camera does not work as a phone, and this whole idea of taking pictures of the food I eat is <<ahem>> pretty odd for me..........but I remember Red Green's Men's Prayer: "I'm a man, and I can change, if I have to, I guess." Doug

back to Gerritt, the lad was looking for pork tenderloin recipes. That is an interesting idea for pork loin though...........

I pretty much always cook pork tenderloins in a frying pan, sliced into medallions and cook to about medium rare - still a hint of pink in the centre. Because they are so very lean, any BBQ or oven recipe is going to need liquid I think. Doug

Classic cause and effect............

Worst I ever experienced, probably early June up that way, I was out on the water and I had to make a shoreline stop, right now. Paddled ashore, got out, dropped my pants, and immediately was attacked savagely and, I might add, rudely. I pulled up my pants, leaped back aboard, paddled back out onto the lake and decided I would rather dirty my drawers than have a thousand bites on tender parts..........

back to Reel Man, do you plan to be ice fishing? Doug

As others have mentioned, there will be black flies, which are a bloody nuisance, and black BEARS, whose bites are an order of magnitude worse. So you need to be prepared for both! I recall one canoe trip in Algonquin where we had to eat in the tent because every time we opened our mouths we would swallow a dozen black flies. But of course eating in the tent is a really stupid idea, because it might leave food odours in the tent, which might ring the dinner bell for the bears........... I have two friends who use the Thermacell repellents in the spring for turkey hunting, and both say the devices work well. They might be a good idea to use whilst eating, but of course one would not be running a Thermacell 24/7............ It's Algonquin, and black flies are part of the experience! Doug

There's more agendas on this thread than would be found in the average calendar factory................. Doug

wow. just freakin' wow. and I thought this was a fishing board................. For those folks who do not know how to tell when a politician is lying to you.......... ...........it's when their lips are moving. Yep, all parties, all politicians, it's in their DNA I think. Doug

Thanks Cliff! Last time I asked, my butcher was only going to bring in pork bellies with the bone in, which is just so much wasted weight, and the price of trimmed pork bellies after I did the trimming would have been way out there............. So I bought twelve pounds of double smoked side bacon from a German butcher shop down in Southwestern Ontario, and it is darned near as good as home-made but with zero work! Doug

back to Spiel, yes for sure a marinade will greatly enhance the flavour and texture of sirloin tip steaks. Enjoy! Doug