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Old 10-29-2012, 03:40 PM   #31
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Ah yes, marrow. Love it. At home ill simply roast and top with agro-dulce.



 
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Old 10-29-2012, 07:15 PM   #32
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Old 10-29-2012, 08:10 PM   #33
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it's come up a couple times but can i just specifically say how tasty rabbit liver is please??? i love tortured goose and duck liver, how could i not, but rabbit liver is phenomenal
i agree! i once tried to order a large quantity of just the livers but no such thing exist... bummer.

 
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Old 10-29-2012, 08:14 PM   #34
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while on the subject of rabbit, this past easter i made rabbit rillettes with bruleed sweet carrot puree. let the charcuterie talk commence.

 
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Old 10-29-2012, 08:15 PM   #35
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while on the subject of rabbit, this past easter i made rabbit rillettes with bruleed sweet carrot puree. let the charcuterie talk commence.
what is a rillette?
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Old 10-29-2012, 08:24 PM   #36
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I know it is, but I never think of heart as offal. Probably because heart is so much more meaty (it is a muscle) than most other organs.

Outside of hearts and gizzards I haven't cooked much offal. Sausages and a little liver, but I haven't found a liver yet that I enjoy.

I'm planning on making a version of slottir this winter though.
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Old 08-23-2013, 08:31 PM   #37
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Thought I'd revive this old gem.

We were talking about moose hunting and a friend of ours said to make sure we give the elder the moose nose for Moose Nose Jelly.

1 Upper jawbone of a moose
1 to 2 Onions, rough Chopped
1 Garlic clove, more if desired
1tb Mixed pickling spice
couple of Bay Leaves
1tsp Allspice (optional)
Salt and Pepper to taste
¼C Vinegar

Cut the upper jaw bone of the moose just below the eyes. Some folks include the brain, some don’t.
Place in a large kettle of scalding water and boil for about an hour. Remove and chill in cold water.
Remove the hair - these will have been loosened by the boiling and should come out relatively easily. Wash thoroughly until no hair remains.

Place the nose in a kettle and cover with fresh water.
Add onion, garlic, spices and vinegar. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.

When cool, take the meat out of the broth and remove the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose and thin strips of dark meat from along the bones and jowls. Some folks return the bones and cartilage to the stock and let simmer for awhile longer to increase the collagen (jelly) content.

Slice the meat thinly and then, alternate placing layers of white and dark meat in a loaf pan.
Reheat the broth to boiling then pour the broth over the meat in the loaf pan.

Let cool until jelly has set. Slice and serve cold.

This is very similar to how we used to make “head cheese” or souse from the pig’s head after butchering when I was much younger.
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Old 08-23-2013, 08:37 PM   #38
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Whole time I was reading I was thinking "this sounds like a headcheese recipe".

Boars Head puts out a headcheese, but it is just ok.
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Old 08-23-2013, 08:43 PM   #39
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Yeah, a relatively tame recipe but it was a topic for discussion the other evening while prepping for moose hunting. It does keep the elders happy and that keeps the village happy, makes it much easier to return each year.
We also bring them things like coffee, tea, instant soups, TP and stuff to help them out.
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Old 08-23-2013, 09:07 PM   #40
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Damn, I need some tongue! I love beef tongue, people i know don't understand, it's good ,liver, kidneys,hearts it's all good if cooked right.
Heck, i would try try an "A "hole of of a skunk if you know how to cook it


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