The Virtual Pub

Du bist sehr crazy

So it was you, Mrs Walter talked with this morning? :wink:

I'm thinking tonight's special might be Gustavhasenpfeffer. You can use your imagination, but I can say that it is based on salt and pepper hare, with a bit of spice.

I really like the start of this recipe: cut into pieces.

I would use real chicken stock, or better yet, rabbit stock, fresh thyme, fresh rosemary, and juniper berries. Other than that, it looks like sound cooking.

Especially juniper berries (and a bay leaf) give the "wild" taste.

Okay, so now we start cutting him in pieces?
(Shouldn't we marinate him in red wine [buttermilk for me], before?)

I think a marinade is probably approriate. He's a bit gnarly and tough, but will make a great stew. I'm not keen on buttermilk for hasenpfeffer, but all the alcohol from the red wine will evaporate in the cooking, reducing the beast to a sober feast. Buttermilk, however, is the best for fried chicken. Buttermilk, garlic, salt, pepper, and cayenne or a touch of hot sauce.

And then it says to sprinkle with salt. Ouch!

Sounds delicious, Cav. But I am a bit worried about using rabbit stock. Somebunny we know might take offense. We can take Gus, but I'm not so sure about you-know-who.

I remember that the we-know-whom-you-mean has a great family. They are all interchangeable, those cute little b.s will really make a nice stock!

i noticed that recipe starts out with a hare but by the time the cooking takes place, it has been turned into a rabbit - some trick ! while a hare can be a bit tough, the rabbits we have been buying at the local supermarket have been extremely tender. mrs h usually just browns the meat nicely and makes a nice sourcream gravy - have to see if there are any rabbits at the store. they usually have rabbits only every couple of weeks or so. we used to have rabbits delivered from a breeder who had quite a sizable operation near cobourg/ontario. his biggest market was in quebec, and we would often phone in an order and have it delivered to our house when the truck would go to quebec. hbg

I've eaten giraffe, buffalo, deer, croc, wildebeast, and kudu, but never rabbit. How does it taste?

just like chicken

dys : well, well (hope you are not trying to insult the wabbits !). i think a rabbit is somewhat more flavourfull than a chicken unless it's free range chicken you got from a farmer - our farmer friend has unfortunately retired and we have had to subsist on store bought chickens - just not the same . hbg

Cav,

I need a little pick me up this morning... do you have any coffe drinks?

Coffee drinks eh....sure, what's your pleasure? I'm a traditionalist, I like the Irish Coffee, but....we could get more creative than that.

How about a Nutty Irishman: Kahlua, Baileys and Frangelico in a tall coffee glass

A Chocolate Coffee Kiss sounds interesting and pretty sweet.

Ingredients:

3/4 fluid ounce coffee liqueur
3/4 fluid ounce Irish cream liqueur
1/2 fluid ounce creme de cacao liqueur
1 teaspoon Grand Marnier
1 cup hot brewed coffee
2 tablespoons whipped cream
1 1/2 fluid ounces chocolate syrup
1 maraschino cherry

How about a Mail-Order Bride, hot strong coffee, ginger liqueur, whipped cream and a lemongrass swizzle stick, with a side of vodka?

The Mail-Order-Bride has to stay here due to postal examinations, all the other stuff is okay and on the way.

Coffee Nudge, anyone?

8 cups hot brewed coffee
8 fluid ounces coffee flavored liqueur
8 fluid ounces brandy
4 fluid ounces creme de cacao
2 cups whipped cream, garnish
2 tablespoons chocolate sprinkles