Subject: Roadkill Cooking
Date: 1997/12/29
Author: keltic@zip.com.au
Newsgroup: alt.drunken.bastards

Gday there,

What follows is the end of the nude roadkill excursion story. After much
deliberation I thawed my lovely big hare out and cooked him up. Not much in the
way of alcohol-related mayhem, but it does close the story off nicely.

By way of tenderising I soaked the hare overnight in about 4 litres of water and a
tablespoon of vinegar. This extracted a lot of unseen blood and loosened the flesh
considerably.

Browned a couple of roughly chopped onions in a stew pot and then browned the
hare. Added a tin of tomatoes, plus juice, and turned it all down. Added two
jalapenoes chopped into rings, four birds eye peppers chopped into rings, a
tablespoon of worcestershire sauce, a good splash of salsa picante, and a
teaspoon of beef stock powder. At this point I let him simmer for 90 minutes, then
added 4 tsp of cornflour to thicken it up and 3/4 tsp of chilli powder for extra heat -
note for the Americans, I mean ground peppers, not a mixed chili powder like
Gebharts - and let it simmer for another 30 min before adding a cup of cooked
beans.

The verdict? Very nice. Different flavour to any other chilli I've made. However, the
after effects are severe: absolutely wicked wind. Perhaps that's the hare's revenge :)

Cheers, Keltic

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