The great escape

[mark2]

exhausted but safe B)

[Gandalph]

That's one clever Penguin. :lol:

[catgate]

Lovely.

[Hb_Kai]

I asked my mum once if we could get a penguin and keep it in the freezer but she said no. :(

I really want to pet one, that one! :D

[Tankus]

be a lot of fat on them if roasted ...bit like duck perhaps

[andsome]

be a lot of fat on them if roasted ...bit like duck perhaps

Prick the skin all over with a darning needle and roast at high temperature to make the fat run out. :lol:

[doug]

And how on Earth are you going to get that whale into the frying pan?

[andsome]

And how on Earth are you going to get that whale into the frying pan?

:lol: :lol: :lol:

[Hb_Kai]

I'd save the whale for christmas. :D

[andsome]

I'd save the whale for christmas. :D

I prefer turkey or goose. :lol:

[Hb_Kai]

Turkey's good, I've never tried Goose though. :(

I've always wanted to try Rabbit actually. :)

Anyone ever tried whale? :D :D

[doug]

Snoek

[Gandalph]

Snoek

And Eskimo Nel. :lol:

[catgate]

I've always wanted to try Rabbit actually. :)

It is very good.

Before the country's rabbit population was smitten by myxomatosis I used to go out with my .22 and gather a few, quite regularly. They make a wonderful casserole, accompanied by a few onions. They also made me a bob or two as well.

But the stench that was created in the woods and copses by the poor beggars as they lay dying through myxy. put me off rabbit for ever. I then started walking through the woods with a big club, just putting the poor devils out of their misery.

[Hb_Kai]

I just asked if we could have one sometime but nobody here knows how to cook them, could anyone give me the instructions please? :D

[catgate]

I just asked if we could have one sometime but nobody here knows how to cook them, could anyone give me the instructions please? :D

Presumably you will be buying them rather than going native, so they should be gutted when you get them. Skin them by first chopping off the hind feet just above the joints and then peeling the skin off, from the feet upwards (It pulls off quite easily, but you may need a nice sharp knife to get into odd corners). You will need a bit of a heave round the shoulder area, but I used to find that, if you chopped off the head early on in the process, you could peel the skin right back over the neck area and down the "arms". When you get down to the hands just chop the hands off whilst they are still in the skin.

The next bit depends on the size of pan you have. If it is a big one you can just bung the rabbit in whole, but if it is smaller then cut the legs off at the joint at top of the thigh (a bit like you do with a chicken).

Chop up one or two onions medium coarse and heave these into the pan, along with some salt and pepper (or even chicken stock powder)and some sage and/or thyme. You will need some water of course, or even a drop of cooking sherry if you want to go wild. Then just bring it to the boil and let it simmer until the meat is soft and tender (time dependant on size and age of bunny). You can put in a few chopped carrots and a couple of spuds and you then have a complete feast.

I remember, when I was a child during the early 40's, asking my mother why all the rabbits hung up outside the green grocers shop still had their heads on, when they had already been skinned and gutted. She told me it was so that it was obvious that they were not a cats!

[andsome]

I remember it well. No one would consider buying a rabbit without its head. :D