Stew

Granny’s Shooshi Dinner

rabbit-stew-mushrooms-horiz-a-1200

Ingredients:

  • 3 Lbs rabbit meat, cut into pieces
  • 2 fresh bay leaves
  • 3 stems thyme
  • 2 whole cloves
  • 3 onions, minced
  • 1 tablespoon oil
  • A few black peppercorns, crushed
  • Salt
  • Water and red wine
  • 1 and half cups diced carrots
  • 12 small white onions
  • 12 small mushrooms
  • 18 small potatoes
  • 1 tablespoon butter, softened
  • 1 tablespoon flour
  • 1 tablespoon minced fresh parsley

Instructions:

Put rabbit, bay leaves, thyme, cloves, minced onion, oil, peppercorns, and salt into a large pot. Pour in sufficient water and wine to cover the ingredients in the pan. Bring to the boil, reduce heat, and simmer gently for 2 hours. Add carrots, white onions, mushrooms, and potatoes and cook, covered, until vegetables are tender, approx 25-30 minutes. Mix the butter with the flour and stir into the stew until the mixture has thickened. Simmer for 5 minutes. Sprinkle with parsley just before serving.

From: Journey Folki

Poacher’s Stew

siftingthepast_vegetables-for-the-soup_jean-simc3a9on-chardin-1699-1779_1732

Ingredients:

  • ½ cup all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 pounds venison, inch pieces
  • 2 tablespoon shortening or lard (not oil)
  • 6 cups hot water
  • 3 medium potatoes, peeled and cubed 1 inch pieces
  • 1 medium turnip, peeled and cubed 1 inch pieces
  • 4 medium carrots, peeled and cubed 1 inch pieces
  • 1 bell pepper, ¼ inch strips (optional)
  • 4 stalks of celery, cubed 1inch pieces
  • ½ cup diced sweet onion
  • 1 pound small fresh white button mushrooms cut in half
  • 1 tablespoon salt
  • 2 beef bouillon cubes
  • 1 bay leaf

Mix flour, salt, and pepper. Coat the meat with the flour mixture. Melt shortening in heavy cast iron Dutch oven pot; brown meat thoroughly. Add water, heat to boiling. Reduce heat; cover and simmer about 2 hours. Stir in remaining ingredients. Simmer 30-45 minutes or until vegetables are tender.

To thicken stew: Shake 1 cup cold water and ¼ cup flour in a covered jar until well blended. Stirring stew constantly add the water/flour mix. Heat to boiling and boil for 2 minutes, continuing to stir constantly. Remove bay leaf before serving

Best if served with fresh rolls or fresh bread.

Jugged Kaunengro

Jugged Kaunengro is a traditional Romany recipe for hare or rabbit stew.

2734269d7eaadfe57d45729910b2f9e2Ingredients:

  • 2 tablespoons flour
  • Salt and pepper
  • 1 hare, jointed
  • 3 and a quarter cups strong stock, hot
  • 1 lemon, peeled and sliced
  • 1 onion, stuck with 3 cloves
  • 12 black peppercorns
  • 2 tablespoons butter
  • 1/4  cup flour
  • 1 cup of red wine

Instructions:

Season the flour with salt and pepper. Dredge the joints with the seasoned flour. Put the hare into the stew jar with the hot stock, lemon onion, and peppercorns. Cover the jar tightly and stand it in a deep pan of cold water. Bring this to the boil and simmer for 3-4 hours (depending on the age of the hare). Remove the hare from the jar and keep hot. Knead the butter and flour together and stir into the stock with wine. Heat the sauce, stirring until smooth and thick.

From: Journey Folki

Subscribe
If you'd like to stay up to date on everything posted here subscribe via email:

Enter your email address:

Delivered by FeedBurner

Calendar
April 2017
M T W T F S S
« Mar    
 12
3456789
10111213141516
17181920212223
24252627282930
Moon Phase Tracker
CURRENT MOON

This widget uses flash. If it doesn't display properly, try the one at the bottom of the page.

Breadcrumbs
Be Merry

.


I think it's time to go shopping... maybe even buy some really cool stuff at my online shops!!

Moon Phase Tracker
This is an html based version of the moon phase tracker just in case your device doesn't like flash: