Jackalope Stew

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            FOOD FUNNY
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Thanks to "DRSPAGHETI" for this parenting advice disguised as a
food funny:

A priest at a parochial school, wanting to point out the proper
behavior for church, was trying to elicit from the youngsters rules
that their parents might give before taking them to a nice restaurant.
"Don't play with your food," one second-grader cited. "Don't be
loud," said another, and so on.

"And what rule do your parents give you before you go out to eat?"
the priest inquired of one little boy.

Without batting an eye, the child replied, "Order something cheap."

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            TODAY'S RECIPE
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The jackalope is a small furry mammal (Lepus temperamentalus) native
to the American midwest and northern Europe. It is also called the
"warrior rabbit" for its ferocity, and "horned rabbit" for its deer-like
antlers.
In Germany it is known as "wolperdinger," and in Sweden as "skvader."
In addition to its antlers (which are unique among the members of the
Lupus genus which also includes rabbits and hares), the jackalope is
noteworthy for its ability to mimic any sound, a strategy the animal often
employs to evade capture. It is said that its imitation of a crying human
child is unnerving in its verisimilitude. To learn more about this unusual
animal, please see http://www.museumofhoaxes.com/tall-tales/jackalope.html

Jackalope is occasionally available frozen, but your best bet is to
get some from a hunter friend. Rabbit or chicken may be substituted
in this simple yet elegant recipe.

Jackalope Stew

2-3 lbs (900-1350 g) jackalope, rabbit, or chicken, cut into pieces
Salt and freshly ground pepper to taste
All-purpose flour for dredging
4 Tbs (60 ml) butter
3-4 large onions, thinly sliced
1 cup (250 ml) sour cream or plain yogurt
Chopped fresh parsley, dill, or chives for garnish

Season the jackalope pieces liberally with salt and pepper and dredge
lightly with flour. Heat the butter in a large, heavy pot over
moderate heat and saute the jackalope until lightly browned on all
sides. Scatter the sliced onions over the jackalope and top with the
sour cream. Simmer tightly covered over low heat, or bake in a 300F
(150C) oven until the jackalope is tender, about 1 1/2 hours. Garnish
with chopped fresh herbs. Serves 4 to 6.
Received on Fri Apr 1 06:06:04 2005