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May 09, 2008
New Born Golden
Retriever Bourguignon New Born Golden Retriever
Bourguignon 5 medium onions sliced Cook and stir onions and mushrooms in hot shortening until onions are
tender, drain on paper towels.
Brown meat in same skillet, add more shortening as necessary. Remove
from heat. Sprinkle seasonings over the retriever. Mix flour and retriever
stock, pour into skillet. Heat to boiling, stirring constantly. Boil 1
minute. Stir in burgundy. Cover, simmer until retriever is tender, 1 1/2
to 2 hours.
The liquid should always just cover the meat. (If necessary, add a little
more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) Gently
stir in onions and mushrooms, cook uncovered 15 minutes, or until heated
through.
Parakeet
a la King 6 tablespoons butter Dijon
Rack of Doberman 2 racks of Doberman (approx. 1.5 LB ea) Season the racks of Doberman with salt and pepper. Heat a heavy frying
pan and brown the fat on top of the Doberman over high heat. This will
take 1 or 2 minutes and no oil is needed. Remove the meat from the pan
and allow to cool. Rub the meat (not the bones of the Doberman) of each
rack with 1 1/2 tablespoons of the mustard. Set aside.
In another frying pan, heat the butter and in it sauté the garlic
a few seconds. Remove from the heat and stir in the bread crumbs and parsley.
Coat the Doberman with the bread-crumb mixture by rolling the racks of
Doberman directly in the frying pan of bread crumbs. There should be a
coating of bread crumbs on the meat only, not on the bones. Place the
racks on a rack in a shallow roasting pan. Roast in a preheated 450-degree
oven for 15 minutes for rare. (Add 10 minutes if you like it medium, but
be careful not to overcook.) Remove the pan from the oven and allow the
meat to stand in a warm place (but not on top of the stove) for 5 minutes.
Slice into individual bone sections and serve at once.
Sweet
and Sour Koala Loaf 2 LB ground Koala Combine every thing except half of the tomato sauce, lemon juice and
sugar. Shape meat mixture into loaf (we like to reform the meat into the
shape of a living koala) and place in a baking dish. Combine the remaining
tomato sauce, lemon juice and sugar and pour over meat loaf. Bake 350
degrees covered about 40 minutes, basting frequently. Then uncover and
bake about 15 minutes more or until koala loaf is done.
Kitten
Livers with Onion Marmalade 1/2 cup butter Melt 1/4 cup butter in a cast iron skillet over medium heat. Add chives,
onions, leeks, shallots and garlic and cook until tender. Add sherry and
stir until no liquid remains. Increase heat to high. Add half and half
and boil until reduced, stirring constantly. Season with salt and pepper.
Remove and set aside.
Melt remaining butter over medium-high heat. Add kitten livers and cook
to desired doneness. We recommend eating kitten livers medium rare.
Citrus
Buttered King Snake 16 oz (2) fresh King Snakes (Ready to Eat) 1/2 c water 1/4 c butter
1 TB lemon juice 1/2 Ts finely shredded orange peel 1/8 Ts salt dash ground
ginger dash paprika Bring a pot full of water to a boil. Place king snakes
in boiling water for 6 to 8 minutes or just till meat is opaque.
Combine butter, lemon juice, orange peel, salt, ginger and paprika in
a skillet. Heat until butter is melted, mixing ingredients well. Drizzle
king snakes with butter mixture and serve hot.
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