Dale Shipp wrote to Ruth Hanschka <=-
I keep waiting for my bobcat to come back. Ruthie wanna bobcat in
her back yard!
We have a fairly local mailing list called nextdoor.com. Posts can be limited to a fairly small area or expanded to a number of areas in the city. Recently someone posted a picture of a "found" cat. The "cat"
had hairy pointed ears. Lynx???
Or Ruth's bob-cat. A bobcat is cousin to the larger Lynx and is named (scientifically) Lynx rufus. They're bigger than most house cats.
https://www.nationalgeographic.com/animals/mammals/b/bobcat/
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bobcat Stew w/Mushrooms
Categories: Game, Mushrooms, Wine, Stews, Vegetables
Yield: 4 Servings
2 oz Dried porcini mushrooms
2 Heads of garlic
2 tb Olive oil
3 lb Mixed mushrooms
4 tb Butter
1 Bobcat; gutted, skinned, cut
- in serving pieces
6 lg Shallots; chopped
2 c Sherry or white wine
2 c (to 2 c) mushroom soaking
- water
3 c Chicken stock
2 tb Fresh thyme
+=OR=+
4 ts Dried thyme
2 lg Parsnip; peeled, in lg pcs
Salt
4 tb Chopped fresh parsley
There is an optional step to making this stew taken from classic
French cooking (Antonin Careme) that transforms a good dish into a
great one. Mash the bobcat or chicken's liver, mix it with crème
fraiche or sour cream, then push it through a fine sieve. The result
is a pink slurry that will thicken and enrich your sauce. If you
choose to take this step, do not let your stew boil once the
liver-crème fraiche mixture is in it or it will curdle. If you want
to go halfway with this final step, mix in a large dollop of crème
fraiche or sour cream in at the end.
Soak the dried porcini mushrooms in 4 cups hot water.
Cut the bobcat into serving pieces and salt well. Let sit at room
temperature for 30 minutes. Use all of the bobcat in this dish - you
can fish out the ribs and other parts that have little or no meat on
them later; they will add vital flavor to your stew.
Optional Step If you are going to make the crème fraiche-liver
thickener, mince the bobcat liver finely and move it to a small bowl.
Vigorously mix in about 1 1/2 tablespoons crème fraiche or sour cream.
Now put the mixture into a fine-meshed sieve over a bowl and push it
through with a rubber spatula. Reserve in the fridge.
Set the oven to 375°F/190°C. Slice the top third off the heads of
garlic and drizzle the olive oil over them. Wrap the heads loosely in
foil and bake for 45 minutes to an hour, or until cloves are soft and
brown. Set aside to cool.
Chop off the tough ends of the mushroom stems and either discard or
save for stock. Roughly chop or slice the mushrooms and set aside.
Dice the rehydrated porcini. Pour the porcini soaking water though a
paper towel into another bowl. Reserve the liquid.
Heat a thick-bottomed large pot on high heat for 1 minute. Add the
mushrooms and shake the pot. Stirring continuously, dry sauté the
mushrooms until they release their water. Turn the heat down to
medium-high. Use a wooden spoon to scrape up any mushroom bits off the
bottom of the pan. Salt the mushrooms lightly. When the mushroom
liquid is mostly gone, remove them to a bowl.
Add the butter to the pot. When the butter melts, turn the heat down
to medium. Pat the bobcat pieces dry and place in the pan. Work in
batches if you need to, do not crowd the pan. Brown the pieces well
on all sides. Remove the bobcat pieces from the pot and set aside.
Increase the the heat to medium-high and add the shallots to the pot.
Sauté until the shallots are nicely wilted, about 3 minutes. Stir
from time to time. Sprinkle salt over everything.
While the shallots are cooking, squeeze the roasted garlic into the
mushroom soaking water you have strained, then whisk it together.
Add the sherry or white wine to the shallots in the pot. Use a wooden
spoon to scrape off any browned bits on the bottom of the pot. Let the
sherry boil down by half. Add the mushroom-roasted garlic mixture and
the stock and stir to combine. Add the thyme, all the mushrooms, the
bobcat and the parsnips and bring everything to a bare simmer.
Simmer gently for 90 minutes. You want the meat to be close to falling
off the bone. Taste for salt right before you serve and add if needed.
Stir in the parsley.
If you are using the crème fraiche-liver mixture to thicken your stew,
turn off the heat. When the stew stops bubbling, add the mixture and
let it heat through for a minute before serving.
Serves 8.
From:
http://simplyrecipes.com
Uncle Dirty Dave's Archives
MMMMM
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