Welsh Rabbit

My monthly copy of Shooting Times arrived today. I slipped it from the mailbox, and as I walked the drive back to the house, I absently flipped to the last page to Bart Skelton's column. Bart, for those of you not a fully paid member of the gun culture, is the son of Skeeter.

Anyway, the theme of Bart's article is his recipe for Welsh rabbit. I haven't eaten Welsh rabbit since Moses was a child. I made notes.

The authors recipe is different in that he uses green chiles and wild mushrooms. I'd substitute any mushroom within reach because I'm not sure about you but wild mushrooms are kinda hard to find in my neck of the woods.

Take a walk in the fresh snow tomorrow and find those rabbit tracks and knock a few in the head with your favorite small game rifle and bring 'em home and whip out a fine dinner. This recipe should work well with quail, too. I'll hunt the wild aisles of the Publix supermarket.

For the adventurous here's Mr. Skelton's Welsh Rabbit.

1-2 Cottontails, I'd recommend you first skin them.
Or, 4-6 Quail, breasts and legs.

2 cups of flour.
Oil.
Green chiles, peeled and chopped.
1onion.
Various wild (or domestic) mushrooms.
Red wine.
Water.
Salt, pepper.

Dredge the cottontails and/or quail in flour and drop in hot oil. Brown them on both sides but do not cook all the way through. Place the rabbit/quail and the drippings in a covered casserole dish, preferably stone. Add chiles, mushrooms, onion, wine, and water. Season to taste. Place in oven at 275 degrees and let simmer until the meat falls apart, about an hour and a half to two hours. Serve with with fresh bread.

Enjoy.

Stephen

Wind Chill

The thing about Florida's humid climate is when the weather turns towards cold and the wind whips out a steady thirty with the occasional burst capable of cracking tree bark the result is a soul searing deep bone hurt.

Let me put it into simple words; it's friggin cold.

And, I like it.

Stephen

Just Because

Two minutes of nice.

Stephen