How could I not think of Indians in the wild, hunting animals in cooking
class this week. We prepared and cooked pigeon and rabbit.
Yes folks, that does involve cutting the heads off, snipping off the pigeon
nails, removing the insides etc. Just to put the French back in the civilized
column, the pigeons aren't from outside the Louve (I asked) they are farmed
and fed corn meal. So when you sort the meat you throw the unusable bits
in a pot for stock....yuck.... the heads too, nothing is wasted. The French
use every single part of the pig. At this time I should mention that
French eat horse and in Africa, giraffe.
You can't imagine how hard it is to make a rack of rabbit, a tiny rack. How
about cutting carefully around the pigeon leg. Labor intensive and not a
whole lot of meat in the end.
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