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re: Anyone make a rusty gravy?
Posted on 11/17/08 at 2:23 pm to Lakefront-Tiger
Posted on 11/17/08 at 2:23 pm to Lakefront-Tiger
well i tell you, it'll be a little hard to do (for a beginner) being that a rabbit is very lean. soooooo if it were me at home i'd get about a lb of smoked pure pork sausage to help out
anyway here goes...
dice 2 med sized onions , 2-3 cloves garlic and 1/2 bell pepper.
cut and season to taste your road kill , sorry , rabbit
in a large black cast iron pot or something similar pour some cooking oil, a little more than what it takes to cover the bottom of the pot.
on med-high heat you will need to "brown" your rabbit on all sides ( if there's enuff room throw in the sausage as well.you will watch for browning of meat , while browning (stirring all that shite every 3-4 min) keep eye on the bottom of pot. you will get some "goodness" that wants to stick to the bottom, scrap with edge of a large spoon,spatula ect. when it really feels,i.e. looks like its sticking add a little water and stir/scrape the bottom. that "stuff that builds up on the bottom" is what will make your gravy you see. soooo , you've done this 4 - 6 times (3 beers)
you now lower the fire to med and toss in that onion , garlic , b.pepper stuff. and proceed as before until the onions have almost completly dissolved on your arse ( 3 beers )
now you can add enuff water to cover all that's in the pot , cover and put your fire on hiiii and boil the shite out of it ( to tenderize) water will go down add more to boil again when it's getting tender lower fire to a simmer until the water has boiled out ( i mean until it reduces to a thicked gravy and not all watery) directions would be better in person , but this will have to do!!!
:cheers: :cheers:
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
anyway here goes...
dice 2 med sized onions , 2-3 cloves garlic and 1/2 bell pepper.
cut and season to taste your road kill , sorry , rabbit
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
in a large black cast iron pot or something similar pour some cooking oil, a little more than what it takes to cover the bottom of the pot.
on med-high heat you will need to "brown" your rabbit on all sides ( if there's enuff room throw in the sausage as well.you will watch for browning of meat , while browning (stirring all that shite every 3-4 min) keep eye on the bottom of pot. you will get some "goodness" that wants to stick to the bottom, scrap with edge of a large spoon,spatula ect. when it really feels,i.e. looks like its sticking add a little water and stir/scrape the bottom. that "stuff that builds up on the bottom" is what will make your gravy you see. soooo , you've done this 4 - 6 times (3 beers)
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 11/17/08 at 2:53 pm to villeplattehigh1986
Now that's what I'm talking about! ![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
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