Comments on: And then we ate the hare

By: Zoe

Zoe — Tue, 02 Dec 2008 01:48:44 +0000

Well, to tell the truth I didn’t really need a recipe to tell me how to pour soft drink on ice-cream, Kylie, but I do try to be helpful to others.

By: Kylie

Kylie — Mon, 01 Dec 2008 23:57:32 +0000

Bring back Spiders! Great to see you found the spider recipes on the new schweppes website. There are also some great cocktail recipes and classic mixer recipes that might go well with your masterpeices at your next dinner party. I wish I could come!

By: Megxx

Megxx — Mon, 24 Nov 2008 20:20:50 +0000

I’m more of a wild game girl meself, Zo.

By: Zoe

Zoe — Mon, 24 Nov 2008 02:27:39 +0000

Meg, I thought the expression was “I’d eat a nun’s nasty through a tennis racquet”, but that’s growing up in Newcastle for you.

FDB, fish completely count.

By: FDB

FDB — Sun, 23 Nov 2008 23:20:59 +0000

Geez, that looks fantastic.

Did some hunting and killing and field-cookery myself on the weekend. But it was only fish. Still, grilleds mullets with butter and lemon on an open fire with the teeming rain on the roof of our hut (and floor of our tent) was pretty sweet.

How amazingly fulfilling is it in these abstracted times to be directly responsible for one’s own sustenance.

Sometimes I wish this global environmental/economic/social collapse would just hurry up already.

By: Megxx

Megxx — Sun, 23 Nov 2008 22:02:48 +0000

Drives me crazy, Zo, when I read this before brekky. I could eat the belly out of a low flying duck RIGHT NOW.

We do rabbit for Easter Sunday lunch…

By: Zoe

Zoe — Sun, 23 Nov 2008 08:36:59 +0000

Maybe a nice ham instead, Kate?

Cristy, the pudding is insanely good. I’m waiting for the kids to go to sleep so I can have the last piece with some Maggie Beer ice cream that Anne brought over.

And Diva, thanks – the tongue sounds fantastic. I”d like to swap lives with you for a month or two sometime (Judy is a cooking teacher who lives in Tuscany – her blog is very envy inducing, and full of wonderful things).

By: Diva

Diva — Sun, 23 Nov 2008 08:20:47 +0000

Good job- Tuscans also do hare ( lepre) like this too as well as the wild boar on my blog.

Recently I also had tongue in dolce-forte, which is the classic sweet and sour finish for a stew ( with or without using game and or marinating or braising).

The tongue was luscious and also finished with the pinenuts and raisins.

Since I make bollito misto, the boiled beef dinner, often I am thinking of cooking two tongues, just to make this.

Lovely blog!