Refraktorius
11-17-2008, 04:34 AM
In the early summer in Western Jutland, the hunting of young rooks is a great sport.
You stroll around the colony, and when the just flight worthy young jump out of the nest, you pop them with a .22 or (hard shooting) airgun.
The great thing is, that they taste very well.
Skin them, clean them, rub them inside and out with salt and pepper, then fill them with a mixture of chopped onions, bacon and parsley.
Tie them up, brown them at good heat in a large pot (I use a heavy cast iron pot), add cream, put on the lid, and let them simmer for about an hour (they should be just about covered by boiling cream).
Place the rooks on a serving plate, and make sauce from the cream.
Serve with mashed potatoes and green asparagus.
An afternoon of fun in the forest and the gastronomical reward
You stroll around the colony, and when the just flight worthy young jump out of the nest, you pop them with a .22 or (hard shooting) airgun.
The great thing is, that they taste very well.
Skin them, clean them, rub them inside and out with salt and pepper, then fill them with a mixture of chopped onions, bacon and parsley.
Tie them up, brown them at good heat in a large pot (I use a heavy cast iron pot), add cream, put on the lid, and let them simmer for about an hour (they should be just about covered by boiling cream).
Place the rooks on a serving plate, and make sauce from the cream.
Serve with mashed potatoes and green asparagus.
An afternoon of fun in the forest and the gastronomical reward