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Cooking Forum
Boudin Round 2
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<blockquote data-quote="TX300mag" data-source="post: 4576390" data-attributes="member: 1683"><p>We haven't raised any rabbits in the last few years, now that they're older I REALLY need to get back into breeding them. She killed this was one hunting behind the house. The first good warm-up they seem to really perk up and move around a lot during the day. I'll let them kill them until it really greens up. </p><p></p><p>Funny you mentioned the rice. I cooked 12 cups (4 dry) in the broth from the meat and mixed it in with the bulk of it. I'll eat it as an occasional treat, but the wife and kids will eat it pretty quickly. That's the main way she gets her liver intake.</p><p></p><p>Since I have to eat very little starch, I've been trying to come up with a method that's acceptable without rice. There's a popular southern Louisiana vendor that makes it using cauliflower, but he said it took two or three months to figure it out. A friend of mine told me about eating boudin made with pork rinds at a restaurant in Asheville (The Junction). I took three bags and ran them through the grinder. I reconstituted it with broth and mixed it in with the meat/vegetables. Initial impression was acceptable. The texture and flavor are similar. After sitting overnight and then stuffing, I'll see how it tastes when I pull a link out and cook it in the next couple of days.</p></blockquote><p></p>
[QUOTE="TX300mag, post: 4576390, member: 1683"] We haven't raised any rabbits in the last few years, now that they're older I REALLY need to get back into breeding them. She killed this was one hunting behind the house. The first good warm-up they seem to really perk up and move around a lot during the day. I'll let them kill them until it really greens up. Funny you mentioned the rice. I cooked 12 cups (4 dry) in the broth from the meat and mixed it in with the bulk of it. I'll eat it as an occasional treat, but the wife and kids will eat it pretty quickly. That's the main way she gets her liver intake. Since I have to eat very little starch, I've been trying to come up with a method that's acceptable without rice. There's a popular southern Louisiana vendor that makes it using cauliflower, but he said it took two or three months to figure it out. A friend of mine told me about eating boudin made with pork rinds at a restaurant in Asheville (The Junction). I took three bags and ran them through the grinder. I reconstituted it with broth and mixed it in with the meat/vegetables. Initial impression was acceptable. The texture and flavor are similar. After sitting overnight and then stuffing, I'll see how it tastes when I pull a link out and cook it in the next couple of days. [/QUOTE]
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Boudin Round 2
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