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The picture looks a little more red than maroon to me...
 





I can't even begin to say how much a win would do for me. Go Gophers!!!!!
 





How To Cook A Badger:

To cook one badger you’ll need:

1 badger
1 glass of pig’s blood
1 small glass of armagnac
1 ginger root
1 bottle of dry, sparkling white wine
2 eggs
1 pot of crème fraîche
salt and pepper
500g forest mushrooms OR chestnuts to accompany
100g butter
oil

Eviscerate and skin your badger, and soak it in a fast-flowing river for at least 48 hours. This will help you to de-grease it more easily.

Once the badger is de-greased, cut it into pieces and brown it in a frying pan with butter. When the pieces are golden and stiff, flambée with the armanac, season and add a grated soup-spoon of ginger, fresh if possible.

Pour over the wine, and simmer gently for at least two hours.

At the end of the cooking time, mix the chopped badger liver (cooked beforehand in a little oil), the glass of blood, two egg yolks, a coffee-spoon of ginger and the crème fraîche, and pour into the cooking dish. Serve immediately.

This dish goes well with wild mushrooms or chestnuts.

This actually sounds delish!

http://www.gastronomydomine.com/?p=184
 

hungan1 said:
How To Cook A Badger:

To cook one badger you’ll need:

1 badger
1 glass of pig’s blood
1 small glass of armagnac
1 ginger root
1 bottle of dry, sparkling white wine
2 eggs
1 pot of crème fraîche
salt and pepper
500g forest mushrooms OR chestnuts to accompany
100g butter
oil

Eviscerate and skin your badger, and soak it in a fast-flowing river for at least 48 hours. This will help you to de-grease it more easily.

Once the badger is de-greased, cut it into pieces and brown it in a frying pan with butter. When the pieces are golden and stiff, flambée with the armanac, season and add a grated soup-spoon of ginger, fresh if possible.

Pour over the wine, and simmer gently for at least two hours.

At the end of the cooking time, mix the chopped badger liver (cooked beforehand in a little oil), the glass of blood, two egg yolks, a coffee-spoon of ginger and the crème fraîche, and pour into the cooking dish. Serve immediately.

This dish goes well with wild mushrooms or chestnuts.

This actually sounds delish!

http://www.gastronomydomine.com/?p=184
Click to expand...

Sounds like a real waste of the armagnac and white wine personally.
 




Sad that my mom Carol Brady passed away yesterday, but definitely better dead than red!


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In Brain-ert today and ready for a Gopher victory!


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Made the trip to Madison last night! First time to CR. Let's bring back the Axe!!!


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We're in madison. Heading to Lucky's 1313 for pregaming.


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Lots of gopher gear around the neighborhood this morning while walking the dog! Go Gophers!
 


Even Fidel Castro decided it was better to be dead than red.
 


Gonna be at the Buffalo Wild Wings on campus to watch the game until I have to run off and get ready for the Marching Band's Indoor concert (SO mad about Northrop's Scheduling pinning us to this week, or Halloween Weekend for our concert). Hoping for a Gopher Win!!!
 

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