ESO Cookbook Available for Pre-Order

Enemy-of-Coldharbour · February 2019

Available on Amazon.

Looks fun, but I wish they would use their resources Elsweyr.

mxxo · February 2019

Enemy-of-Coldharbour wrote: »

Available on Amazon.

Looks fun, but I wish they would use their resources Elsweyr.

Well its an Elder Scrolls Cook Book, not an ESO one ;D

jainiadral · February 2019

I wonder if the recipe for Jugged Rabbit in Preserves is in it. I can't even imagine what it would taste like. My toons seem to enjoy it, FWIW.

Linaleah · February 2019

jainiadral wrote: »

I wonder if the recipe for Jugged Rabbit in Preserves is in it. I can't even imagine what it would taste like. My toons seem to enjoy it, FWIW.

probably like sweet and sour rabbit. or something. I mean preserves do not have to be sweet, but meats can also taste good in sweet sauces. I'm thinking its going to be like... rabbit canned with chutney or something.

Ashryn · February 2019

I already have this pre-ordered. Getting my mortar & pestle out and am already pulverizing my mother-of-pearl!

jainiadral · February 2019

Linaleah wrote: »

jainiadral wrote: »

I wonder if the recipe for Jugged Rabbit in Preserves is in it. I can't even imagine what it would taste like. My toons seem to enjoy it, FWIW.

probably like sweet and sour rabbit. or something. I mean preserves do not have to be sweet, but meats can also taste good in sweet sauces. I'm thinking its going to be like... rabbit canned with chutney or something.

Ok, now I'm starving! That sounds awesome

Add some sriracha.. It's been a long time since I crafted my last batch-- I think the recipe had beets in it.

Sylvermynx · February 2019

I used to have a recipe for Jugged Pheasant - got it from my first MIL. Unfortunately, I can't find the card (along with others I got from her - thought I must have given them to my daughter but no *sigh*), but it was IIRC pheasant smothered in onions, red wine and herbs (plus allspice and juniper berries) and cooked in the oven until the meat fell off the bones, so like damn near all day at 250 F.

Maybe I should try recreating it. We don't hunt any more, but can buy rabbit at a couple of the local stores, and again IIRC, the recipe worked just as good with rabbit or chicken or venison....

jainiadral · February 2019

Sylvermynx wrote: »

I used to have a recipe for Jugged Pheasant - got it from my first MIL. Unfortunately, I can't find the card (along with others I got from her - thought I must have given them to my daughter but no *sigh*), but it was IIRC pheasant smothered in onions, red wine and herbs (plus allspice and juniper berries) and cooked in the oven until the meat fell off the bones, so like damn near all day at 250 F.

Maybe I should try recreating it. We don't hunt any more, but can buy rabbit at a couple of the local stores, and again IIRC, the recipe worked just as good with rabbit or chicken or venison....

Oh interesting! I think my grandmother had a similar recipe without the juniper berries. She made it with chicken and my mom added red bell peppers in her version. I remember it kind of went to a jellied state in the fridge.

I remember when I was a kid, you could sometimes find rabbit in the supermarket around here, and goose during the holidays. Over the decades, there's been a huge demographic shift. I don't think I've had rabbit since I was in my early 20's. Goat, OTOH, you can find in a lot of restaurants now. Lamb is easier to find, and ground, farmed bison is a regular stock item. Not to mention some really tasty fake versions of meat. Then there are all the ethnic supermarkets and stores. I think there must be at least fifteen-twenty in my town.

...well, that was random. I'd sort of pictured the jugged meat as being pickled with some sort of sauerkraut veggies.

Sylvermynx · February 2019

That's the only time I've ever seen "jugged" in a recipe - and I've got recipes from over a hundred years of family. Now, she was "eastern-seaboard upper class" married to west Texas cattleman. I'm not at all sure where the recipe came from, whether her family (I tend to skepticism there) or his (much more likely). So it might be a local colloquialism - unfortunately she wasn't very interested in "the backgrounds of things". Unlike me.... I dig into EVERYTHING.

My family hates that, for which there are good and sufficient reasons.

Meat... well, here we (um, husband and me.... maybe not the general populace - we have friends/relatives who provide) can get just about anything that's really edible. We used to hunt, so had venison, elk, chukkar, dove, quail, pheasant, rabbit, grouse.... But things change as you get older, and now the birds aren't really available because there's houses where there used to be wildland. And we aren't able now to really get out and hunt deer or elk - sucks because while I will eat venison.... I LOVE elk. It's so much better than beef.... And goat.... my GOD goat is good.

We still can pop rabbit as long as we're out of town. But really, if I'm headed into the local small city for whatever reason, I don't want to stop to kill a rabbit, field dress it, and go back home to refrigerate it then head out again leaving until I get home! Just easier to buy it at the "not major-name grocer"....

LadyLethalla · February 2019

Off topic but you can buy kangaroo here. No way I'm eating it though.

jainiadral · February 2019

Sylvermynx wrote: »

That's the only time I've ever seen "jugged" in a recipe - and I've got recipes from over a hundred years of family. Now, she was "eastern-seaboard upper class" married to west Texas cattleman. I'm not at all sure where the recipe came from, whether her family (I tend to skepticism there) or his (much more likely). So it might be a local colloquialism - unfortunately she wasn't very interested in "the backgrounds of things". Unlike me.... I dig into EVERYTHING.

My family hates that, for which there are good and sufficient reasons.

Meat... well, here we (um, husband and me.... maybe not the general populace - we have friends/relatives who provide) can get just about anything that's really edible. We used to hunt, so had venison, elk, chukkar, dove, quail, pheasant, rabbit, grouse.... But things change as you get older, and now the birds aren't really available because there's houses where there used to be wildland. And we aren't able now to really get out and hunt deer or elk - sucks because while I will eat venison.... I LOVE elk. It's so much better than beef.... And goat.... my GOD goat is good.

We still can pop rabbit as long as we're out of town. But really, if I'm headed into the local small city for whatever reason, I don't want to stop to kill a rabbit, field dress it, and go back home to refrigerate it then head out again leaving until I get home! Just easier to buy it at the "not major-name grocer"....

Just googled the jugged thing. Jugging's a cooking method that involves putting a clay jar in a pot with water in it so that thething you're cooking can evaporate without burning over long cook times-- like a crockpot. The jugged hare recipe specifically is either British or French, depending on whose recipe you read, so your MIL's reported heritage could well be accurate.

http://www.theoldfoodie.com/2012/01/jug-of-hare.html?m=1

Based on the pics of the recipes, whatever was in my family was totally different. I have no clue what they made

My grandma was a Wyoming transplant.

LadyLethalla wrote: »

Off topic but you can buy kangaroo here. No way I'm eating it though.

I'd totally try it! If nothing else, for the bragging rights