MY PARTNER AT THE SOUP KITCHEN SENT ME HIS FAMOUS RECIPE OF HIS FAMILY. HIS NAME IS" WADDINI" HE IS A OUTSTANDING COOK ON WHIDBEY ISLAND THANKS DAN

Gibnut Stew (Dec 2009)


The Gibnut is a delicacy-- something like a beaver without the big

tail. I have eaten many a gibnet -- I stand with my hero Brules who

vowed to never eat anything with claws (altho I did eat some rabbit

stew last week and it was very good.)

The gibnet is highly prized as a game animal and a meal! There are

probably several ways to cook it, but this is a good way. If it's

not, you should let me know.

Waddini's Gibnut Stew:

Ingredients

One gibnut, skinned and cleaned.

Flour

Spices (Pepper, thyme, basil)

Garlic

Optional: either...

Cream of Mushroom, Cream of Chicken, Cream of Celery ...soup.

Chicken Broth

Vegetables, including

Potatoes

Carrots

Pearl Onions

Red wine, to taste

Optional: Worchestershire Sauce or Terriyaki Sauce





Procedure:

Cut gibnet into portions. (The head is probably not a good portion.)



Optionally: Marinate for 24 hours in Sauce



Mix spices with flour and roll pieces in flour until well coated.

Lightly brown all pieces in hot oil.

Add chicken broth and simmer until meat is fork tender.

Add vegetables and optional soup and cook until vegetables are tender.

Add wine and simmer for ten minutes to develop final taste

Salt and pepper to taste and serve.



"A meal