Guest Post: Manly Friend Makes Dinner

G’evening eaters!

I’ve got to say, you really make me feel like a nerd. From everyone’s comments last night it appears that it’s cool to be a procrastinator. Too bad I haven’t procrastinated anything since high school.

Then again, I probably was cooler in high school.

But I digress…

As I mentioned last night, I’ve got another guest post from man mountain for you tonight.

Don’t worry, there won’t be any skinning animals or knife-in-mouth pictures. But there will be a cute man.

AND a recipe. A real recipe.

(Sorry Will, but yours doesn’t quite count as a real recipe.)

So, enough of my gushing. Here’s manly friend, I mean Leon.

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Hey bloggers,

Or should I say an official hello to everyone for the first time. Yes it is the long anticipated manly friend post. Or maybe this is the first you’ve heard about it as well. Don’t worry, I never thought it would happen either.

That's his serious face.

Notice my happiness at the idea of blogging.

Believe it or not, when I first meant Kara she wasn’t vegan. In fact, the first time we went out to dinner with her Papa she ordered a rib-eye steak, medium rare, with garlic mashed potatoes and grilled asparagus. And no, I wasn’t surprised. But as they say, I digress.

(I’m butting in — That’s not what I ate. It was a bacon-wrapped filet mignon with an herb-roasted tomato and goat cheese tartlet. There may have been some asparagus, but I don’t remember.)

As a precursor to tonight’s dish I invite you all to read the recipe posted previously by my friend Will. Tonight’s post contains a more domestic spin on the main course, raccoon. Yes, you heard right, raccoon. Although, this post won’t be as hilarious as Will’s it will however be more edible, or at least that’s the hope.

For the main dish you will need:

Two rump roasts of raccoon

One medium onion

Three carrots

Three slices of bacon

¼ cup apple cider vinegar

1/3 cup white wine

½ cup apple butter

1 tblsp honey

Salt, pepper, rosemary and thyme.

We begin with two rump roast cuts of raccoon (see Will’s post for preparation).

Next pour yourself a glass of Jim Beam (this is not a requirement for the recipe, just how I prefer to do things). You should probably start the oven at 350 degrees also.

Next, sautee one medium onion and two cloves of garlic in 1 tablespoon of olive oil.

Will actually made me stand out of the picture for this one. He was thinking on behalf of you guys.

Once the onion has started to brown add vinegar and white wine to the pan. Top with dried rosemary and thyme (hopefully from your mothers herb garden, if not don’t worry about it) and allow to simmer for about five minutes.

While onion is cooking peel and cut three carrots and prepare a dredge of:

2 tblsp flour

1 tsp black pepper

½ tsp salt

½ tsp papkrika

1/3 tsp cayenne pepper

After the five minutes, or really however long it takes you to make the dredge and cut three carrots, transfer onion mixture to the bottom of the baking dish. Add prepared carrots, placing them on top of the onion mixture.

Dredge and fry roasts until both sides are browned and begin to look crispy. This will help the juices stay in the roasts during the baking. Once meat is browned, place on top of onion and carrots. Cover with bacon strips, apple butter and honey to top of roasts.

Any applesauce or honey can be used here, I was lucky enough to have homemade apple butter and local honey from Will’s cousin.

That apple butter is addictive. Will once drank a whole jar. In the car. On the way home.

Place the prepared roasts in the 350 degree oven for about three to four hours, or until the meat has started to separate from the bone.

Half an hour before raccoon is done, melt about a tablespoon each of butter and brown sugar in a pan. Once melted, add one cubed sweet potato and simmer for about 25 minutes, or until tender.

Serve with pickled beets and an ice cold beer.

Lest we forget, fresh baked cinnamon bread with a glass of hot whiskey and cider to complete the gourmet mountain meal.

You get so many cool points if you know where the ants reference is from.

Don’t leave the cinnamon bread uncovered though. Cause that’s how you get ants.

That’s all for this first time blogger. I hope you’ve enjoyed the experience as much as me, maybe more. Don’t like the post too much though because that will mean Kara will enlist me for another of my lonely old man on the mountain ramblings. And I’m not sure there is any more room for blogs in my life right now.

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By no more room in his life for blogging, he means no more room for “hipster activities,” as he and Will deem blogging. 

I don’t know if those two mountain men realize that they both just willing participated in “hipster activities.” 

M’gosh, I am such a lucky ‘Baby to have such wonderful men in my life.

Hopefully you haven’t found these mountainous guest posts too boring. I know I’ve enjoyed the heck out of them.

But really, what do you think:

Would you like to see some future posts from man mountain?

And what’s the weirdest thing (meat or otherwise) that you’ve ever eaten?

G’night eaters!

Comments

  1. survivingcandyland says:

    YESSSS! Man friend. Do you have any single available friends that can cook? I am in need. Haha yes for getting them into "hipster activities". Although I don't think of you as a hipster nor do I think of blogging as hipster-ish unless its all about wearing super tight pants and raging.

  2. annieodell says:

    NICE Leon! I am thinking venison roast and a red instead of white…hmmm…no deer, but will try it when there is one. Thanks and Happy Thanksgiving to al-l

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