Gibnut Stew  (Dec 2006)

The Gibnut is a Belizean rodent -- something like a beaver without the big tail. You can read about him here and here.   I have never eaten 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. 

Rory's* Rabbit Stew (adapted for Gibnut)

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 in itself" as they say at Betty's Chicken Shack.  

I will submit this to my friend Lester, who knows all about gibnuts, and see what he says.

*My good friend Rory Ludwig shoots rabbits in his back yard in Heartland West and cooks them up.

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