Gibnut Stew (Dec 2006)
The Gibnut is a Belizean rodent -- something like a beaver
without the big tail. You can read about him 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
Rory's* Rabbit Stew (adapted for Gibnut)
One gibnut, skinned and cleaned.
Spices (Pepper, thyme, basil)
Cream of Mushroom, Cream of Chicken, Cream of Celery ...soup.
wine, to taste
Optional: Worchestershire Sauce or Terriyaki Sauce
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
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.