Pan Boiled Fox (serves 6-8)
This recipe is inspired by my Greek friend's father who cooked wild
mountain goat using this (Ikarian) method. The flavour is extremely
similar to fox. So, as you can see, very occasionally - and in the
interest of research - I have tasted non-roadkill meat!
INGREDIENTS (all approximate measurements)
2 large onions roughly chopped
Boned or still-on-the-bone legs of one medium to large fox (cut into 8
pieces if still on the bone)
6 medium sized carrots (cut into thick inch long batons)
6 medium sized courgettes (cut into thick inch and a half long batons)
(with flowers if available)
1 tea cup olive oil
2 bay leaves
4-6 whole pepper corns
2-3 pieces of allspice
2-3 lemons
2 large eggs
Sea salt (fairly liberal amounts) and ground black pepper
Water
METHOD
In a large saucepan gently brown the onions in olive oil. Add the meat and cook in the onion/oil mix for a few minutes. Add the bay leaves, allspice, pepper corns, salt, ground pepper,juice of one lemon, carrots and a few cups of water to the pan. Cover with a lid and simmer for half an hour stirring occasionally. Add the courgettes. Add more water if necessary. Cook for about another half-hour at a slow but steady boil.
Beat the eggs and mix with remaining lemon juice. Gradually ladle off all the hot cooking liquor from the pan and carefully beat it in with the eggs.
Return to pan. Serve with hunks of good rustic bread to soak up the juices.