What did you Keto today? Saucy September and beyond, no holes barred...PART VII. The Sunflower

[ElgynsToy]

Started out with these two bad boys:

Cooked the pork slow and low, seasoned only with salt and pepper. Removed the skin to crackle separately.

Made up some big fat burgers, stuffed with a bit of Camembert (meat seasoned with salt, pepper, smoked paprika and gochugaru). Cooked on the smooth side of my cast iron griddle:

If you look closely there, you may notice my plastic tub of gochugaru slowly melting in the heat from the edge of the griddle… I didn’t though… until quite some time afterwards xD

Threw together a big, green salad with little gem, celery, cucumber and avocado, then dressed that with a mixture of Olive oil mayo, strong mustard and a little ACV.

And… dinner:

Plenty of cold pork and boiger left for tomorrow : )

[coopdawg]

There are no words.

Wait…perfect?

[coopdawg]

[coopdawg]

I feel the need…
…the need for…
omelettes!

Salt & vinegar?

[ElgynsToy]

That reminds me… I haven’t used my Tamagoyaki pan in a while. I sense some giant omelette rolls in my future…

[collaroygal]

I love rabbit when I can get my hands on one. I always eat as much of it as I can in Europe. Where I live the one place that had it a few months out of the year, closed down. I haven’t found a new source. So a long time since I had any. I love them stewed in red wine.

[ctviggen]

Any recipes for that? My local store has rabbit all the time, but I’ve never known what to do with it.

[PrimalBrian]

Any recipes for that? My local store has rabbit all the time, but I’ve never known what to do with it

I just watched a recent episode of Meat Eater with rabbit, and the ragout (stew) they made looked really good. Here are a bunch of recipes from someone who I’m sure has eaten alot of rabbit: https://www.themeateater.com/recipes/ingredients/rabbit

[coopdawg]

That’s what I miss about my shooting days…the endless supply of wood pigeon and rabbit!

Yes, I made stews with the rabbit, mainly, as it can be tough/chewy otherwise.

The wood pigeon?
Mainly quick fried breasts (I cut the breast meat from the pigeons in the field, throwing the rest of the bird carcases in hedges for the foxes) and homemade soups (with parsely, soup mix { a mix of pearl barley, yellow split peas, green split peas, whole dried peas and red split lentils}.), with some of the the bones added for ‘stock’ flavour then removed later. Salt & pepper and garlic. Yum, but probably not keto…maybe small portions OK; a lot of legumes there.

I progressed onto mainly clay pigeon shooting (sporting and skeet mainly, some down the line…but clays aren’t as tasty as the real deal!), but I packed it in, only occassionally going out for a day’s shooting with family members.
I think rabbit would be a good meat for a slow cooked curry.

[ElgynsToy]

I just don’t like anything too gamey.

No pics today… it’s pretty much the same as yesterday xD

[coopdawg]

I used to be like that too!
My taste palate has changed over time; for the better ;

[Shinita]

but I’ve never known what to do with it.

Maybe it’s me as a Hungarian but almost every meat is great as stew. Not the lean ones but rabbit is the exception! But there are various great recipes for rabbits, the lil animal is good for so many things! We never tried to roast it as it’s too lean… Well in the past they did it but added pork belly… No idea what people do nowadays… I prefer my rabbit wet, stew or with a special sauce that breaks many rules… It reminds everyone of vomit but still tasty, it has sweetener/sugar and I still don’t get upset (I HATE when my meat has sugar/sweetener except in this case). Well it has sourness and that’s great…

But our rabbit stew is gone, I ate the last 42g of it today…

My food pic isn’t pretty even in my own low standards (I have proper standards for Nature pics, food pics are mostly to be informative. but still) so I don’t bring it here.

I think rabbit would be a good meat for a slow cooked curry.

I can’t imagine that could possibly go wrong… I am not a huge curry lover so I would choose our other options for a few rabbits I eat per year but it sounds good.

[coopdawg]

[Cara2]

Almost a lb of beef and 2 eggs after my 6+mile this morning:)… yummy

[collaroygal]

No set recipe, I usually let the wine do the flavoring, but might add some onions and/or garlic along with some celery. I think the low slow cooking and wine do most of the work on this dish. I used to add potatoes, but not anymore.

[collaroygal]

The wood pigeon?

only had this once while in Scotland, one of the best meals ever.

[ElgynsToy]

Luuuurrrnch.

The left over pork, goat cheese, pine nuts and mustard mayo. Used the lettuce to make little wraps : )

[Shinita]

What do you do with the colors, such bright ones don’t even seem to exist

At least something balances out my ugly carni photo It’s all my planned food for today and considering I don’t really have anything else and it’s barely enough, I probably will eat it.
I live my problematic carni times as I got bored of my main staple, pork (I can eat some but not much at once), I am not much into eggs either, turkey is a no because it’s too similar to the rabbit I just ate… Not like I would want other items so temptations aren’t present. But I can eat a little of everything and I have variety so all is well I suppose. Lunch was fine, I ate the scrambled eggs with fatty pork inside and some liver.

The tin has sardines. With a very tiny tomato and no added sugar, wow. Not even the tiniest hint of sweetness. Emergency food, I need every help to get my protein now. But I fancy fish more than usual lately. The usual is almost zero, we don’t have a big variety here and most seafood is very expensive. I am choosy too… I don’t like sardines but they are edible, useful and add variety.

[coopdawg]

There’s nothing ugly about that meal!

I’d devour it with gusto, no problem

[ElgynsToy]

Dinner.

Two medium rare 170g Sirloin steaks with tenderstem broccoli and asparagus. As usual, veggies blanched then finished in the pan with the meat juices and a little ghee.