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cdcox
09-15-2006, 10:49 PM
Donkey Stew (Pastilefthanda)

250 lb Donkey meat (approximately 2 QB, bone out)
2.5 Quarts Olive oil
16 lbs Butter
65 lb Onions
160 lb Pureed Tomatoes
Salt
Pepper
16 gal of Red Wine

*Wine should be either Amarone, Bardolino, Valpolicella or Boones Farm.

Tenderize the meat by pounding it with Jared Allen or Tamba Hali, and rub salt into any visible wounds. Then cut into cubes. Heat the oil and butter in a burned-out Camero or El Camino over a large bonfire, and brown the chopped onions. Add the tomatoes and donkey. Salt and pepper to taste, and cook for 3 hrs at high altitude. Pour in the whine, cover and cook over low heat for at least 12 months, poking ribs constantly to check for doneness.

Serve with Polenta, Potato Gnocchi or Pork Rinds.

Easy 6
09-15-2006, 10:53 PM
I would add some garlic in there to, but Boone's Farm for sure.

boogblaster
09-15-2006, 11:11 PM
Donkey-tail....jerk the tail from any donk you see..a jake donk will do..trim the facial hair same as tail hair on donks..slice into stripes..boil in hot boot-oil till it cant sliver away..then stomp into ground for about 3 hours..scrape up the remanes and feed it to uncle mike and aunt pat..be carefull drinking that mile-high beer with it..makes your ass sore....