[Sca-cooks] To cat or not to cat

Antonia di Benedetto Calvo dama.antonia at gmail.com
Sat Aug 4 01:53:01 PDT 2012

On 4/08/2012 10:43 a.m., Glenn Adrian wrote:
> My interpretation of traditional eel cooking in New Zealand is simply
> smoking or simply slice and grill or BBQ.  Not sure if the Maori have other
> recipes, or what other recipes people have come across.  Pie would be an
> obvious one, but I've never seen it.  In terms of restaurant food it's more
> commonly Asian cuisine.  I must say that what river you spear the eel in
> reputably affects the taste.  The one our scouts speared when I was a leader
> was out of a rather muddy stream, and tasted like it.  It was O.K.  but not
> sellable.  There is however a very small eel trapping industry here.

Yup, I think they're some commercial harvesting over at Lake Forsyth.  I 
think before the earthquake you could get nice enough ones out of the 
Heathcote, as well, but I'm not sure how safe that is now.

> Possum (Australian not American possum) would put people off because of the
> risk of TB.  Rabbit is not commonly available in shops, but since it is a
> national pest large numbers of rabbits are shot.  I still like to shoot
> bunnies and possums whenever I get the chance.  So many families have
> favourite recipes. I have had a couple of stews including at SCA events.
> Lots of small bones, and variable flavour as it depends on the forage, etc.,
> but mostly reasonable meat.

Mm, I think we had some young bunnies done by Isabell Winter-- full of 
wee bones, but so very succulent.  I could have eaten the whole dish on 
my own.

Possum's not normally on most people's menus, but hares and wallabies 
are certainly fair game.

Antonia di Benedetto Calvo
Saccharum pergratum. Villum lubricum.

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