clock menu more-arrow no yes

Filed under:

Eating the Enemy: Minnesota And Open Thread

New, 51 comments

From Cooks.com 

GOPHER STEW

 

 

6 lbs. gopher meat (a gopher is a land turtle)
1/4 lb. salt pork, cubed
3 Spanish onions, diced
5 stalks celery, diced
1 bell pepper, diced
3 (16 oz.) cans sliced tomatoes
10 c. water
2 datil peppers, whole
Salt and pepper to taste
3 potatoes, cubes
5 tbsp. brown flour
1/2 c. water

 

Clean gopher meat well and drain. Fry down salt pork in a large cast iron pot. Add meat and brown. Remove meat, drain on paper towels. Add onions, celery and bell pepper to salt pork grease and saute until tender. Add tomatoes and a little water if needed and cook down to a pulp on low heat for about 2 hours. Add gopher meat, 10 cups water and datil peppers and salt and pepper to taste. Cook about 1 1/2 hours or until meat is tender. Add potatoes the last 30 minutes of cooking. Mix brown flour with water in a glass jar and shake vigorously. Bring stew to a boil and thicken with flour mixture. Serve over UNCLE BEN'S® rice.

That actually sounds tasty.  Now if only there were some place to obtain gopher meat without having to run over it in the middle of the road by accident.  Feel free to use this as the open thread for tonight's GT/Miami game.  It is currently set for 4:30 PST on ESPN.  Go Triple Option!