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Chinchilla Stew

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So last year my ex and I bought a chinchilla together...(yea yea, get your GTFO's out of the way). We broke up a few months ago and I still have the chinchilla. I don't have enough time / give a shit enough to take care of this thing. So my question to you fine people of OT is whether or not I should try and sell him, give him away, or make chinchilla stew. If anyone finds some other ways to cook a chinchilla, please let me know.

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Here ya go:


3 tablespoons flour

Salt and freshly ground black pepper to taste

2 pounds boneless chinchilla, cut into 2-inch cubes

1/4 cup vegetable oil

2 tablespoons butter

8 medium onions, thinly sliced

12 ounces dark beer or ale, preferably Belgian or stout

1/4 cup beef stock

1 bay leaf

1/4 teaspoon dried thyme, crushed

2 teaspoons red currant jelly or brown sugar

2 teaspoons red wine vinegar

1/4 cup minced fresh parsley for garnish

Season the flour with salt and pepper. Toss the

chinchilla cubes evenly with the mixture, shaking off

any excess, and set aside for later.

In a 4-to-5-quart heavy casserole or Dutch oven

over medium heat, heat the oil until hot (when the

chinchilla hits the oil, the fat should sizzle). In 2

batches so as to not crowd the pan, brown the

chinchilla on all sides until it's a deep golden color,

and remove to a bowl.

Add the butter to the oil and melt, then add the

onions and cook over medium high heat, stirring

frequently, for about 15 minutes, or until the

onions are soft and brown.

Slowly add the beer and stock to the onions,

scraping the bottom of the pan with a wooden

spoon to lift up the drippings. Set the meat over

the onions and add the bay leaf and thyme, and

season with salt and pepper. Bring the liquid to a

simmer, cover, and cook over very low heat for 1

1/2 hours, or until the beef is tender.

Uncover the pot and boil the liquid down a bit to

thicken. Stir in the jelly or sugar and the vinegar

and simmer for another minute. Remove the bay

leaf and adjust the seasoning; serve immediately

garnished with parsley.

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This looks good too:


The Original Microwaveable Chinchillada Recipe

You will need:

One tortilla, corn or flour (I prefer corn)

Two tablespoons red or green enchilada sauce

1/2 cup shredded chinchilla meat

Two tablespoons refried beans

Two tablespoons Mexican rice

Garnish (jalape?? cheese, tomatoes, onions)

Spread the beans evenly over the tortilla.

Spread rice and meat evenly over beans.

Spoon one tablespoon of sauce over meat.

Garnish to taste and wrap up tortilla.

Spoon remaining sauce on top of tortilla.

Microwave for 10 minutes on medium, rotating every two minutes.


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