Irish Steak w/Irish Whiskey and More! (Food Recipe)

Check this out, this is a great link to a tradtional Irish steak with Irish Whiskey marinade.

Also, here is a great recipe for Irish roast rabbit.  In Ireland, wild rabbits were plentiful AND also raised domestically.  They were a main source of food for a long time--sometimes the only meat people got.

First,  joint your rabbit.   There's a good video on that here:

Joint and prepare your rabbit for cooking

Then  marinade it as follows:

2 tablespoons olive oil
1 large glug of red wine
1 large glug of red wine vinegar (or a smaller glug of balsamic)
2 chopped shallots or 3 cloves of crushed garlic
a few squashed juniper berries (brings out the gaminess)
herbs such as bay leaves, a sprig of thyme or rosemary
some salt and roughly ground black pepper
Marinate the joints in a covered dish in the fridge for at least four hours (or preferably overnight), turning them a couple of times. Then take them out and pat them dry with some kitchen towel.

Wrap the marinated rabbit in bacon and roast the joints on a high setting.

More Beer Cocktails

CAFFEINE BOMB:

Ingredients:

1 bottle Newcastle Brown Ale
1 shot espresso
1 shot Jack Daniel’s
1 small can of Red Bull

Pour espresso, Jack Daniel’s and Red Bull into a martini mixer, pour in beer, stir and pour cocktail over ice in a tall glass.

TOM BASS:
Ingredients:

12 oz Bass beer
1 shot Jagermeister

An upscale alternative to the Jager bomb, the Tom Bass is a simple mixture of Bass and a shot of Jagermeister in a pint glass. Stir lightly, drink!

VALENTINES DAY DRINKS PT IV: DINNER FOR TWO

Agave Kiss:

Ingredients:

2 oz Herradura Tequila Silver
1 oz white creme de cacao
1 oz double cream
1/2 oz Chambord
white chocolate flakes for rimming
fresh raspberries for garnish

Preparation:

1.In a cocktail shaker with ice, add Herradura tequila, white crème de cacao, double cream and Chambord.
2.Shake for 15 seconds.
3.Pour into a chilled cocktail glass, rimmed with white chocolate, add a spear of fresh raspberries, and serve.