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The Gourmet Cowboy
Cowboy style gourmet cuisine

By Bob Kinford
copyright  2lazy4U Livestock & Literary Company
  Author Bob Kinford is an oxymoron who is both a working cowboy and gourmet cook. Enjoy the recipe
below, then get a copy for yourself and more for the friends you love who love to cook!


 
Great White Revenge

Roping buffalo on the Australian coast is a little more dangerous than roping bulls here in the States. Once I roped a big bull which weighed close to a ton, got dallied up, then didn’t have any place to tie him to. Since he outweighed my horse by a thousand pounds, I just had to kind of go where he took me so my horse wouldn’t get pulled over or lose my rope. Since we were right next to the ocean, he thought he would take a swim to cool off and possibly drown me in the process. Luckily I use a fifty foot rope and was able to pitch him enough slack so he could tire himself swimming, as my horse’s feet weren’t even getting wet. Just as I was starting to pull him back in there was a tremendous explosion of water. It was plain to see that a Great White shark was attacking MY bull. After taking two hits, the head was all that was left of that poor o1’ bull, and the shark was coming back for that! Well, when the shark bit down on that head, I kicked old Paint into a high lope and hooked that shark as neatly as a toad shucks a fly from the air. Once I had him beached, I realized it was way past lunch, and I was a long way from home, so this is what I made out of that buffalo bull stealing shark.


3 six ounce shark fillets (Not necessarily Great White)
12 oz cream
¼  lb butter
4 oz mushrooms
½  c chopped celery
1 small onion
3 eggs
1/3 c Chablis
1 tsp tarragon
1 Tbl cornstarch


Soak shark in cream 6 to 8 hours. When shark is ready to be cooked, preheat oven to 350. Separate eggs and beat whites until stiff. Remove fillets from cream, dip in the egg whites and place in a shallow baking dish. Spread the remaining whites evenly over fillets and bake at 350 for twenty minutes. While shark is cooking, chop onion finely and slice mushrooms. Combine vegetables, tarragon, sautéing them in butter until clear. Add the cream from marinating the shark, reserving 1/2 c, and the wine.
Beat the egg yolks and add them to this mixture; slowly heat to a simmer. Blend the cornstarch with reserved cream until smooth and stir into sauce. Continue stirring until mixture starts to thicken, and remove from heat. When shark is done serve with sauce poured over the top. Remaining sauce may be served over your choice of rice or pasta. 
Serves 4.

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