We’re declaring victory in the War On Slugs.
You may remember that we lost most of our Rogue Farms Dream Rye to slugs a few months back. But we managed to save four acres and replanted six more.
Now look at it! The Dream Rye is nearly five feet high and growing kernels. This crop is so good, it’s as if the slugfest never happened.
But we’re not letting down our guard. Thanks to our friends over at Modern Farmer, we have our own modest proposal to deal with the slugs should they return and go after our rye.
EscaRogue De Chatoe
Harvest the slugs several days before preparing this recipe. Keep them in a cage and fatten them on scraps of lettuce and herbs. This will improve the flavor and remove any unwanted toxins they picked up in the wild.
- 4-5 cups chicken broth
- 2 medium onions, chopped
- 3 carrots, chopped
- 2 celery sticks, chopped
- 1 turnip, peeled and chopped
- 2 ounces, butter
- 1 bay leaf
- Half teaspoon thyme
- 2 cups Rogue American Amber Ale
- Pepper, rosemary, sage, parsley for garnish
- 36 slugs
Add four cups water to a large pot, add onions, carrots, celery, parsley, turnip, 1 tablespoon butter, bay leaf and thyme. Cover and simmer for 10-15 minutes, stir occasionally.
When done, combine the simmered vegetable mix with the broth in a casserole dish. Add the American Amber Ale plus salt and pepper to taste. Simmer four minutes.
Add slugs and bring the mix to a boil for one minute and then remove from heat.
- Serve six slugs per plate, garnish with rosemary, sage and parsley.
- Tastes like chicken.
Note: Never eat raw slugs. They can make you seriously ill and even kill you. We’re not joking.