شبهة أكل لحم الحمار

[فداء الرسول]

بسم الله الرحمان الرحيم

" من أدلة القوية لدى البعض ان الشريعة الاسلامية لا تصلح لكل زمان ومكان ان الاسلام حلل اكل لحم الحمار البري . فعلا حجة بالغة لتعارض شرع الله "

قبل الرد على الشبهة :

هل الدول الغربية التى يطالب صاحب الشبهة ان تطبق دساتيرها تمنع اكل لحم الحمار الوحشي؟

اقتباس

Zebras are best known for their distinctive white and black stripes. Their stripes come in different patterns unique to each individual.

They are generally social animals and can be seen to roam in small groups to large herds.

Zebra is very lean, low fat and tastes excellent. Unusually for a red meat, zebra has a very light flavour - It's recommended as a good summer meat. How should it be cooked? Cook it like you'd cook a nice piece of Venison but don't go any further than medium rare. If you want to be really bold, try it as a carpaccio.

http://www.danslowbutchers.co.uk/exotic_meat_info.htm

اقتباس

Osgrow Zebra Meat

The Zebra can reach speeds of up to 65 kph and has an extremely strong jaw with razor sharp teeth which is capable of biting of a mans arm. Living to an age of about twenty five, it is fascinating to note that each Zebra has its own unique stripe pattern.

Zebra meat tastes delightful and like Horse meat its sweater than Beef, but also has a little game flavour.

We supply both Trade and Residential customers. To request a copy of our full Price List please use the following links:

Wholesale Customers ordering 50kgs or more (any combination of Osgrow meats) please click here.

http://www.osgrow.co.uk/index_document_6.php

وهذه مقادير لأكلة بلحم الحمار الوحشي

اقتباس

Cooking with Zebra
Zebra is very lean, low fat and tastes excellent. Unusually for a red meat, zebra has a very light flavour.

Zebra steaks should be cooked like a nice piece of Venison but don't cook more than than medium rare. If you want to be really bold, try it as a carpaccio.

Zebra Stew
1 ½ lbs. zebra meat, using topside
1 tablespoon flour
Good pinch of mixed herbs
1 lb. tomatoes, peeled
Salt and pepper
Pinch of celery salt
3 tablespoons oil
1 large onion
Pinch of paprika
1 cup stock or Knorr-Swiss onion soup
½ cup cream
Cut meat into stewing pieces, dip in seasoned flour and brown in oil. Add tomatoes, quartered and seeds removed, then the stock or soup and seasoning. Simmer until tender, depending on age of zebra. Just before serving add cream and a little red wine, if available.

http://www.danslowbutchers.co.uk/recipes.htm


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