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Post by Toby Benoit on Jul 1, 2012 7:22:59 GMT 12.75
Folks, the area around here is over run with the damn things, but nobody's eating them. They're three times bigger than the cottontails we have back home and I dearly love to eat rabbit.
So.... Anybody got any suggestions on cooking them? Can I just fricase 'em like I do a regular rabbit or should I chunk him into a stew?
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Post by Two Tales on Jul 1, 2012 15:38:47 GMT 12.75
Buddy if'n you can find a way ta mak'em taste like food let me know..cause you'll then be my hero.... I have tried it and ya'll know I'll eat just about any wild critter that walk slithers or flys...if I know it is jack I'll turn it down if I don't I will as soon as I take a bite...then yous' is in trouble...
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Post by Toby Benoit on Jul 1, 2012 16:24:59 GMT 12.75
Locals shoot 'em and pile 'em up for coyote bait... I just hate to see all that wasted meat. I was thinking I'll boil it with Tony Chachere's Creole Seasoning and pick the meat from the bones and chunk it up for a pot pie. I'll keep ya posted...
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Post by Brikatw on Jul 16, 2012 10:04:41 GMT 12.75
I kilt me a bunch of dem critters when I was out there. First thing you do is start the pot to boiling, then put the rabbit in, boil it for 3 days, toss the rabbit and taste the juice before you toss it too. They's tougher than a golf to cook and not even as tender and tasy as a skeet.
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Post by Paws on Jul 16, 2012 10:24:04 GMT 12.75
I kilt me a bunch of dem critters when I was out there. First thing you do is start the pot to boiling, then put the rabbit in, boil it for 3 days, toss the rabbit and taste the juice before you toss it too. They's tougher than a golf to cook and not even as tender and tasy as a skeet. Holy chit, look what the dogs digged up! ;D
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Post by Paws on Jul 16, 2012 10:27:50 GMT 12.75
Toby you might be able to use a pot pie application but add some untraditional things; sage seasoning, mushrooms, parsnips, sweet potatoes, maybe even some cabbage or brussel sprouts. Use a beef gravy for your thickening. That ought to work OK.
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Post by Toby Benoit on Jul 17, 2012 14:37:36 GMT 12.75
Dang, where'd Brian sneak in from??? Glad to see ya back in here lil feller!!! I ain't tried it yet; it's been too dang hot!!! eleven days straight in ecess of 100degrees. Thank God it's cooled off now; the rains finally started and got us down into the low eighties. I'm in billings now; cottontails everywhere. Seriously, they're all over the place. Come cooler weather; they's gonner be in a lot of trouble!!!
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Post by Toby Benoit on Jul 25, 2012 8:31:02 GMT 12.75
I talked with a purty lil gal on the Crow Reservation who told me how her mom and grandmother always cook them and says she loves it. First they soak 'em overnight in salt water then boil 'em till they just about to fall away from the bone. Says they put a lot of cayenne pepper in that boiling pot also. Then they pick the meat and put it in a big pot of noodles and vegetables; says they add only a cup or two of the broth to the stew. They then leave it on the stove covered until the veggies are all done. she said never try to cook it over a fire; it'll get really tough and stringy. Said you gotta boil 'em down after you soak 'em. So, when it cools down and I whack a fat one; that's what I plan to do with it!
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Post by Paws on Jul 25, 2012 11:28:36 GMT 12.75
That sounds right. We'd do that to the older squirrel we'd shoot. Great for stew, gravy, or with niodles. Don't forget the garlic!
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