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I like your nail polish color choice
J/K - congrats on the rabbits. Can't wait to hear how they tasted!Comment
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Originally posted by ny bowhunter View PostI like your nail polish color choice
J/K - congrats on the rabbits. Can't wait to hear how they tasted!
Thanks it changes colors when the temperature changes
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Full disclosure. My wife shot the rabbits and is cooking this meal.Comment
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Man, you got a taste for roughness... all's I got to say. Looks like you are likely wasting some good dumplin' dough!Comment
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1 to 10 how was it a/c?Comment
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I tried it once when I was much younger. Must have been an old jack, and we tried frying it. Taste wasn't bad as I recall, but had to spit it out because never could chew it up enough to swallow...lol. Might be OK if boiled a long time or pressure cooked. That was, by far,the toughest meat I ever tried to eat.Comment
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Three bowls later, i'm stuffed! According to the wife, "if y'all don't like jackrabbit you ain't had it cooked like this."
It was much better than I was expecting based on this thread. I will say my wife did a great job on preparing the rabbit. I would definitely eat it again.
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Woot!
Thanks for sharing, A/C.Comment
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Well good on you sir for sticking it through to the end! Who cleaned 'em?
Maybe you need to bring her to Bownanza next week with you and get her to make JR dumplin's... I bet we could make her a spot under the fishhead tent!Comment
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Originally posted by SaltwaterSlick View Post
She cleaned them! I told her what you said about them before she started. I give her all the credit. They were deliciousComment
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Killed a bunch last season in junction. Made jerky out of the hams and straps. Came out darn good!!!Comment
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Age them like you would venison and they can be real good.
Chicken fried backstrap medalions are GREAT.Comment
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