Now you see him...
Now you d...
So, I guess technically you still SEE him... It's just that now he's dead.
Now you d...
So, I guess technically you still SEE him... It's just that now he's dead.
Now you see him...
- Thread starter Pestassassin
- Start date
I take the back and hind quarters and marinate them in a mixture of 1/4 cup each of white wine worcestershire, Frank's Red Hot, and plain old jalapeno juice and add a tsp of ground white pepper. They may marinate for a day... it may be 4 or 5 days. Being a regional truck driver, it all depends on how often I get home during the week. When I'm ready to cook, I season them, somewhat liberally, with a blackened seafood/chicken spice mixture. I then sear them for maybe 30 seconds on both sides, place them in tin foil, pour some of the leftover marinade on and around them, wrap them, and bake them for about 30-40 minutes at around 275 degrees.
Yummy!
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I enjoy every aspect of airgun hunting, especially new recipes for preparing game. My freezer is always packed with meat. One of my favs is Emeril's beer-braised rabbit: https://www.youtube.com/watch?v=f0uH-0kVkz8 Bunny Burgers are also good. Just grind up rabbit meat with a little bacon, and cook just like hamburger. Tasty.
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artyparty, I usually eat what I kill; never have eaten animals alive. Although a guy in my fraternity in college swallowed live goldfish once.
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get a video of that next time! I like how you have the fence all secured so the pellets don't go through it.
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Wish I had enough rabbits around here to shoot a couple. I live in an area that is mostly wooded.
I have two recipes for squirrel, both simple.
1. Dip in flour and fry.
or
2. Crock pot with can of Cambell's Cream of Mushroom soup -- this one for big red squirrels.
I have two recipes for squirrel, both simple.
1. Dip in flour and fry.
or
2. Crock pot with can of Cambell's Cream of Mushroom soup -- this one for big red squirrels.
Upvote 0