GTA
All Springer/NP/PCP Air Gun Discussion General => Hunting Gate => Wild Game Preparation and Recipes Gate => Topic started by: WiseGuy on March 29, 2017, 12:43:06 PM
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I found this simple recipe on youtube and tried is a few days ago with some cottontail I had in the freezer. It turned out very tasty!
Here is the video from youtube...
https://www.youtube.com/watch?v=RApTm7SJ1Oo (https://www.youtube.com/watch?v=RApTm7SJ1Oo)
and here are the photos of mine while I tried this recipe...end result, delicious!
(http://i158.photobucket.com/albums/t104/Wiseguy55/Mobile%20Uploads/20170327_214014_zpsvwsvf5oi.jpg) (http://s158.photobucket.com/user/Wiseguy55/media/Mobile%20Uploads/20170327_214014_zpsvwsvf5oi.jpg.html)
(http://i158.photobucket.com/albums/t104/Wiseguy55/Mobile%20Uploads/20170327_214244_zpswx1kpwnl.jpg) (http://s158.photobucket.com/user/Wiseguy55/media/Mobile%20Uploads/20170327_214244_zpswx1kpwnl.jpg.html)
(http://i158.photobucket.com/albums/t104/Wiseguy55/Mobile%20Uploads/20170327_214827_zps0zdckvbh.jpg) (http://s158.photobucket.com/user/Wiseguy55/media/Mobile%20Uploads/20170327_214827_zps0zdckvbh.jpg.html)
(http://i158.photobucket.com/albums/t104/Wiseguy55/Mobile%20Uploads/20170327_215021_zpsv8tyz2nv.jpg) (http://s158.photobucket.com/user/Wiseguy55/media/Mobile%20Uploads/20170327_215021_zpsv8tyz2nv.jpg.html)
(http://i158.photobucket.com/albums/t104/Wiseguy55/Mobile%20Uploads/20170327_220045_zpsvyoybwcq.jpg) (http://s158.photobucket.com/user/Wiseguy55/media/Mobile%20Uploads/20170327_220045_zpsvyoybwcq.jpg.html)
(http://i158.photobucket.com/albums/t104/Wiseguy55/Mobile%20Uploads/20170327_220403_zpsqyi3j47f.jpg) (http://s158.photobucket.com/user/Wiseguy55/media/Mobile%20Uploads/20170327_220403_zpsqyi3j47f.jpg.html)
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Looks delish!
I can see the possibility for a KFR(Kentucky Fried Rabbit)
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I always parboiled the pieces with garlic, onion, celery and carrot. That's the way the old timers taught me. With a lil salt and pepper, till almost tender. Set stock aside. Allow rabbit to cool, then dip in egg wash, seasoned flour, then fry rabbit pieces as shown, just as you would chicken. Then drain most of the oil, leaving a little bit behind with the cracklin's. Add flour to make a rue. Strain stock from veggies and use as a side with taters or rice. Use the stock to make gravy. Add a pan of hot biscuits and you got dinner!
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Going to have to try that, thanks for the tips Leonard! ;)
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You're welcome. That's very old Virginia style I was taught. It came from my family from a time when our home was just Western Virginia. After boil/simmer, you can either make stew or fried rabbit. Ditto with squirrel.
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I always parboiled the pieces with garlic, onion, celery and carrot. That's the way the old timers taught me. With a lil salt and pepper, till almost tender. Set stock aside. Allow rabbit to cool, then dip in egg wash, seasoned flour, then fry rabbit pieces as shown, just as you would chicken. Then drain most of the oil, leaving a little bit behind with the cracklin's. Add flour to make a rue. Strain stock from veggies and use as a side with taters or rice. Use the stock to make gravy. Add a pan of hot biscuits and you got dinner!
Got me a thumper the other night, so I may be trying this recipe this weekend. So, Leonard, how do I make a gravy from the stock?
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Dinh, would that be White gravy or Brown gravy?
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Dinh, would that be White gravy or Brown gravy?
How about both?
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Here is something with Brown Gravy: Another Recipe from Mike (https://www.gatewaytoairguns.org/GTA/index.php?topic=51238.msg486677#msg486677)
I come from a family that doesn't know much about fixing White (Cream) Gravy. In fact, I don't remember either of my grandmothers or my mother ever preparing Cream Gravy with any kind of wild game. Red [Tomato] Gravy - yes!
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Here is something with Brown Gravy: Another Recipe from Mike (https://www.gatewaytoairguns.org/GTA/index.php?topic=51238.msg486677#msg486677)
I come from a family that doesn't know much about fixing White (Cream) Gravy. In fact, I don't remember either of my grandmothers or my mother ever preparing Cream Gravy with any kind of wild game. Red [Tomato] Gravy - yes!
Thank you, Michael!
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The wife cooks squirrels/cottontail using a pressure cooker, cook until the meat was falling off the bones,
then she used a couple of cans of mushroom soup, and mixed in the meat sections,
this sauce was used/spread over rice/taters, of course season to your choice etc.
Served with garlic or onion bread on the side.
There never seemed to be enough to go around, when friends were over. LOL
Always turned out finger lickin good, IMHO.
Tia,
Don
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Well, I decided on Thai coconut curry. My first time making this. It was tasty.
(http://i68.tinypic.com/2ngskkn.jpg)
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Dinh, it looks like something I would enjoy. What all is in it?
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Dinh, it looks like something I would enjoy. What all is in it?
Zucchini, green/red bell peppers, onions, mushrooms, bamboo shoots, garlic, and ginger.............and about 2lb rabbit protein
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Oh, yeah - that'll work! Yummmmmy!
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Oh, yeah - that'll work! Yummmmmy!
Come on by, Michael, I've got plenty left :D
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Next time I am in your neighborhood, I will give you a PM. Promise!
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To answer your question, the gravy's color will depend largely on how much you brown the rue, if at all. But usually a pale color, like tan. Brown the rue too much and it can overpower rabbit or squirrel's flavor. Just drain most of the oil, leaving enough with the browned bits to make a rue with equal amount of flour. Brown slightly, then wisk in the strained stock. Reducing the stock is even better before adding to the lightly browned rue.