Finally, a rabbit
Ed Pawlowski
unable to find any. Used to be frozen.
Yesterday we were at Stop & Shop and were thinking about dinner. My wife
jokingly said "how about rabbit?" I took two steps forward and there they
were, fresh rabbit! It will be dinner tonight.
I'm thinking I should go back and get another for the freezer, but if I wait
a few days, they may be marked down as the expiration date gets close.
$6.59 a pound
George Shirley
Great Balls of Fire, I used to sell fryer rabbits, dressed, for a buck
apiece back in the sixties. I may have to start a rabbitry again,
they're very easy to raise.
Omelet
"Ed Pawlowski" <e...@snet.net> wrote:
They do tend to be a bit expensive. ;-)
I've got some wild bunny marinating in the 'frige right now...
I love rabbit.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
George Shirley
> In article <VNidnfmfp4d1yZ3W...@giganews.com>,
> "Ed Pawlowski" <e...@snet.net> wrote:
>
>> For the past year or so we've been wanting to buy some rabbit but have been
>> unable to find any. Used to be frozen.
>>
>> Yesterday we were at Stop & Shop and were thinking about dinner. My wife
>> jokingly said "how about rabbit?" I took two steps forward and there they
>> were, fresh rabbit! It will be dinner tonight.
>>
>> I'm thinking I should go back and get another for the freezer, but if I wait
>> a few days, they may be marked down as the expiration date gets close.
>> $6.59 a pound
>
> They do tend to be a bit expensive. ;-)
> I've got some wild bunny marinating in the 'frige right now...
>
> I love rabbit.
Did you run it down or just shoot it? <G>
--Bryan
> Omelet wrote:
> > In article <VNidnfmfp4d1yZ3WnZ2dnUVZ_gydn...@giganews.com>,
"The rabbit died."
--Bryan, who just gave away his age
John Kuthe
Easy to raise because they breed like rabbits!
Wait! They ARE rabbits!! Never mind.
John Kuthe...
Dan Abel
<8d5b1f55-bb36-408c...@a32g2000yqm.googlegroups.com>,
--Bryan <clas...@brick.net> wrote:
> "The rabbit died."
>
> --Bryan, who just gave away his age
I think I'm older:
Scene: Doctor's exam room, with young woman waiting. Doctor enters.
Doctor: Well, Mrs. Smith, I have good news for you!
Young Woman: It's *Miss* Smith.
Doctor: (with fallen face) I'm sorry. I have some bad news for you.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Ophelia
"George Shirley" <gsh...@bellsouth.net> wrote in message
news:4J-dncMHFvog753W...@giganews.com...
>> Great Balls of Fire, I used to sell fryer rabbits, dressed, for a buck
> apiece back in the sixties. I may have to start a rabbitry again, they're
> very easy to raise.
I am very lucky that my David shoots and brings ours home:)
Please share your recipes?
I only really use two:
The first is with onions, lots of garlic, tomatoes, red wine, and the other
very plainly which is the way he likes best,
casseroled with onions and gravy.
bulka
"Look out fluffytail, tonight you're in the pot"
Ophelia
"bulka" <working.art...@gmail.com> wrote in message
news:c2a21051-22a9-4101...@f16g2000yqm.googlegroups.com...
> Hank Thompson - Shotgun Boogie
>
> "Look out fluffytail, tonight you're in the pot"
<g> shhhhhhhhhhhhhhhhhhhhh!
George Leppla
How about hassenpfeffer? Kind of like sauerbraten only made with
rabbit. I found a good looking recipe here:
http://www.grouprecipes.com/10180/hassenpfeffer-german-rabbit-stew.html
We ate a lot of rabbit when I was a kid. There was a farm on eastern
Long Island that raised rabbits for fur and the sold the meat... cheap.
George L
George Shirley
like chicken. I have never cared for older rabbits and stews or
roasting. Once you've eaten domestic rabbit you never go back to wild ones.
Ophelia
"George Leppla" <geo...@cruisemaster.com> wrote in message
news:hdreb...@news6.newsguy.com...
That looks great, George thank you:)
<saved>
Ophelia
> Lady O, we mostly ate 8-week old fryer rabbits and we pan fried them like
> chicken. I have never cared for older rabbits and stews or roasting.
Well, it is the bigger rabbits that he brings home:) The very young
ones don't have enough meat on them.
Once you've eaten domestic rabbit you never go back to wild ones.
I will take your word on that, thank you, m'dear:) David likes the
flavour of rabbit which is why when only he is going to eat them, I will
cook them very simply. For me? I need plenty of other flavours, ie garlic,
onion etc.
I will keep in mind your comments about domestic ones though. I have
never had any, but I won't turn down the opportunity should it arise.
Becca
> Lady O, we mostly ate 8-week old fryer rabbits and we pan fried them
> like chicken. I have never cared for older rabbits and stews or
> roasting. Once you've eaten domestic rabbit you never go back to wild
> ones.
We had rabbit in a stew, but only once. I was very young, and I heard
my mother mention that she did not care for it. We always had our
fried, just like chicken.
Becca
blake murphy
no good old Louisiana Back-bay Bayou Bunny Bordelaise, a la Antoine?
your pal,
bugs
blake murphy
> In article <VNidnfmfp4d1yZ3W...@giganews.com>,
> "Ed Pawlowski" <e...@snet.net> wrote:
>
>> For the past year or so we've been wanting to buy some rabbit but have been
>> unable to find any. Used to be frozen.
>>
>> Yesterday we were at Stop & Shop and were thinking about dinner. My wife
>> jokingly said "how about rabbit?" I took two steps forward and there they
>> were, fresh rabbit! It will be dinner tonight.
>>
>> I'm thinking I should go back and get another for the freezer, but if I wait
>> a few days, they may be marked down as the expiration date gets close.
>> $6.59 a pound
>
> They do tend to be a bit expensive. ;-)
> I've got some wild bunny marinating in the 'frige right now...
>
> I love rabbit.
of course you realize this means war.
your pal,
b.b.
blake murphy
> In article
> <8d5b1f55-bb36-408c...@a32g2000yqm.googlegroups.com>,
> --Bryan <clas...@brick.net> wrote:
>
>> "The rabbit died."
>>
>> --Bryan, who just gave away his age
>
> I think I'm older:
>
> Scene: Doctor's exam room, with young woman waiting. Doctor enters.
> Doctor: Well, Mrs. Smith, I have good news for you!
> Young Woman: It's *Miss* Smith.
> Doctor: (with fallen face) I'm sorry. I have some bad news for you.
<snort>
your pal,
blake
KenK
news:VNidnfmfp4d1yZ3W...@giganews.com:
I use rabbit for hassenpfeffer. I love it. When a kid the family often
had that for Thanksgiving or Christmas. Haven't had any for decades
though. Used to get rabbit in the market, frozen, when I lived in Chicago
but it's been a long time since I've seen it here in SW AZ. Once found
one guy here that sold them but I'd have been required to do the
butchering and dressing. I'm too soft-hearted to kill a rabbit so that
deal fell through.
I wonder if they have rabbit at our local Smart & Shop. Haven't been
there for many years.
--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner
rossr...@forteinc.com
wrote:
Holy New Zealand White Batman, that's some high priced rabbit!
We gave up on the meat rabbit business in the early 90's. Up until
that time we ran anywhere from 85 to 100 breeding does. The best price
we ever got for fryers was CND $1.30/lb. and for that we had to
deliver them about 30 miles to the processor. Granted, that was live
weight but it's still a long way from USD $6.59/lb.
Our local "old-fashioned" butcher shop (http://www.dipietros.ca/)
regularly has fresh rabbit at $3.99/lb.
Ross.
Doug Freyburger
>
> How about hassenpfeffer? Kind of like sauerbraten only made with
> rabbit. I found a good looking recipe here:
>
> http://www.grouprecipes.com/10180/hassenpfeffer-german-rabbit-stew.html
Half way between sauerbraten and stroganoff. Yumm. I've made it and
it's more work than other methods. I like pan fried.
> We ate a lot of rabbit when I was a kid. There was a farm on eastern
> Long Island that raised rabbits for fur and the sold the meat... cheap.
Was the meat cheap because the fodder was paid for out of the fur
proceeds? Domesticated rabiits are usually fed grain like other
livestock and because they are kept in cages they are at least as labor
intensive as other livestock. I wonder why they are considered cheap.
They should cost like chicken because of the similar feed and labor
costs. But the supply-and-demand curve should drive their prices up
because they are a specialty product. Not any more profitable than
chickens to raise them if I have the economics right.
George Leppla
As I recall, the rabbits were raised for fur and the meat was sold
locally as a side line from a tiny store next to the farm. It seemed to
me that the meat was a by-product of the main business... just a way to
make a few extra dollars for the family who owned the place. It was a
mom-and-pop kind of operation and often you had to go up to the house to
find someone to pay. This was over 50 years ago.
George L
rossr...@forteinc.com
wrote:
Ontario commercial rabbit growers have a bunch of recipes available at
http://www.ontariorabbit.ca/consumers/recipes/recipes.php
Ross.
George Shirley
> George Leppla wrote:
>> How about hassenpfeffer? Kind of like sauerbraten only made with
>> rabbit. I found a good looking recipe here:
>>
>> http://www.grouprecipes.com/10180/hassenpfeffer-german-rabbit-stew.html
>
> Half way between sauerbraten and stroganoff. Yumm. I've made it and
> it's more work than other methods. I like pan fried.
>
>> We ate a lot of rabbit when I was a kid. There was a farm on eastern
>> Long Island that raised rabbits for fur and the sold the meat... cheap.
>
> Was the meat cheap because the fodder was paid for out of the fur
> proceeds? Domesticated rabiits are usually fed grain like other
> livestock and because they are kept in cages they are at least as labor
> intensive as other livestock. I wonder why they are considered cheap.
Not so in commercial rabbitrys like Ross and I ran years ago. Automated
feeders, automatic waterers, cuts down on the labor tremendously. Once
set up and properly maintained rabbits are much easier to raise to meat
size than chickens IMHO.
I once provided baby rabbits to a fellow in Lafayette, LA who subbed
them into his menu as frog legs. They were small rabbits, Dutch breed,
to start with. I built nest boxes the little ones couldn't get out of,
they were entirely milk fed until four weeks of age. He picked up a
truck load of them about every six weeks and butchered them himself. I
would have never suspected what he did with them until I asked and he
told me. Wow! Never would have thought of that. Of course this was prior
to farm raised bull frogs and farm raised catfish too.
I had my own butcher room for the rabbits, lined with stainless steel,
took approximately 2.5 minutes to turn a live eight week old rabbit into
a chilled carcass. Every part got used except the head, feet for lucky
charms (had a local buyer), skins to the furrier, meat to the consumer,
innards into a waste digester where the finished waste was used as
fertilizer. Good money in rabbits in those days and not a commercial
rabbit production line within 200 miles then.
>
> They should cost like chicken because of the similar feed and labor
> costs. But the supply-and-demand curve should drive their prices up
> because they are a specialty product. Not any more profitable than
> chickens to raise them if I have the economics right.
Maybe so today, but forty years ago a different economy ruled. Nowadays
TV has changed rabbits into sweet little bunny babies versus food. I
never, ever sold a rabbit for an Easter present. To many of them ended
up tossed out when the kid got tired of them.
Ophelia
<rossr...@forteinc.com> wrote in message
news:6d53g5pdtgu8alnke...@4ax.com...
>> Ontario commercial rabbit growers have a bunch of recipes available at
> http://www.ontariorabbit.ca/consumers/recipes/recipes.php
Many thanks, Ross:)
<saved>
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
.22 LR. Winchester XX.
Remington Nylon model 66.
;-)
Head shots. Amazed me how the XX ammo took the back of the skull off
totally killing my dinner instantly. Not like cheapy $17.00 per brick
of 550 hollowpoints that would have made a neat hole to let bunny bleed
slowly to death.
I prefer my dinner not suffer!
Night hunted on the prairies of Hereford Texas, April 2008...
Omelet
blake murphy <blakepm...@verizon.net> wrote:
Wascaly Wabbit!
Ed Pawlowski
"Ophelia" <oph...@elsinore.me.uk> wrote in message
news:7mcdg5F...@mid.individual.net...
We did it fairly simple, a variation from an Italian recipe
In a pan, put a couple of tablespoons each of olive oil and butter. Heat to
frying temperature
Once heated, add a few sage leaves, a few bay leaves a sprig of rosemary and
heat until the flavors infuse.
Put in a couple of slices of bacon, minced, then add the pieces of rabbit.
Brown on both sides. Add some garlic and a shallot.
Once browned, add a splash of chicken stock, cover and cook until done,
about an hour. Check to see that there is a little liquid on the pan, add a
bit of stock if needed.
Remove the rabbit to a serving platter to keep warm. Now add some wine to
deglaze the pan and make a reduction of the pan juices. Pour over the meat
and serve.
While bringing the platter to the table, you can sing a verse of "Here Comes
Peter Cottontail" to add a touch of authenticity to the meal.
George Shirley
> In article <57WdnWPNt5nBAJ3W...@giganews.com>,
> George Shirley <gsh...@bellsouth.net> wrote:
>
>> Omelet wrote:
>>> In article <VNidnfmfp4d1yZ3W...@giganews.com>,
>>> "Ed Pawlowski" <e...@snet.net> wrote:
>>>
>>>> For the past year or so we've been wanting to buy some rabbit but have
>>>> been
>>>> unable to find any. Used to be frozen.
>>>>
>>>> Yesterday we were at Stop & Shop and were thinking about dinner. My wife
>>>> jokingly said "how about rabbit?" I took two steps forward and there they
>>>> were, fresh rabbit! It will be dinner tonight.
>>>>
>>>> I'm thinking I should go back and get another for the freezer, but if I
>>>> wait
>>>> a few days, they may be marked down as the expiration date gets close.
>>>> $6.59 a pound
>>> They do tend to be a bit expensive. ;-)
>>> I've got some wild bunny marinating in the 'frige right now...
>>>
>>> I love rabbit.
>> Did you run it down or just shoot it? <G>
>
> .22 LR. Winchester XX.
> Remington Nylon model 66.
A fine little rifle that is now a classic. You have the brown or the
black version? Easiest .22 rifle I ever worked on.
>
> ;-)
>
> Head shots. Amazed me how the XX ammo took the back of the skull off
> totally killing my dinner instantly. Not like cheapy $17.00 per brick
> of 550 hollowpoints that would have made a neat hole to let bunny bleed
> slowly to death.
I've always preferred the CCI stuff, nowadays I just shoot the cheapest
stuff I can get to feed through my Ruger 10/22 for punching paper or
shooting Br'er Squirrel, aka tree rat. Shot a real for sure rat on the
patio last night, big fat field rat. The rat terrier enjoyed playing
with it for a bit. Hit it with a CB cap in my single shot Remington with
the scope sight (used to be my daughter's rifle when she was 8 or 10
years old - before she became a screaming liberal. <G>).
>
> I prefer my dinner not suffer!
Good hunters always have that preference, hence the one-shot kill syndrome.
>
> Night hunted on the prairies of Hereford Texas, April 2008...
Never hunted there, not enough trees for an East Texas boy.
Victor Sack
> I use rabbit for hassenpfeffer.
I hope people realise that this is both culinary and semantic nonsense.
First, "hassen" means "hate." The word wanted is "Hase", "hare."
Second, there are fewer foods that taste more unlike each other than the
European hare and rabbit, even is it is wild rabbit which is quite
unlike domestic rabbit in taste and texture. As I have posted on more
than one occasion, hare and rabbit are not even in the same universe,
culinarily speaking. They cannot be substituted for one another and
neither can the recipes developed specifically for each of them.
In the whole wide world there is hardly any meat stronger-tasting than
the European hare, with the meat tending to be very dry. It is a very
specific taste which is disliked by a lot of people, many more than
those who dislike lamb, mutton or mature goat. Nothing can be more
different that the tender, mild, almost bland domestic rabbit, and even
wild rabbit is something different altogether. Hare should be properly
hung, undrawn, for at least 3 days and sometimes for a week or even two.
In America, European hare is unknown, it seems, and the only
semi-plausible substitution would be jackrabbit, maybe.
There are lots of good rabbit recipes out there and I posted a few.
There is little reason to use a recipe developed for something else
altogether.
At
<http://groups.google.com/group/rec.food.cooking/msg/e1fae192ce9b6f97>:
- Rabbit and Garlic, by Fergus Henderson
- Lapin � la Moutarde Caf� de F�d�rations (Caf� de F�d�rations' Rabbit
with Mustard Sauce)
- Coniglio alla Reggiana, from Frances Bissell's _The Real Meat
Cookbook_
- Jeannot lapin � la moutarde � l'autocuiseur (Bunny rabbit with mustard
in a pressure cooker)
At
<http://groups.google.com/group/rec.food.cooking/msg/a047a7a544851fd1>
- Bunny stewed in cider and Calvados
Victor
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
Black and Chrome. I've seen a few for sale but they are rare. I
recently added a scope to the rail of this one to increase it's range.
It's set high enough I can still look under it and use the steel sites.
>
> >
> > ;-)
> >
> > Head shots. Amazed me how the XX ammo took the back of the skull off
> > totally killing my dinner instantly. Not like cheapy $17.00 per brick
> > of 550 hollowpoints that would have made a neat hole to let bunny bleed
> > slowly to death.
>
> I've always preferred the CCI stuff, nowadays I just shoot the cheapest
> stuff I can get to feed through my Ruger 10/22 for punching paper or
> shooting Br'er Squirrel, aka tree rat. Shot a real for sure rat on the
> patio last night, big fat field rat. The rat terrier enjoyed playing
> with it for a bit. Hit it with a CB cap in my single shot Remington with
> the scope sight (used to be my daughter's rifle when she was 8 or 10
> years old - before she became a screaming liberal. <G>).
For small game, that's fine. :-) But I was after meat and there were
too many prairie dog mounds around for an injured bunny to go to ground.
I really was after meat, not sport when bunny hunting.
For target practice, I DO shoot the cheapest stuff. This rifle will eat
any ammo I feed it and has never mis-fired in all the days I've had it.
Got it when I was 14.
> >
> > I prefer my dinner not suffer!
>
> Good hunters always have that preference, hence the one-shot kill syndrome.
Indeed.
> >
> > Night hunted on the prairies of Hereford Texas, April 2008...
>
> Never hunted there, not enough trees for an East Texas boy.
<lol> NO trees out there! Just prairie dog mounds and cattle ranches.
Leonard Blaisdell
George Shirley <gsh...@bellsouth.net> wrote:
> Lady O, we mostly ate 8-week old fryer rabbits and we pan fried them
> like chicken. I have never cared for older rabbits and stews or
> roasting. Once you've eaten domestic rabbit you never go back to wild ones.
I've only eaten cottontail fried as you describe. There was a time that
one of our supermarkets offered fresh rabbit from a local ranch. I
didn't buy any since my wife wouldn't eat it. I've eaten one delicious
cottontail that I shot in an alfalfa field. The desert cottontail were
tasty but generally tough. I quit shooting them in the early seventies
which coincided with my marriage.
We have lots of jackrabbits (Hoover hogs), but they aren't eaten yet by
many here.
leo
Ophelia
"Ed Pawlowski" <e...@snet.net> wrote in message
news:DbmdnYs0kOdTKJzW...@giganews.com...
> We did it fairly simple, a variation from an Italian recipe
>
> In a pan, put a couple of tablespoons each of olive oil and butter. Heat
> to frying temperature
>
> Once heated, add a few sage leaves, a few bay leaves a sprig of rosemary
> and heat until the flavors infuse.
>
> Put in a couple of slices of bacon, minced, then add the pieces of rabbit.
> Brown on both sides. Add some garlic and a shallot.
>
> Once browned, add a splash of chicken stock, cover and cook until done,
> about an hour. Check to see that there is a little liquid on the pan, add
> a bit of stock if needed.
>
> Remove the rabbit to a serving platter to keep warm. Now add some wine to
> deglaze the pan and make a reduction of the pan juices. Pour over the
> meat and serve.
Thanks, Ed:) Sounds good and I will be trying it:)
I do have one big problem... I don't know this song..........
> While bringing the platter to the table, you can sing a verse of "Here
> Comes Peter Cottontail" to add a touch of authenticity to the meal.
:(
Ed Pawlowski
>
> I do have one big problem... I don't know this song..........
>
>> While bringing the platter to the table, you can sing a verse of "Here
>> Comes Peter Cottontail" to add a touch of authenticity to the meal.
>
> :(
>
Here comes Peter Cottontail,
Hopping down the bunny trail
hippetty hop he goes
George Shirley
In my part of Texas a Hoover hog was an armadillo, at least according to
my Dad, who lived through the Great Depression. I guess each sector of
the country had their own version of the Hoover Hog. I've never eaten
jackrabbit and really don't ever plan to.
When I was a kid I used to market hunt cotton tails. Used a headlight
and .22 rifle. Got a nickel a lb dressed at a local barbecue stand. Had
to leave a foot on the carcass as the guy who ran the stand had someone
pass off cat carcasses on him once.
He was still in business when I married in 1960. Used to go out fishing
for garfish and then sell the fish to him for a nickel a lb, guess his
prices never really went up after ten years.
Ophelia
Well thank you kind sir:) But.. I did at least expect a wav.file of you
singing it
:)) I mean... how fast is this song................? How slow must a
walk.......................?
blake murphy
> Leonard Blaisdell wrote:
>> We have lots of jackrabbits (Hoover hogs), but they aren't eaten yet by
>> many here.
>>
>> leo
>
> In my part of Texas a Hoover hog was an armadillo, at least according to
> my Dad, who lived through the Great Depression. I guess each sector of
> the country had their own version of the Hoover Hog.
never heard of 'hoover hog' before. that is great.
your pal,
blake
George
> For the past year or so we've been wanting to buy some rabbit but have been
> unable to find any. Used to be frozen.
>
> Yesterday we were at Stop & Shop and were thinking about dinner. My wife
> jokingly said "how about rabbit?" I took two steps forward and there they
> were, fresh rabbit! It will be dinner tonight.
>
> I'm thinking I should go back and get another for the freezer, but if I wait
> a few days, they may be marked down as the expiration date gets close.
> $6.59 a pound
>
>
George Shirley
Be sure you look for the country of origin, a great many frozen rabbits
are coming out of China.
rossr...@forteinc.com
And, unless they leave the head on, once they are dressed out, it's
hard to tell rabbit from cat ;-).
Ross.
Ed Pawlowski
> are coming out of China.
These were from Canada. I've not seen the frozen for years though.
Ed Pawlowski
>> Hopping down the bunny trail
>> hippetty hop he goes
>
> Well thank you kind sir:) But.. I did at least expect a wav.file of you
> singing it
> :)) I mean... how fast is this song................? How slow must a
> walk.......................?
Be assured you got the better deal. If you had a wav file of me singing your
computer would crash and the memory would explode. I can't ever stand to
hear myself sing.
PeterL
>
> "George Shirley" <gsh...@bellsouth.net> wrote in message
>>
>> Be sure you look for the country of origin, a great many frozen rabbits
>> are coming out of China.
That's because there's too many rabbits, in China.
http://www.youtube.com/watch?v=DvlWQyvEI38
>
>
> These were from Canada. I've not seen the frozen for years though.
>
We only see frozen bunnies over here, unless you know a rabbiter.
A whole rabbit is going for about AUS$15.
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
Ophelia
lol, then I must thank you for your great kindness:))
--Bryan
> Once you've eaten domestic rabbit you never go back to wild ones.
The same applies to duck.
--Bryan
rossr...@forteinc.com
wrote:
Hi, O.
Here's the original from the guy that wrote it.
http://www.youtube.com/watch?v=tTgCYLVLVpE&feature=fvw
Ross.
~misfit~
Wild duck and rabbit (with some steaky bacon or pork belly) make for an
excellent tureen or pate. Plenty flavour.
--
Shaun.
"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.
Ophelia
<rossr...@forteinc.com> wrote in message
news:1ql8g59nkjjono5lg...@4ax.com...
> Hi, O.
>
> Here's the original from the guy that wrote it.
>
> http://www.youtube.com/watch?v=tTgCYLVLVpE&feature=fvw
Heh, many thanks, Ross:) I shall learn it faithfully:)
--Bryan
wrote:
> Somewhere on teh intarwebs --Bryan wrote:
>
> > On Nov 16, 6:39 am, George Shirley <gsh...@bellsouth.net> wrote:
>
> >> Once you've eaten domestic rabbit you never go back to wild ones.
>
> > The same applies to duck.
>
> Wild duck and rabbit (with some steaky bacon or pork belly) make for an
> excellent tureen or pate. Plenty flavour.
Bad flavor if you ask me.
> --
> Shaun.
--Bryan
Omelet
PeterL <P...@brissie.aus> wrote:
> > These were from Canada. I've not seen the frozen for years though.
> >
>
>
> We only see frozen bunnies over here, unless you know a rabbiter.
>
> A whole rabbit is going for about AUS$15.
>
>
>
>
> --
> Peter Lucas
Unless you shoot them yourself. ;-)
Om -> (Who's got wild bunny cooking right now, pics to follow later!)
PeterL
@news-wc.giganews.com:
> In article <Xns9CC78AA9247D3P...@61.9.191.5>,
> PeterL <P...@brissie.aus> wrote:
>
>> > These were from Canada. I've not seen the frozen for years though.
>> >
>>
>>
>> We only see frozen bunnies over here, unless you know a rabbiter.
>>
>> A whole rabbit is going for about AUS$15.
>>
>>
>>
>>
>> --
>> Peter Lucas
>
> Unless you shoot them yourself. ;-)
Most of the frozen rabbits we get are now farmed. Like I said, if you know
a rabbiter, you can get fresh wild. We used tp trap them back when I was a
youngster, but the bleeding hearts stepped in and said using steel trap
jaws was "cruel", so now any traps used have to have rubber jaws!! We had
a huge problem quite a few years back with myxomatosis, and most Aussies
sorta went off rabbit for a loooooooong time.
http://www.ozrabbits.com/myxomatosis.html
Which is why most stock you'll see in supermarkets/butcher shops is farmed
nowadays.
Rabbits were building up a resitance to Myxo, so the CSIRO developed a
virus called calcivirus, and had successfully trialled it on Kangaroo
Island (so as to keep it contained) until some bright spark took it upon
himself to deliberately release it on to the mainland.
Up till then, there had been ongoing discussion on whether to release it
or not.
>
> Om -> (Who's got wild bunny cooking right now, pics to follow later!)
Lucky you!!
Omelet
"Ophelia" <oph...@elsinore.me.uk> wrote:
> "George Shirley" <gsh...@bellsouth.net> wrote in message
> news:4J-dncMHFvog753W...@giganews.com...
> >> Great Balls of Fire, I used to sell fryer rabbits, dressed, for a buck
> > apiece back in the sixties. I may have to start a rabbitry again, they're
> > very easy to raise.
>
> I am very lucky that my David shoots and brings ours home:)
>
> Please share your recipes?
>
> I only really use two:
>
> The first is with onions, lots of garlic, tomatoes, red wine, and the other
> very plainly which is the way he likes best,
> casseroled with onions and gravy.
I'm making it up as I go along and have been looking forward to reading
the rest of the thread. :-)
I'm currently roasting some bunny in a mix of vermouth, grape seed oil,
red wine vinegar, wild onions, shallots, celery heart (with leaves),
onions, minced tomatoes, apples, garlic and lemon pepper.
Should be good. I've eaten some of this rabbit in the past. The meat is
rather strong from the herbs the rabbits ate on the prairies of Herford
Texas.
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
> In my part of Texas a Hoover hog was an armadillo, at least according to
> my Dad, who lived through the Great Depression.
Eating Armadillo is a bad idea.
Some of them carry Leprosy.
And that is not an urban legend. I did a term paper on leprosy when I
was a Junior in college...
George Shirley
> In article <I8OdnSq1fab2Bp_W...@giganews.com>,
> George Shirley <gsh...@bellsouth.net> wrote:
>
>> In my part of Texas a Hoover hog was an armadillo, at least according to
>> my Dad, who lived through the Great Depression.
>
> Eating Armadillo is a bad idea.
> Some of them carry Leprosy.
>
> And that is not an urban legend. I did a term paper on leprosy when I
> was a Junior in college...
They discovered that fact long after any of my family quit eating
dillos. Had a friend in the sixties and seventies who ate them all the
time. As a matter of fact he would pick up road kill and take it home to
eat if it was still kicking. He was very gross in his eating habits. He
was also an attorney who was arrested and sent to jail for stealing
money from his escrow accounts, set up for his clients. I can only
assume he got used to eating beanie weenies and other such delights in
the state lockup.
PeterL
@news-wc.giganews.com:
> In article <I8OdnSq1fab2Bp_W...@giganews.com>,
> George Shirley <gsh...@bellsouth.net> wrote:
>
>> In my part of Texas a Hoover hog was an armadillo, at least according to
>> my Dad, who lived through the Great Depression.
>
> Eating Armadillo is a bad idea.
> Some of them carry Leprosy.
>
Sorry........ have to do it, it's Saturday!!
Q: Why don't lepers play (ice) hockey???
A: Too many face-offs.
:-)
Omelet
PeterL <P...@brissie.aus> wrote:
> >> We only see frozen bunnies over here, unless you know a rabbiter.
> >>
> >> A whole rabbit is going for about AUS$15.
> >>
> >> --
> >> Peter Lucas
> >
> > Unless you shoot them yourself. ;-)
>
> Most of the frozen rabbits we get are now farmed. Like I said, if you know
> a rabbiter, you can get fresh wild. We used tp trap them back when I was a
> youngster, but the bleeding hearts stepped in and said using steel trap
> jaws was "cruel", so now any traps used have to have rubber jaws!! We had
> a huge problem quite a few years back with myxomatosis, and most Aussies
> sorta went off rabbit for a loooooooong time.
>
>
> http://www.ozrabbits.com/myxomatosis.html
>
>
> Which is why most stock you'll see in supermarkets/butcher shops is farmed
> nowadays.
Yeah, I was familiar with that already. Australia had a real rabbit
problem from what I've read in the past. Why didn't they just harvest
them to feed the homeless? <g>
I actually do prefer hutch raised to wild. More tender as wild bunnies
are adults so tend to be tough, hence the long braising time. I
marinated this one in a sugar brine for 4 days, just because I tend to
plan ahead that way and wanted to experiment. I then braised it in
vermouth with veggies and stuff, then made gravy from the drippings.
I roasted it for 1 hour at 375 but it was actually 6 cottontails cut up.
Long story, had to do with another member of our camp that wanted to
make curried rabbit and just wanted the back thighs. I salvaged the
rest as there is a LOT of meat on the rest of the rabbit even tho'
cottontails are pretty small.
It turned out well, but my memories of "southern fried rabbit" from the
bunnies we used to hutch raise are still a fond memory. They really are
better butchered at 8 to 12 weeks of age! Tender, sweet and juicy.
The long marinade time took the "wild" flavor out of the meat. These are
from the Prairies in Northwest Texas so the meat was strongly flavored
of prairie herbs last time I cooked one. Very overpowering. My
treatment worked and the meat was much milder this time.
I have 5 or 6 more whole rabbits in the freezer. I'll play around with
recipes later on but they need to be used as I shot these in April 2008.
>
> Rabbits were building up a resitance to Myxo, so the CSIRO developed a
> virus called calcivirus, and had successfully trialled it on Kangaroo
> Island (so as to keep it contained) until some bright spark took it upon
> himself to deliberately release it on to the mainland.
>
> Up till then, there had been ongoing discussion on whether to release it
> or not.
>
Some people are just idiots.
>
> >
> > Om -> (Who's got wild bunny cooking right now, pics to follow later!)
>
>
> Lucky you!!
Indeed. ;-)
I've not eaten meat that I've hunted myself much. I have a tentative
invitation to go feral hog hunting in January, but it's not set yet. I
hope it comes to pass. I'll use the AR-15 rather than the .308 due to
the shoulder problems I'm having.
Dr. Fluitt agrees with that decision as he is a hunter (and is taking
care of my shoulders using Active Release Technique) and says there
should be no problem taking feral hog with .223. The recoil of the model
88 Winchester .308 is brutal. Worse than a 12 gauge shotgun. I have a
full thickness rotator cuff tear of the Supraspinatus tendon in the
right shoulder. I need surgery to re-attach it. Dr. Fluitt has helped a
LOT with the pain. :-)
> --
> Peter Lucas
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
<lol> Sounds like a real loser!
Here is the story on Armadillos and Leprosy.
It's not indigenous to the species, WE gave it to them.
Mycobacterium leprum is an obligate and fastidious bacteria. It needs to
grow in living cells and will not grow on jell media. They discovered
that it'd grow in the footpads of armadillos (and later, mice) so one of
the Leprosariums in Louisiana that was doing Leprosy research captured
some of them, infected them with it, then put them in dirt bottomed pens.
Armadillos dig. They escaped, so now it's in the wild population to a
limited extent.
Humans are so fucking stupid sometimes...
I don't have any cites for this as that term paper was done the old
fashioned way, prior to internet access. I spent hours in the library
reading and quoting from old medical journals.
~misfit~
> On Nov 19, 1:14 am, "~misfit~" <sore_n_ha...@yahoo-nospam.com.au>
> wrote:
>> Somewhere on teh intarwebs --Bryan wrote:
>>
>>> On Nov 16, 6:39 am, George Shirley <gsh...@bellsouth.net> wrote:
>>
>>>> Once you've eaten domestic rabbit you never go back to wild ones.
>>
>>> The same applies to duck.
>>
>> Wild duck and rabbit (with some steaky bacon or pork belly) make for
>> an excellent tureen or pate. Plenty flavour.
>
> Bad flavor if you ask me.
Strong gamey flavour which can be balanced out nicely with a strong smoked
bacon and the right seasoning to give a sumptous pate.
skeeter
"~misfit~" <sore_n...@yahoo-nospam.com.au> wrote in message
news:he8l8j$frs$1...@news.eternal-september.org...
I like the welsh rabbit
George Shirley
I vaguely remember when it was announced that the leprosy cells were in
wild armadillos. Of course a treatment that arrested leprosy was found
some years back so the sanitarium and research center was closed eventually.
Had another thought, some folks in East Texas used to call armadillos
"possum on the half shell." Always liked that phrase.
Ophelia
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-F0D66...@news-wc.giganews.com...
I
> marinated this one in a sugar brine for 4 days, just because I tend to
> plan ahead that way and wanted to experiment.
Sugar brine???
Omelet
"Ophelia" <oph...@elsinore.me.uk> wrote:
Yes.
1 cup sugar, 1/2 cup salt and a few choice spices (lemon peel, white
pepper and a little dried Basil and Tarragon) added to 1 gallon of
water. Bring to a boil until the salt and sugar are dissolved.
I've been using that as my Canadian Bacon cure with the addition of
curing salts but did not add curing salts to this.
This was for a hunk of beef but I had enough brine to do 2 one gallon
jars. One for the beef and one for the bunny. For the bunny, I also
added 1/2 cup of soy sauce.
(I _did_ add curing salts to the beef jar and it's still curing as I've
not been able to light up the smoker! It's STILL raining today! I may
end up having to roast those two chickens I've got marinating if it does
not dry out by tomorrow.)
Let the brine cool, packed the bunny into a one gallon jar and poured in
the brine. I let it brine for 4 days under refrigeration, dumped the
brine out and rinsed the rabbit well. I did shake the jar once per day
to keep it well mixed.
Braised it then in vermouth, topped with fine chopped tomato, shallots,
celery (including leaves) onion, apple and more lemon peel and white
pepper.
Braised cut up parts from 6 bunnies for 1 hour at 375 degrees F.
The brining took all the wild herb flavor out of the meat that had been
so unpleasant. :-) The rabbit came out tender, moist and quite tasty!
I drained off the drippings into a skillet, brought up to a boil and
added 1 cup of cold water corn starch slurry (3 heaping tablespoons of
corn starch) to thicken.
The sauce was as tasty as the bunny!
This was actually done to cut up parts from 6 cottontails excluding the
rear thighs which were kept by the guy that shot them to make rabbit
curry. He was going to toss the rest of the carcasses (what a waste!) so
I salvaged them and kept them with the 12 whole rabbits that I shot and
cleaned... I still have 8 or 9 rabbits left to cook and will probably
give my sister a couple more of them as they enjoyed the last one I gave
them the other day...
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
> Had another thought, some folks in East Texas used to call armadillos
> "possum on the half shell." Always liked that phrase.
I won't eat possum either. ;-) They are gross and loaded with parasites.
I've done too much wildlife rehab in the past... Whenever I wormed a
wild possum, you should see what comes out of them! <shudder>
Ophelia
<saved> Many thanks, Om. I will be trying that one:)
George Shirley
> In article <p8qdneVd2ppfaprW...@giganews.com>,
> George Shirley <gsh...@bellsouth.net> wrote:
>
>> Had another thought, some folks in East Texas used to call armadillos
>> "possum on the half shell." Always liked that phrase.
>
> I won't eat possum either. ;-) They are gross and loaded with parasites.
> I've done too much wildlife rehab in the past... Whenever I wormed a
> wild possum, you should see what comes out of them! <shudder>
My mother always insisted we bring a possum home alive. She would put it
in a rabbit cage and feed it rabbit food for a month to "purify" the
meat. I still wouldn't eat it but Mom and Dad would.
Dave Smith
>> The first is with onions, lots of garlic, tomatoes, red wine, and the
>> other very plainly which is the way he likes best,
>> casseroled with onions and gravy.
>>
> Lady O, we mostly ate 8-week old fryer rabbits and we pan fried them
> like chicken. I have never cared for older rabbits and stews or
> roasting. Once you've eaten domestic rabbit you never go back to wild ones.
I have not cooked rabbit for years. There are a few grocery stores
around that usually have them available year round. I agree about wild
vs. tame rabbit. The tame ones are much tastier.... and no little
pellets in the flesh.
Rabbit was one of those things we never had when we were kids. There
were some things that my father had eaten too much of in his youth. He
spent three years in England during the war and they were served a lot
of mutton, so he would not eat lamb. He also had way too many Brussels
sprouts. He also ate too much rabbit. He was raised on a rabbit ranch
during the depression. They were angora rabbits, not really great for
meat, but when the market for fur was down or the rabbits were no longer
good for wool <?> they ended up in the pot. They were likely too old
to be tasty and tender, but times were hard.
blake murphy
i thought at first the armadillos were maybe eating human road kill.
your pal,
blake
Mark Thorson
>
> In article <I8OdnSq1fab2Bp_W...@giganews.com>,
> George Shirley <gsh...@bellsouth.net> wrote:
>
> > In my part of Texas a Hoover hog was an armadillo, at least according to
> > my Dad, who lived through the Great Depression.
>
> Eating Armadillo is a bad idea.
> Some of them carry Leprosy.
Eating _raw_ wild armadillo is certainly a bad idea.
However, leprosy is caused by bacteria. You won't
catch it from _fully_cooked_ armadillo, because the
bacteria will be dead.
Contrast this with Mad Cow Disease. No amount of
cooking will make infected beef safe, until the meat
is reduced to a cinder.
PeterL
news:ompomelet-F0D66...@news-wc.giganews.com:
> In article <Xns9CCA47DA2994BP...@61.9.191.5>,
> PeterL <P...@brissie.aus> wrote:
>
> The long marinade time took the "wild" flavor out of the meat.
After a session of (wild) duck shooting, my next door neighbour gave me
about 8 dressed ducks. They told me that they usually just cut the breasts
out as using the birds for whole roasting just rendered them to tough to
eat.
So we had a challenge :-)
They cook their whole ducks as they do and then I'd cook mine and we'd see
who's was better.
The day after the hunt, sure enough, they throw their ducks in the Weber
and we feast on rather tough, rather gamey, roasted duck.
The following weekend (one week later) I cooked mine up and they were melt
in the mouth tender and very, very, tasty.
I then had to teach the cretins how to use their kills properly.
Firstly, any wild game......... soak in salted water for 24 hours, then
take out, dry, and hang in the fridge for 6-7 days.
I roasted 4 whole ducks for a maximum of about 12-15mins, after basting
the exposed flesh with marinades.
> These are
> from the Prairies in Northwest Texas so the meat was strongly flavored
> of prairie herbs last time I cooked one. Very overpowering. My
> treatment worked and the meat was much milder this time.
>
> I have 5 or 6 more whole rabbits in the freezer. I'll play around with
> recipes later on but they need to be used as I shot these in April 2008.
Try the salt water and hanging method on one and see what happens.
>
> Indeed. ;-)
> I've not eaten meat that I've hunted myself much. I have a tentative
> invitation to go feral hog hunting in January, but it's not set yet. I
> hope it comes to pass. I'll use the AR-15 rather than the .308 due to
> the shoulder problems I'm having.
Just don't hit 'em in the head with the pop gun, you might end up with a
problem :-)
>
> Dr. Fluitt agrees with that decision as he is a hunter (and is taking
> care of my shoulders using Active Release Technique) and says there
> should be no problem taking feral hog with .223. The recoil of the model
> 88 Winchester .308 is brutal. Worse than a 12 gauge shotgun.
That's the problem with using an antique ;-P
Go get yourself a good recoil pad and whack it on!!
(BTW, is your 88 pre or post '64?)
I'd rather be carrying the .308 when walking through the boonies looking
for feral pigs...... you just never know how frikken *big* the next one is
going to be!!
And after seeing my mate with his leg ripped off by one of the bastrds, I
wouldn't be wanting to let them get too close.
> I have a
> full thickness rotator cuff tear of the Supraspinatus tendon in the
> right shoulder. I need surgery to re-attach it. Dr. Fluitt has helped a
> LOT with the pain. :-)
>
GIMF :-)
http://en.wikipedia.org/wiki/Supraspinatus
Mine has a few tears/holes in it as well........ but that was caused by
shotgun pellets ;-)
PeterL
> For the past year or so we've been wanting to buy some rabbit but have
> been unable to find any. Used to be frozen.
>
> Yesterday we were at Stop & Shop and were thinking about dinner. My
> wife jokingly said "how about rabbit?" I took two steps forward and
> there they were, fresh rabbit! It will be dinner tonight.
>
> I'm thinking I should go back and get another for the freezer, but if I
> wait a few days, they may be marked down as the expiration date gets
> close. $6.59 a pound
>
>
I'd be getting in quick before they all hop on out of the store :-)
Omelet
"Ophelia" <oph...@elsinore.me.uk> wrote:
> > This was actually done to cut up parts from 6 cottontails excluding the
> > rear thighs which were kept by the guy that shot them to make rabbit
> > curry. He was going to toss the rest of the carcasses (what a waste!) so
> > I salvaged them and kept them with the 12 whole rabbits that I shot and
> > cleaned... I still have 8 or 9 rabbits left to cook and will probably
> > give my sister a couple more of them as they enjoyed the last one I gave
> > them the other day...
>
> <saved> Many thanks, Om. I will be trying that one:)
Most welcome. :-)
Forgot to add, 2 cloves of minced garlic to the rest of the braising
mix...
Omelet
PeterL <P...@brissie.aus> wrote:
> Try the salt water and hanging method on one and see what happens.
>
I'd rather not hang meat.
The brining is working so I won't fix what ain't broke, but thanks for
the tip.
>
> >
> > Indeed. ;-)
> > I've not eaten meat that I've hunted myself much. I have a tentative
> > invitation to go feral hog hunting in January, but it's not set yet. I
> > hope it comes to pass. I'll use the AR-15 rather than the .308 due to
> > the shoulder problems I'm having.
>
>
> Just don't hit 'em in the head with the pop gun, you might end up with a
> problem :-)
<snork> No sh**.
I have a varmint scope on the AR (my best prairie dog shot with it was
430 yards) so anticipate shooting them at a comfortable distance.
> >
> > Dr. Fluitt agrees with that decision as he is a hunter (and is taking
> > care of my shoulders using Active Release Technique) and says there
> > should be no problem taking feral hog with .223. The recoil of the model
> > 88 Winchester .308 is brutal. Worse than a 12 gauge shotgun.
>
>
> That's the problem with using an antique ;-P
Yeah I know it's old, but it's accurate, powerful and works.
>
> Go get yourself a good recoil pad and whack it on!!
It has a good recoil pad. Not good enough.
>
>
> (BTW, is your 88 pre or post '64?)
Not sure. Dad gave it to me when I was 16. That was 31 years ago.
It's a beautiful firearm. Takes a good load. Dwight and I made handloads
for it that clocked out at 2,100 fps according to his Chronometer.
>
>
> I'd rather be carrying the .308 when walking through the boonies looking
> for feral pigs...... you just never know how frikken *big* the next one is
> going to be!!
>
> And after seeing my mate with his leg ripped off by one of the bastrds, I
> wouldn't be wanting to let them get too close.
>
I know how dangerous they are. I do have a 30-30 but those are not very
powerful.
> > I have a
> > full thickness rotator cuff tear of the Supraspinatus tendon in the
> > right shoulder. I need surgery to re-attach it. Dr. Fluitt has helped a
> > LOT with the pain. :-)
> >
>
>
> GIMF :-)
>
> http://en.wikipedia.org/wiki/Supraspinatus
>
>
> Mine has a few tears/holes in it as well........ but that was caused by
> shotgun pellets ;-)
>
>
> --
> Peter Lucas
It's a full tear. The tendon has torn loose from the rest of the rotator
cuff tendons and the muscle has retracted. There is no chance in hell
that it's going to heal without surgery. I'm considering planning it
for February.
In the mean time, ART therapy (after 3 weeks and 6 treatments) has
reduced the pain and increased the range of motion by about 75% to 80%.
I can finally sleep comfortably again without taking a dose of
Tramadol...
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
Kinda like mom and dad feeding snails cornmeal... <g>
Omelet
blake murphy <blakepm...@verizon.net> wrote:
> > Armadillos dig. They escaped, so now it's in the wild population to a
> > limited extent.
> >
> > Humans are so fucking stupid sometimes...
> >
>
> i thought at first the armadillos were maybe eating human road kill.
>
> your pal,
> blake
<snork> They are not vegetarians, but they are mostly insectivorous...
:-)
Omelet
Mark Thorson <nos...@sonic.net> wrote:
> Omelet wrote:
> >
> > In article <I8OdnSq1fab2Bp_W...@giganews.com>,
> > George Shirley <gsh...@bellsouth.net> wrote:
> >
> > > In my part of Texas a Hoover hog was an armadillo, at least according to
> > > my Dad, who lived through the Great Depression.
> >
> > Eating Armadillo is a bad idea.
> > Some of them carry Leprosy.
>
> Eating _raw_ wild armadillo is certainly a bad idea.
>
> However, leprosy is caused by bacteria. You won't
> catch it from _fully_cooked_ armadillo, because the
> bacteria will be dead.
The problem is dressing them out. Getting the bacteria into an open cut,
or getting scratched by their claws... Eating it is not the issue, it's
exposure to the raw carcass.
>
> Contrast this with Mad Cow Disease. No amount of
> cooking will make infected beef safe, until the meat
> is reduced to a cinder.
Oh?
Prions can't be altered by cooking?
That's news to me...
PeterL
news:ompomelet-83043...@news-wc.giganews.com:
> In article <Xns9CCB5522B66C7P...@61.9.191.5>,
> PeterL <P...@brissie.aus> wrote:
>
>> Try the salt water and hanging method on one and see what happens.
>>
> I'd rather not hang meat.
> The brining is working so I won't fix what ain't broke, but thanks for
> the tip.
Oh well, it works for ducks :-)
>
> <snork> No sh**.
> I have a varmint scope on the AR (my best prairie dog shot with it was
> 430 yards) so anticipate shooting them at a comfortable distance.
Nearly 400m........ not bad for a girl ;-P
>> Go get yourself a good recoil pad and whack it on!!
>
> It has a good recoil pad. Not good enough.
Go ambidextrous :-)
>>
>>
>> (BTW, is your 88 pre or post '64?)
>
> Not sure. Dad gave it to me when I was 16. That was 31 years ago.
> It's a beautiful firearm.
What's the serial number on it?
#4 was the first one produced........
http://www.gun-data.com/winchester88.htm
> Takes a good load. Dwight and I made handloads
> for it that clocked out at 2,100 fps according to his Chronometer.
I used to be bombarded with all that technical crap when I was in the
Army.... my answer was, "So long as it goes fast and knocks over what I
hit." :-)
>
>
> It's a full tear. The tendon has torn loose from the rest of the rotator
> cuff tendons and the muscle has retracted.
Ow.
Give me a bullet wound any day!!
Omelet
PeterL <P...@brissie.aus> wrote:
> Omelet <ompo...@gmail.com> wrote in
> news:ompomelet-83043...@news-wc.giganews.com:
>
> > In article <Xns9CCB5522B66C7P...@61.9.191.5>,
> > PeterL <P...@brissie.aus> wrote:
> >
> >> Try the salt water and hanging method on one and see what happens.
> >>
> > I'd rather not hang meat.
> > The brining is working so I won't fix what ain't broke, but thanks for
> > the tip.
>
>
> Oh well, it works for ducks :-)
>
>
>
> >
> > <snork> No sh**.
> > I have a varmint scope on the AR (my best prairie dog shot with it was
> > 430 yards) so anticipate shooting them at a comfortable distance.
>
>
> Nearly 400m........ not bad for a girl ;-P
Bite me sweetheart. <g>
>
>
>
>
> >> Go get yourself a good recoil pad and whack it on!!
> >
> > It has a good recoil pad. Not good enough.
>
>
> Go ambidextrous :-)
That would actually probably work. It's a lever action.
I can shoot pistol left handed accurately, so I'm sure I could get used
to using a rifle that way.
> >>
> >>
> >> (BTW, is your 88 pre or post '64?)
> >
> > Not sure. Dad gave it to me when I was 16. That was 31 years ago.
> > It's a beautiful firearm.
>
>
> What's the serial number on it?
175***A (I'd post this via private e-mail only)
>
> #4 was the first one produced........
>
> http://www.gun-data.com/winchester88.htm
>
Looks like it's post '64.
>
>
> > Takes a good load. Dwight and I made handloads
> > for it that clocked out at 2,100 fps according to his Chronometer.
>
>
> I used to be bombarded with all that technical crap when I was in the
> Army.... my answer was, "So long as it goes fast and knocks over what I
> hit." :-)
> >
Muzzle velocity does count dear. <g>
>
>
> >
> > It's a full tear. The tendon has torn loose from the rest of the rotator
> > cuff tendons and the muscle has retracted.
>
>
> Ow.
>
> Give me a bullet wound any day!!
No thanks. <g>
Ophelia
> In article <7mqirsF...@mid.individual.net>,
> "Ophelia" <oph...@elsinore.me.uk> wrote:
>
>> > This was actually done to cut up parts from 6 cottontails excluding the
>> > rear thighs which were kept by the guy that shot them to make rabbit
>> > curry. He was going to toss the rest of the carcasses (what a waste!)
>> > so
>> > I salvaged them and kept them with the 12 whole rabbits that I shot and
>> > cleaned... I still have 8 or 9 rabbits left to cook and will probably
>> > give my sister a couple more of them as they enjoyed the last one I
>> > gave
>> > them the other day...
>>
>> <saved> Many thanks, Om. I will be trying that one:)
>
> Most welcome. :-)
>
> Forgot to add, 2 cloves of minced garlic to the rest of the braising
> mix...
...and that I will *never* leave out :)
blake murphy
> In article <4B082568...@sonic.net>,
> Mark Thorson <nos...@sonic.net> wrote:
>
>> Omelet wrote:
>>>
>>> In article <I8OdnSq1fab2Bp_W...@giganews.com>,
>>> George Shirley <gsh...@bellsouth.net> wrote:
>>>
>>> > In my part of Texas a Hoover hog was an armadillo, at least according to
>>> > my Dad, who lived through the Great Depression.
>>>
>>> Eating Armadillo is a bad idea.
>>> Some of them carry Leprosy.
>>
>> Eating _raw_ wild armadillo is certainly a bad idea.
>>
>> However, leprosy is caused by bacteria. You won't
>> catch it from _fully_cooked_ armadillo, because the
>> bacteria will be dead.
>
> The problem is dressing them out. Getting the bacteria into an open cut,
> or getting scratched by their claws... Eating it is not the issue, it's
> exposure to the raw carcass.
>
>>
>> Contrast this with Mad Cow Disease. No amount of
>> cooking will make infected beef safe, until the meat
>> is reduced to a cinder.
>
> Oh?
>
> Prions can't be altered by cooking?
>
> That's news to me...
nope. considering that there is some argument over whether or not they are
even a form of life (they can't replicate themselves) -
<http://en.wikipedia.org/wiki/Prion>
...not surprising they're pretty hardy (non-)critters.
your pal,
blake
Mark Thorson
>
> In article <4B082568...@sonic.net>,
> Mark Thorson <nos...@sonic.net> wrote:
>
> > Contrast this with Mad Cow Disease. No amount of
> > cooking will make infected beef safe, until the meat
> > is reduced to a cinder.
>
> Oh?
>
> Prions can't be altered by cooking?
>
> That's news to me...
They can't be reliably killed by heat below
temperatures that pretty much carbonize meat.
It's much easier to kill infectious agents
based on DNA or RNA because those molecules
and the structures they use to reproduce
are far more delicate than a prion, which is
nothing but protein. To sterilize a piece of
meat with heat, you'd have to break up all of
its proteins, at which point it wouldn't be
meat anymore.
That's why surgical tools used in cases of
suspect CJD are usually thrown away rather
than sterlized for re-use. If I'm not mistaken,
there's a new sterilization process which has
been developed for these tools, but it isn't
widely used and can't be used for all tools.
Omelet
blake murphy <blakepm...@verizon.net> wrote:
> > Prions can't be altered by cooking?
> >
> > That's news to me...
>
> nope. considering that there is some argument over whether or not they are
> even a form of life (they can't replicate themselves) -
>
> <http://en.wikipedia.org/wiki/Prion>
>
> ...not surprising they're pretty hardy (non-)critters.
>
> your pal,
> blake
Hm. All the more reason for me to avoid calves brain. <g>
And not eat that bit out of the center of the bone on a t-bone...
Omelet
Mark Thorson <nos...@sonic.net> wrote:
I'm still not giving up beef dammit! :-(
blake murphy
> In article <1avcm8nxawxby.1...@40tude.net>,
> blake murphy <blakepm...@verizon.net> wrote:
>
>>> Prions can't be altered by cooking?
>>>
>>> That's news to me...
>>
>> nope. considering that there is some argument over whether or not they are
>> even a form of life (they can't replicate themselves) -
>>
>> <http://en.wikipedia.org/wiki/Prion>
>>
>> ...not surprising they're pretty hardy (non-)critters.
>>
>> your pal,
>> blake
>
> Hm. All the more reason for me to avoid calves brain. <g>
> And not eat that bit out of the center of the bone on a t-bone...
i still think u.s. beef is pretty safe.
your pal,
blake
Omelet
blake murphy <blakepm...@verizon.net> wrote:
> On Sun, 22 Nov 2009 13:15:05 -0600, Omelet wrote:
>
> > In article <1avcm8nxawxby.1...@40tude.net>,
> > blake murphy <blakepm...@verizon.net> wrote:
> >
> >>> Prions can't be altered by cooking?
> >>>
> >>> That's news to me...
> >>
> >> nope. considering that there is some argument over whether or not they are
> >> even a form of life (they can't replicate themselves) -
> >>
> >> <http://en.wikipedia.org/wiki/Prion>
> >>
> >> ...not surprising they're pretty hardy (non-)critters.
> >>
> >> your pal,
> >> blake
> >
> > Hm. All the more reason for me to avoid calves brain. <g>
> > And not eat that bit out of the center of the bone on a t-bone...
>
> i still think u.s. beef is pretty safe.
>
> your pal,
> blake
I've no plans to give up beef, but thanks. ;-)
notbob
> I've no plans to give up beef, but thanks. ;-)
Not surprised. ;)
As for rabbit, very lean meat. So lean, in fact, one can not live on
it. Military survival guides advise against trying to do so in severe
cold environments where animal fat is essential to survival. One can
literally starve to death eating nothing but rabbit. Otherwise, makes
a good occasional dish.
I was jes thinking about the killer recipe I cooked from that old
Time-Life cookbook collection, one book Germany, for Hassenpfeffer. I
used the occasionally referred to Gallo Hearty Burgandy wine and it
came out KILLER. After 30 some yrs, it's time I did it again.
Omelet
notbob <not...@nothome.com> wrote:
> On 2009-11-23, Omelet <ompo...@gmail.com> wrote:
>
> > I've no plans to give up beef, but thanks. ;-)
>
> Not surprised. ;)
>
> As for rabbit, very lean meat. So lean, in fact, one can not live on
> it. Military survival guides advise against trying to do so in severe
> cold environments where animal fat is essential to survival. One can
> literally starve to death eating nothing but rabbit. Otherwise, makes
> a good occasional dish.
Indeed. I've read articles on what they call "rabbit starvation".
Eating all lean meat, no fat and no carbs will lose you a lot of weight
very quickly, but is not considered healthy. You need essential fatty
acids. They are as important as essential amino acids.
>
> I was jes thinking about the killer recipe I cooked from that old
> Time-Life cookbook collection, one book Germany, for Hassenpfeffer. I
> used the occasionally referred to Gallo Hearty Burgandy wine and it
> came out KILLER. After 30 some yrs, it's time I did it again.
Cool! :-)
I used Vermouth...