Anyone think of themselves as a hunter?

[Frank McGrath]

My wife and I have hunted together for years. While she is hunting in the canned goods section, I she sends me to stalk eggs ands milk. We meet up in the meat dept and hang out until the meat guy puts out the right cuts and then.....We pounce.

[kiltedwolfman]

I am an avid bowhunter as well as gun hunter and I only hunt to put meat in the freezer. My personal preferance is the bow but I do enjoy the extanded range a rifle or shotgun gives me. To date I have successfully taken almost every big game animal in Canada, leaving out only the critters that are either protected or just wouldn't taste good.

[Jock Scot]

I have been known to fire a shot or two in my time. When in season we get ample supplies of venison(red, sika, fallow, roe, muntjac deer), hare(both brown and blue) rabbit, red grouse, pheasant, partridge(grey and redleg), woodcock, snipe, mallard, wigeon, teal, pinkfoot goose, greylag goose, canada goose and my absolute favorite----wood pigeon.On the fish front, Atlantic salmon, migrating sea trout and brown trout out of freshwater and countless numbers of wonderful sea fish and shellfish from our coastal waters.

[DeWayne Ross]

Bow, muzzle loader, modern rifle, and fly fisher.
Personal favorites would have to be elk steak, and salmon.

[Lallans]

Searching brings up a bunch of hunting tartan threads, I am talking about freezer meat.

I have some caribou and some moose in my freezer right now, neither are particulary exotic in Alaska. 'bou shank makes an excellent broth if you like your French Onion Soup on the delicate side. I use two slices of provolone, a slice of swiss and a pinch of asiago in each tureen.

Bird hunters welcome. We raised chicken on the farm when I was a kid and I am pretty well put off poultry for life; if you haven't overdosed on feathered game already smoothbore hunting is plenty cool as a pursuit.

Just asking.

I live in the homeland of the ruffed grouse. I had a decade-long layover, partly due to injury, but expect to be back out again next season. Ain't nuthin' funner, as long as you like to walk. Averages out to about 5 miles per bird but that's only if your shooting is really good.

Only a beer hunter...

Best

AA

MoR sort of beat me to it, but I was going to say that would make a really good title for a movie! I know several lives it could be based on too. Appropos of nothing special, combining these posts has reminded me of the old Appalachian saying that three ways of ruining a good man are to give him a shotgun, a fiddle, or a jug of the finest....

[Tobus]

My old hunting partner tried jack rabbit one morning when we'd no luck with the ducks...said it tasted like chicken....not really

I've got a lot of jackrabbits around my place, but I've always been told that they're too stringy and tough to bother with. What do you think?

[Burly Brute]

I've got a lot of jackrabbits around my place, but I've always been told that they're too stringy and tough to bother with. What do you think?

The trick to jack rabbit and old, tough cotton tail is to boil the meat slowly, then fry it up. Mmmm MMmmm MMM good!

[azwildcat96]

I've got a lot of jackrabbits around my place, but I've always been told that they're too stringy and tough to bother with. What do you think?

They are stringy and can be a little tough. I have taken them home on occasion in the past, but now leave them alone. The best method to prepare them is to separate each of the front legs, rear legs, and "backstraps" or spinal section, soak them in a brine solution for 6-12 hours, then marinate them in teriaki sauce overnight, then grill them. This seems to tenderize and adds flavor too.

[Lallans]

They are stringy and can be a little tough. I have taken them home on occasion in the past, but now leave them alone. The best method to prepare them is to separate each of the front legs, rear legs, and "backstraps" or spinal section, soak them in a brine solution for 6-12 hours, then marinate them in teriaki sauce overnight, then grill them. This seems to tenderize and adds flavor too.

I used to marinate like crazy then cook them in a sauce involving dry mustard. Then they would taste like chicken would under the same circumstances. sometimes the question would be asked to the effect 'why not just start out with chicken?" and I would have to explain that shooting their chickens would upset the farmers and that the farmers themselves had guns. Then teenage eyes would roll, etc.

[azwildcat96]

I've got a lot of jackrabbits around my place, but I've always been told that they're too stringy and tough to bother with. What do you think?

I've also heard that you can rub the jack rabbit with butter and garlic, place it on a plank, bake for 6 hours at 450 degree, then discard the rabbit and eat the plank...