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20th December 10, 01:35 PM
#21
Originally Posted by azwildcat96
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.
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20th December 10, 03:42 PM
#22
When we took jacks we'd skin them out and then hang them for about a week. That combined with very slow cooking after a nice marinade often softened them up nicely.
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20th December 10, 04:36 PM
#23
As a kid, my buddies and I put a real dent in the squirrel, rabbit, grouse, pheasant, and duck populations hereabouts. In these latter years, I only go out deer hunting a handful of times each season, with my ol' Ithaca Deerslayer or a flintlock (never got into bows).
Had a bit of luck this year, and a nice rolled-roast of venison is on tap for Christmas Eve dinner...!
Brian
"They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety." ~ Benjamin Franklin
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20th December 10, 09:44 PM
#24
It's been many moons since I did any kind of hunting or fishing. Typically I'm the beneficiary of my friends hunts (e.g. venison, elk, on rare occasion caribou/moose/elk sausage).
When I was a kid I used to do a lot of trout fishing with my grandfather. I also use to flush pheasants for my grandfather back then.
I fondly recall past Christmas' with my grandfather bringing venison, or elk to share. Once he brought black bear sausage.
A couple years ago I inherited my grandpa's hunting rifle, the one he used to bring down many a deer, elk, or bear. I hope to continue that tradition in the near future. I also have a good (former reenactor) buddy who is a blackpowder/muzzle loading hunter, and has been trying to get me to come over east of the mountains to go after elk. Man, I need to get my 18th century styled jaeger rifle finished!
Tops on the list right now though is getting my 11 yr old daughter outfitted, and taking her trout fishing next spring (as I've promised)!
[SIZE="2"][FONT="Georgia"][COLOR="DarkGreen"][B][I]T. E. ("TERRY") HOLMES[/I][/B][/COLOR][/FONT][/SIZE]
[SIZE="1"][FONT="Georgia"][COLOR="DarkGreen"][B][I]proud descendant of the McReynolds/MacRanalds of Ulster & Keppoch, Somerled & Robert the Bruce.[/SIZE]
[SIZE="1"]"Ah, here comes the Bold Highlander. No @rse in his breeks but too proud to tug his forelock..." Rob Roy (1995)[/I][/B][/COLOR][/FONT][/SIZE]
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21st December 10, 02:04 AM
#25
Did somebody say hunting? One of my three vices. Hunting, bagpipes and Marlboros.
I love to squirrel hunt. I use either a bolt action .22 or a .36 caliber flintlock, depending on whether or not it's raining. Flintlocks tend to go "PFFT" in the rain, rather than "Bang". I turn them into stew in a slow cooker.
I deer hunt just about every year. Didn't go this year, as I shot several last year and still have meat in the freezer. Ohio, where I live, is shotgun slugs only, no rifles, so I use a 12 guage (12 bore).
I use the same 12 guage for rabbits when I can find them. Coyotes are getting more plintiful and therefore rabbits less so. I've begun shooting coyotes just to improve my rabbit hunting.
Same shotgun for birds. Got a couple pheasants Thanksgiving morning. They tasted pretty good marinated in lemon pepper and white wine.
I wish I believed in reincarnation. Where's Charles Martel when you need him?
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21st December 10, 07:26 AM
#26
Originally Posted by azwildcat96
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...
I've heard of a similar recipe for catfish!
I have always tempered my killing with respect for the game pursued. I see the animal not only as a target but as a living creature with more freedom than I will ever have. I take that life if I can, with regret as well as joy, and with the sure knowledge that nature's ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. - Fred Bear
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21st December 10, 08:43 AM
#27
Originally Posted by Spc. Scott
I've heard of a similar recipe for catfish!
...and carp!
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21st December 10, 09:29 AM
#28
I am telling you guys! My family is from Wartburg Tennessee, and your best bet is to FRY! FRY! FRY!!
[-[COLOR="DimGray"]Floreat Majestas[/COLOR]-|-[COLOR="Red"]Semper Vigilans[/COLOR]-|-[COLOR="Navy"]Aut Pax Aut Bellum[/COLOR]-|-[I][B]Go mbeannai Dia duit[/B][/I]-]
[COLOR="DarkGreen"][SIZE="2"]"I consider looseness with words no less of a defect than looseness of the bowels."[/SIZE][/COLOR] [B]- John Calvin[/B]
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21st December 10, 11:57 AM
#29
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21st December 10, 12:57 PM
#30
Weapons have been mentioned so time to remind people of:
Rule #11
- Whenever someone brings up the subject of weapons the discussion has always gone downhill rapidly. Because of this, we must insist that there will be no discussion of weapons not traditionally or historically associated with the Kilt or Scottish Regiments.
Weapons used for hunting do not qualify for this exemption.
Thanks.
[B][COLOR="Red"][SIZE="1"]Reverend Earl Trefor the Sublunary of Kesslington under Ox, Venerable Lord Trefor the Unhyphenated of Much Bottom, Sir Trefor the Corpulent of Leighton in the Bucket, Viscount Mcclef the Portable of Kirkby Overblow.
Cymru, Yr Alban, Iwerddon, Cernyw, Ynys Manau a Lydaw am byth! Yng Nghiltiau Ynghyd!
(Wales, Scotland, Ireland, Cornwall, Isle of Man and Brittany forever - united in the Kilts!)[/SIZE][/COLOR][/B]
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