Eating jackrabbit
- Thread starter Livetrap
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NASA
New member
Quote:
ticks suck.
/ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif They sure do, don't they. /ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif
ticks suck.
/ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif They sure do, don't they. /ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/laugh.gif
Don't eat the ticks....... When I was a kid we used to put them in a pressure cooker for about 45 min to an hour. Meat falls off the bone. Its not tough or stringy that way and is good eating. Old saying don't eat any rabbits during a month with out an "R" in it. In other words only in the colder months.........
NM Leon
New member
Tularemia (also known as "rabbit fever") is an infectious disease caused by the bacterium Francisella tularensis. The disease is endemic in North America, and parts of Europe and Asia. The primary vectors are ticks and deer flies, but the disease can also be spread through other arthropods. Rodents, rabbits, hares and ticks often serve as reservoir hosts. The disease is named after Tulare County, California.
In the United States, although records show that tularemia was never particularly common, incidence rates have further dropped to below 0.1 per 100,000, meaning the disease is extremely rare in the US today.
Mechanism of infection
Francisella tularensis is one of the most infective bacteria known; fewer than ten organisms can cause disease leading to severe illness. Humans are most often infected by tick bite or through handling an infected animal. Ingesting infected water, soil, or food can also cause infection. Tularemia can be acquired by inhalation; hunters are at a higher risk for this disease because of the potential of inhaling the bacteria during the skinning process. Tularemia is not spread directly from person to person.
http://en.wikipedia.org/wiki/Tularemia
In the United States, although records show that tularemia was never particularly common, incidence rates have further dropped to below 0.1 per 100,000, meaning the disease is extremely rare in the US today.
Mechanism of infection
Francisella tularensis is one of the most infective bacteria known; fewer than ten organisms can cause disease leading to severe illness. Humans are most often infected by tick bite or through handling an infected animal. Ingesting infected water, soil, or food can also cause infection. Tularemia can be acquired by inhalation; hunters are at a higher risk for this disease because of the potential of inhaling the bacteria during the skinning process. Tularemia is not spread directly from person to person.
http://en.wikipedia.org/wiki/Tularemia
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Evil_Lurker
New member
Quote:
TICKS!
And they are often crawling with a nice collection of fleas, too. Even in the dead of winter I've seen the fleas boil out of one as soon as it's dead. I'm not sure what species of flea they are, but they were big like cat fleas.
I never skinned one because of all the cooties and the risk of some kind of disease. I'm not convinced those pygmy cottontails in Idaho were much better off, either. I always let them run off, because they're so stupid it's not fun to shoot them and I didn't want to eat them.
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TICKS!
And they are often crawling with a nice collection of fleas, too. Even in the dead of winter I've seen the fleas boil out of one as soon as it's dead. I'm not sure what species of flea they are, but they were big like cat fleas.
I never skinned one because of all the cooties and the risk of some kind of disease. I'm not convinced those pygmy cottontails in Idaho were much better off, either. I always let them run off, because they're so stupid it's not fun to shoot them and I didn't want to eat them.
/ubbthreads/images/graemlins/confused1.gif
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I have eaten a lot of jacks out of the alfalfa, and bean field of Eastern Washington. They were outstanding if you cook them in a crock pot, or all day in the oven at 200 degrees. /ubbthreads/images/graemlins/grinning-smiley-003.gif The ones from the sagebrush areas didn't look good enough to try. There are rummers that the farmers introduced a desease that killed them of. /ubbthreads/images/graemlins/frown.gif At any rate they are only a few left in Washinton, and they are protected.
Frank
Frank
crackher
New member
Hey Guys,
I don't know what you are talking about Jack-Rabbit, at least the ones we have up here are great!, but more so the cotton tails! Like most things you have to cook them right! May I suggest the following recipe.
1) rabbit jack/cotton
2) cut the rabbit into the primary cuts, if it is a jack you may want to sepperate the lower leg from the thigh.
2) In an electric frying pan (usually large than most stove top pans combine the following:
the rabbit
about 1/8 inch of olive oil
three bay leaves
black pepper to taste
1/4 tsp. cayenne pepper
about a handful of black olives, sundried
and depending on the size of the rabbit 1/4 to 1/2 a bottle of white wine.
Let her cook for about 45 mins on medium heat covered, turning occasionaly. It will boil, add more wine if it needs it. In the mean time, prepare the potatoes. Dice about four large potatoes into 3/8 to 1/2 cubes. Once all the wine is evaporated fry the rabbit in the oil that remains. Once it is golden/brown, check the salt add if needed (the olives tend to be enough) remove place aside. Turn the oil up nice and hot, and put the potatoes in and let fry until cooked.
This recipe and others like it rock, I have been not shooting rabbits, but hunting them for this reason since I was able to. We don't use rifles (we use shotguns) We walk field after field and through snow and rain.
Hope you enjoy
I don't know what you are talking about Jack-Rabbit, at least the ones we have up here are great!, but more so the cotton tails! Like most things you have to cook them right! May I suggest the following recipe.
1) rabbit jack/cotton
2) cut the rabbit into the primary cuts, if it is a jack you may want to sepperate the lower leg from the thigh.
2) In an electric frying pan (usually large than most stove top pans combine the following:
the rabbit
about 1/8 inch of olive oil
three bay leaves
black pepper to taste
1/4 tsp. cayenne pepper
about a handful of black olives, sundried
and depending on the size of the rabbit 1/4 to 1/2 a bottle of white wine.
Let her cook for about 45 mins on medium heat covered, turning occasionaly. It will boil, add more wine if it needs it. In the mean time, prepare the potatoes. Dice about four large potatoes into 3/8 to 1/2 cubes. Once all the wine is evaporated fry the rabbit in the oil that remains. Once it is golden/brown, check the salt add if needed (the olives tend to be enough) remove place aside. Turn the oil up nice and hot, and put the potatoes in and let fry until cooked.
This recipe and others like it rock, I have been not shooting rabbits, but hunting them for this reason since I was able to. We don't use rifles (we use shotguns) We walk field after field and through snow and rain.
Hope you enjoy
Critter_Gitter
New member
Like Crapshoot's pictures above I usually cook jack rabbit on a yucca in the summer sun at about 110 degrees and then serve at night to the local coyote population, slightly chilled to about 90 degrees!!!