Post by: jagermiester on December 16, 2012, 12:53:38 AM
Post by: MountainWalk on December 16, 2012, 10:37:04 AM
Post by: Bigshooter on December 17, 2012, 10:39:49 AM
Post by: lokidog on December 17, 2012, 11:42:58 AM
Post by: DoubleJ on December 17, 2012, 12:00:51 PM
Post by: Whitpirate on December 17, 2012, 12:10:29 PM
Hassenpfeffer! :drool:
Loki is wise..... one of my favorites.
Rinella did an episode where he used gingerbread cookies to thicken which I"m going to have to try as my receipes are all old-German.
Use it almost exactly like chicken as a protein and you'll be good.
Post by: Austrian Hunter on December 17, 2012, 12:12:55 PM
Hassenpfeffer! :drool:
Loki is wise..... one of my favorites.
Rinella did an episode where he used gingerbread cookies to thicken which I"m going to have to try as my receipes are all old-German.
Use it almost exactly like chicken as a protein and you'll be good.
Believe me, no one in Germany in their right mind would use Gingerbread cookies in Hasenpeffer. Just saying.....
Post by: gaddy on December 17, 2012, 12:45:43 PM
Post by: NRA4LIFE on December 17, 2012, 12:57:28 PM
Post by: Klyne3 on December 17, 2012, 01:02:16 PM
Post by: Bigshooter on December 17, 2012, 01:44:55 PM
Save them for crab bait. Yuk.I would agree with this if they were wild rabbit's. But farm raised meat rabbit is almost like eating chicken.
Post by: Kola16 on December 17, 2012, 03:21:50 PM
Save them for crab bait. Yuk.I would agree with this if they were wild rabbit's. But farm raised meat rabbit is almost like eating chicken.
What? Wild rabbit is great however I cook it, and I am not even a good cook!
Post by: JackOfAllTrades on December 17, 2012, 03:33:37 PM
-Steve
Post by: Bigshooter on December 17, 2012, 08:21:08 PM
Save them for crab bait. Yuk.I would agree with this if they were wild rabbit's. But farm raised meat rabbit is almost like eating chicken.
What? Wild rabbit is great however I cook it, and I am not even a good cook!
Stringy as hell. I use to kill a few wild rabbits every year until I ate a farm raised meat rabbit. There is no comparison.
Post by: jagermiester on December 18, 2012, 08:02:58 AM
Post by: superdown on December 18, 2012, 08:36:06 AM
Sent from my DROID X2 using Tapatalk 2
Post by: Bigshooter on December 22, 2012, 03:40:12 AM
Wild rabbit is great. It's never stringy or tough when cooked properly.
Sent from my DROID X2 using Tapatalk 2
I would never in a million years call wild rabbit great.
If you consider slow coking proper then you are right. But you are not going to fry a wild rabbit and have it be as tender as a farm raised rabbit. You can slow cook boot leather all day and it will be tender.
Post by: superdown on December 22, 2012, 10:54:32 AM
Wild rabbit is great. It's never stringy or tough when cooked properly.
Sent from my DROID X2 using Tapatalk 2
I would never in a million years call wild rabbit great.
If you consider slow coking proper then you are right. But you are not going to fry a wild rabbit and have it be as tender as a farm raised rabbit. You can slow cook boot leather all day and it will be tender.
My experience has been quite different. I have fried up most of my rabbit and slow cooked alot of it. I have fried it up while it was still twitching and it was GREAT :drool: I have fried it up after soaking in buttermilk for 48 hours and that is even better.But i cook two meals a day for 5 people for close to ten years now so i have alot experience cooking. cooking is my other great love next to hunting :) you can give two people the same ingredients and equipment and they will most likely come out with very different renditions of the same dish nothing substitutes experience or technique ;)
Post by: lokidog on December 22, 2012, 12:09:17 PM
Thanks for all the ideas guys I am definatly interested in the hassenpfeffer. I also plan on lots of roasting with peppers and potatoes out of my garden and I just gotta say Ive never had a rabbit wild or domestic that I did not like but I have also never had Jack rabbit.
Jack rabbit tastes the same (good), maybe a little tougher, so just slow cook it longer, plus there's twice as much meat. Makes me sick when I see pictures of piles of jacks just being left for the coyotes and vultures....
Post by: Bigshooter on December 27, 2012, 05:44:10 AM
Wild rabbit is great. It's never stringy or tough when cooked properly.
Sent from my DROID X2 using Tapatalk 2
I would never in a million years call wild rabbit great.
If you consider slow coking proper then you are right. But you are not going to fry a wild rabbit and have it be as tender as a farm raised rabbit. You can slow cook boot leather all day and it will be tender.
My experience has been quite different. I have fried up most of my rabbit and slow cooked alot of it. I have fried it up while it was still twitching and it was GREAT :drool: I have fried it up after soaking in buttermilk for 48 hours and that is even better.But i cook two meals a day for 5 people for close to ten years now so i have alot experience cooking. cooking is my other great love next to hunting :) you can give two people the same ingredients and equipment and they will most likely come out with very different renditions of the same dish nothing substitutes experience or technique ;)
WOW ten years :bow: ? You should probably challenge Bobby Flay to a cook off. ;) My guess is you have never had a farm raised rabbit. An easy comparsion of farm raise vs wild is filet mignon to chuck steak. But with all of your experience I bet you make one helluva a chuck steak. :tup:
Post by: superdown on December 27, 2012, 08:54:26 AM
:chuckle: I have had farm raised rabbit I will agree there is a difference but IMHO it is nowhere near the difference you are trying to impart .As far as Bobby Flay I would love to get schooled by him pretty sure I would learn a thing or two ;)the only thing that compares to that chuck steak of mine is my world famous boiled round steak with a copious amount of old bay :drool: :chuckle:Wild rabbit is great. It's never stringy or tough when cooked properly.
Sent from my DROID X2 using Tapatalk 2
I would never in a million years call wild rabbit great.
If you consider slow coking proper then you are right. But you are not going to fry a wild rabbit and have it be as tender as a farm raised rabbit. You can slow cook boot leather all day and it will be tender.
My experience has been quite different. I have fried up most of my rabbit and slow cooked alot of it. I have fried it up while it was still twitching and it was GREAT :drool: I have fried it up after soaking in buttermilk for 48 hours and that is even better.But i cook two meals a day for 5 people for close to ten years now so i have alot experience cooking. cooking is my other great love next to hunting :) you can give two people the same ingredients and equipment and they will most likely come out with very different renditions of the same dish nothing substitutes experience or technique ;)
WOW ten years :bow: ? You should probably challenge Bobby Flay to a cook off. ;) My guess is you have never had a farm raised rabbit. An easy comparsion of farm raise vs wild is filet mignon to chuck steak. But with all of your experience I bet you make one helluva a chuck steak. :tup: