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Jackrabbit burger...or maybe something else??

sscoyote

Anybody got any great recipes (humorous or not)? Usually 1.5 lbs meat/rabbit. Gotta be something better than crockpotted rabbit. Jerky maybe?
 
timeout said:
I certainly wouldn't eat them in the summer time. I consider them cold weather table fare. Actually, I don't eat them at all any more.
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When I was a kid, I shot a rabbit during the summer (they were demolishing my father’s garden). I cut open the abdomen and the organs were covered in white worms. Absolutely nasty. Never was able to eat rabbit after that.
 
sscoyote said:
Anybody got any great recipes (humorous or not)? Usually 1.5 lbs meat/rabbit. Gotta be something better than crockpotted rabbit. Jerky maybe?
Click to expand...
Steve, 50 years ago we had a lot of what we called jack rabbits on the farm. They were big rabbits and turned snow white in the winter, maybe they were some kind of hares and not true jack rabbits like you have out west. We shot a lot of them in the dead of winter. We ground the meat and mixed with home butchered ground pork making rabbit burgers. My F_I_L did the mixing so I'm not sure what his ratio was. Knowing him I'll bet he used at least 70% ground pork. His seasoning was salt and pepper. He never stuffed it into casing for the smokehouse, he always made patties. They were delicious. The farm has a big walk in brick smokehouse and it was common for them to butcher 2-3 hogs in one day. Those were the days.

There isn't a single jack rabbit left on their farms today the coyotes have cleaned them out. Very few pheasants either.
 
Iowa Fox said:
Steve, 50 years ago we had a lot of what we called jack rabbits on the farm. They were big rabbits and turned snow white in the winter, maybe they were some kind of hares and not true jack rabbits like you have out west. We shot a lot of them in the dead of winter. We ground the meat and mixed with home butchered ground pork making rabbit burgers. My F_I_L did the mixing so I'm not sure what his ratio was. Knowing him I'll bet he used at least 70% ground pork. His seasoning was salt and pepper. He never stuffed it into casing for the smokehouse, he always made patties. They were delicious. The farm has a big walk in brick smokehouse and it was common for them to butcher 2-3 hogs in one day. Those were the days.

There isn't a single jack rabbit left on their farms today the coyotes have cleaned them out. Very few pheasants either.
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Cool Jon--thks sir!
 
Bot fly larvae in that video. A lot of animals get them during the summer. They drop out in the fall. We used to call them "wolves" in squirrels. All wild animals have parasite loads. When I was in college I used to check deer at hunt clubs for age, physical condition, reproductive status, antler parameters, etc. Being a poor college kid I was always on the lookout for protein. Once in awhile while checking a deer someone would ask me what I was looking at and I would reply, oh, just some parasites. Lung worms, tapeworm cysts, nasal bots (guaranteed carcass to take home) and so forth. By the time I got through they would always say "no way we are eating this deer". And I'd say ok, don't worry, I'll get rid of it for you. ;)

My German grandmother would take those hares and soak them in a little vinegar water for a day or so and then make hassenpfeffer (basically braise and fry them) with gravy. Delicious!
 
Quarter them ,sear to form a crust place the pieces in a dish and cover it with spaghetti sauce bake until it is tender. This also works for squirrels.
 
Jacks went into chili and tacos, cottontails stewed with lots of onions and served with dumplings and sweet/sour red cabbage.
 
yesterday had a pt. tell me his friend nearly died or tularemia last summer--I killed, skinned and have eaten cottontails and swamp rabbits all of my life--this was first time i have heard of it nearly killing someone.
always southern fried em and made gravy
 
Iowa Fox said:
Steve, 50 years ago we had a lot of what we called jack rabbits on the farm. They were big rabbits and turned snow white in the winter, maybe they were some kind of hares and not true jack rabbits like you have out west. We shot a lot of them in the dead of winter. We ground the meat and mixed with home butchered ground pork making rabbit burgers. My F_I_L did the mixing so I'm not sure what his ratio was. Knowing him I'll bet he used at least 70% ground pork. His seasoning was salt and pepper. He never stuffed it into casing for the smokehouse, he always made patties. They were delicious. The farm has a big walk in brick smokehouse and it was common for them to butcher 2-3 hogs in one day. Those were the days.

There isn't a single jack rabbit left on their farms today the coyotes have cleaned them out. Very few pheasants either.
Click to expand...

Yes, i remember it well maybe 6 miles east of Grinnell , opening day Pheasant season,Dad shot on of those jack rabbits. I don't remember eating it. Some of the best Pheasant hunting i ever seen. GONE, but them were the days.
 
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