Last year I shot 10 of these little buggers between July and October out of our garden, so these first two, hopefully are the start of some really good meals.

Are those young jack rabbits, or just regular cottontails? Or are they doe jackalopes? I've always thought that you Texans were wasteful just throwing away good rabbits. Glad to see at least one of you appreciating good table fair.

Those are just regular cotton tails Daniel.

I don't throw very much away.

I am really lucky in that Lora, my wife, is somewhat like I am about eating natural foods, especially meats.

We eat bobcat every time we get the chance, and every spring during my hunts in west Texas, I fix Jack Rabbit Back Strap, Rattle Snake and Javelina for my clients.

Lora has got all kinds of recipes for wild game of all kinds.

The biggest problem with many folks is just purely mental.

Cotton Tail Rabbit fixed properly is fine eating, so is Rattle Snake and so is Jack Rabbit, but they all have to be handled and fixed correctly or the results leave much to be deired.

The problem I see with many Texans is basic biggotry.

If it ain't a deer, then it ain't fit to eat, and it trickles down thru all layers.

If a feral hog ain't a certain size it ain't fit to eat.

Rabbits and squirrels are beneath contempt to many folks.

Hell, there is getting to be a growing segment of the hunting community here in Texas that won't eat deer meat.

Not meaning to turn this in to the Political Crater, but too damn many folks that claim to be hunters have devolved to all they are after is a big set of antlers and could care less about any of the meat from the game they kill, all they want is a trophy.

I also notice that there is a growning number of fishermen that feel the same way and they just go out to catch fish and throw them back, and if they want to eat fish, they will go to Red Lobster or some Sushi Bar.

Sorry for getting on the soap box, but too many "Hunters" have gotten away from the concept that you really should only be killing stuff you eat, or to protect your family or livestock.

Fresh cotton tail rabbit has always been one of if not my most favorite meals.

Rattle Snake runs a close second.

When I lived in North LA, we used to have a 'wild game' supper just before hunting season. It was a clean out your freezer, and try new things sort of shindig. The Game Wardens would come and talk a bit, and we'd all bring something. You could sample anything you can think of. We'd have beaver, coon, possum, venison, elk, antelope, any kind of fish, snake, turtle, you name it. I really miss that get together.

We used to eat rabbit, but around here they seemed to all have liver spots or something like that and were not supposed to be eaten. The cats never did mind the spots. They are actually quite tasty.

None of the ones down here have the liver spots, and whether it is luck or whatever, I can watch a bunny for a few minutes and tell if it is healthy or not.

Also, I watch real closely when I am processing the bunnies I shoot, and any unusual colorationin the meat or the internal organs earns that bunny a trip to the dump.

Rabbit stew is my favorite

I was out in what should have been and is usually rabbit rich country a couple of days ago ( a helicopter with shooter on board was "thining out"the population) but and got an even doz for the day. Was using my 20 VarTarg with 35gn Berger at 3735fps and as some of the shots were out there ( 1 @ 316yds but lots in the 250+ ) often the forequarter of the animal is not salvagable. Am in the habit now of field dressing by cutting through the skin on the centre of the back and with 2 fingers in each side pulling both ways. ( shirt up & pants down, as a friend says) Leave attached to rear legs at the lower leg. Cut each side of the tail and underneath to release the end of the intestinal tract from the body and cut tail off. Small cut ACROSS the belly skin right in front of the hind quarters and with 2 fingers in the cut pull down which guts and leaves the animal clean right up to the diaphram. Cut across the back at the last rib and with a twist the forequarter falls away. Now turn the rabit on its back and hold by the feet so it has the knee joint stretched and with a cut across the front it can be severed then slide the knife down the shin bone and the foot falls away. repeat on other leg and you are left with the loins and rear legs ( where 85% of the meat is) cleaned and dressed never having touched the ground.This way I can carry up to 25 or more dressed animals in a small back pack and at home they only need jointing before use. I usually soak in lightly salted water ( teaspoon salt per rabbit )for 24 hours before cooking. makes a delicious meal.

Von Gruff.