Out here there are many black-tailed jackrabbis and they get big. Most of the time they are shot as varmints. Are they good to eat or tough like some have said? How would you cook them if they don't have the liver/kidney diseases?

Well a big prairie jack rabbit can be nice and tender so I don't see why others shouldn't be. As long as you cook them covered for awhile they will tenderize, I wouldn't recoment frying them like a chicken because they will be tough as hell.

the chef

Yes ,there are lots of things that should be braised, any of the tougher cuts of any meat wild or tame.Brown in hot oil add some veggies ,simmer until done .

Crock-pot the beast! One of the best rabbits/hare I've had was an old jackrabbit I busted thrown in a crock pot with some salt & pepper, taters, carrots, & onions and a smidgen of red wine, cooked all day. Soak in a little brine overnight and crock pot 'em.

A pressure cooker works good too on rabbit. I usually cook a decent size rabbit for about 45 minutes in the pressure cooker, and the meat falls off of the bone after that.

Thanks! My first thought would have been to fry the thing. I'll try it slow cooked. I know my wife will gag. I gave her some grizzly from a friend in Anchorage but I waited until she swallowed before I told her what it really was. If I want to get her ill all I have to do is talk about good food from Asia. I had told her about baluks (sp?) which are partially developed chicken eggs that you put into dirt to let them rot awhile and then eat them. Well we were watching the Survivor show and they made the contestants eat some. She now believes what I tell her of Asian food. She though I was lying about the baluks.

Like all rabbits, they are best shot in winter or at least in cold weather. I have on more than one occassion shot jack rabbits in California while working (and camping) in the field and I remember that I did in fact fry those little beasts. If they were tough (and I am sure they were) they were also good. Fried crisp in butter with salt and pepper and consumed with beer or wine, I remember them being chewy and delicious. I was always hungry in camp, and that helps .

Old Elk Hunter, You're almost right. Actually they are partially developed "duck" eggs. Jim

Jim,

Do you know the correct spelling?

quote:

Originally posted by Old Elk Hunter:
Jim,

Do you know the correct spelling?

Balut...Philipino duck eggs
Kimche....Korean "sauerkraut" (fermented cabbage)

Aren't they what the Chinese call "Thousand year eggs"??

Blech!!!!!