akaShag Posted May 4, 2020 Report Share Posted May 4, 2020 13 minutes ago, misfish said: Have not had a wild rabbit in a long time Doug. I went as far as buying one of those market ones, but MY GOD, talk about trash. I cooked it the same as I would a wild one. Stewed for hours to get that nice flavor and tenderness. I will take grannys road kill possum, over that thing. LOL Do you make your own pie crust ? These were all cottontails, and all head-shot, bang flop. No damaged meat, no adrenaline in the meat. But I still simmered them for a goodly long time before I made them into pot pies. And my Grandma Tenderflake made the pie crusts.......😉 1 Link to comment Share on other sites More sharing options...
ketchenany Posted May 4, 2020 Report Share Posted May 4, 2020 25 minutes ago, misfish said: Have not had a wild rabbit in a long time Doug. I went as far as buying one of those market ones, but MY GOD, talk about trash. I cooked it the same as I would a wild one. Stewed for hours to get that nice flavor and tenderness. I will take grannys road kill possum, over that thing. LOL Do you make your own pie crust ? We have the store bought ones Brian, only cooked one way, roasted in the oven with potatoes and carrots. Salt, pepper and fresh rosemary. We have wild ones in the yard and there they will stay. Link to comment Share on other sites More sharing options...
misfish Posted May 4, 2020 Report Share Posted May 4, 2020 15 minutes ago, ketchenany said: We have the store bought ones Brian, only cooked one way, roasted in the oven with potatoes and carrots. Salt, pepper and fresh rosemary. We have wild ones in the yard and there they will stay. They become family member's Albert, I get that. When I can get down to the city limits, I will get a wabbit to try again . Link to comment Share on other sites More sharing options...
ketchenany Posted May 4, 2020 Report Share Posted May 4, 2020 6 minutes ago, misfish said: They become family member's Albert, I get that. When I can get down to the city limits, I will get a wabbit to try again . I’ve only bought it from Fortinos fresh NOT frozen. My dear mother never though them as family members only roasted relatives. 2 Link to comment Share on other sites More sharing options...
RayK Posted May 5, 2020 Report Share Posted May 5, 2020 Cornish Pasties. Great for freezing as well. http://www.cornishpastyassociation.co.uk/about-the-pasty/make-your-own-genuine-cornish-pasty/ 3 Link to comment Share on other sites More sharing options...
misfish Posted May 5, 2020 Report Share Posted May 5, 2020 Snacks for ME,,,,,,,,,,,,,,,,,,, 1 Link to comment Share on other sites More sharing options...
mamona Posted May 5, 2020 Report Share Posted May 5, 2020 You guys never stop! Ok, my snacks 1 Link to comment Share on other sites More sharing options...
misfish Posted May 5, 2020 Report Share Posted May 5, 2020 Nice ribs there mamona. I happen to have some ribs curing for a smoke Wednesday. My granddaughter loves my smoked bacon ribs. Link to comment Share on other sites More sharing options...
Fisherman Posted May 5, 2020 Report Share Posted May 5, 2020 19 hours ago, akaShag said: And my Grandma Tenderflake made the pie crusts.......😉 Doug if you have a Food Basics store near you (there's 3 of them), go see if they have the Francois Hubert pie dough. Comes in 1kg frozen blocks, you can refreeze the unused portions. I used to make my own but this stuff is so easy to work with, roll it out almost paper thin, bakes nice and flaky. I can make 4 pie crusts and 4 lids from one block. http://www.lespatesdelile.com/en/vente-pate-a-tarte.php 1 Link to comment Share on other sites More sharing options...
mamona Posted May 5, 2020 Report Share Posted May 5, 2020 (edited) 16 minutes ago, misfish said: I happen to have some ribs curing for a smoke Wednesday How are you smoking them? Mine are 6hrs in total. 3hrs in a smoke, 2 hrs wrapped after basted with honey and butter, then 1hr unwrapped - 3 2 1 method Edited May 5, 2020 by mamona Link to comment Share on other sites More sharing options...
misfish Posted May 5, 2020 Report Share Posted May 5, 2020 5 minutes ago, mamona said: How are you smoking them? Mine are 6hrs in total. 3hrs in a smoke, 2 hrs wrapped after basted with honey and butter, then 1hr unwrapped - 3 2 1 method They will start at 6 am with 2 pans of apple chips for 3 hours . Then I will wrap for 1 hour,then unwrap for the next 2. I like a bit of texture to the meat. I have done the full 3 hr wrap after the first 3 hrs, and the pull the bone is nice,but I like the bit of chew. The tail ends are great fried up for breaky or when ever. I am always trying different things . Some turn out good,some turn out well, still eatable.LOL Link to comment Share on other sites More sharing options...
misfish Posted May 5, 2020 Report Share Posted May 5, 2020 I forgot to add, I add no basting to the ribs. The cure of Brown sugar and salt is plenty IMO. Although,I might just have to try that honey/butter on one piece. Link to comment Share on other sites More sharing options...
mamona Posted May 5, 2020 Report Share Posted May 5, 2020 2 minutes ago, misfish said: I forgot to add, I add no basting to the ribs So the difference is I am not curing or brining. Just seasoning and letting the meat absorb it for a day or 2. And yeah, you made the point, we prefer pull the bone here. Link to comment Share on other sites More sharing options...
misfish Posted May 5, 2020 Report Share Posted May 5, 2020 When you get the. " Did you make these " question, you know you did good. I got that today . I did fail to mention I already ate 4 during the day and had another 4 during dinner, chicken fried rice and noodles. Nice treat, home made. Add another few pounds to the scale. LOL👨🍳 Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 6, 2020 Author Report Share Posted May 6, 2020 I'll post pics later, but I'm having Korean bulgogi dumplings with Kim chi So so good! Link to comment Share on other sites More sharing options...
akaShag Posted May 6, 2020 Report Share Posted May 6, 2020 You cut up bigugli and put him in dumplings? 😲 2 Link to comment Share on other sites More sharing options...
Fisherman Posted May 6, 2020 Report Share Posted May 6, 2020 11 minutes ago, akaShag said: You cut up bigugli and put him in dumplings? 😲 I wonder if he screamed much during the process. 1 Link to comment Share on other sites More sharing options...
misfish Posted May 6, 2020 Report Share Posted May 6, 2020 Ribs started at 5 am, Corn beef potato hash pie started at 6 am. Pie crust cracked. Maybe made to dry or maybe I should of egg washed it . All done by 1 pm. LOL Yummy yummy Link to comment Share on other sites More sharing options...
Headhunter Posted May 6, 2020 Report Share Posted May 6, 2020 Brian, you're going to need a bigger toon if you keep this up! HH 1 Link to comment Share on other sites More sharing options...
mamona Posted May 6, 2020 Report Share Posted May 6, 2020 Wooow, that looks really awesome. No veggies? 1 Link to comment Share on other sites More sharing options...
misfish Posted May 6, 2020 Report Share Posted May 6, 2020 12 minutes ago, Headhunter said: Brian, you're going to need a bigger toon if you keep this up! HH Hey Joe I had the toon all inflated and rigged up to make sure it was ready for this weekends opener for whities. Took a rest and sat on it. I think it groaned a bit or it was stomach grumbling. LOL 3 Link to comment Share on other sites More sharing options...
misfish Posted May 6, 2020 Report Share Posted May 6, 2020 1 minute ago, mamona said: Wooow, that looks really awesome. No veggies? Thanks Peas and carrots with boiled cabbage at dinner time. 1 Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 6, 2020 Author Report Share Posted May 6, 2020 So good! Link to comment Share on other sites More sharing options...
manitoubass2 Posted May 6, 2020 Author Report Share Posted May 6, 2020 Also, a straight up walleye dish 1 Link to comment Share on other sites More sharing options...
akaShag Posted May 6, 2020 Report Share Posted May 6, 2020 1 hour ago, manitoubass2 said: So good! Rick, other than your secret ingredient of minced bigugli, how did you make those? Doug Link to comment Share on other sites More sharing options...
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