Anyone who has ever tried to cook up a jackrabbit will probably tell you that you might have better luck with a cut of old truck tire. Never having been one to be stopped by past experience, or even common sense, I was determined to give it a try.
A few days ago I took my old single shot .22, and went about collecting two jackrabbits. In the evening after I fed my horses and mules, I set under a tree about fifty yards from the horses and waited. Twenty minutes, and two head shots later, I had two test subjects.
By now it was nearly dark, so I gathered up my rabbits and took them up to the cabin. Sitting on the porch under the yard light, I skinned my soon to be stew meat.
Ten minutes later, I took a bucket of head, hide, and guts down the driveway and dumped it in the middle of the road. Knowing that it would all be gone by morning. I washed the meat with cold water, cut it into manageable pieces put it in a freezer bag, and placed it in the freezer.
Yesterday after my morning chores, I took my new cast aluminum made in Afghanistan Pressure Cooker and set it on the stove. With a half cup of veggie oil, and two diced onions, I soon had fried onions. Next I dumped the two rabbits into the pot straight from the freezer. Three potatoes, a hand full of chopped carrots, salt, pepper, one can of stewed tomatoes, two bay leaves, four crushed garlic cloves and a quart of water, I put the lid on and tightened it down.
Within ten minutes the vents were letting a little steam pass, so I set my timer. An hour later I turned off the fire, and waited a few minutes until all of the steam had vented. I opened the pot and spooned up a bowl of Jackrabbit Stew.
The veggies were perfect, the meat was tasty and falling off the bone tender.
Conclusion: With a pressure cooker, and a little luck, even I can make Jackrabbit Stew.
A few days ago I took my old single shot .22, and went about collecting two jackrabbits. In the evening after I fed my horses and mules, I set under a tree about fifty yards from the horses and waited. Twenty minutes, and two head shots later, I had two test subjects.
By now it was nearly dark, so I gathered up my rabbits and took them up to the cabin. Sitting on the porch under the yard light, I skinned my soon to be stew meat.
Ten minutes later, I took a bucket of head, hide, and guts down the driveway and dumped it in the middle of the road. Knowing that it would all be gone by morning. I washed the meat with cold water, cut it into manageable pieces put it in a freezer bag, and placed it in the freezer.
Yesterday after my morning chores, I took my new cast aluminum made in Afghanistan Pressure Cooker and set it on the stove. With a half cup of veggie oil, and two diced onions, I soon had fried onions. Next I dumped the two rabbits into the pot straight from the freezer. Three potatoes, a hand full of chopped carrots, salt, pepper, one can of stewed tomatoes, two bay leaves, four crushed garlic cloves and a quart of water, I put the lid on and tightened it down.
Within ten minutes the vents were letting a little steam pass, so I set my timer. An hour later I turned off the fire, and waited a few minutes until all of the steam had vented. I opened the pot and spooned up a bowl of Jackrabbit Stew.
The veggies were perfect, the meat was tasty and falling off the bone tender.
Conclusion: With a pressure cooker, and a little luck, even I can make Jackrabbit Stew.
