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Discussion Starter · #1 ·
I tried it twice and it was as tough as a old Billy goat not the kind you find in barns but the high Rocks.
I have shot many of them in the past as a kid for pelt's when I got older I hated to see the meat go to waste so I gave it away, as I type this now I have one sitting under my boat in the yard a big fat one too lol, will try and post a pic of him.( but he is kinda a pet so he is safe) I think it is a he.
But for me every time I take a bite and chew it get's like gum bigger and bigger) maybe I over over cooked the bugger and should try a slow cooker with a sauce?
I use Mushroom soup with the tough Sharptail Grouse I get in the same country.But any idea's on the hairs would be great they really are not a rabbit but a hair thought I would add that part too.
They get big up here 10lb+ so why should I let all this meat run by me?
By the way this is my Wifes fault crazy Euro trash lol. so I say here is the .22 go get one.
Now I get the you clean it I will cook it but that's good right?
Ya she has eaten lot's of rabbit's but they are not Jacks!.
Need a good Jack cooking method.
 
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I don't 68...I shot a lot of them when I was in the AF in Nevada and we never did figure out how to cook them. We just ended up giving them to the dogs as a reward for a good hunt. They liked rabbit stew, or whatever it was ;D
 

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You can either use a slow cooker or a pressure cooker. I would use a slow cooker and let it go for 8+ hours. It should fall right off the bone. If you like the mushroom soup you can use it. I cover them with onions, potatos, carrots and celery. I use a variety of soups/sauces to cover them while they cook. If you have a sauce, soup, or gravy that you like, use it. What's important is that you use some sort of liquid in there or they will dry out and be completely worthless. We don't have jacks here, but we do have snowshoe hairs which are very tough if you don't use the slow cooker or pressure cooker. The pressure cooker is nice because it's fast. Once it's up to temp and the weights jiggling I let'em go for 25-30 minutes. Again you need to use a liquid. In the pressure cooker the liquid needs to be thin and watery. A beef stock or chicken stock works well. You can put veggies in the pressure cooker but they will be very soft. But you can blend them into your cooking liquid to make a sauce/gravy. Once they're done in there, you can throw them in the oven or slow cooker with your gravy and veggies. Let it go until the veggies are done. You can't really over cook them in the slow cooker, the meat will be very tender.
 

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Hang em for 5 days, at least in cool weather( <5c ) and slow cook 'em.
GOOGLE " juged hare". Good tucker indeed.

Mark.
 
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Discussion Starter · #8 ·
Thanks for all the reply's!
This Morning I took my name sake out Rabbit hunting. The Wind was howling too, but took a nice Jack ''Head Shot'' at 25yrds Used a Reg Win H.P .22lr, So I took the preasure cooker Reply and added some Beef Broth and cooked him maybe 30-35 min then as I hate my meat without colour browned him in hot Olive oil, then through him in a Casarle dish and cooked it with Mushroom soup and Red Pepper and of course I add extra fried Mushrooms and onion.I cooked that for a short time maybe 20min at 350F.Then served it with Wild Rice.
It was so good even my Wife said it was almost as good as my Deer liver!
My Wife does not hunt but does not mind the bounty I bring back.

But one thing I hate little Bones so it took me a wile to de bone that Jack lol.
 

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1895GS, 300gr Hdy HP, 65gr H335. :eek:

No, really, with snowshoes I quarter them after skinning and soak in brine over night. Brine is water with enough salt for an egg to float.
Then rinse and parboil for 45min-1 hr until meat comes off bones easy when cool. Fry with oil and garlic and onion, toss in potatoes and carrots,simmer for an hr, throw in peppers for last 15 min.
 

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Yummy, old goat!

This thread has got me thinking. Where I live the cottontails are pretty small and the likely hood I'll get more than one in a day is slim. I was wondering about the jacks because here they get to about the size of a Cocker Spaniel. I'm going to have to try the slow cooker.
 

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You are basically cooking a sprinter, which is why they are so tough. Stews, slow cookers, anything that will break down the muscle tissue is necessary with these guys.

As for suggesting only eating cottontails or other rabbits, there are parts of the country where the only rabbit you'll find is a jack, so it kinda makes such a suggestion useless.
 

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quarter - then pressure cook em - then roll em in an egg and water mix - into a bag of seasoned flour, shake - brown in a skillet of oil and bacon grease
 

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Much like 68Glenfield I shot a lot of jackwabbits back in the day and after growing up I decided I should not waste them and I cooked one. It was not palatable so I fed it to the dogs and they took their time to finish it. :ahhhhh: I decided after that if I killed something I would eat it, so jacks are safe around me.
 

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Put 'em in a big pot of water and add a good sized stone, one about as big as ya fist and boil for several hours. When the stone is tender, throw the rabit to the dogs and eat the stone.

Mark.
 

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Put 'em in a big pot of water and add a good sized stone, one about as big as ya fist and boil for several hours. When the stone is tender, throw the rabit to the dogs and eat the stone.

Mark.
LMAO.... I'm not starving and if i was I would eat a jackwabbit, but not now Nooooooo!
 

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You are missing out on some of the best jerky around, IMO. Everybody who has tried mine loves it. Buddy and his boys thought I was crazy to tell them to bring the straps back out of all the jacks they were slaying. But they did. And they loved the jerky it made.
 

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Pressure cooker is the only way. Dang jacks are some stringy and tough hombres.
Leave 'em for the yotes.
 
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