Use to take the young ones and fry like squirrels.The older ones,I never cared for too strong and stringy.Use to sell alot of them to black folks,when we had lots of them around.Nowdays,you don't see hardly any.Different farming practices and clearing of the land has driven them back to the timber.
Post by trapper7911 on Oct 31, 2013 16:44:44 GMT -6
My grandpa had a recipe that he used for coot but it works great for any strong tasting or tough old game.
Make a blonde to brownish roux with butter. Add a cup each of fine diced onion carrots celery and green pepper. Let them brown and start to turn soft. Add two tablespoons of minced garlic and a heavy pinch of parsley basil and oregano. Add about a cup and a half of chicken stock and a cup and a half of red wine bring to a simmer. Add in potatoes and turnips. In another pan brown your meat and then transfer to the cookpot and let it cook for a few hours adding stock when needed. About an hour before serving add a couple heavy handfuls of pearl barley. Serve over rice with or without the meat.
bverboy: yup.. joe told me so
Feb 25, 2017 19:20:11 GMT -6
raymond: I heard Joe was bringing an sr22 for everybody at his table . Thanks Joe .
Mar 4, 2017 15:15:34 GMT -6
Walleye Joe: You need your hearing checked Ray!
Mar 10, 2017 20:21:31 GMT -6
krank: He said "Lesser fun for you" not "SR22".....
Mar 14, 2017 11:29:03 GMT -6
farmnhunter: If you want to avoid feline, you can't use any meat or fish item or scent. Try a piece of black licorish covered by dairy feed, or lucky charms or corn/koolaid (mix 1 qt whole corn with a package of grape koolaid)
Apr 5, 2017 19:42:37 GMT -6