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sniper · Silver Status Member

ok wait a minute.... Huh?

only skin&bone girls eat tofu. yuck to the food and the girls. Puke

second, is a squirrel a gopher in canada and (non u.s. countries) as i understand???

here a gopher is different from a squirrel.

sorry for if i'm ignorant. i only blast rats. Twisted Evil

kanyon · Silver Status Member

dobiman · Veteran Member

Goat. Salt and pepper, then throw it on the BBQ. Cook it to your preference, hopefully not rare.
How does it taste? By golly, it's awful! Spit it out!
Teaches me not to kill something I can't stomach.

southpaw · Member

yourdaddyjoe · Supporting Member

Snipper just stares at them... :sheepshag:

Slavia · Moderator

Minnesota Gophers are the favorite prey of Michigan Wolverines and Wisconsin Badgers. Why they would want to name a sports mascot after a wimpy, universally hated pest is beyond me.

yourdaddyjoe · Supporting Member

Great green gobs of greasy grimy gopher guts
Mutilated monkey meat
Hairy pickled piggy feet
French fried eyeballs floating in some kerosene
And me without a spoon.

Great green gobs of greasy grimy gopher guts
Scab sandwich, puss on top
Vulture vomit, camel snot
Deep dish boogers soaking in a bowl of fat
And me without a spoon.

Great green gobs of greasy grimy gopher guts
Parrot eyeballs dipped in glue
Petrified porpoise puss
Flaming ear wax bobbing in a bowl of barf
And me without a spoon.

Great green gobs of greasy grimy gopher guts
Dessicated dinosaur dung
Percollated pelican poop
Tortoise turd balls with the little flies inside
And me without a spoon.

Mr. Green

dobiman · Veteran Member

donec · Senior Member

dobiman · Veteran Member

OK Donec, I'll keep your recipe in mind.
Wild goats are a special case though. They've been eating some noxious plants like cactus and some brush that cattle and sheep won't eat. What they eat stays in the meat and taste exactly like what they smell like...vomit. It's gotten to be a joke here, when I see a new hunter taking his first goat, I tell him what a fine billy he's got there , give him two thumbs up and tell him "cook it like you cook beef". Hopefully I don't run into him again.

Jaxom · Senior Member

Simply Fried Rabbit

1 skinned and cleaned bunny chopped into 6-8 pieces
2 cans of beef broth
1/2 teaspoon garlic powder
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Mrs Dash seasoning
2 eggs
1/4 cup of milk
1-2 cups of cooking oil

Place rabbit in large pot, pour in beef broth, may need extra water to make sure all pieces are covered. Bring to boil, then turn heat down to low. Cook for 2-2 1/2 hours until meat starts to fall off bone. Check occationally, and replace water so rabbit stays submerged.

Once rabbit is tender, removed from pot, pat dry, then place on plate and set in refridgerator until cool/cold enough to work with. (about an hour)

Next combine eggs and milk in bowl, set this aside. Take flour, and seasonings and run through flour sifter. Sift through once or twice. Make sure to flip sifter over plate, so any larger bits of herbs don't get wasted.

Add the oil to frying pan. Turn heat to high, until oil is hot. While that's heating begin dipping rabbit first in egg then roll in flour/herb mixture.

Once oil is hot, turn down heat to low, and add chunks of battered rabbit. Turn occationally until each side is golden brown and crisp.

Serve with favrortie sides and beverage.

Serves 1-2 people.

Jaxom · Senior Member

Before I give the details of my next recipie, I would like to make a personal note. I personally don't like food where you have to deal with a sauce or gravey and the meat still has bone in it. Having said that I've found a few recipies online that I wish to try, only I will be modifiying so as I won't have to deal with either picking up sauce covered meat or trying to pick the meat off the bone with knife and fork.

After making the simply fried rabbit I just posted the recipie for, I started looking for the next one I wish to try. I found something, and started thinking about how I wish to modify it. I've alot of the ingedients on hand. A few, will have to be bought or picked fresh, preferably the day you make this. (Also have to wait for a couple more rabbits to come into yard!)

Jax's mushroom fried rabbit

2 rabbits, cleaned, and chopped into 6-8 pieces each.
4 cans of beef broth or enough water to cover and 6-8 beef boulion cubes
1 teaspoon garlic powder
1 cup fresh mushrooms (use your imagination, grociery stores sell many kinds of mushrooms these days, or if you know when/where/how to pick morels this would be a good reciepe to use them in.
1-2 tablespoons of extra virgin olive oil
1 can of cream of mushroom soup
1 cup of heavy cream
1/2 cup of sour cream
1 cup of rice (raw)
2 table spoons of wild rice (raw)
chopped chive for color

Place rabbit in large pot, then add broth (or water and boulion cubes) and garlic powder. Bring to boil, then turn down heat and simmer for 2-3 hours or until meat begins to fall off bone. Once done, remove rabbit from broth and place on plate and in fridge to cool.

You can discard the broth or use it later as you'll see.

Once rabbit is cool enough to handle pull all the meat from the chunks of rabbit. Discard bones, then dice meat till it's in bite sized pieces. Double check meat to make sure all the small bones are removed.

Start heating frying pan or skillet (must have lid). Add in olive oil. Once oil is hot, toss in mushrooms. Stir fry these for a few minutes until they begin to brown, then add all the diced rabbit. Once this has begun to brown now add in mushroom soup, heavy cream and sour cream.

Once this begins to bubble a bit, add in rice and wild rice. Depending on size of pan, cooking style and such, you may or may not have to add addtional liquid. But you must have enough liquid in pan so you can simmer this for 15-20 minutes to allow the rice to cook! You can use the broth the rabbit was boiled in but bewarned depending on how much water evarporated or how many cubes you used, this can be very salty and ruin your dinner!

Once the rice has been added, make sure flame is really low, cover and simmer for 15-20 minutes. Check occationally to make sure there's enough liquid and nothing burning. When rice is tender, remove from heat.

Garnish with diced chives.

Serve with hot fresh baked biscuts and favorite beverage

Serves 3-6 people depending on appetite!

toadmyster223 · Senior Member

If you're eating wild goat, it better be living reaaaal high on the mountain. Domestic goat, on the other hand..... I could eat it 3 days a week I think, it's my favorite thing besides good deer meat.

Mentolio · Veteran Member

Simply Delicious Squirrel recipe, inspired by everyone's friend Ted!

Ingredients:
Squirrel, cut any way you like (I sectioned it into thirds: hind legs and hips, torso, forelegs and shoulders)
Bottle of Italian salad dressing (or your favorite vinegar-based marinade)
A little butter or olive oil
Salt and pepper (if you like, I didn't find it necessary)
Sauce pan or frying pan
Aluminum foil
Stove (I cook mine on my grill)

Directions:
Put squirrel parts in a zip-lock bag with plenty of dressing
Put bag in fridge for a few hours to a few days (I vote for days, meat ends up more tender)
When marinaded to your satisfaction, throw a little butter or olive oil in a pan and heat (I like butter, it just seems to go so well when cooking meat). Add squirrel, and sear the meat until lightly browned. We're not cooking thru-and-thru, just "pan-searing to keep flavor in. Depending on the heat, 2-5 minutes on each side oughta do.
Next, lay squirrel bits on a sheet so you can fold over and seal the bits in an aluminum foil pocket (I dump just a little extra dressing/marinade in with the meat for good measure). You can also salt/season now if you desire.
Cook the "squirrel pocket" for around 15-20 min @ 350-375 degrees (or, just until cooked to your liking).
Now...try not to over-cook it, as all that tenderness that the marinade won you will be lost.
Lastly, devour that tree-rat, and enjoy!

toadmyster223 · Senior Member

I cooked a groundhog (taken with a .17 HMR, but still) this summer.

Skin the hog, boil him until the outside-white-parts start coming off. Strip those off the best you can, then put him in a roaster pan with carrots, halfed onions, potatoes, a couple tomatoes, and whatever else you like. (I added half a bottle of good wine, and a good bit of Ketelone) Bake for 4 hours around 375, and flip him over once.

It was good enough for me!

Best on young groundhogs. If he's got grey hair, just pitch him, or expect to cook him for an extra 12 hours.