Shelby

Oh gosh, he does rabbits in the blink of an eye. Probably 5 to 7 minutes max.

You mean the guts, fur etc? Our outside cats have made themselves a nice little place up in the landing of a big outbuilding that we have. So bits like that go up there for them. Treats for everyone!

But they sure are pretty!

It's been bitterly cold here and it's been lightly snowing for three days now! It's 9 F right now but it feels like -7 F. Supposed to snow all day today too (won't be much accumulation but I'll take what I can get). Ronnie took a drive through the fields that surround our house yesterday. And with his trusty Remington 22 rifle was able to get a rabbit. Even a very light snow cover makes it easier to hunt rabbit. They show up better and you can see their tracks. It's a mature male (buck). Rabbits are very easy to clean. First remove the head: Then peel the skin/fur from the meat Clear down to the ankles Snip the feet off The (un)lucky rabbits foot Cut the tail off Next your ready to take the guts out. Here is where lovers of commercially bought rabbit will want to cry. You never want to eat the liver etc. of a wild rabbit. Not good. Similar to a deer, run your knife through being very careful not to nick or catch any of the innards Gently pull the guts down and out Always remember to snip this tendon at the bottom to get the last remainder--it hides under there. All clean My go-to rabbit recipes are both fried. Either fry and cover with a homemade mushroom sauce and bake low and slow, or fry and then pressure cook. I'll be looking both online and in my cookbooks to see if I can find something else that trips my trigger and I'd love to have ideas from you guys! Keep in mind, wild rabbit is MUCH tougher than commercial ones. He's resting in my fridge....I'll be doing something with him either tonight or more likely tomorrow. So, any ideas?

This doesn't look like much, but it was. I got some lamb in my Imperfect box yesterday. Ronnie really likes lamb....me, well, I've had some that I like and some that I very much dislike. Don't ask me what cuts but if you forced me I'd say they were all chops. Why would I like some and find others very off-putting? I don't know. Anyway, Ronnie was quite surprised to find out we were having lamb stew last night. OH it was GOOD. The lamb was so tender. Maybe I'm a real grown-up now and I like lamb????? I have started liking coffee more..... Served with just out of the oven warm bread and lots of butter.

I continue to be very very grateful to be able to get delivery. It's kept me out of the store a LOT more. I'm low on milk, but I have some frozen so it's allll good Imperfect today: Like @Smithywas saying on her princess mobile thread that she had no idea her husband liked cauliflower so much....I had no idea that Ronnie likes leeks so much. So I bought more. He wants soup. He also loves lamb...which isn't my favorite, but I saw this and decided to get it to make lamb stew. It's going to be bitterly cold here starting today. Highs of 12F lows below zero.

@Duvel between your rabbit and these burgers I want to be your kid and live there lol. Jalapeno cheddar brats Salad and venison cheeseburger pizza

I love dipping in ketchup....even better adding a fried egg..... I'm hungry. Ignore me lol.

Nah, I'd say you'll be fine. But, as others always say to be safe, toss it. But I'd eat it. You're in Montana....you're not in a tropical climate...

Do you dip your grilled cheese in ketchup?

Needed comfort food a couple nights ago, so venison and Italian sausage over spaghetti and braised leeks that fell apart but were still delicious. Friends of Ronnie's went crappie fishing and dropped some off for us. Fried up with oysters, Mac and cheese and chard. Over the weekend Ronnie got a couple of young pintails. Roasted as usual in the CSO.

No, crispy texture most definitely does not survive. But still good to us. When I did it the other way around, the breading fell right off. It would not stick when I tried to fry it.....maybe someone has had success but I have not.

Ok now I think I need to some gizzards that I think I have in the freezer. Haven't done those in a while and Ronnie loves them. Pressure cooker makes them awesome. I have done both ways...fry first and then IP, or IP and then fry. I prefer the first way. I am a dyed-in-the-wool Broncos fan--as is my Mom. My Grammy and Ronnie are the same about the Chiefs so it's been fun over the years. If the Broncos don't get to the playoffs my second team is the Saints (my step dads team. He's from LA and Cajun). So, this year..the Chiefs are in and I dislike Brady...so.....dang it, I have to root for the Chiefs I suppose.... Back to the food. We're having pork ribs as the main dish. Already smoked and I'll do them in the IP and then broil. It's going to be COLD on Sunday so no cooking outside for us. Ronnie also requested Little Smokies in the slow cooker (the usual BBQ sauce and jelly--that I hopefully have now that I think about it I might be in trouble there). Sides to be determined by what I have here. Not going to the store--everyone has Chiefs mania around here so I want to avoid during the pandemic for sure.

We always remove our shoes when we go to my mother-in-laws house (haven't been since July...ya know, Covid sigh). She always says that we don't have to, but we do. At my house, I would beg you to leave your shoes on so you don't dirty your socks with the dirt and hair laying around even though I probably just cleaned.

Yeah...I get that. That's why I get one size bigger if the reviews say they run small. And I keep my house super cold lol.

I'm a Crocs fan. Some come with fuzzy liners for winter. They easily slip on and off. Be sure and read reviews under each shoe type--some trend smaller than what the size says.

You're very right. I see there are no parades this year and, while I hate that it has to be this way, that is a good thing.

I always love reading this thread from the beginning. Very strange to read last years posts...right before the shit hit the fan.... I've ordered a muffuletta sandwich kit to be delivered on Fat Tuesday. Hopefully it gets here. I have oysters. I have cute little masks on toothpicks to poke in either a king cake or cinnamon rolls or something.

Smithy, in my sadness I forgot to thank you for telling us (((hugs)))

It looks like a cheesecake of some kind?

OMG OMG OMG. I'm so upsetI can hardly see through tears to type. She and I had conversations behind the scenes. She's so smart. Her bird migration studies. She was so diligent. Yes, the toast dope! She sent me a care package of all of the Rice-A-Roni flavors that I can't get around here. Damn this virus. Suzi you are very very missed.

This is what I always buy. Good flavor IMO. I've been lax about taking pictures. I had to do pork belly again after making @Duvel's method the other day. I remembered to take a picture this time, but it didn't turn out as good as the first picture would have. Still good. We ate all the crunchy bits. If we die of this, at least we're happy lol. Bok choy and drunke noodles to go with (no noodle picture) Last of the Gyro meat that I made . Good news is I have more lamb so I'll be making a mix of venison and lamb next time.

Rabbit! We haven't had any lately. The outside cats must be keeping the population down a bit. I think the last time I made it I posted about it here I fried it and then pressure cooked it. That may have been before my intro to SV. SV would work wonderfully I think. I don't think I've ever seen it for sale in a store...not even the Asian market. I don't think I could bring myself to shoot a jack rabbit. They are too rare around here and I LOVE seeing them. They are so big and cool looking.

Oh....I'm speechless. Please tell me the bacon just looks like it's not been cooked. Regarding dessert, I've never seen quite that color of green on something that is to be ingested 😳

You're killing me. I want.