Summer fun and early season

[Ptaylor]

#3282

Here’s a few photos from my first hunting trip this year. Going after black-tails on the coast. My friend Matt was almost more hooked on hunting jackrabbits than deer… Well it fed us. There’s a picture of him with a hare, cooking the legs over a fire, the view of the mountains and ocean. And a picture of a native redband trout I caught while camping with my wife on a summer trip. Love the outdoors life!

-Preston

[bruc]

#18310

Great photos !!! Your friend’s feathers on his arrow look interesting ??

Bruce

[Ptaylor]

#18819

Bruce,

Those are wood arrows Matt planed down himself, and the feathers are a combo style. Where he spliced different colors into the same “vane” spot, if that makes sense. I can get a photo of them from him if you’re interested in seeing finer scale pics.

[bruc]

#19244

Sure , would like to see the arrow if it’s not to much trouble . Georgeous little fish !!

[Stephen Graf]

#25913

I heard jack rabbit wasn’t all that tasty. How was it?

[Ralph]

#27672

Steve I put one in the crock pot one time with ‘all the fixins’ for rabbit stew just like I would a cottontail. It tasted like rabbit with ‘all the fixins’ just like a cottontail. Maybe had something to do with ‘all the fixins’?:D

Never tried fried jackrabbit so dunno. Like you, heard it wasn’t so great.

But then again to a hungry man lots of things become more palatable (except turnips, ain’t ‘no fixins’ can help them out) 🙁

Anyone??????

[Ptaylor]

#28443

Jackrabbit tasted excellent. Seriously. We roasted the legs on a stick over the coals. I’ve done this with squirrels and it seems to work well; the idea is the outside of the meat cooks dry and creates a seal, then the inside meat gets steamed. Came out tender. We ate the liver and heart too which were very good; cooked in tinfoil next to coals.

[Ralph]

#28575

I’ve cooked prairie dog before, like I do squirrel, both slow pan fried and in “chicken” and rice casserole.

Cain’t see why jackrabbit wouldn’t be OK.

Jackrabbits, cottontails, squirrels and prairie dogs are all skinny little critters when you get the hide pulled off them. 😀

Maybe that happens normally to critters, being skinny that is, who are a high up choice on the predator’s menu ya spose?

[Stephen Graf]

#37294

R2 wrote: …But then again to a hungry man lots of things become more palatable (except turnips, ain’t ‘no fixins’ can help them out) 🙁

I used to think that too. But my wife started roasting turnips and man were they good. I’ve developed a whole new appreciation for the turnip truck since then 😀

I’ve never had a chance to shoot a jack rabbit. Knowing they aren’t so bad after all, I may just take the opportunity if it ever comes.

[Greg Ragan]

#39370

Jacks are good! Man it beats the freeze dried! Almost shot a porcupine once and I heard they are good also….may not be able to pass one up again..

[Drew Dittmer]

#19916

R2 wrote: Steve I put one in the crock pot one time with ‘all the fixins’ for rabbit stew just like I would a cottontail. It tasted like rabbit with ‘all the fixins’ just like a cottontail. Maybe had something to do with ‘all the fixins’?:D

Never tried fried jackrabbit so dunno. Like you, heard it wasn’t so great.

But then again to a hungry man lots of things become more palatable (except turnips, ain’t ‘no fixins’ can help them out) 🙁

Anyone??????

R2, I think you ain’t had turnips prepared the right way. Roasted Turnips or mashed turnips with lots of butter are great!

Regarding Jackbunnies, I’ve cooked them a couple of times with a friend in Arizona. We cut the rabbit into hind and front peices, and split the back in two. Then I slowly braised the rabbit in a cast iron dutch with red chili colorado sauce. It was MOST excellent.

This web-site has a few recipes for jackrabbit, my friend made some of them, and claimed they were all worth the effort. I’m of the school of thought, that if you want to kill it, you better want to eat it too!

http://honest-food.net/

-Drew

[Ralph]

#20138

Drew I make it a point to not shoot any turnips.. 😀

But I’m siting here enjoying deer steak fresh off the grill along with mashed taters..

Have to tell you about the shot I made on the tater sometime…………:lol:

Steak…. salt, pepper, chipoltle pepper and cooked in real butter… ummm

Bet jackrabbit be way good cooked up like that. 😉

[Drew Dittmer]

#20195

R2 wrote: Drew I make it a point to not shoot any turnips.. 😀

But I’m siting here enjoying deer steak fresh off the grill along with mashed taters..

Have to tell you about the shot I made on the tater sometime…………:lol:

Steak…. salt, pepper, chipoltle pepper and cooked in real butter… ummm

Bet jackrabbit be way good cooked up like that. 😉

Ha, Yah, don’t shoot no turnips! Then again, I guess I’m a bit of hypocrite, I’ve shot countless hedge apples, and I never ate one!

I’ve no doubt that Jackrabbit would be most excellent if cooked up with those ingredients!

[Ralph]

#20496

Need to let those “apples” grow….bois d’arc makes a fine bow when they grow up…

[Stephen Graf]

#26082

I planted a dozen trees a half dozen years ago deep in the woods so they’d grow nice and slow. They are about chest high now. I figure by the time the grand kids are ready to start shooting, those trees should be ready to donate a limb or two.

[Ptaylor]

#27699

Bruce,

Here are Matt’s arrow fletchings. Like I said these are wood arrows he planed down himself.

Turnips are great. When I make stews I like to use the often “forgotten” roots like turnip, rutabaga, celery root, and parsnip. They add a great flavor.

[Ptaylor]

#27709

I just realized, these are not the spliced fletchings. He had a few with him that had some color to them, he spliced red and white feathers together for each vane. It looked cool.

[Mark Turton]

#36645

Vegetable hunting? is this for the vegetarians among us.

After taking the dog out for his evening constitutional took a shortcut home last night and found a cherry plumb growing wild, plenty of ripe fruit, had to check what it was as its the first Ive ever seen.

Reckon they are slower moving than vegetables might be able to trap them.

Tasty too, Mark.

[Stephen Graf]

#38125

Ptaylor wrote: … When I make stews I like to use the often “forgotten” roots like turnip, rutabaga, celery root, and parsnip. They add a great flavor.

We started growing Daikon Radishes the last couple years as an alternative to rutabaga. Rutabaga is temperamental around here and takes forever to grow. You can get some big old tasty Daikon’s in 6 weeks. They last all year in the fridge once you pull them up too.

Daikon Radishes are not your ordinary radish. They are long carrot like roots with a mild rutabaga taste.

[Ralph]

#43594

Around here, jalapenos and hapaneros be high on the list. Cain’t say they be to mild of taste though. But I love’em… 8)

Makes for hot shafts they do if you be hunting them and be hittin what you’re shootin at. . :roll::roll:

[grumpy]

#21579

Parsnip – maybee they will grow better than the carrots out there that arn’t doing s….

[Alexandre Bugnon]

#43071

great pictures, Preston!The one of the coast is breathtaking!:o Thank you for sharing!

[David Coulter]

#45687

I might be able to stalk a turnip. I can definitely stalk a celery. dwc

[bpete]

#9690

great pics, looks like you had a fine time. perty fish.

lots of jacks here in Utah

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