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doubleUcubed

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About doubleUcubed

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    Sr HotSpotOutdoors.com Family

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  • Location:
    Central MN
  1. About 85 miles West to Southwest of Minneapolis/St.Paul. Small farming community in SW MN. I would guess a little less than 1000 people. Do a search on the net and you will find more info. I live and work about 35 miles North of Morgan.
  2. Geez, I would have loved to have seen it then!
  3. Ufatz, I hear ya, the first time I went to Cancun there were maybe 6-10 hotels total on the beach! I was just to Play del Carmen last year and what a world of change, especially after the Hurrican that went through that area last year. Did rent Harley's for a day and drove down to the Tulume area. That was cool. Off to St. Lucia in 2 weeks!
  4. We've battled the same problem the last few years with stuffing the 19mm casings and we have the largest 30 lb stuffer with the electric foot controll. What we have found best is that it is a fine-line with very cold meat and cold water, too much water and you have mush and not enough we blow the meat outside the rubber ring inside the stuffer. We first tried it with the grinder/stuffer and gave up on that and went with the large stuffer which has helped a lot. Good luck!
  5. Yup, usually about 150-200 people! We have a lot of other food items but we do about 5-6 roasters full of just Rabbit!!
  6. DB, I haven't done the cheese, pepper thing but I'm gonna try it this year. I did find out you need "high temp. cheese though). I stopped at a meat market and they sold me a pound of high temp. cheddar for a little under 5 bucks. Haven't tried it yet but I will soon!
  7. Jig, kinda hard to describe on here how to dress them out but I did a quick search on Google, "field dressing a rabbit" the second site down, "hunters guide layout revised" had cleaning different critters. Scroll down to the bottom to get to the Rabbit section and they have a couple drawings that should help you a little. I would cut the back and front legs off and take the loins out of the back. Rinse several times and then let soak in a water/salt mixture for a few hours to overnight in the fridge. An easy method to prepare is take a frying pan and put about 1/2-3/4 inch of veg. oil in it, turn to high/medium high, you want the oil hot enough to fry quickly, if not the oil can saturate the meat some. I then take a plastic bag and add flour, salt, pepper and seasoning salt. I put the Rabbit pieces in there, shake a few times and remove and place in the hot oil. I let them get good and crispy on both sides, (I also add sliced onions into the pan every other batch), remove and pat the excess oil off. At this point you can probably munch on the front legs as there is not much meat on them and they are pretty much done (if the loins have been cut off the backbone they are excellent at this point also). I then take the back legs and loins and place into a small roaster/cake pan and bake/cook until tender (add water as needed). Kinda hard for me to explain in text. I usually do it once a year for the feed and it's about 30-35 Rabbits for a full roaster! Good luck!
  8. elwood, we've also noticed over the years if the grove is vacant and you see an owl you may as well pass that grove over. The best farm sites are the older ones (not that many left) with some form of livestock being kept on them (feed for the rabbits). We like to target the ones with lots of downed trees, shrubs, old machinery and rock piles. I personally like the groves with the thick brush line of Honeysuckle & Lilac around the perimeter which gives the rabbits a sense of security but at the same time a great running lane to target them at!!
  9. Good question? We've never done it but I would imagine you could do it pretty easily. If you can clean the Rabbit's while they are still warm it makes skinning them pretty easy. To get what you want I would start by cutting the back legs off half way up, by grabbing the Rabbit in the middle of the back you can tear the skin and pull the hide off 1/2 to the front and 1/2 to the back, you should then be able to pull the skin off over the back legs and be left with back legs and loins exposed. Cut the back legs off as you would on a chicken, etc., then cut the loins out along the back bone. Should work pretty good.
  10. We've been hunting them for many years. I think we will be on about out 26th or 27th year for the Annual Rabbit Feed. Over the years we've hunted them from Hutchinson to Willmar to Redwood Falls to Watson, MN. Many of the older farmers enjoy seeing the hunting crew come back around year after year. Typically it's 3-6 guy's dressed in orange driving a farm site/grove, with one or two of them as posters at the other end. I love deer hunting but Rabbit hunting is a lot more fun with a lot more actions and many a laugh at the missed Rabbits. We use 12 gauge shotguns with 7 1/2 or 8 shot. Now you have me thinking of some of the "older" original hunters who have since passed away. Man, we had some good laughs!! When cleaning them we have one guy chop the head and legs off with a small hatchet. One guy grabbing and pulling the skin off the Rabbit. Another guy holding the Rabbit upside down as another takes a knife and splits the groin area, cutting away the ribs and intestines on the way down. Then they are put into water, rinsed a few times and then left in salted water overnight in the fridge. Total cleaning time per Rabbit with the right 4 guy's, about 2-3 minutes. For the feed we usually try to have about 200-225 Rabbits. We usually only serve the back legs and loins. You will get about 12 ounces of meat from those two if the Rabbit isn't shot up too bad. Some are prepared with Barbeque Sauce, some with onions, some with cream of mushroom soup and some just seasoned. It's top of the line eating.
  11. Saw the CO both weekends SE of Willmar. He was very busy stopping/checking hunters and also wrote several warnings/tickets for burning violations (garbage,etc.) around the lakes.
  12. I've driven pretty much the same 50 mile (25 each way) drive everyday for the past 15 years. Mostly back tar roads and gravel. Probably the most birds I've seen in those years. Lot's of different sized broods too, some of the older ones you can see the color coming along nicely and then there are little ones the size of a dove! Should be a great fall of pheasant hunting for those who hunt them!
  13. Another thing I've done with those pork loins is to cut them in half or thirds depending how big they are and then fillet/cut roll them out. I then mix up some pork stuffing, add some mushrooms and a few other smaller veggies, roll back up (kinda like a roll of sod). You can tie some string or run some kabob sticks through the loin to hold together. As Blackjack has stated those loins are all meat and need to be cooked/watched fairly closely. I've also done the above recipe and wrapped the whole rolled up loin in bacon and cooked over the grill.
  14. Just to let you know the meal over the campfire coals turned out awesome! This was the first time I added the asparagus to the other veggie's and wow, what a great addition. The Supersweet sweetcorn and pork loin were great too! I payed a lot of attention to turning all the items many times and not letting the heat get to one side too much. We'll definitely be doing this again. The weather was incredible for a late night cook out!!
  15. OK I'll reply! I just picked up a boneless pork loin, mushrooms, asparagus, carrots, sweetcorn, onions & spuds. I'm gonna inject the loin (secret concoction), rub it down with seasoning and wrap in foil. I will put the rest (except the corn, that will be done in the husks) together in foil, add seasoning & butter. We are going to have a fire on the beach tonight and when the coals get going we will cook all the above over the coals. Yup, gonna be good one! Forgot to add some favorite cool drinks to monitor the cooking!!
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