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VFX_man
07-31-2012, 7:45 PM
Actually this was a much better dish! The Jacks were good and tender, of course it helped that I got young ones. ;)

http://www.cooks.com/rec/doc/0,1852,157175-233206,00.html

http://i1107.photobucket.com/albums/h386/VFX_man/Snapbucket/A5BB46EC.jpg

vega
07-31-2012, 8:50 PM
Nice!

Comcam
08-01-2012, 1:46 AM
John and I fried up a jack today. It was ok. Might need to try something different next time. We made the cottontail into a yellow curry and it came out good. Think we will try and get the meat off the bone before we cook it next time. We took photos so hopefully they can get posted soon.

VFX_man
08-01-2012, 8:17 AM
John and I fried up a jack today. It was ok. Might need to try something different next time. We made the cottontail into a yellow curry and it came out good. Think we will try and get the meat off the bone before we cook it next time. We took photos so hopefully they can get posted soon.

The above recipe in the OP has a "Brine" that you soak in for 24 hours. It softens and reduces some of the "game" taste. It's just water, salt and vinegar. The only meat I removed was from the back and body, the leg meat works better if it remains on the bone - it gets more flavor while cooking from the bone.

The 2nd half of the recipe basically makes cream of Mushroom soup, so if you're not a big cook, a can of soup would work for the "gravy". Must say however, that the recipes "soup" was some realllllllyyy good tasting sh*t.

Until next time ;)

Cheers!

mcmikeblues7
08-01-2012, 9:08 AM
I couldn't really tell in the text you sent me but that is a BIG knife

VFX_man
08-01-2012, 9:14 AM
I couldn't really tell in the text you sent me but that is a BIG knife

http://www.youtube.com/watch?v=sLS3RGesIFQ

Comcam
08-01-2012, 9:40 AM
The above recipe in the OP has a "Brine" that you soak in for 24 hours. It softens and reduces some of the "game" taste. It's just water, salt and vinegar. The only meat I removed was from the back and body, the leg meat works better if it remains on the bone - it gets more flavor while cooking from the bone.

The 2nd half of the recipe basically makes cream of Mushroom soup, so if you're not a big cook, a can of soup would work for the "gravy". Must say however, that the recipes "soup" was some realllllllyyy good tasting sh*t.

Until next time ;)

Cheers!

Yup next time I shall try that!

SMOKEYMOUNTAIN
08-01-2012, 11:10 AM
that looks fantastic. reminds me of lamb chops.

devilinblack
08-01-2012, 2:53 PM
We're trying our jacks tonight. Brined the rear legs and backstraps for 48 hours and my girlfriend then threw them in the crockpot with chicken stock and stew fixin's. We'll see how it turns out...