Quoting Dave Drum to Jim Weller <=-

Squirrel is not spectacularly tasty or different [...] They're
pretty bland .... like most rabbit, cat, woodchuck, raccoon

I agree on rabbit and cat (I've only tasted lynx, never domestic
cats), even groundhog, although it's quite fatty, but I'm not sure
about raccoon. I've only had it once (they are not commonly hunted
let alone eaten in Ontario) and it was a long time ago but as I
recall it smelled kind of musky when it was getting skinned and gave
off an odoriferous aroma cooking but the cooked meat was tasty. It
was fairly greasy (I recall seeing a thick outer layer of white fat
under the skin) and had a look and taste kind of similar to turkey
dark meat. I wouldn't call it bland though, as in similar to young
chicken breast.

Wild hare is lean red meat, and tough if old, while domestic rabbit
is white meat.

Never eaten hare that I am aware of. Nor jack rabbit.

Rabbit raised for meat is generally raised like chicken --- and
tastes about as exciting.

Jack "rabbits" are actually hares and wild hares do have more
flavour than tame rabbits.

Lots of added flavours here;

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet-Sour Rabbit (Or Hare) Italian Style, with Chocolate
Categories: Rabbit, Italian, Casseroles, Chocolate, Bacon
Yield: 4 Servings

1 Rabbit, jointed or
1 Young Hare
Seasoned flour
MARINADE:
3/4 pt Red wine
2 tb Heaped finely chopped onion
2 tb Heaped finely chopped carrot
1 tb parsley
1 tb thyme
1 Bay leaf
3 Cloves
Plenty of black pepper
1/2 ts salt
SAUCE:
2 oz Lard
2 oz Fat bacon, diced
3 oz Chopped onion
Beef stock
1 tb Heaped sugar
3 oz Wine vinegar
2 oz Sultanas
2 oz Pine kernels
2 oz Candied peel, cut in strips
7 oz Grated bitter chocolate
Salt, pepper, lemon juice

It may need an act of faith to include the chocolate, but please
don't leave it out. And make sure it's the bitter kind.

Soak the rabbit or hare in the marinade ingredients for at least 4
hours. Drain and dry the meat, roll in seasoned flour and brown in
the lard, together with bacon and onion. Put into a casserole.
Strain the marinade liquid over the rabbit and add enough beef
stock to cover it. Season well and simmer for 1 1/2 hours, or
until the meat is cooked. Melt sugar in a thick saucepan until it
turns pale brown, add vinegar, stirring vigorously - the mixture
will become a brown syrup. Pour into the casserole, and add the
sultanas, pine kernels, candied peel and half the chocolate.
Simmer 5 minutes. Correct the seasoning with salt, pepper, lemon
juice and remaining chocolate to taste. No accompanying vegetables
are needed.

Recipe by: Good Things - Jane Grigson
From: Robin Cowdrey

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Cheers

Jim

... Every restaurant is a drive thru if you drive fast enough.

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JIM WELLER wrote to DAVE DRUM <=-

Squirrel is not spectacularly tasty or different [...] They're
pretty bland .... like most rabbit, cat, woodchuck, raccoon

I agree on rabbit and cat (I've only tasted lynx, never domestic
cats), even groundhog, although it's quite fatty, but I'm not sure

I'm sure I've had domestic cat before. I've told that story a couple
times. There was a big scandal in the 1950s that resulted in legislation
that domestic rabbit carcasses sold as meat must have the hind feet
left attached as they are the only way of telling if the skinned carcass
is Oryctolagus cuniculus or Felis catus until you get to the scapula.
By then it's too late.

about raccoon. I've only had it once (they are not commonly hunted
let alone eaten in Ontario) and it was a long time ago but as I
recall it smelled kind of musky when it was getting skinned and gave
off an odoriferous aroma cooking but the cooked meat was tasty. It
was fairly greasy (I recall seeing a thick outer layer of white fat
under the skin) and had a look and taste kind of similar to turkey
dark meat. I wouldn't call it bland though, as in similar to young
chicken breast.

Raccoon tastes pretty good when cleaned and cooked properly. Like
dark-meat chicken or turkey, though it is greasier and more tender
than either. 'coons tend to be fat. Especially in the fall when they
are storing fat for their long winter's nap.

You must cut out the scent glands, which will ruin the meat if left on.
Slice the front and hind legs in search of the glands, which look like
little peas or marbles, and streaks of fat. Trim fat aggressively from
all parts of the raccoon.

Wild hare is lean red meat, and tough if old, while domestic rabbit
is white meat.

Never eaten hare that I am aware of. Nor jack rabbit.

Rabbit raised for meat is generally raised like chicken --- and
tastes about as exciting.

Jack "rabbits" are actually hares and wild hares do have more
flavour than tame rabbits.

I sort-of knew that. And I know the Jackalope is a fictional animal. A
mash-up of "jackrabbit" and "antelope" even though the jackrabbit is
not a rabbit and the pronghorn is not an antelope.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rabbit Pie
Categories: Game, Pastry, Vegetables
Yield: 6 Servings

2 Jack rabbits
+=OR=+
4 Cottontail rabbits
1 Celery stalk; diced
1 lg Onion; diced
Salt & Pepper
1 pk (or 2) 7.5 oz prepared
- biscuits *

MMMMM---------------------------GRAVY--------------------------------
Reserved stock
Chicken bouillon
1 md Onion; diced
Celery; from above stalk
Flour
Salt & Pepper
Sage
Poultry seasoning

* Pillsbury is your friend - UDD

Soak rabbits in salt water in refrigerator overnight.
Dry, cut up and stew rabbits with celery and onions for
2-3 hours. Add salt and pepper to taste, then strip meat
from bones and put in 26" (??? UDD 26cm/10" maybe) deep
pie pan, add stock or gravy for moisture.

Cover with biscuits. Bake at 350°F/175°C for 1 hour.

For gravy, take reserved stock, add bouillon, onions and
celery. Bring to a boil. Strain. Mix flour with an equal
amount of water, add sauce to thickening.

Season to taste with spices.

Source: N.A.H.C. Wild Game Cookbook
Author: Michael D. Ferrin, Lyman WY

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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