21 replies to this topic

[upland_mbw]

Headed out in the high desert yesterday, and had a blast. Absolutely no wind, so they were breaking VERY early. Some of the big ones were bolting at +100 yards. Moving slowly is invaluable on quiet days. I find that I hear them jump them before i see them. This guy was taken at about 40 yards with #4 lead and a full choke. The Benelli Nova has proven to be a phenomenal desert gun....takes a hell of a beating and is super easy to clean. I've noticed that with these particular 4's, the full choke is not too full, but just a great overall pattern. For those of you who haven't eaten a young jack rabbit, you have no idea what your missing. This is a fantastic meat. The big ones are definitely tough with a strong taste- ok for chili, but you have to know what you're doing somewhat to make it taste good. However, the legs on the young ones are phenomenal! They are bigger than cottontails and taste just as good, but very different. The back straps have a strong flavor which I don't love but it is still good. If the hide tears away easily with your hands, you can count on it being good eating. The older ones have thicker skin and won't tear easily with your hands. These are the ones to make chili out of, or feed to your dogs. I field dressed the bigger of the 2 hares i harvested before snapping any photos. He will be made into my habanero-guiness-bacon-jack chili. The little guys are tender and he will be coated with spices and fried in grapeseed oil. If any of you want to crush jacks with me, I'm always down. I would love to find a place closer to me though, but only know of productive spots off of the 138 near lancaster. I'm in the Ventura area usually. The drive out to the desert ends up taking too long. It would also be great to not be on the lookout for mojave greens the whole time. I know they must be around in Los Padres but i have yet to find any. Just cottontails.

Attached Files

•  9.jpg   37.35K   4 downloads

[ShooterJohn]

Jacks can be very good and don't need allot of prep to make them taste good. Somehow they just gotten a bad name when it comes to eating them. I guess people don't consider them good eating because they have no season on them. I see more wasted as target practice unfortunately. Glad to see someone who enjoys them as the game that they are.

[Jeff]

You absolutely cannot beat Hank's recipe here for Hare Stew.http://honest-food.n...tew-hard-times/

[DirtyDave]

^^^ I agreeI also use it for cottontails and chicken. Pour it over a bowl of Saffron rice mmmmm

[ShooterJohn]

Thanks for posting that Jeff. It helps to explain why Jack rabbits are thought of as they are. The recipe isn't bad either and similar to how we cook them as my favorite cooking vessel is a Dutch Oven and we have several in varied sizes. We cook most bigger cuts of meat in a Dutch Oven and they always come out perfect. But smaller game works perfect because after you brown the meat you cook it to tenderize it. I perfect using a skillet but the Dutch Oven works to brown the meat in too. It's the braising in the liquid that does the job and the meat comes out as tender as can be.He left out the good stuff in the recipe though. You have to add the holy trinity of onions, bell pepper, and celery in about equal proportions. Don't forget some carrots and throw in some fingerling or small red potatoes. Cut up the potatoes if they're larger ones. I don't ever add just water for liquid either. I add stock of some kind be it vegetable, chicken or beef. Then don't forget the wine and it doesn't have to be expensive wine just something you can drink without wanting to spit it out. I'm cheap because we cook like this allot and I've found a great wine at Walmart for a $1.97 a bottle. The alcohol is gone well before you get this to the table but the flavor is something you have to experience. The house just smells great when cooking this way in the oven. I swear I could make an old leather shoe taste good cooked this way. Oh, and don't throw out all of the liquid in the Dutch Oven when you are finished unless you don't like gravy. A little flour or corn starch added after reducing the liquid by have and bringing it back to a boil and you have most tasty gravy for your potatoes and rabbit or whatever meat you are cooking. YUM!

[fishandhunt4ever]

One has to love the Oak Leaf...Ever try the Lucky Duck for $2.97?

[ShooterJohn]

I haven't tried Lucky Duck but I will now that you mentioned it. That Oak Leaf is my very favorite cooking wine.

[fishandhunt4ever]

I first bought the Lucky Duck just on principal because of the picture of the duck on it. Plus it is 2.97.

[Baja_Traveler]

That looks like a great recipe - I'll have to try it in the crock pot and see how it turns out.

[KNOCKED UP]

If it is the gamey taste that you are worried about, soak the jack in milk for an hour, then season as you like. The milk will remove any wild taste.works great on other game, and great for Sharks.Tom

[Air Rifle Hunter]

Nice job getting some jacks! I come up that way every once in a while to visit family and hunt some ground squirrels that mess up one of my relative's properties. They tell me there are Jacks around there, but I have never seen them in the Santa Barbara County area as of yet. I see lots of other animals, but I haven't seen any Jacks. I do look forward to finding a good spot for them one of these days and being able to try out Jack Rabbit meat. Nice Picture too.

[upland_mbw]

I have yet to try the milk trick. Vinegar definitely tames the wild factor, but its hardly a problem. I will report back when I've soaked them in milk.

[OrneryOlMofo357]

There is a sticky on this at the upper part of Small game hunting...http://www.californi...?showtopic=1638

[64ssking]

nice jack and good post i think ill give them a chance i always thought they were just good for dog food

[ShooterJohn]

There's a membrane that might be considered white but I'd have to see what you are describing. I should wear gloves but I rarely do. I just clean my hands real well and the way I cook all game it's always thoroughly cooked. I haven't died yet, at least I don't think I have.

[Bisley]

How about that milky stuff between the skin and meat?

Nature's home made bonus gravy I know what he's talking about, but do not know exactly what it is. It is not the membrane, it is actually a milky liquid substance (yeah, we thought about it being that also ) of some kind and I have only come across it once it Yo-Yo (Inyo) County. I can tell you though that if it gets in your eyes, they swell up like hot air balloons the next day. Almost couldn't drive home the next day because of it. A couple lessons learned. One, my immune system is not invincible. Two, I really should wear gloves I suppose. And three, always carry some Benadryl (or something similar) just in case.I guess I've just had bad luck with jacks, too bad, as the handful of times I tried it the best I can say about it is that it is edible. But you can warm a cottontail on a hot rock and have it taste better , or at least to me.

[tawnoper]

I tried one a long time ago...haven't had one since.They are fun to shoot though.

[Jeff]

That milky substance...was your jack a female? Jacks reproduce year round, and do so exceptionally during Spring. The females also produce...wait for it...milk. I've skinned many a jack that has milk running (even got a few where the young are just days from birth, and still alive - sorry PETA).

[Bisley]

That milky substance...was your jack a female? Jacks reproduce year round, and do so exceptionally during Spring. The females also produce...wait for it...milk.

I don't know (or want to know) what orofice it came out of on the one I had. I usually don't get THAT familiar with them. Now sheep on the other hand.................

[upland_mbw]

You absolutely cannot beat Hank's recipe here for Hare Stew.http://honest-food.n...tew-hard-times/

Just tried it. FANTASTIC. I used a larger hare, with a strong flavor. I experimented with longer/more soaks and salt water changes, followed by a soak in buttermilk for 2 hours before cooking. This was a gourmet meal. It had a total of 48 hours in salt water, followed by a short 2 hour soak in tap water to rehydrate the meat, (so that it could then expel more fluid when placed in buttermilk), and then into the buttermilk which drew-out a substantial amount of remaining blood. This recipe was a phenomenal link! Even those blood-red back straps of an older animal were perfectly tame and complimented by this preparation. I have discerning taste in food, and can say with confidence that this recipe was a winner. I had to use turmeric in place of saffron because it was what was on-hand...other than that, the recipe was followed. The meat was perfect...tasted like beef with a hint of wild. I'll be heading out again this weekend. Time to stock-up before the weather gets bad and there are more Mojave Greens around than Jacks. Matt

[Jeff]

Glad you liked it, Matt. Hank is an unbelievable source and inspiration for a lot of the game cooking I do. One thing to mention...in my opinion, you HAVE to use the saffron in this recipe. It is what makes it. If you plan to try it again, I highly recommend sourcing some saffron to complete the experience.

[upland_mbw]

Good to know. I got some saffron for this weekend's harvest.And I just purchased Hunt, Gather, Cook. This dude is my new hero...what a smart, highly-evolved guy he is.