Thread: Eating Rabbit / Possum

Originally Posted by veitnamcam

I wouldn't cook cham at all

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Nothing wrong with it VC! Treat them a bit like goats though, the older bucks are a bit rough, chuck that aside for salamis, roasted back leg off a young animal I reckon isn't much different to goat, gotta cook them slow and low or they can be a bit tough, they go good in a stir fry too

Originally Posted by Ryan_Songhurst

Nothing wrong with it VC! Treat them a bit like goats though, the older bucks are a bit rough, chuck that aside for salamis, roasted back leg off a young animal I reckon isn't much different to goat, gotta cook them slow and low or they can be a bit tough, they go good in a stir fry too

Iv had it 3 times and would rather eat the arse out of a old dairy cow that died trying to give birth in a ditch 3 weeks ago.
Hence I stalk past the smelly goats Hoping to shoot something to eat.
I even talk those I am hunting with out of shooting cham(much to their dismay usually) in case it scares off some venison .

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Originally Posted by veitnamcam

Iv had it 3 times and would rather eat the arse out of a old dairy cow that died trying to give birth in a ditch 3 weeks ago.
Hence I stalk past the smelly goats Hoping to shoot something to eat.
I even talk those I am hunting with out of shooting cham(much to their dismay usually) in case it scares off some venison .

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Heathen!

I farkin love chamois. It is an awesome meat.

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Somehow there has to be a way to settle this debate by arranging an eating and drinking challenge. I will think on this a while and come back to you both. Or you could just do the pistols at dawn thing. Ha ha ha ha.

Originally Posted by veitnamcam

Iv had it 3 times and would rather eat the arse out of a old dairy cow that died trying to give birth in a ditch 3 weeks ago.
Hence I stalk past the smelly goats Hoping to shoot something to eat.
I even talk those I am hunting with out of shooting cham(much to their dismay usually) in case it scares off some venison .

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Ive only had Cham that tasted like Arse once , probably because it came from a Safari park ( Stressed Im guessing ) Cham backsteak is almost as good as Venni

Originally Posted by Munsey

Ive only had Cham that tasted like Arse once , probably because it came from a Safari park ( Stressed Im guessing ) Cham backsteak is almost as good as Venni

I must have got unlucky each time I have had it.....I could even have walked past 10 inch plus ones honestly I have never shot one .

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Originally Posted by Rushy

Somehow there has to be a way to settle this debate by arranging an eating and drinking challenge. I will think on this a while and come back to you both. Or you could just do the pistols at dawn thing. Ha ha ha ha.

I could settle it with one of my mates chamois pies or kebabs.

Easy.

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[QUOTE=veitnamcam;610792]Iv had it 3 times and would rather eat the arse out of a old dairy cow that died trying to give birth in a ditch 3 weeks ago.
Hence I stalk past the smelly goats Hoping to shoot something to eat.
I even talk those I am hunting with out of shooting cham(much to their dismay usually) in case it scares off some venison .

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Spent a fare hunk of time livin out of huts and draped over many camp ovens lol,,the local butcher only supplied Chamois,Thar and venie,oh and goat.
They all tasted great at the end of the day,steak,left over stew or what ever,all good. Like most things younger is better,,chamois wasn't as poppular as Thar or venie all the same

The old forest service camp cookery book lists possum, rabbit, canada goose and all the rest. Seems a camp oven makes anything edible. Much respect for those guys, we probably look soft compared to them.

Slow cooking makes pretty much anything tender it is a given.


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Originally Posted by Marty Henry

The old forest service camp cookery book lists possum, rabbit, canada goose and all the rest. Seems a camp oven makes anything edible. Much respect for those guys, we probably look soft compared to them.

Cause you are

Around here there is a full selection of camp ovens and cast fry pans, in fact it's all that we cook with. Oh, and one enamel billy for spuds, hard boiling eggs etc.
Give the alloy and non stick crap to the mother in law.
Medium sized campoven, skin arse end of rabbits and throw back wheels in on top of several chopped up onions, salt, peppper, bit of red wine, mixed herbs. Thicken a couple of hours or so later. Bit of chilli powder goes good as well.

Originally Posted by veitnamcam

Iv had it 3 times and would rather eat the arse out of a old dairy cow that died trying to give birth in a ditch 3 weeks ago.
Hence I stalk past the smelly goats Hoping to shoot something to eat.
I even talk those I am hunting with out of shooting cham(much to their dismay usually) in case it scares off some venison .

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Cow Ass now what wine with that?

backstraps off either rabbit or hare (hare is bigger n better) treat these the same as you would venison, slice thinly across grain 2cm-3/4" at most hot frypan or camp oven with a real cooking lube (fat great, oil ok,butter plurry pricey but great if you can sneak it past the cook) a bit of seasoning,salt/pepper or the likes of masterfoods quick fry and chuck on hunk of buttered bread......try this with hare and I dare you to tell me its much different to venison...tastes the same just smaller.
have eaten rabbits and hares all of my life ,chunked and fried,casseroled,stuck on stick and cooked over open fire
vastly underrated tucker.

Originally Posted by Maca49

Cow Ass now what wine with that?

Any of them would be a fitting compliment to rancid beef. Scourges on the landscape are vinyards... like pine trees only worse.

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No matter how good some say that possum is to eat, I would have to be at absolute starvation point to even contemplate eating one ... I have shot and skinned too many to ever countenance eating one ... rabbit on the other hand ... with mustard sauce is better than just alright ...