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Post by krwada on Jun 26, 2014 17:34:09 GMT -5
First off thanks for the replies. My 2-original thoughts were slightly increasing case capacity and reducing peak pressure spike by slightly altering the powder burn rate. Never thought about extended barrel life which makes sense. As for accuracy .300” at 100yds and .625” at 200yds is plenty accurate for me. Magazine restriction does not allow COL over 2.270” and settled on 2.265”. When I first started out with reloading for the .223 Ruger a hunting rifle that would produce the above mentioned groups I stopped there very contented. Now that I have learned more over the years and preparing to reload for it again I’m almost tempted to experiment a bit to see if it will do a hair better yet. The .223 was bought years ago for hunting Jack Rabbits and shortly thereafter their population was decimated from some disease. Now that they have been making a slow comeback I hope to tag a few in my remaining lifetime. To me they are excellent eating if done right and taste even better if I harvested them.   Ed OK ... How does one properly prepare jackrabbit? I have eaten plenty of cottontail. I have taken quite a few jack rabbits too. To me, Jacks were for sport, and cottontail were for eating. I have never heard of proper cooking of a jackrabbit Thanks! Ken |
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Post by hacker54 on Jun 26, 2014 18:05:53 GMT -5
Ken,
One could cook up almost any critter for consumption. I have hunted groundhog and yes have prepared it to eat. Their is a site dedicated to the sport of hunting crows and believeit or not they have a section for recipes on how to prepare them.
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Post by ed alger on Jun 26, 2014 19:00:11 GMT -5
If you have to eat crow, it's best to eat it while it's fresh!  |
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Post by hacker54 on Jun 26, 2014 19:32:29 GMT -5
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et1
Member
Posts: 120
Location: Ontario Canada
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Post by et1 on Jun 26, 2014 20:18:19 GMT -5
Krwada
Of course the jack rabbit and snowshoe are actually from the hare family and taste a little different than say a cottontail.
I first cut the jack into 5-pieces and lightly coat them with garlic powder and pepper. Then spiral wrap them with lean smoked bacon and I don’t mean cover every inch of the jack meat.
In a roasting pan I add sliced onion and carrots along with some chicken broth. The roasting pan also has a bottom rack to keep the meat from sitting in the juices to allow even cooking all the way around Yes I will lightly baste about every 1/2hour. The key is slow cooking starting say at 250F. After about an hour you can increase it to 275F once the meat fibers have opened up.
Depending on the size and age of the jack this may take 2-3hrs to cook. To check to see if the meat is done I use a fork to see how easily it separates. You’ll know when it’s done and if you want to add a little more brown color just take the lid off the roasting pan and crank the oven to 350F-375F for another 20-30minutes.
I’m a bit selective when it comes to lean wild game and want to make sure it’s cooked right through to kill any unwanted bacteria. Slow cooking with lower heat and the addition of oil or small amount of fat for tenderizing does the trick for me.
Ed
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dangun
Member
I love the smell of burnt gun powder.
Posts: 517
Location: SW Florida
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Post by dangun on Jun 26, 2014 21:19:52 GMT -5
Everything well almost everything tastes good when wrapped in bacon! Can I get an AMEN?
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Post by hacker54 on Jun 26, 2014 23:37:52 GMT -5
AMEN!!!!!
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Post by krwada on Jun 26, 2014 23:59:04 GMT -5
Everything well almost everything tastes good when wrapped in bacon! Can I get an AMEN? AMEN! You got that straight! Yes ... BACON! Plus, the slow braising will also do the trick ... but .... BACON! |
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dangun
Member
I love the smell of burnt gun powder.
Posts: 517
Location: SW Florida
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Post by dangun on Jun 27, 2014 5:20:32 GMT -5
Way  , maybe a critter cooking thread should be started. |
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Post by krwada on Jun 27, 2014 8:20:27 GMT -5
Way , maybe a critter cooking thread should be started. I do not see a hunting thread here. I will make one and move all the hunting threads here. Ken |
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Post by hacker54 on Jun 27, 2014 9:39:32 GMT -5
Thank You Ken!! I liked posting on my hunts. What I was able to bag. I also liked post on cooking up the game I got on the Hub. Now we can do it here again thanks.
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Post by krwada on Jun 27, 2014 9:42:26 GMT -5
Thank You Ken!! I liked posting on my hunts. What I was able to bag. I also liked post on cooking up the game I got on the Hub. Now we can do it here again thanks. Thanks Gary; As always, we shall always endeavor to make this place a member-driven forum. I got frustrated, a lot, over at the HUB because a lot of our members would make suggestions, and the moderator there would not respond. |
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dangun
Member
I love the smell of burnt gun powder.
Posts: 517
Location: SW Florida
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Post by dangun on Jun 27, 2014 9:43:16 GMT -5
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jbnut
Member
Posts: 169 
Location: Warren, Pennsylvania
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Post by jbnut on Jun 27, 2014 11:03:36 GMT -5
 I'd like to say that you fellas have created a very nice site here. Now we just need more new members to ask or answer some more questions. I've learned a lot from others questions. Thanks again. John
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Post by krwada on Jun 27, 2014 11:06:05 GMT -5
I'd like to say that you fellas have created a very nice site here. Now we just need more new members to ask or answer some more questions. I've learned a lot from others questions. Thanks again. John I have been sending messages directly over to the folks over at the HUB. Also, I have been posting that we have now moved to this site too. I will see what else I can do. |
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, maybe a critter cooking thread should be started.
Pooh I hope you find to right house . 
