POTTED MEAT

THIS IS THE TIME OF YEAR WHEN THE GAME FROM SEASONS PAST IS EMPTIED OUT OF THE FREEZER. A LONE RABBIT IN THE CITY FRIDGE WAS TURNED INTO A GLORIOUS RILLETTE. THE RECIPE, THAT SOAKS THIS LITTLE DEVIL IN GIN AND HERBS FOR 48-72 HOURS CAME FROM ONE OF MY FAVORITE BOOKS, AMERICAN CHARCUTERIE BY VICTORIA WISE. (SEE RECIPE ON PAST POST: ADVICE FOR RABBITS) THESE POTTED MEATS GUARANTEES THAT THERE IS ALWAYS A QUICK, GOOD MEAL IN THE FRIDGE. SERVE WITH A COLD CHABLIS, YOUR FAVORITE MUSTARD AND BREAD.

AFTER THE 2.5 HOURS POACHED IN PORK FAT

TIS' THE SEASON

WENT ON THE FIRST WALK OF THE SMALL GAME SEASON THIS WEEKEND. NO GROUSE WERE FLUSHED, ONE RABBIT BAGGED.

(FRANCOTTE 16 GAUGE SXS, RAYBAN AVIATORS, BOBCAT VINTAGE HUNTING VEST, COTTONTAIL RABBIT.)

WABBIT SEASON

WINTER AT MY UPSTATE HOUSE MEANS MANY THINGS TO ME.

SHORT DAYS THAT RATIONALIZE EARLY DRINKING, HEAVY SLOW COOKED MEALS AND RABBIT SEASON. SO, WHEN THE SNOW FINALLY KNOCKS DOWN THE HEAVY, THORNY BRIARS ITS'S TIME TO BUST OUT THE FILSON TIN CLOTH AND .410 SIDE BY SIDE. 

PS MY FRIEND RICK'S RABBIT DINNER FROM THE ABOVE HUNT