[QUOTE=
Rabbits and the Goat meat are still frozen solid. Going to try to defrost them in the microwave
~ Sky[/QUOTE]
Did you try putting them in the sink and letting water run over them? Takes a while but works.
[QUOTE=
Rabbits and the Goat meat are still frozen solid. Going to try to defrost them in the microwave
~ Sky[/QUOTE]
Did you try putting them in the sink and letting water run over them? Takes a while but works.
Whatever you decide you need or are missing, let me know by 9:30 Saturday morning and I will bring it with us.
If it moves, you can eat it. No promises you will think it tastes good.
====> Thanks! I got the goat pieces done easily enough. But the recipe I got off the net is VERY salty! Tasty, but the green chilis make it a tad too spicy for most. Gonna split it into two bowls, and dilute them with water a bit, I think, place smells amazing, though!Originally Posted by Stargaze
Now, do I make the rabbits tonight, or at the hang? High hmmm...
~ Sky
Live Purposefully; Dare Greatly; Land Gently
If you're going to do something wrong, go for it! - Beryl G.
"Never knock on Death's door - just ring the bell and run. He hates that!"
The only thing I don't have is creamer. I can get it tomorrow cause I hope to take off to run to an outdoors equipment supplier for an order that should arrive. Though if you have a preference like French vanilla or hazelnut. You can bring that too. I have quite a bit of coffee, a percolator, two loaves of bread, lb of butter chili for tomorrow night as lilprincess mentioned, and a bunch of other odds and ends. Oh yeah the ROAST. Mmmmmm. Really looking forward to that. Also we have running water so no real need to bring water jugs. I can take care of that.
Husband, Father, and Friend.
Scout Master and Cub Master for Troop/Pack 705 of
Chesterfield
Skypainter can't wait.
Husband, Father, and Friend.
Scout Master and Cub Master for Troop/Pack 705 of
Chesterfield
We're bringing a big jug of the powdered non dairy creamer( frozen half and half is no fun) with us and a little one of French vanilla.
I feel your pain, I had the same salt problem the first time I brined one of my wild turkey breasts.
====> Well I like to brine my rabbits, but may only do it for an hour or do at the hang. Decided I would make the Rabbit Pot Pie there instead. I have too much to do tonight to keep cooking. The Goat stew tastes less salty as it simmers and reduces. May not be a problem! Still spicy, and will warm the innards!
====>. SkyPainter
Live Purposefully; Dare Greatly; Land Gently
If you're going to do something wrong, go for it! - Beryl G.
"Never knock on Death's door - just ring the bell and run. He hates that!"
I seriously can't sleep....
I will give you a hand with the prepping and cooking the rabbit. My youngest wants to try it so I'm sure I will learn a thing or two about rabbit helping you.
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