Prep for hunting elk

[satx78247]

I've never cooked/eaten beaver, packrat or "ratus ratus" AND have had elk only twice.
(I've never been stationed in elk country.)

Didn't care for bobcat or coot (too fishy tasting).

Stewed & BBQ'd a considerable number of young woodchuck, when I was at Ft. Indiantown Gap and Nutria at Ft Polk & had NO trouble finding "enthusiastic eaters" for either.

Rattle-tail, bullfrog, ricebird/blackbird, gator, squirrel & crawfish are ON my menu.
(I like all 6 in Jambalaya/Etouffee AND the nursery rhyme is correct: It really does take about "4 & 20 blackbirds" to make a deep-dish pie!!)

Note: MOST "confirmed possum lovers" (from up in my part of Northeast TX) catch them live, cage them for a week & feed them "table scraps" before preparation/cooking.

Note 2: The Incan Chieftain, IMMORTAL HIGH MOUNTAIN CLOUD MONKEY, once had a banquet for over 100 diners, wherein the centerpiece of the menu was hummingbirds cooked in toucan gravy.
(The menu is recorded in the memoirs of a Spanish priest, who was present.)

yours, satx

 

[tenngun]

pack rat taste just like tree rat, true rat if living in a clean envirorment taste just like rabbit, never had a city rat.

 

[satx78247]

INTERESTING.

Remind me sometime to tell you my story about "the wonderful croutons" on a "chef's salad" that I once had in Sub-Saharan Africa. - We were served KRAFT'S GREEN GODDESS salad dressing, believe it or not from the USA, a long way out there in the bush!
(In "a traditional culture" if it tastes good do NOT ask what you're eating, is my advice.)

yours, satx