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Link Posted: 4/29/2009 7:37:18 PM EDT
[#1]
10
Link Posted: 4/29/2009 7:42:23 PM EDT
[#2]
Quoted:
Quoted:
Why milk?


Cuts down on the gamey taste.  

That's also how you get rid of the fishy taste... just soak it in milk.  



10/10.  Great pics and write up.


You know, I tried that once, but she freaked out before it got a good soak.
Link Posted: 4/29/2009 7:49:18 PM EDT
[#3]
Quoted:
Quoted:
Why milk?


Cuts down on the gamey taste.  

That's also how you get rid of the fishy taste... just soak it in milk.  



10/10.  Great pics and write up.


Buttermilk also works well when you're going to fry something up.. esp squirrel and rabbits.

Soak it in buttermilk first, then drain the buttermilk & add flour, baking soda, salt & egg, whisk, then roll the meat in it then drop into your cast-iron pan full of peanut or canola oil
Link Posted: 4/29/2009 7:57:59 PM EDT
[#4]


10
Link Posted: 4/30/2009 3:32:53 AM EDT
[#5]



Quoted:



Quoted:


Quoted:

Why milk?




Cuts down on the gamey taste.  



That's also how you get rid of the fishy taste... just soak it in milk.  
10/10.  Great pics and write up.




Buttermilk also works well when you're going to fry something up.. esp squirrel and rabbits.



Soak it in buttermilk first, then drain the buttermilk & add flour, baking soda, salt & egg, whisk, then roll the meat in it then drop into your cast-iron pan full of peanut or canola oil


That sound like a hell of a good idea.  I baked a rabbit last year, came out "rubbery" though.  I need to find a way of tenderizing bunnies.





 
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