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Recent content by Sowsage
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Rabbit has such a better texture than chicken in my opinion.....and just as versatile ...I've done mushroom risotto stuffed before. When I butcher ours for our own I take the loin out along with all the flap down the rib cage and belly. Not something you can do with wild rabbit but with the...
Oh yeah! Thats on my list! Ryder has a whole mini barn of market rabits😊 love seeing recipes to use them up!
Guess I need to get on making some crawfish boudin!
I with Chris..if its cheap right now buy it and grind some for ham salad.... I'm a big fan of ham loaf too.....
https://www.smokingmeatforums.com/threads/smoked-ham-loaf.298788/