Was pretty wary of this as I have heard almost nothing but bad things about eating jacks.
Butchered out the hind legs, forelegs, and saddle. Unfortunately had to trim away a bit of a thigh and one side of the saddle due to stray pellets and meat damage. Made sure to trim off as much fascia as I could before cooking as well. Brined in the fridge for ~6 hours. Browned in a pan then into the slow cooker. Added some spicy pico de gallo, 1 can of chipotles in adobo and a healthy, eyeballed amount of cumin and garlic powder. Slow cooked for 6 hours on low. Removed the meat, shredded the it off the bones and added back into the juices/peppers.
Yellow corn tortillas, lettuce, guacamole, pickled carrots/jalapenos, and lettuce. Cheese would probably be a welcome addition, but I tend to avoid dairy.
Came out tender and delicious, will happily shoot more in the future. Also pleasantly surprised with the amount of meat compared to cottontails.
Butchered out the hind legs, forelegs, and saddle. Unfortunately had to trim away a bit of a thigh and one side of the saddle due to stray pellets and meat damage. Made sure to trim off as much fascia as I could before cooking as well. Brined in the fridge for ~6 hours. Browned in a pan then into the slow cooker. Added some spicy pico de gallo, 1 can of chipotles in adobo and a healthy, eyeballed amount of cumin and garlic powder. Slow cooked for 6 hours on low. Removed the meat, shredded the it off the bones and added back into the juices/peppers.
Yellow corn tortillas, lettuce, guacamole, pickled carrots/jalapenos, and lettuce. Cheese would probably be a welcome addition, but I tend to avoid dairy.
Came out tender and delicious, will happily shoot more in the future. Also pleasantly surprised with the amount of meat compared to cottontails.