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Craig, try raccoon. Dark, moist meat and works great for BBQ, stew, soups, etc. I recommend just using the front and hind quarters. Don't mess with the innards. Raccoon and woodchuck were always the first dishes to be licked clean when we had our wild game dinner at our Kutztown church.
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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines ! |
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The Following User Says Thank You to CraigThompson For Your Post: |
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The Following User Says Thank You to Mike Koneski For Your Post: |
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They do not eat as well as cottontails and need more cooking. We made a stew from them. |
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The Following User Says Thank You to Daniel Carter For Your Post: |
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#7 | ||||||
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Dan, the hare season in PA is three days and they are very localized.
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The Following User Says Thank You to Mike Koneski For Your Post: |
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