Steve Merlo: Rabbit season set to open Wednesday
| Thursday, Jun 25 2009 06:38 PM
Last Updated Thursday, Jun 25 2009 06:38 PM
With cottontail rabbit season only a few days away, a lot of folks have been writing to ask questions about the validity of chowing down on rabbits. Trust me -- they are exquisite cuisine and me and my air rifle will be out and about on the opener to bag a limit.
Now, most hunters have heard the old wives tale that rabbit should only be eaten by humans in months that have an R in them (For those mentally challenged individuals, that would be September through April). Actually, if one does believe this myth, then he must actually avoid February, March, April, May and June, because the hunting season is closed then, leaving only July, the opening of rabbit season, through January's closure.
Personally, I don't care what month it is -- cottontail rabbit stands as fine tablefare throughout the legal hunting season, and here's why the falsehoods about when one can eat them doesn't hold water.
Winter stands a harsh time for most animals. Most greenery and other flora have lost their foliage and wildlife cover stands at a bare, colorless minimum. When this occurs, animals have a tendency to gather within these limited quarters, and anytime critters get too close together, disease, starvation and other factors come into play. Animals die off during these stressful times because the bounty of spring and summer have vanished. Only the strongest survive -- nature's way -- to replenish their numbers in the spring.
I also question the validity of killing game that have been prone to winter situations -- one, because the perils of contracting disease, any disease, is more prevalent -- and two, because they need the numbers left over to ensure their continued propagation. Hunting earlier in the year, say from late summer through midwinter, merely takes the excess numbers that the land can only hold during the "green" times of the year - the basis of wildlife management and controlled hunting.
I think I'd rather eat animals that have been raised in lush green surroundings, with lots of good food and ample living space that doesn't cramp their lifestyles. I prefer to kill and eat bunnies with at least a little fat on their back and young ones at that. The older, mature cottontails left in January might still taste great, but those medium youngsters are far more tender on the plate.
The larva of the bot fly, a horrible-looking "worm" that grows just under the skin of a lot of animals, including horses and cattle, does not affect them, other than to be a host for the fly larvae. Manfesting itself by a lump just under the skin, simple removal of the skin, which needs to be done anyway, takes care of the problem, and the animal can then be cooked and eaten. I shudder to think about all the game wasted merely because they had a lump on their neck.
I only know of one disease borne by rabbits that humans can catch. It's called Tularemnia, and can be quite serious if not treated. Found in the San Joaquin Valley, the bacteria's presence can usually be noted by checking an animal's liver during evisceration. A whitish, mottled liver suggests the presence of the sickness, and the animal should, in this case, be discarded, even though cooking will completely destroy the threat. I've lived here for 60-plus years, and though I know it exists, I have never seen a case of it. Still, hunters should always wear rubber gloves when cleaning any game, just to be absolutely certain.
Okay, with that out of the way, I've often surmised that a cottontail tastes like a 3-pound quail would if only they grew so large. My family, friends and I enjoy the simple pleasures of pan frying bunnies like people do fried chicken, but there are many exotic and delicious ways to prepare them.
My favorite way is to saute onions, dried Italian seasoning, fresh rosemary and garlic in a pan with olive oil until just browned. Set the pan contents aside for later use and dip the rabbit in egg and coat them with bread crumbs. Saute the rabbit pieces in butter until they just turn brown, then place in a baking dish and set aside. I then stir in a cup (or two) of sour cream into the pan and a tiny bit of white wine to deglaze it. At the last moment, I reunite the sauteed onions, garlic, and etc. to the sour cream pan. Pour the entire contents over the rabbit, then bake uncovered for 40-minutes at 350 degrees.
Hunting rabbits requires a 2009-2010 California Hunting license and an upland game stamp. The season begins on July 1.
Hunters need to consult their new handbooks for rules, regulations and limits.
It is legal to hunt rabbits with just about any firearm or bow and arrow. My preference leans toward an accurate, high powered, scoped air rifle than can make head shots out to 25 or 30 yards.
Using anything more powerful, including .22s, shotguns or other rifles to make body hits can destroy a lot of the prime white meat, and no one wants to do that to such a fine dinner.
