Thought I'd share some of the furs I've put up so far this season. These are fishers, Grant has mentioned them on the fireside chats a few times. Generally they're regarded as a big predator on turkey populations among other small game and will prey on porcupines as well. I try and focus my trapping efforts in areas I bow hunt in an attempt to lessen the predation on turkeys, grouse and rabbits. These furs will make their way to North Bay Ontario to Fur Harvesters Auction and be bid on by international buyers representing companies that make fur clothing and garments.

Transparency, im no chef. I use the meateater cookbooks but I do change things here and there to make it more to my liking. The recipe calls for 2 hare (rabbits) or 4 squirrels. Cut them into legs and tenderloin. You need 1 litre of buttermilk 2 tablespoons of hot sauce, habanero is good with this stuff but ghost is better. I really like the blueberry plague. Your choice of cooking oil Half cup of flour 1 teaspoon of your favorite seasoning. I use smoked Applewood Kosher salt and black pepper or lemon pepper Take a fork and tenderize the crap out of it. Stab stab stab. Put the meat in a dish, stir buttermilk and hotsauce together and pour over the meat. Cover it up and stick it in the fridge, cook it tomorrow. The next day; 3 inches ish, heavy on the ish, of your cooking oil into a deep cast iron pan, medium low heat. Get that oil to 350f. Get a pie plate or something to put the flour and seasoning. Take the meat out and let it drip off, rub the salt and pepper into it and then roll it in the flour. Fry it on one side until its nice and crispies, roll it over and do it again. Do a couple at a time or the oil will get too cool. Make sure to let the oil get back to temp in between frys. Check the meat temp too. As soon as you pull it from the oil hit it with some more salt if you wanna, let them drip off. I just throw a couple paper towels on a plate and throw them on there like bacon. Add ons, some Cole slaw if your feeling light, fries and gravy, poutine, nips and tatties, or rip all the meat off the bones when your done cooking and top a poutine with it. Trust me, you'll thank me on that one. If you really wanna hit that poutine and go all the way, debone the meat first, makes it way easier. You could even chunk the meat first but it'll cook way faster. Lighter gravy works better in my opinion than the darker.

instead of wild game. I recently got a new pellet grill and one of the first things I tried was smoked cheese. I tried gouda and 2 different flavors of cheddar. I used apple wood chunks and kept the temp at 80F fro about 2 1/2 hours. After a couple of days of aging in the fridge, talk about flavorful as an appetizer with a apricot habanero jam on a cracker.

Anyone else shooting for snoeshoe hare?