Friday, December 30, 2016

Panther Branch Hoppers

It seems that around this time of year I start thinking of warmer weather, bluegills, and top water hoppers. My home pond has some Largemouth Bass that can't resist a tan hopper, and the California Bluegills are all over them no matter the color. This year I decided to tie up some Panther Branch Hoppers. Ive followed panther_branch_bugs on instagram for a couple years now, and I have to say that his hoppers have always intrigued me. (Don't get me started about his hair bugs) After doing some searching on the web I found a Fiberglass Manifesto post that had a step by step, and decided to give 'em a try. They're awesome little bugs, and the River Road Creations cutters that I got for Christmas made consistency easy. If you have any questions make sure to hit Brandon up at I'm sure he'll be happy to answer any questions that you may have.

Saturday, December 24, 2016

White Rabbit Chili

This recipe is a combination of several white chili recipes found online and on you tube. I've made a few changes, and added a couple of new ingredients. I like beer in my chili, I also used Anaheim peppers in addition to the canned green chiles. The next time I make this I'll leave the canned chiles out, I don't think they add anything to the dish. You can make this recipe with chicken stock as well, I really think that the rabbit stock makes it though. Besides, what else are you going to do with a Jackrabbit rib cage? If you make this recipe let me know what you think.

1 lb. Deboned Rabitt Meat. (I used a Jackrabbit front shoulder, and 2 Cottontails.)
3 Anaheim Peppers
2 Jalapeno Peppers
1 Can Diced Green Chiles
3-5 Cups Rabbit Stock
1 Medium Yellow Onion
13 oz. of Beer (I used Newcastle, but anything will work.)
2 Cloves of Garlic
2 tsp Cumin
2 tsp Cayenne
2 tsp Dried Oregano
3 Cans Great Northern Beans drained (1 can mashed, 2 cans whole)

Two Rabbits and a Hare

Deboned meat

Making the stock. Brown the bones, kidneys and liver.

Add the mirepoix

Cover with water, boil and simmer for two to three hours, salt to taste

Mise en place

Sweat the onion

Add the chiles and jalapenos, sweat

Brown the meat

Deglaze with the beer, scrape the bottom

Add the seasonings

Add the mashed beans

Add everything else

Bring to a boil and simmer for an hour or two, depending on how thick you like it, check the season, add salt to taste

Serve with pickled jaapenos, cheese and corn bread