Hunting knives and related projects

[Von Gruff]

For horizontal carry



for vertical carry



and for canted cross draw.

[Von Gruff]

These three are away in the post in the morning and while the pics are terrible due to the low winter sun the wood is actually quite nice on them. I will have to look at a decent light box set-up for taking these pics indoors as the pics taken outside really detract from the presentation.

The first hunter skinner has cocobolo with ebony bolsters

A full flat grind on 4 in x 1/8 1084 blade at 61 R tested (100x3.2mm)









This is my safari knife with cocobolo and ebony on a 3 3/4 in x .157 01 blade at 61R (90x4mm)

The guy wanted both the horizontal carry and a stadard vertical carry sheath which I did before I designed the multiple carry sheath shown for my safari knife








This one if for another chap and is the hunter skninner with curly maple and jarah (blade specs as for the hunter skinner above.

[6.8 klr]

Man, I am really liking that multi. carry sheath there V.G....Keep-up the fine work.....

Oh, and by the way my Hunter-Skinner is doing a fine job on our Domesticated New Zealand Meat Rabbits here at home.

..........Mike.

[Von Gruff]

I really enjoy the rabbit meat Mike, as a sandwich filler or as part of a salid and of course in rabbit pie. I always do a couple of hours on the rabbit faces before I head up higher to for the goats when I go up for a hunt.

How do you get your rabbits and what ways do you use them for the table??

This is my rabbit knife. 2 1/2 in blade, 6 3/4 in oal with buff horn scales. Carried in a hardened pocket sheath is a handly little knife that is also used for fruit preperation when we are bottling our surpluse fruit in the summer and / or making jams and chutneys etc.

[6.8 klr]

Love the Buff. Scales...Alot.

I hunt them here on the Hill with a shotgun on foot , no dogs or anything.

WE love Hasenpfeffer....and also Braised, then baked in a Dutch oven with Potato Dumplings and brown gravy is also a favorite.

I also be-bone and grind for all sorts of uses.

.......Mike.

[sneaky one]

Yumm rabbit,,,,, ick

They are listed as rodents....

[Von Gruff]

Rabbits are not rodent Dan, they are small mammals and are excellent eating for those of us with pallet that enjoys the taste.

Why Rabbits Aren't Rodents

https://synapsida.blogspot.co.nz/2012/03/why-rabbits-arent-rodents.html

[rabiddawg]

Sneaky, you northern boys just don't know how to cook rabbit.

It really is some of the best meat you can get. We have em down here, the back hams are as big as your hand. Have to cook the big ones a while til tender.

[Drillboss]

Sneaky, you northern boys just don't know how to cook rabbit.

It really is some of the best meat you can get. We have em down here, the back hams are as big as your hand. Have to cook the big ones a while til tender.

Link some recipes 'dawg. I'm willing to give it a try.

[Von Gruff]

I havent eaten chicken in years, much rather have rabbit as my white meat. At least I know there are no hormones in the wild game I kill and eat unlike the chicken that is chock full of them to get instant growth and quick returns.
The hare is another great eating animal with the backstraps nearly as big as a small deer. Boned and diced they make for a superb caserol

[rabiddawg]

Link some recipes 'dawg. I'm willing to give it a try.

I'm pretty simple.

I usually quarter it up, season it, brown it in a cast iron pot. Take it out, cook down some onions ......

At this point you can go north La. or south La. My mom makes brown gravy from flower and the pan stickings. It's what Cajuns call a roux. You can cheat (and I often do) by purchasing roux in a jar. After you have your gravy, throw the rabbit in and simmer til it's falling off the bone. Turn it off and make a pot of rice.

For a south La. version you just continue cooking the onions until they get really dark in color. Not burnt. You add a bit of water as you stir to keep them from burning. The onions are what makes the gravy (or sauce as my friend Tim Fontenot would say) in this case.

If you have smaller tender rabbits just quarter them up, make a milk&egg wash, flour it then fry in a skillet. Our big swamp rabbits are usually too tough for this.

[montana]

We have cotton tails and the much larger Jack rabbits. I prefer the cotton tail. I will have try our Jacks in casseroles. As a boy we cooked Cotton tails over an open fire on a stick. My wife cooks them in a crock pot. They are delicious. I just returned from our job near Hyattsville Wyoming which is full of wild cotton tails and Jacks. The hard part was trying not to run over them going to the job since they love to run in front of vehicles at the last moment. I had never seen so many rabbits as I did near Hyattsville and Ten Sleep. In winter time it is easy to see the rabbit tracks to snare them. It is also fun to hunt them with a 22. We use roux to make sausage and biscuits. I have tried some Cajun food and it was delicious. We have friends who raise chickens and supply us with fresh eggs and meat. Eggs that come from chickens that are allowed to roam and eat insects and grass are incredible flavorful with dark orange yolks.
I like the look of your Safari knife. Well done!

[rabiddawg]

To be honest, I'm not a Cajun but I do like living here, eating their food and the women are beautiful.

[Von Gruff]

We have cotton tails and the much larger Jack rabbits. I prefer the cotton tail. I will have try our Jacks in casseroles.

Next time you get one of the jacks's which I gather is our hare, then seperate the backstrap when you bone them out and treat it like a deer backstrap by slicing diagonaly and cook like you would a piece of tenderloin. You will be surprised just how good it can be, with onions, potatoes and something like brocoli or similar brasica vegetables or what you might generally have with a tender steak

[montana]

Will do. We have always cooked them like Cotton tail and to say they were tough was an understatement. Always happy to hear new methods of preparing wild game. Thank you.