Ever Eat a Fox?

FISMA

Okay, stop what you were about to write...

Seriously, has anyone here ever eaten fox? For all of those lampers out there, have you ever considered it?

My Uncle smokes honey badger and I know a people that tried racoon, possum, and squirrel, to name but a few. But I do not know anyone that has tried fox. Does it taste like chicken?!:D Oh the irony!

How much fun would a boards cookout be with only foods that we've shot for the pot!

TriggerPL

FISMA wrote: »

Okay, stop what you were about to write...

Seriously, has anyone here ever eaten fox? For all of those lampers out there, have you ever considered it?

My Uncle smokes honey badger and I know a people that tried racoon, possum, and squirrel, to name but a few. But I do not know anyone that has tried fox. Does it taste like chicken?!:D Oh the irony!

How much fun would a boards cookout be with only foods that we've shot for the pot!

http://youtu.be/q5pncDAfEDw

Says it all really !

Eo1n8wrd

It was hardly going to taste too good, but i definately wouldn't have started with boiling its head!

TriggerPL

Eo1n8wrd wrote: »

It was hardly going to taste too good, but i definately wouldn't have started with boiling its head!

What would you recommend eating first cause I can't think of anything I'd start with

Eo1n8wrd

fair point!
i might have stewwd the legs or something... in a really strong curry... after a right lock of pints

Eddie B

FISMA wrote: »

Okay, stop what you were about to write...

Seriously, has anyone here ever eaten fox? For all of those lampers out there, have you ever considered it?

My Uncle smokes honey badger and I know a people that tried racoon, possum, and squirrel, to name but a few. But I do not know anyone that has tried fox. Does it taste like chicken?!:D Oh the irony!

How much fun would a boards cookout be with only foods that we've shot for the pot!

Coon and possum are eaten by many in the USA and squirrel are meant to be nicer than rabbit, which i'd love to try if i could get my hands on one!
Now fox, thats another thing! I would imagine that strong musky smell would be in the meat and that would be nasty to say the least! Saying that i've heard that badger was eaten here years ago and was quite nice!

TriggerPL

Eo1n8wrd wrote: »

fair point!
i might have stewwd the legs or something... in a really strong curry... after a right lock of pints

Kinda cheating !

Grizzly 45

http://www.livestrong.com/article/487204-how-to-cook-fox-meat/

Bon appetit!:D

valerossi

Na dirty mange ridden yokes, plus I don't think carnivores are suppose to taste great and the meat as far as I know can be dangerous to you health.
Doubt I will see many recipes up for Charlie in the cooking thread:)

cookimonster

There's another thread on here about this.

I've found recipes for fox, known as poor man's venison. It involves slow cooking in liquid then fried and finished in a sauce.

Got as far as trying to skin a fresh one, now I'll try most things once, but the smell put me right off, so saute of fox is off the menu for now.......

FISMA

TriggerPL wrote: »

What would you recommend eating first cause I can't think of anything I'd start with

I would start with the backstraps.

I bet the meat would be tough for such a wiry, low fat animal. Thus, I would avoid frying, and definitely not start with the head.

I am not really buying the "smell" argument. Goats are pretty bad smelling, but, they taste fantastic, when cooked properly. However, goats are not carnivores.

That wild taste is also in deer meat when not cooked properly. I bet if you soaked the fox in saltwater for a night, draining the water once or twice, then soaked it for another night in buttermilk with juniper berries, there would not be much wild taste at all.

What do you call fox meat: vixenison?

Hibrion

Have a look a Dave Canturbury's youtube videos. He eats anything he traps including coyotes, which aren't all that different to foxes in terms of what they would be eating etc.

Eo1n8wrd

FISMA wrote: »

I would start with the backstraps.

I bet the meat would be tough for such a wiry, low fat animal. Thus, I would avoid frying, and definitely not start with the head.

I am not really buying the "smell" argument. Goats are pretty bad smelling, but, they taste fantastic, when cooked properly. However, goats are not carnivores.

That wild taste is also in deer meat when not cooked properly. I bet if you soaked the fox in saltwater for a night, draining the water once or twice, then soaked it for another night in buttermilk with juniper berries, there would not be much wild taste at all.

What do you call fox meat: vixenison?

How do you cook goats and what age animal do you use?

wexfordman2

Eo1n8wrd wrote: »

How do you cook goats and what age animal do you use?

I use my wife to cook my goat meat, she's early forties

Engine No.9

wexfordman2 wrote: »

I use my wife to cook my goat meat, she's early forties

/thread

That's just classic. Robbin it.

FISMA

Eo1n8wrd wrote: »

How do you cook goats and what age animal do you use?

Eo1n8wrd, I have not much experience with cooking goat meat - mostly just eating it!

In general:

With low fat meats such as goat, you want low temperatures and moisture source. That's a stark contrast to when I cook filet mignon - high heat for a short time.

Roasting or frying are good for tender cuts of meats. Tougher portions do better in stew or pressure cooking.

I like to smoke meats because the low heat source is very forgiving. An extra 10 or 15 minutes will not ruin the meat.

Quick and easy smoking.
If you have a grill, like this one, place 9 pieces of charcoal briquettes in a 3x3 pattern on the grill. Then place 4 more on top of those in 2x2 pattern. Next get some wood chips, like apple wood, cherry wood, or whatever tickles your pallet. You should have the wood in water for about an hour or two prior to use. When glowing, place the wood chips on the charcoal.

I place the charcoal heat source at the 12:00 position of the grill and the meat at the farthest - the 6:00 position. Again, we are going to slow cook the meat. So you do not want the meat directly over the heat.

Also, off to the side, place a metal container of water to keep moisture in the grill.

Try that for 45 minutes and check the meat. If you need a bit more, 60 minutes should be fine.

Works to perfection with venison and beef.

For any wild taste, always go with Juniper berries, they really help.

I am going to experiment with a little sugar in the buttermilk next time venison is on the plate.

cookimonster

FISMA, great info there thanks. If your using dry rubs on your meat try adding some caster sugar to it - 1:4 or 1:5. This will add a glaze to the meat as well as a nice caramelized taste, works on most meats, poultry, oily fish but its the dogs on lamb.

Eo1n8wrd

FISMA wrote: »

Eo1n8wrd, I have not much experience with cooking goat meat - mostly just eating it!

In general:

With low fat meats such as goat, you want low temperatures and moisture source. That's a stark contrast to when I cook filet mignon - high heat for a short time.

Roasting or frying are good for tender cuts of meats. Tougher portions do better in stew or pressure cooking.

I like to smoke meats because the low heat source is very forgiving. An extra 10 or 15 minutes will not ruin the meat.

Quick and easy smoking.
If you have a grill, like this one, place 9 pieces of charcoal briquettes in a 3x3 pattern on the grill. Then place 4 more on top of those in 2x2 pattern. Next get some wood chips, like apple wood, cherry wood, or whatever tickles your pallet. You should have the wood in water for about an hour or two prior to use. When glowing, place the wood chips on the charcoal.

I place the charcoal heat source at the 12:00 position of the grill and the meat at the farthest - the 6:00 position. Again, we are going to slow cook the meat. So you do not want the meat directly over the heat.

Also, off to the side, place a metal container of water to keep moisture in the grill.

Try that for 45 minutes and check the meat. If you need a bit more, 60 minutes should be fine.

Works to perfection with venison and beef.

For any wild taste, always go with Juniper berries, they really help.

I am going to experiment with a little sugar in the buttermilk next time venison is on the plate.

Cheers, thats helpful.

wexfordman2 wrote: »

I use my wife to cook my goat meat, she's early forties

Not so helpful