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Old 07-18-2017, 03:59 AM   #11
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I used to live in a log cabin. We snared snowshoe hare in winter and got really, really tired of it. One of the best ways we found to serve it was as snowshoe vindalou. We just used a chicken vindalou recipe and substituted the cut up hare.

Won't you be able to remove any buckshot before you cook it? I mean, it should be visible where the shot went into the rabbit, once it is skinned. I guess if you cut it into cubes like in recipe Merlot linked, it would be even easier to make sure by sight and feel that you have gotten all the buckshot out. We didn't have to deal with that, since ours was snared.
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Old 07-18-2017, 11:31 AM   #12
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Nothing like biting down on a shotgun pellet
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