tree rats.........

[bob1961]

whats the best way to par-boil or git it ready to take off the bone fer stew or sauce meat....would like to cook it first before taking off the bones....but not over cook it..........bob

 

[Birdman]

Bob ya answered yer own question LOL. I usually cut the front legs free, then the back legs and then break the back in two crosswise. Cover the pieces with water n let er rip. Ya can toss in some onion n celery if ya want ta flavor the meat some. After about an hour on a steady simmer I try to pull a bone from one of the legs, if it comes free without to much trouble it's done.Let cool a bit till ya can handle it n pick the meat. If yer thinking on canning it for use later you will need a pressure cooker to get the higher temps needed to kill any bacteria. Hope this helps some YMHS Birdman

 

[bob1961]

yeah i know how i've done it before....but it came out chewy a bit....don't want that....was wondering what ya guys and gals do to it or add to the water to make it tender.........bob

 

[Wefarmasmidgen]

I like them with a can of cream of mushroom soup and enough wine to make them simmer good. Cover, and put them in the oven at 325 until done - in my oven it's about 2 hours - sometimes a little more. You can tell when you stick a fork it the meat and it comes off easily.

************
Soaring Spirit
Don't take life so seriously, it isn't permanent.