kd3pc
Well-known member
If they are cooked well, and your other options are limited, then....
As a kid, growing up in the Mtns of North Carolina, in the late 50's early 60's, my granny made them quite often. Usually in a "stew" of onions or ramps (try them!!) and some turnips. Greasy then, now that I know better, but cheap and plentiful. Not really any worse than squirrel or rabbit. Bear was actually good, but we seldom got it more than once a year or at the ramp festivals where more people got together.
Granny talked of "jerky", dried/spiced/salted but I never tried that, same with sausage, she like it, but it always tasted "spoiled" to me. But then I really dislike "country ham" and sawmill gravy, having grown up on it for 20 meals a week, some months.
They are stringy, gamey, and greasy for the most part. And it takes a really stout one to make a meal for a family, and a stout family to enjoy it.
As a kid, growing up in the Mtns of North Carolina, in the late 50's early 60's, my granny made them quite often. Usually in a "stew" of onions or ramps (try them!!) and some turnips. Greasy then, now that I know better, but cheap and plentiful. Not really any worse than squirrel or rabbit. Bear was actually good, but we seldom got it more than once a year or at the ramp festivals where more people got together.
Granny talked of "jerky", dried/spiced/salted but I never tried that, same with sausage, she like it, but it always tasted "spoiled" to me. But then I really dislike "country ham" and sawmill gravy, having grown up on it for 20 meals a week, some months.
They are stringy, gamey, and greasy for the most part. And it takes a really stout one to make a meal for a family, and a stout family to enjoy it.
