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Best recipe for gophur?

Nintendesert

Diamond Member
So I've been having some gophur problems and I finally ended up getting a few with my 22. The thing is now I have these little guys here and I've skinned and gutted them. I don't want to let the meat go to waste but I'm not sure of the best way to cook one of these things up.

I guess I could add some salsa and make tacos out of them, but I wasn't a big fan of the cat tacos in Juarez when I had them.

So perhaps a stew?

I really like my bbq though and was thinking of just putting them on a spit and cooking them up that way. I'm not sure though how that would turn out. Anyone have any experience or ideas on how I can cook them up?
 
Obligatory:
Bill%20Murray-10.jpg
 
Use then in any recipe where you'd normally use any other rodent meat. The slight difference in flavor won't be noticeable...
 
I have a problem on my lake, beavers. The spillway is narrow and they damn it up almost daily. I have a guy that traps them legally for pelts, because you can't just shoot them. I asked what he does with the meat. Cause, "Who eats beaver?"
 
This one sounds promising

CHILI RANG-A-DANGO" (A.K.A. THE BARN
BURNER)

Read more about it at www.cooks.com/rec/view/0,1749,151180-229195,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1/4 lb. Thai chilies
1/2 lb. rattlesnake (skin and bones)
2 scorpion tails
2 onions (chopped)
2 (#10) cans tomatoes
1 bunch parsley (minced)
5 cloves garlic
1 sm. ground squirrel (or 1 lg. gopher)
1 dab Worcestershire sauce
1 shot whiskey (room temp.)
3 eggs (scrambled)
3 chili beans for good luck (Nina Pinta Santa Maria)

Braize rattlesnake and ground squirrel in butter (bear grease if you got it). Saute' chilies, scorpion tails with onions, garlic, tomatoes, Worcestershire sauce. Simmer the above ingredients for 4 days and add the whiskey to top (when served) and light with a burning twig. Add parsley if you're concerned about it being healthy enough and the beans are there for intestinal gas.
 
Squirrels are rodents. Squirrel meat is delicious.

OP: I'd simmer it until it was falling off the bones in a deep frying pan, covered. About equal parts water and cheap white wine, some bay leaves, and a couple other spices. An hour or so later, and MMMMMMMmmmmm.

I've never tried gopher. Always wondered what it would taste like.
 
I imagine a stew is the proper application.

Yep, can't go wrong with a good stew. Slow cook the meat and it will be nice and tender. Though I've never tried a gopher stew, I have had raccoon, rabbit, and squirrel stew and all of them were delicious.
 
Stir fry is my fallback for anything. Cut in small pieces, marinade them in something good and fry with vegetables. Kudos for not just ditching the animals.
 


Look at what the french eat: snails, frog legs, partially developed birds. I figure small creatures that got shot are hardly any more weird.

I'm still undecided but there were some very good ideas in this thread. I'm not feeling the stew so maybe some stir fry is in order. I just need to drink more beer first.
 
Stir fry is my fallback for anything. Cut in small pieces, marinade them in something good and fry with vegetables. Kudos for not just ditching the animals.

fried rabbit is damn tasty.

Look at what the french eat: snails, frog legs, partially developed birds. I figure small creatures that got shot are hardly any more weird.

I'm still undecided but there were some very good ideas in this thread. I'm not feeling the stew so maybe some stir fry is in order. I just need to drink more beer first.

yeah...odd that someone gets squeamish over gopher meat, when we have Frenchies out there, who are generally accepted to have the world's greatest cuisine.
 
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