Hundreds of birds die in western Ky.

There are 81766 comments on the The Cincinnati Enquirer story from Jan 5, 2011, titled Hundreds of birds die in western Ky.. In it, The Cincinnati Enquirer reports that:

MURRAY, Ky. - State wildlife officials say "several hundred" dead birds were found near the Murray State University campus last week.

Join the discussion below, or Read more at The Cincinnati Enquirer.

Imposter

London, KY

#75019 Nov 16, 2012
W KY Girl wrote:
Do y'all have any good recipes for coon, rabbit, squirrel, deer, etc. I need to thin some critters out around here. I haven't ever cooked a coon. I'll pass on the possum until I get really hungry! lol
skin, fry, eat.
Imposter

London, KY

#75020 Nov 16, 2012
Birds wrote:
Birds
Bird is the word baby!!!
Ancient Wolf

Versailles, KY

#75021 Nov 16, 2012
W KY Girl wrote:
Do y'all have any good recipes for coon, rabbit, squirrel, deer, etc. I need to thin some critters out around here. I haven't ever cooked a coon. I'll pass on the possum until I get really hungry! lol
I have not eaten anything except deer meat lately that my relative gave me. I have never and will never eat a nasty dead donkey eating Opossum. LOL But in the old days, my granny would cook a raccoon or an Opossum somehow and serve it with baked sweet potatoes. I passed. I think the Opossum is fairly greasy and I don't know about a raccoon. I passed on that too mainly because they looked too much like the Lone Ranger. LOL

A rabbit is more tender and just floured and fried like a chicken and served with mashed potatoes and biscuits and gravy. In Lexington for a while on Boardwalk Ave. was a "take off' restaurant called "Kentucky Fried Rabbit" lol. It did "take off" after a few months and closed. LOL My guess is that those were domestic rabbits.

Squirrels were a little more tough and was just boiled and added in a cream sauce. I never ate much of the tree rats either unless I was really hungry and we were out of Corn Flakes. lol

About the only way that I like deer meat is to do a quick boil of a chunk and then take it out and wash it again in a cold water and vinegar mix (not much vinegar), Slice it really thin, then serve it open faced like a beef manhattan on bread with mashed potatoes covered with McCormick's Brown Gravy mix. At that point, I can't tell any difference between that and an open faced roast beef Manhattan. Some folks call them "roast beef Combinations". My relative likes to butterfly and charcoal grill a chunk of deer tenderloin and fill the butterfly part with Bleu Cheese or Roquert cheese crumbles just before it is almost finished grilling. I tried it and it was okay but not my favorite. I have had deer cooked like a roast with new potatoes, onions, and carrots. I am told that they soaked in overnight in a milk and water mix to remove some of the wild taste.
W KY Girl

Oswego, IL

#75023 Nov 16, 2012
Imposter wrote:
<quoted text>skin, fry, eat.
I'm thinking marinade, spices, crock pot for a coon. Fried rabbit & squirrel, yes. I cooked some deer on top of the stove a year or so ago that was pretty dang good. I've got soft in my old age, don't really like the dressing part - it makes me sad. lol
Hempburn

Whitley City, KY

#75024 Nov 16, 2012
A smoker is a good tool for game, it makes game tender and adds flavor.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

#75025 Nov 16, 2012
Hempburn wrote:
A smoker is a good tool for game, it makes game tender and adds flavor.
Come on Humpaburn, you know it has to be a Weber.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

#75026 Nov 16, 2012
Imposter wrote:
<quoted text> Raccoons' standing in the road... washing windows ...for for handouts???
Humpaburn, Dude, you have finnaly smoked yourself silly.
Just when I think Humpaburn can't top his previous adventure, he goes and does it. LMFAO.
Imposter

London, KY

#75027 Nov 16, 2012
THE UNA FARTER wrote:
<quoted text>Come on Humpaburn, you know it has to be a Weber.
The only smoker/grill that holds the perfect 220 degree cooking temp???
Imposter

London, KY

#75028 Nov 16, 2012
Hempburn wrote:
A smoker is a good tool for game, it makes game tender and adds flavor.
You should know all about a SMOKER dude. lol

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

#75030 Nov 16, 2012
Imposter wrote:
<quoted text>The only smoker/grill that holds the perfect 220 degree cooking temp???
Correction 225. It takes the extra 5 degrees to properly smoke fresh dog nuts, from Humpaburns vet friend. LMAO.
Hempburn

Whitley City, KY

#75031 Nov 16, 2012
No, no, no, no,, the key temperature is 225 degrees! Holy french fried wildebeest, don't cook too low! The Green Egg, that's a sweet smoker but my cheap little Weber does a fine job at a third the price. Why I'm so poor, cooking outdoors is the only way I can afford a hot meal.
Hempburn

Whitley City, KY

#75032 Nov 16, 2012
The wife did get a little, put off shall I say, when asked if I wanted to go see Twilight with the group and I told her,, if I wanted to watch a bunch of sparkly dudes suck on each other, I'd go to an Elton John concert.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

#75033 Nov 16, 2012
Hempburn wrote:
No, no, no, no,, the key temperature is 225 degrees! Holy french fried wildebeest, don't cook too low! The Green Egg, that's a sweet smoker but my cheap little Weber does a fine job at a third the price. Why I'm so poor, cooking outdoors is the only way I can afford a hot meal.
Truthfully Humpaburn, the wife makes you do all the cooking and she won't allow your messy drunken butt in her kitchen. I don't blame her, I wouldn't cook for you either. Go for the Green Egg though. You need it when the wifes hungry relatives show up unexpectedly and begin chewing the legs on the dining table.

“TELLING IT LIKE IT IS”

Since: Apr 09

FARTSBURG

#75034 Nov 16, 2012
Hempburn wrote:
The wife did get a little, put off shall I say, when asked if I wanted to go see Twilight with the group and I told her,, if I wanted to watch a bunch of sparkly dudes suck on each other, I'd go to an Elton John concert.
That's a good one. Lol.

“It is what it is, folks!!”

Since: Feb 10

The land of harmony and peace

#75035 Nov 16, 2012
The only way I've ever cooked venison and had it come out halfway edible was to soak it overnight in a half buttermilk and half salt water bath.

The next day, I poke "holes" into the roast and place half cloves of garlic into each one, then salt and pepper it, and wrap the whole roast in about a pound of hickory cured bacon. After that's all done, I lay it on some heavy duty tin foil, surround it with quartered onions, quartered taters and some nice fat carrots cut into large chunks.
(If your veggies are cut too small, they'll disintegrate as it cooks and you'll just have a veggie "mush" around your venison when it's done).

Seal it really well in the foil and bake/roast for about 3 hours at around 300-325 degrees. You don't have to baste it because the foil wrapping and the veggies along with the bacon, will do the job...

About 45 minutes before you want to take it out of the oven, turn back the foil to expose the deer meat but still keep the veggies covered so they don't toast and get scorched and turn the oven down to around 250 degrees. This will help to brown the bacon wrapping, plus it also lets some steam and liquid escape so you can use the drippings to make a gravy if you want to.

Let the roast sit on the stove uncovered for about a half hour to let the meat "rest"..

Other than venison sausage, this is about the only way I can eat deer meat. The bacon gives it some much needed fat, the veggies flavor it up, and the overnight marinade and slow cooking tenderizes it.
friend

Louisville, KY

#75036 Nov 16, 2012
heck yea
raven

Fort Gay, WV

#75037 Nov 16, 2012
Hempburn wrote:
The wife did get a little, put off shall I say, when asked if I wanted to go see Twilight with the group and I told her,, if I wanted to watch a bunch of sparkly dudes suck on each other, I'd go to an Elton John concert.
I watched the first two parts of that saga. you'd think that Stewart girl would be "experienced" at something. And those little pansy boys on there...Well Liam Neison on Rob Roy and Richard Gere in First Knight get my thumbs up for hot, steamy scenes. LOL. I didn't see any point to the flick.
Tracker

Irvington, KY

#75038 Nov 16, 2012
Are the birds still falling???
raven

Fort Gay, WV

#75039 Nov 16, 2012
Whole Jamaican all spice berries give meat. good flavor. I began using them in my butt roasts , stews and briskest. Warms the flavor up. Also, cracked pepper seems to flavor food better. Rosemary and thyme I found are great on potatoes. All this talk about grilled food, fried meats. Now, I'm wanting barbecue pulled pork and a sweet tater casserole as dessert. Shame, shame;) Maybe some asparagus drizzled in a butter and lemon sauce. O yummy!

Since: Nov 12

Location hidden

#75041 Nov 16, 2012
Has the birds stopped falling???

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