Cottontails and jackrabbits

Maestro

Over June and July I have been lucky enough to find a few cottontails and jackrabbits comfortable enough to let me photograph them in the wild. The first one I found in Laguna Atascosa National Wildlife Refuge. The comp is not that great but he moved soon after this so I did not get a another chance to recompose the shot.





This next cottontail I actually found in my yard! :rofl: He let me approach while he was eating some grass and weeds.



The next pics are of three different jackrabbits I found at the Fossil Rim Nature Reserve. They are completely wild and are native to the reserve. All of the rain we have been having has brought them out to feed non-stop on the plentiful grasses.

The first one here is just cleaning after a rain shower.



He noticed me here.



But didn't seem to care much.



This guy I took by surprise so it just froze in place. When you are oftentimes prey of the many predators around staying still is the first defense. Don't call attention to yourself.



The last jackrabbit was happily feeding near a fenceline and could have cared less about me.






Did you know that jackrabbits used to be called jackass rabbits because the old western pioneers thought the ears reminded them of this guy?

:roflOver time the name was shortened to just jackrabbit.

Osprey Whisperer

Young Jackrabbit in Marinade
2 jackrabbits, sectioned
*Marinade for young jackrabbit
1 cup flour
1/8 tsp. garlic salt
1/8 tsp. onion salt or powder
1/8 black or white pepper
¾ cup cracker crumbs
Canola oil or margarine Marinate sectioned rabbits for 24 hours in sealable plastic bag.
Discard marinade.
Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag. Seal bag and shake to coat meat.
Fry meat over low to medium heat in skillet with canola oil or margarine. Servings: 6-8

emmalou

Bird Man Photographer wrote:

Young Jackrabbit in Marinade
2 jackrabbits, sectioned
*Marinade for young jackrabbit
1 cup flour
1/8 tsp. garlic salt
1/8 tsp. onion salt or powder
1/8 black or white pepper
¾ cup cracker crumbs
Canola oil or margarine Marinate sectioned rabbits for 24 hours in sealable plastic bag.
Discard marinade.
Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag. Seal bag and shake to coat meat.
Fry meat over low to medium heat in skillet with canola oil or margarine. Servings: 6-8

:smack :smack :smack

Stephen, those are wonderful rabbits and hares! We have the regular ol rabbits here, but they have cross bred with the domestics that folks have tossed out, so there are literally thousands of rabbits around, all colors and shapes! We get excited when we see a solid wild rabbit!

THey have a bounty every so many months on the poor things.the hospital areas and the college are really popular grounds........

Dick on Aruba

Very nice series Stephen.

In case the recipe of Mike may give you some ideas, I prefer you visit the poulterer.

Thanks for sharing,

Dick.

dbaker1221

nice shots

Shasoc

Very nice shots, Stephen. I used to have some rabbits in my backyard which allowed me to get some pics of these cute animals. Thanks for sharing,
Socrate

Ric Grupe

Jackrabbits are about the ugliest damn things! So that in itself qualifies for....COOL CAPTURE....award!

ShepsMom

Awww, bunnies They taste like chicken :eat

Stephen, give your shots little bit more contrast and you'll have good eating, oops, looking buns!!!

bigpix

nice capture........ Rabbit stew.....mmmmmmmm