Step 1

Prepare a brine solution by mixing the salt with the water. Place the meat in the
water. Add 1 cup water and 1 tablespoon salt to the meat until it is completely
submerged. Add extra spices, if you prefer. Use a few slices of ginger or a fresh
bunch of rosemary or thyme. Brine the meat for 12 hours and rinse before cooking.

Step 2
Heat the oil in the saucepan and saute the onions until they soften. Add the meat
and saute for several minutes to absorb the oil and onion flavor.

Step 3
Add the bay leaves, pepper, fresh ginger slices and half of the lemon juice.
Carefully stir the pan ingredients to coat the meat.

Step 4
Add 1 to 2 cups of water. Cover the pan and simmer for 1/2 hour. Add the kale and
simmer for another 15 to 30 minutes. Drain and reserve the cooking fluids when the
meat is cooked through and the kale is softened.

Step 5
Beat the eggs in a large bowl and mix in the rest of the lemon juice. Pour the hot
cooking liquid into the egg mixture slowly. Return the liquids to the pan. Serve
the fox meat with crusty bread to soak up the liquids.

I put the fox pieces into a large plastic bowl with a lid that could seal it and
started to fill up the bowl two cups at a time, with two tablespoons of sea salt. I
knew the fox would be tough and gamey, so I added the juice of five or six Meyer
lemons from our lemon tree, about a quarter bottle of apple cider vinegar, a
tablespoon or more of chopped ginger and about 12 or 15 juniper berries. When I've
used juniper berries before I've ground them up with a pestle, but forgot this
time. I'm not sure how much of a difference the grinding makes. I put the lid over
this concoction, shook it up well, and placed it in the refrigerator over-night,
about 12 hours. I shook it up once before going to bed and another time an hour or
so before I pulled it out of the fridge.
Next I rubbed the pieces in sunflower oil, put on a liberal amount of salt and
pepper, and briefly fried them in a frying pan to brown the outsides of the meat.
I took the front legs and the backbone and decided to sous vide them at 60 degrees
centigrade. For the front legs I used butter, bay leaves, sage and thyme. For the
backbone I rubbed on olive oil, then salt and pepper, creole seasoning and cayenne
pepper. I left them in the sous vide for nine and a half to ten hours. My favorite
of all of the fox meat was the backbone cooked with creole seasoning and cayenne
pepper. Part of it was that the backbone is the best piece of meat on the carcass,
the most tender. And I liked the little bit of kick.
I took the larger hind legs and one slab of ribs and the other flap meat and put it
in a crockpot on low. I put them in a mixture of 2 cans of golden mushroom soup,
about 20 ounces of beef stock, two sliced red peppers, two sliced Anaheim chilies,
basil, salt and pepper. I cooked it about nine hours. This was Anshu's favorite.
Again, the gaminess was mostly gone. The crockpot meat was very tender, it just
fell of the bones, and the soup and vegetables made a nice supplement. I think if I
had to recommend a way to cook it in the future, this is the method I would
suggest.

For best results, tenderize fox meat by soaking it overnight in salt water.
Combine it with hearty greens and whole grains for a healthy meal.
Things You�ll Need:

4 tbsp. salt
4 cups water
Legs of 1 medium fox, skinned, deboned and cut into 8 pieces
4 tbsp. olive oil
2 onions, chopped
2 bay leaves
4 peppercorns
2 tbsp. sliced ginger
Juice of 2 lemons
1 bunch kale, sliced and de-ribbed
2 eggs

Step 1

foxmeatPrepare a brine solution by mixing the salt with the water. Place the
meat in the water. Add 1 cup water and 1 tablespoon salt to the meat until it is
completely submerged. Add extra spices, if you prefer. Use a few slices of ginger
or a fresh bunch of rosemary or thyme. Brine the meat for 12 hours and rinse before
cooking.
Step 2

Heat the oil in the saucepan and saute the onions until they soften. Add the
meat and saute for several minutes to absorb the oil and onion flavor.
Step 3

Add the bay leaves, pepper, fresh ginger slices and half of the lemon juice.
Carefully stir the pan ingredients to coat the meat.
Step 4

Add 1 to 2 cups of water. Cover the pan and simmer for 1/2 hour. Add the kale
and simmer for another 15 to 30 minutes. Drain and reserve the cooking fluids when
the meat is cooked through and the kale is softened.
Step 5

Beat the eggs in a large bowl and mix in the rest of the lemon juice. Pour the
hot cooking liquid into the egg mixture slowly. Return the liquids to the pan.
Serve the fox meat with crusty bread to soak up the liquids.