Let's assume that this isn't the same critter being seen in different places, and there is an invasive population of Rodents Of Unusual Size in southern California. My questions are:
- What caliber for capybera? .22 LR or .223?
- What method for cooking capybera?
- Do you slow roast in hickory smoke, or do a braise in the crockpot with potatoes and carrots?
- Is thin sliced roast capybera good on ciabatta bread with swiss cheese and crisp lettuce with a honey mustard dipping sauce?
- Do you serve roast capybera with red or white wine, or is this a good dish to serve with beer?
- Can you make capybera bacon?
3 comments:
I am told it is much like pork, but lower in fat. I would approach like a lean pork roast.
So a braise then, possibly being pulled and mixed with Dixie Sauce.
Thanks!
.17 HMR
Post a Comment