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How to Cook Fox Meat

by
author image Kristin Dorman
Kristin Dorman has been writing since 1999 and has had work featured in "The Stylus," the University of Maryland's literary journal. She is a certified yoga instructor and teaches a "Yoga for Runners" course through community education. Dorman holds a Bachelor of Arts in studio art and art history from the University of Maryland, where she graduated with university and departmental honors.
How to Cook Fox Meat
Pan-boil fox meat with spices and vegetables. Photo Credit Jupiterimages/Photos.com/Getty Images

Foxes live around the world and easily adapt to different habitats, including forests, grasslands, mountains and human environments. Some people hunt foxes for sport; some kill them as pests; and others eat them as game. Fox meat is edible, though quite tough. 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.

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.

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