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Gar Boulletes/Greards (sp?)
Posted on 1/20/21 at 4:16 am
Posted on 1/20/21 at 4:16 am
I acquired a good bit of gar meat last weekend. I normally grind, season, and fry. I've made red gravy for them a few times but am curious how other folks do it. Care to share your process?
This post was edited on 1/20/21 at 8:37 am
3
Posted on 1/20/21 at 7:57 am to Loup
quote:
Gar Boulletes
Never seen or heard it as boulletes, just as Gar Balls. Sounds a lot better as boulletes
Posted on 1/20/21 at 7:58 am to Loup
I’ve usually just use a .22
Posted on 1/20/21 at 8:14 am to Upperdecker
quote:
Sounds a lot better as boulletes
yup, sounds fancy AF
Posted on 1/20/21 at 8:37 am to Loup
It's been a long time since we've cooked gar. But I think this video is pretty much the recipe we used. Gar boulletes and gravy. It's still pretty much still grind, season, and fry.
Cooking Gar Boulettes
Cooking Gar Boulettes
Posted on 1/20/21 at 8:46 am to Upperdecker
Boulette is just French for ball. Not fancy, just a different language. Cajun French speakers are among the least “fancy” people you can imagine. I’m all for using LA French as much as possible........but chacun a son goût.
Posted on 1/20/21 at 8:51 am to KamaCausey_LSU
quote:
It's still pretty much still grind, season, and fry.
Cooking Gar Boulettes
Thanks, this is pretty much what I was planning to do.
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