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percy282

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About percy282

  • Birthday 11/02/1946

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  • From
    middlesbrough
  • Interests
    shooting, reading, women
  1. Gentlemen, Thanks for all those answers. Very informative and I'll try the various suggestions. Many thanks. Percy 282
  2. Firstly, I'm new to the site and glad to be here. I'm a fogey (63) been shooting clays and rough for 40 years, but never ate any of the kill. Now using .22 rimfire to good effect on a couple of farms near Northallerton, accompanied by my 15 year old son who also fires .22 rimfire. We're about to start eating our rabbits and I don't have any problem with paunching, skinning or generally butchering them. I watched a 'youtube' video of a professional chef who suggested soaking them in salt water for 24 hours to get rid of blood and any bitterness. And here's the problem.....when I take the pieces out of the salt water after 24 hours, they are covered in a gelatinous, jellyish coating which is quite difficult to get off. I've read this is a membrane that has absorbed the water and thus swelled up. Can anyone cast any further light on it ? Is it indeed necessary to soak the rabbit? Is there an easy way to get the coating off? Can I roast the rabbit with the coating on? Any advice from the experts amongst you would be greatly appreciated as I'm anxious to make inroads into my freezer contents. Thank you, Percy
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