mosa Posted December 23, 2009 Report Share Posted December 23, 2009 I am getting tired of eating tough rabbit in my curry. Would it be better for me to stick it in the slow cooker for a while 1st if yes for how long on what heat? bearing in mind my curry making is only frying the meat off then adding a bought sauce and simmering. My skill level hasnt passed that stage im afraid. Cheers in advance of any replies Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted December 23, 2009 Report Share Posted December 23, 2009 Salt water it overnight and then boil 'em up and simmer for 2 hours Quote Link to comment Share on other sites More sharing options...
mosa Posted December 23, 2009 Author Report Share Posted December 23, 2009 forgot to state its just thawed from the freezer does that still apply? Quote Link to comment Share on other sites More sharing options...
kyska Posted December 23, 2009 Report Share Posted December 23, 2009 forgot to state its just thawed from the freezer does that still apply? If its been frozen I wouldn't soak it in water personally. And yes, slow cooker it on 'high' for 3 or 4 hours then proceed with currying! Quote Link to comment Share on other sites More sharing options...
danccooke Posted December 23, 2009 Report Share Posted December 23, 2009 as above cook long and slow until it will just flake off the bones. then add to whatever hmmmmmm. flake it all off the bone and chuck in a tupperware box in the fridge with olive and use as required will sit like that for a few days happily. when i do that i use it as I would chicken in Fajita wraps, or fried up with a curry sauce (prefer to home make mine as they are not as salty but jars are ok if you haven't the time or inclination) you'll find it tender and yummy. <- technical term Quote Link to comment Share on other sites More sharing options...
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