bi9johnny Posted March 1, 2011 Report Share Posted March 1, 2011 it realy is the pre soak to guarantee tenderness salt water splash of white wine vinegar sssiimmpppllleeesss Quote Link to comment Share on other sites More sharing options...
Argyll Posted March 2, 2011 Report Share Posted March 2, 2011 You definately need to leave it overnight in salted water (a fistful). This removes the bitterness which you can find in rabbits, softens the meat and it turns it slightly whiter. Look at this post: Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 2, 2011 Report Share Posted March 2, 2011 was it wrapped properly in the freezer?, it may have been freezer burnt which will make it tough and dry Quote Link to comment Share on other sites More sharing options...
Pigeon_snIPer Posted March 2, 2011 Report Share Posted March 2, 2011 Anyone tried a Pressure cooker? /S/ Quote Link to comment Share on other sites More sharing options...
masmiffy Posted March 28, 2011 Report Share Posted March 28, 2011 soak it over night in salt water..... My great aunt always did this as did her mum!! Think the reason (scientifically) is to remove uric acid? She always did rabbit pie with hers and included pork belly! Quote Link to comment Share on other sites More sharing options...
John_R Posted March 29, 2011 Report Share Posted March 29, 2011 I really don't think it is necessary to soak overnight in salt water, and certainly not to affect the tenderness of the resulting meat. I was always told the idea behind that was to whiten the appearance and take away some of the earthiness of the taste/aroma. I tend to do what is popular in Italy, they soak the rabbit in water that has a small amount of white wine vinegar in it, and that is only for 30 to 90 mins. Then it is washed off. You then dry it off (either leave it in a colander or pat dry) and fry off all the meat to brown it, before cooking in whatever fashion you want. As for the earthy taste, I found the only thing that made much difference (from my own point of view) was to make sure the scent glands were removed when skinning and butchering. I tend to go one further and throw away the entire pelvis. Quote Link to comment Share on other sites More sharing options...
Glensman Posted May 3, 2011 Report Share Posted May 3, 2011 When I shoot a rabbit in the head and it flaps about like a fish out of water... Will that cause adreneline?? Quote Link to comment Share on other sites More sharing options...
kyska Posted May 3, 2011 Report Share Posted May 3, 2011 When I shoot a rabbit in the head and it flaps about like a fish out of water... Will that cause adreneline?? Yes, a major cause of pale, reduced quality meat in pigs, cattle and lamb, but thas often caused by transport, poor handling and anti-mortum stress. Although studies have shown that animals killed using 'stun and stick' techniques can still have less quality meat, there was a load of work done a few years back using a high voltage current to 'buzz' the carcass after dressing, with good results. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.