mosa Posted October 13, 2012 Report Share Posted October 13, 2012 I followed a recipe on line Rabbit in chucks ie legs chopped off & saddle Marinade in dejon mustard for 2 hours in fridge Place in oven for 25 mins on 180 Then for another 10 mins up to 200 to char off (their term) It looked great. But near was very tough ? What went wrong? The only thing It didn't state was oven type. Mine is a fan oven. It tasted great. How to get it soft next time? Any help will be greatly appreciated thanks Quote Link to comment Share on other sites More sharing options...
oscarsdad Posted October 13, 2012 Report Share Posted October 13, 2012 Cook it slower at a lower temp and also brown it in a pan before putting in the the oven then the juices will stay in the meat. Quote Link to comment Share on other sites More sharing options...
pegasus bridge Posted October 13, 2012 Report Share Posted October 13, 2012 The only way I find to get rabbit moist is to cook (simmer) slowly for a couple of hours,change the water and cook for another hour, meat then falls off the bone. Great for curry use this way. Quote Link to comment Share on other sites More sharing options...
Rimfireboy Posted October 13, 2012 Report Share Posted October 13, 2012 How old was the rabbit? Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted October 13, 2012 Report Share Posted October 13, 2012 (edited) Mark Gilchrist has it right, even though he is a bit of a ****. The only reliable way to get tender and tasty rabbit meat is to soak it in salt water over night to remove as much blood as poss which removes that rabbity aftertaste, then boil it for a good couple of hours until the meat is literally falling off the bone. Use said meat in whatever recipe you care to. Edited October 13, 2012 by sitsinhedges Quote Link to comment Share on other sites More sharing options...
oscarsdad Posted October 13, 2012 Report Share Posted October 13, 2012 Mark Gilchrist as it right, even though he is a bit of a ****. The only reliable way to get tender and tasty rabbit meat is to soak it in salt water over night to remove as much blood as poss which removes that rabbity aftertaste, then boil it for a good couple of hours until the meat is literally falling off the bone. Use said meat in whatever recipe you care to. Agreed - unless you use just the loin in which case can treat it exactly like chicken breast. Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted October 13, 2012 Report Share Posted October 13, 2012 Here ya go. Quote Link to comment Share on other sites More sharing options...
mosa Posted October 13, 2012 Author Report Share Posted October 13, 2012 Cheers the rabbit was 12 hours old! (Not age)ha ha! Salt over night. I used to cook mine in a slow cooker but got sick of the taste. If your all saying boil it 1st then ill try that. Can you reheat rabbit? Or cook pull off bone and make sandwiches next day similar to chicken etc or not ? Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted October 13, 2012 Report Share Posted October 13, 2012 I do what Gilchrist says then put the meat into a huge curry frozen into portions. Tastes much better than chicken which can be a bit too bland sometimes Quote Link to comment Share on other sites More sharing options...
miniross Posted October 16, 2012 Report Share Posted October 16, 2012 Not being funny but sourly the point of eating rabbit is for the taste of rabbit so why the hell would you soak it overnight in salt water to get rid of the taste of rabbit. May as well buy a chicken in that case. I find rabbit the best when it's cooked straight after getting skinned. Joint the rabbits up shoulders legs and split the loins in half if a decent size. Flour brown in a very hot pan pour over some chicken stock and cider, add carrots onion swede, and plenty celery cover with foil and bung a low oven for bout 2 hours perfectly cooked rabbit serve it with a bit of mash or strain the veg off and throw some bacon and wild mushrooms in with it beautiful. Mark Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted October 16, 2012 Report Share Posted October 16, 2012 Not being funny but sourly the point of eating rabbit is for the taste of rabbit so why the hell would you soak it overnight in salt water to get rid of the taste of rabbit. May as well buy a chicken in that case. I find rabbit the best when it's cooked straight after getting skinned. Joint the rabbits up shoulders legs and split the loins in half if a decent size. Flour brown in a very hot pan pour over some chicken stock and cider, add carrots onion swede, and plenty celery cover with foil and bung a low oven for bout 2 hours perfectly cooked rabbit serve it with a bit of mash or strain the veg off and throw some bacon and wild mushrooms in with it beautiful. Mark Rabbit can have a very strong after taste that not everyone enjoys. I've been catching rabbits for nearly 40years but never really enjoyed the taste of them but after doing this to the carcase I look forward to eating them. Works for muddy tasting fish like trout and pike too. Each to their own. Quote Link to comment Share on other sites More sharing options...
kyska Posted October 16, 2012 Report Share Posted October 16, 2012 I followed a recipe on line Rabbit in chucks ie legs chopped off & saddle Marinade in dejon mustard for 2 hours in fridge Place in oven for 25 mins on 180 Then for another 10 mins up to 200 to char off (their term) It looked great. But near was very tough ? What went wrong? The only thing It didn't state was oven type. Mine is a fan oven. It tasted great. How to get it soft next time? Any help will be greatly appreciated thanks As everyone has said, just cook, lower temp, for longer. I too don't like rabbit really, good in lasagne or any other coating sauce. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted October 17, 2012 Report Share Posted October 17, 2012 (edited) Friend of mine had his missus make jugged hare. Prepped and slow cooked for hours it was and just melted in your mouth. I didn't like rabbit and was told hare was stronger still. Anyhoo! Said jugged hare was so good I went back for more. I assume jugged Rabbit would also be nice. I now steep in brine over night rinse off then cook rabbit. What a difference! Edited October 17, 2012 by Lord Geordie Quote Link to comment Share on other sites More sharing options...
codling99 Posted October 17, 2012 Report Share Posted October 17, 2012 if the rabbit was hard to skin,good chance it ll be tuff to eat,old bucks are better off given to dog s or ferrets imo. if the rabbit was chased or scared before being killed they can also be nasty tasting and tuff due to adrenalin in meat. best way i find of cooking is bring to boil ,then simmer for 2 hours or so ,meat falls of bone then.can be soaked in salt water over night or just a few hours if a bit bloody due to shooting.lovely in a stew. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted October 21, 2012 Report Share Posted October 21, 2012 Boiling meat for hours to remove it from the bone is going to deposit most of the flavour into the boiling water, don't see the point. Quote Link to comment Share on other sites More sharing options...
Zapp Posted October 21, 2012 Report Share Posted October 21, 2012 You can limit the amount of "rabbit flavour" by getting rid of the scent glands or binning the pelvis altogether - it has little meat on it anyway. Quote Link to comment Share on other sites More sharing options...
Gimlet Posted October 21, 2012 Report Share Posted October 21, 2012 I've started making my own sweet and sour sauce: 1 pint passata tbspn tomato puree tbspn ground capers 1 ground gherkin quarter of a fresh pineapple chopped, ground and pushed through a sieve 1 chilli ground 2 cloves garlic ground tbspn good soy sauce tbspn of honey tspn of 5 spice. Fillet the loin and marinade in that for 24 hrs before stir frying and no matter what age the rabbit its as soft as Chinese chicken. I believe its the pineapple juice that tenderises the meat. The sauce is lovely too. Much better than that dyed red stuff they smear on in the supermarket. If your going to boil a rabbit for hours to get it tender you may as well do it in stock as a stew adding the vegatables as it cooks. I think salt soaking spoils a rabbit. I find them fine as long as they're paunched cleanly and immediately and as Zapp says, the scent glands cleanly removed when skinned. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted October 21, 2012 Report Share Posted October 21, 2012 Great recipe Gimlet. I'm gonna try me some of that. A total cheat but which achieves a remarkably good effect on most meat, including pigeon, duck and rabbit is a bit of Maggi sauce mixed with Thai Sweet Chilli sauce (a decent one from an asian place). Works a treat. Quote Link to comment Share on other sites More sharing options...
Sauer Posted October 29, 2012 Report Share Posted October 29, 2012 as said already bst way to cook rabbit is either of two ways ...same with most game coz its soooo lean 1.....hard n fast n hot like burgers etc 2....low n slow ... i use both.... removing the scent glands is a must or it will put you off rabbit and leave a yeuchy aftertaste. i remove scent glands AND i soak overnight in fridge/chiller in salted cold water....this leechs out any blood in the tissue ...after all its the blood that taints meat. as already said mark gilchrist way is good...i simmer emin a burco boiler till meat falling off the bone....let cool then just like picking a sunday chicken carcass remove the meat and put in an old ice cream tub give a quick shake of olive oil over it salt n pepper n whatever else you fancy ...grated garlic etc....mix well and will keep in fridge fr week easy come home from work cant be *****?....fry off some stir fry vwg throw in a hand full of wabbit out your tub add a chinese pack o sauce throw in some noodles volia!!! or other way i love rabbit burgers.....chill in salty water as before. next day drain and de-bone all the meat.... mince it ......buy some mishsped bacon packs or smoked ham soup packs...i use roughly 3 packs ber twenty rabbits.....mince that mix well and add what evr you like ....just finished adding curry paste & a jar o chilli hot mango chutney burgers...and they are bloody ace!!!!! last batch was jist rabbit & onion ...finey diced ,mmmmmmmmmmmmmmmmm...others done were rabbit & diced chilli...rabbit n bbq sauce etc etc only limit is yer imagination!!!!!! paul Quote Link to comment Share on other sites More sharing options...
Jesse James Posted October 29, 2012 Report Share Posted October 29, 2012 why not cook it Ban marie style. place rabbit / s on cooking tray in large tray add one pint of water and one pint of apple juice. cover the whole tray twice with metal foil and make sure that the edges of the tin foil is sealed around edge of tin this seals the whole tin. put on gas hob or electric ring and let it boil for 10mins. then place in oven at 180 for 40 mins. the meat will be moist and tender and cooked through. no loss of taste and tastes great with the apple juice same as boil in a bag which can be done too. lee Quote Link to comment Share on other sites More sharing options...
FalconFN Posted October 29, 2012 Report Share Posted October 29, 2012 We do that but with a bottle of white wine and chicken stock, grated onions, carrots and celery plus rosemary, thyme etc. but we cook it at about 120 degrees for 3 hours and it is amazing - works very well as a ragu with tagliatelle. Quote Link to comment Share on other sites More sharing options...
The Essex Hunter Posted October 30, 2012 Report Share Posted October 30, 2012 We do that but with a bottle of white wine and chicken stock, grated onions, carrots and celery plus rosemary, thyme etc. but we cook it at about 120 degrees for 3 hours and it is amazing - works very well as a ragu with tagliatelle. We only eat doe rabbits as there is always plenty to choose from our days ferreting. After it is skinned the carcass is cut up and washed in a colander under the running cold tap. I joint the rabbit by cutting the 2 back legs off and then the triangle shape what is left and cut that part from the saddle. Only Dad and I eat rabbit so the back legs and saddle is enough, we use celery, onions and carrots + salt&pepper, this is cooked for 3 hours with a little corn flour to thicken it up. We have mash and a slice of bread to mop up the plate….. TEH Quote Link to comment Share on other sites More sharing options...
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