njc110381 Posted September 24, 2006 Report Share Posted September 24, 2006 I have always wondered if there is a way of cooking Rabbits without them smelling too much. I quite like the taste of the meat once it's cooked, but by the time it's done the smell has put me off eating! I've only ever roasted them, which may be a bad plan. They are my main quarry, and although I don't waste them (the farmer likes them) I'd like to maybe eat some myself sometimes! Do any of you have any ideas? Quote Link to comment Share on other sites More sharing options...
BountyHunter Posted September 24, 2006 Report Share Posted September 24, 2006 I have always wondered if there is a way of cooking Rabbits without them smelling too much. I quite like the taste of the meat once it's cooked, but by the time it's done the smell has put me off eating! I've only ever roasted them, which may be a bad plan. They are my main quarry, and although I don't waste them (the farmer likes them) I'd like to maybe eat some myself sometimes! Do any of you have any ideas? You need to paunch and skin them first..... BH Quote Link to comment Share on other sites More sharing options...
Malc Posted September 25, 2006 Report Share Posted September 25, 2006 It's the stink that puts me off them too. Quote Link to comment Share on other sites More sharing options...
pin Posted September 25, 2006 Report Share Posted September 25, 2006 They have a smell, but certainly shouldn't stink! You want to paunch them off as soon as you can really, the longer you leave it the more they might smell. They have scent glands which you need to make sure you get rid of otherwise you will taint the meat (either side of the genital mound). Better than roasting is boil them up with stock veg, lovelly smell and you get more off them with the bonus of some lovelly game stock for later Quote Link to comment Share on other sites More sharing options...
P03 Posted September 25, 2006 Report Share Posted September 25, 2006 Stick 'em in a slow cooker in chicken stock with some veggies and rosemary (put the rosemary in a bag) and cook for about 8 hours. The smell does your head in long before you get to taste it and it literally falls off the bones. Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted September 25, 2006 Report Share Posted September 25, 2006 Stick 'em in a slow cooker in chicken stock with some veggies and rosemary (put the rosemary in a bag) and cook for about 8 hours. The smell does your head in long before you get to taste it and it literally falls off the bones. Dont roast em,,,,,,,,,,too dry.........................I do mine in stock with veggies and then make pies.........reduce the stock, add gellatine and then pour into the pie from the hole in the top.......... Quote Link to comment Share on other sites More sharing options...
Malc Posted September 25, 2006 Report Share Posted September 25, 2006 To me, fresh rabbit flesh stinks. No matter how soon I paunch them. It is a completely unique smell and in no way connected to the smell of the guts. I should know..... having processed tens of thousands of rabbits over the last 25 years or so. Also, I cannot stand the smell of it during cooking, no matter what I add to it to disguise the smell. Having said all that, I like the smell once it's cooked! So, I suppose, I should get someone else to cook it for me, then I might enjoy it. Strangely enough, I don't have this problem with Hares. Quote Link to comment Share on other sites More sharing options...
pin Posted September 25, 2006 Report Share Posted September 25, 2006 I posted that just before I left work, thought about it and should have said... Its a very personal thing really, smell. One person might hate it, the other love it. One thing that works for other smells is run a tap whilst cleaning them, takes the smell away a bit.. I am the same with "cheesy" pigeon, can't stand it, makes me heave Sickly horrible smell, not unlike strong cheese at room temperature which I absolutely love. No explaining it, just don't like it. Probably the same with you and rabbits mate Quote Link to comment Share on other sites More sharing options...
Pushkin Posted September 25, 2006 Report Share Posted September 25, 2006 Casseroled in a good drenching of red or white wine (cheap stuff just as good as the more expensive) and plenty of veggies. Lid should keep most of the smell in. Can we get a smiley with a tongue licking its lips? Pushkin Quote Link to comment Share on other sites More sharing options...
henry d Posted September 26, 2006 Report Share Posted September 26, 2006 As with any meat that has a smell that you don`t like,just soak it in milk over night.Clarissa Dickson-Wright gave me that tip and it works,as I don`t like the fishy taste of Wigeon. Quote Link to comment Share on other sites More sharing options...
njc110381 Posted September 26, 2006 Author Report Share Posted September 26, 2006 Soak it in milk? Sounds like a strange thing to do, but I'll give it a try. It's surprising how many of these old tricks work really well. I'll try the wine idea too, anything I can do to be able to enjoy eating what I shoot is a good thing! Cheers Quote Link to comment Share on other sites More sharing options...
ziplex Posted September 26, 2006 Report Share Posted September 26, 2006 My brother in law used cut the rabbit into sections and deep fry it, tasted fine to me! Quote Link to comment Share on other sites More sharing options...
black hat Posted September 26, 2006 Report Share Posted September 26, 2006 its funny how we worry about not cooking rabbit as much as we would a steak i alway have to either biol or roast rabit as i would worry it was not cooked enougth frying it (or is that just me ) Quote Link to comment Share on other sites More sharing options...
youngshot Posted September 26, 2006 Report Share Posted September 26, 2006 the all time british summer time way of cooking is best!! BBQ i even got my sister to try it! well i sayed it was "chicken" she ate it right up sayed it was lovely!! hahaaa and we have a pet rabbit down the garden Young Shot Quote Link to comment Share on other sites More sharing options...
kipper Posted September 26, 2006 Report Share Posted September 26, 2006 I have the same problem, the smell allways puts me off eating them, but the dogs dont mind them they soon snaffel them down. :blink: I heared that taking the gland out stops the smell to, think it was on that river cottadge programs. I would really like to cook a rabbit and enjoy it kipper Quote Link to comment Share on other sites More sharing options...
mag-man Posted September 27, 2006 Report Share Posted September 27, 2006 As with any meat that has a smell that you don`t like,just soak it in milk over night.Clarissa Dickson-Wright gave me that tip and it works,as I don`t like the fishy taste of Wigeon. also use milk for muddy fish, like catfish, just throw away the choolate milkshake after. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted September 27, 2006 Report Share Posted September 27, 2006 After asking others about this it would appear that most people only partially remove the scent glands. Do the job properly chaps :yp: LB Quote Link to comment Share on other sites More sharing options...
Highlander Posted September 28, 2006 Report Share Posted September 28, 2006 Soaking meat overnight in milk is usually done to take away those strong gamey flavours. Deer liver, hare, some geese etc even pigeon if people don't like a 'strong' meat flavour. Try flash frying rabbit pieces (joints) in butter before putting in a casserole and slow cooking it...delicious Quote Link to comment Share on other sites More sharing options...
njc110381 Posted September 29, 2006 Author Report Share Posted September 29, 2006 I'm a bit stuck on the scent glands thing. By the sound of it this is where I'm going wrong as I normally just skin and gut them. How do you go about fully removing them? Quote Link to comment Share on other sites More sharing options...
the pelt man Posted September 30, 2006 Report Share Posted September 30, 2006 When skined look at the back side of the Rabbit on the inside edge of the **** cheeks just before they meet the rectum/tail base, there is a gland on each side, looks a bit like a scollop. Just cut these away before you cook. PELTMAN Quote Link to comment Share on other sites More sharing options...
mag-man Posted September 30, 2006 Report Share Posted September 30, 2006 When skined look at the back side of the Rabbit on the inside edge of the **** cheeks just before they meet the rectum/tail base, there is a gland on each side, looks a bit like a scollop. Just cut these away before you cook. PELTMAN Cheers for that bud Quote Link to comment Share on other sites More sharing options...
njc110381 Posted September 30, 2006 Author Report Share Posted September 30, 2006 Perfect, thanks for that. I've never done that before! Might just explain why I don't like them, tainted meat! I'll have to go shooting now to find out, any excuse! Quote Link to comment Share on other sites More sharing options...
pin Posted September 30, 2006 Report Share Posted September 30, 2006 After asking others about this it would appear that most people only partially remove the scent glands. Do the job properly chaps I was giving rabbit to a mate who claimed he knew what he was doing, so he got them paunched only. I only recently found out by hanging around for a beer when I dropped some round he wasn't doing this, nor was he correctly removing the *** Glad I never ate rabbit at his place Quote Link to comment Share on other sites More sharing options...
Ferret Master Posted October 1, 2006 Report Share Posted October 1, 2006 Hi, We have roasted them and to keep the meat moist we just wrapped it in some fat bacon. I then seasoned it with salt and pepper and served with oven chips. Pheasant tonight though. FM :o Quote Link to comment Share on other sites More sharing options...
FERRETBOY Posted November 21, 2006 Report Share Posted November 21, 2006 HI ALL Soak the meat in salt water overnight to take the earthy smell away. Andy Quote Link to comment Share on other sites More sharing options...
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