Prepping Rabbit Q

[roundy]

Afternoon all,

 

So was prepping a rabbit last night to do buttermilk fried and the guide I was following called for the removal of the "silver skin" - what a ****** nightmare!!! Is there an easy way to get it off?

 

I did note that when removed the cuts looked much better eating, no longer slimy after being soaked in brine...

[ollie]

If you are talking about removing the sinew on the loin then it is quite easy. Remove the loin first, then place it on a chopping board. Get a filleting knife and start trying to skin the sinew off, when you start doing this you should be able to grab hold off the sinew and skin it like you are skinning a fish. I suppose it is hard to describe, but quite easy when someone shows you how.

[roundy]

I found it really hard to get a grip on the rabbit after being soaked in salt brine for 24hrs - perhaps next time I should butcher it then do the soaking...?

[kenj]

I only brined mine once. It tasted salty. To remove the skin from the loins, first joint the rabbit with the back section whole, or in two pieces. I lift up the skin at the pelvis end with the point of a knife, with the blunt side of the knife parallel to the spine and slide it in. Wet the knife it helps. Push forward working the knife in a sideways motion, until the knife comes out the rib side. Repeat for the other side, blunt side down the spine. No loin meat will be cut and two sides of skin will pull up to the spine, where it can be cut off. The very thin membrane covering the legs can be removed by pulling it off over the joints before butchering. When jointed, any remaining membrane can be removed, as said earlier, with a sharp knife flat to the cutting board, similar to skinning a fish. If you must brine your rabbit, do this before putting it in the liquid. Simples. Ken