norfolkgoose Posted May 23, 2015 Report Share Posted May 23, 2015 (edited) Hi I know this maybe not the right section to post this ... but have any of you ever had a really strong smelling buck rabbit I only ask as I shot one last night and it smells very strong from the moment I picked it up ... there appears to be nothing wrong looks healthy out side and in so have prepared it to cook . its been in the fridge over night after a wash but still smells sort of musty . my question is is the meat going to be any good e.g not very pleasant / tainted of this strong musty smell after cooking ? This is the first time i have had one like this . Many thanks Edited May 23, 2015 by norfolkgoose Quote Link to comment Share on other sites More sharing options...
Underdog Posted May 23, 2015 Report Share Posted May 23, 2015 Sounds like you got its urine all over it when gutting! Also, get rid of the pale green sent glands in the buttocks near the tail before cooking! Quote Link to comment Share on other sites More sharing options...
mad sniper Posted May 24, 2015 Report Share Posted May 24, 2015 i agree hate that when it happens Quote Link to comment Share on other sites More sharing options...
mad sniper Posted May 24, 2015 Report Share Posted May 24, 2015 i agree give it a good rinse Quote Link to comment Share on other sites More sharing options...
evo Posted May 24, 2015 Report Share Posted May 24, 2015 i agree give it a good rinse or prepare it properly next time :lol: nothing worse than a stinky rabbit Quote Link to comment Share on other sites More sharing options...
norfolkgoose Posted May 25, 2015 Author Report Share Posted May 25, 2015 Please read the post it smelt like this from the moment I picked it up (head shot) . And no I did not nick the guts and was skinned first, guttted and washed then popped in fridge over night all in less than 20 minutes. The following day it still had the same smell so I cooked it and the smell just stayed the same . I have since read a few articles about the musty smell and its down to the scent glads in mature bucks cause this musty smell, but I would not have thought it would have tainted the meat once prepped . Quote Link to comment Share on other sites More sharing options...
evo Posted May 25, 2015 Report Share Posted May 25, 2015 Please read the post it smelt like this from the moment I picked it up (head shot) . And no I did not nick the guts and was skinned first, guttted and washed then popped in fridge over night all in less than 20 minutes. The following day it still had the same smell so I cooked it and the smell just stayed the same . I have since read a few articles about the musty smell and its down to the scent glads in mature bucks cause this musty smell, but I would not have thought it would have tainted the meat once prepped . was only joking mr goose,, you do sometimes get this but as yet I,ve not experienced it yet atb Evo Quote Link to comment Share on other sites More sharing options...
Zapp Posted May 25, 2015 Report Share Posted May 25, 2015 It certainly sounds like the scent glands. It's often worth as well as getting rid of the glands, removing the saddle and legs from the pelvis and discarding the pelvis altogether. That should solve the problem. Quote Link to comment Share on other sites More sharing options...
victorismyhero Posted May 25, 2015 Report Share Posted May 25, 2015 try soaking it in salt water overnight in the fridge..... Quote Link to comment Share on other sites More sharing options...
moorvale55 Posted May 25, 2015 Report Share Posted May 25, 2015 +1 with victorismyhero. Quote Link to comment Share on other sites More sharing options...
la bala Posted May 25, 2015 Report Share Posted May 25, 2015 +1 with victorismyhero. + 1 with these two. I always think rabbits smell stronger in spring more than late summer Quote Link to comment Share on other sites More sharing options...
Underdog Posted May 25, 2015 Report Share Posted May 25, 2015 I did suggest get rid of the sent glands! Oh well. Quote Link to comment Share on other sites More sharing options...
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