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Posted (edited)

Shot a pair of rabbits on Saturday night, butchered them, marinated in port, thyme, fennel and garlic for 24hrs.

Browned them off, made a soffritto and deglazed with port.

1hr20mins in the oven.

Shredded the meat, pan fried the loins, served up with some streaky bacon and tagliatelle and a leg on top.

 

 

 

 

 

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Edited by Pangolin
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Posted (edited)
2 hours ago, Pangolin said:

Shot a pair of rabbits on Saturday night, butchered them, marinated in port, thyme, fennel and garlic for 24hrs.

Browned them off, made a soffritto and deglazed with port.

1hr20mins in the oven.

Shredded the meat, pan fried the loins, served up with some streaky bacon and tagliatelle and a leg on top.

 

 

 

 

 

IMG_20210531_194534_753.jpg

20210531_191448-01-01.jpeg

IMG_20210531_194534_768.jpg

IMG_20210531_194534_787.jpg

IMG_20210531_194534_795.jpg

Looks tasty that! How did it go down? I saw in another thread you thought one rabbit was a big oldie, was the meat tough at all or did it soften down nicely?

Edited by Rob85
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28 minutes ago, Rob85 said:

Looks tasty that! How did it go down? I saw in another thread you thought one rabbit was a big oldie, was the meat tough at all or did it soften down nicely?

Turned out well, the meat fell off the bone, especially on the front legs, there were a couple of tougher bits but it was fine.

The loins were very good tho.

Need to get out again this week and bag a few more.

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