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Talking to a mate of mine in the pub on saturday he was telling me that he was always told that meat tastes better if it has been under stress before it was killed. For instance if you shoot a rabbit while its grazing the meat does not taste as good as if it has been chased by a dog. He said it was something to do with the animals blood pumping more through the body.

 

Anyone got any thoughts on this, cant say i would notice any difference between ferreted rabbits and shot rabbits myself!

 

Is it just an old wifes tale or is there some truth in there somewhere?

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I would say it is the other way around.A farmer friend had a young sterk escape into a housing estate and then it ran down towards the motorway.The police came and the marksman shot it close to the motorway embankment.It had been out,running free, for maybe 1 and a half hours.My mate had it butcherd and filled his freezer with it.Every single piece of it was like boot leather and almost unedible.The butcher warned him of it because the animal was so stressed before it was killed.

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