craig2013 1 Posted February 19, 2013 Report Share Posted February 19, 2013 that curry looks well nice wat spices do u put in and i soak my rabbits over night in salt water it does the trick Quote Link to post Share on other sites
Jamie m 668 Posted February 19, 2013 Report Share Posted February 19, 2013 Get a few rabbits nice one just use saddle back legs strip the meat off the the bone , just like chicken fillet but not 5 pound a pack , free , Quote Link to post Share on other sites
Colonel Mustard 6 Posted March 7, 2013 Report Share Posted March 7, 2013 Get a few rabbits nice one just use saddle back legs strip the meat off the the bone , just like chicken fillet but not 5 pound a pack , free , :stupid: Just how I do them. I can't be arsed to mess around with the little bit of meat you get off the front legs. And the price of gas these days...? 2 - 2.5 hours boiling? It would be cheaper to get the chicken fillets. I digressed and watched the 'Bear Grylls kills a rabbit like a Boss' videon after that one. He might be good but I'll bet my bile duct that rabbit was tethered. Either that or it had mixie. ;yes: Quote Link to post Share on other sites
desertdog 149 Posted March 7, 2013 Report Share Posted March 7, 2013 try rabbit in a cook in the bag,did one tonight,mediterean chicken, but used bunny, well nice,courgette, onion,.tomatoe, cooked if for an hour,mid oven, superb eating. Quote Link to post Share on other sites
low plains drifter 10,553 Posted March 8, 2013 Report Share Posted March 8, 2013 Works well for hare aswell,just use about 1 heaped teaspoon of salt in the water,leave overnight,the meat turns lighter in colour,think it is the high blood content that causes the gamey flavour,salt must draw it out Quote Link to post Share on other sites
kenj 131 Posted March 10, 2013 Report Share Posted March 10, 2013 I soaked some of mine in brine overnight, just once. They were tasteless after. Ended up putting the meat in a Korma mix. Give me the full flavour every time. Slow cooker is best. Quote Link to post Share on other sites
eat4peace 21 Posted April 7, 2013 Report Share Posted April 7, 2013 I soak up to 6 in a big (clean) bucket of slat water with a hefty splash of cider vinegar. Get's rid of excess blood and tenderises the meat. Quote Link to post Share on other sites
Lelandsdad1 4 Posted May 9, 2013 Report Share Posted May 9, 2013 I need a little help I've started shooting rabbits and after getting past the smell I've managed to skin and gut them lol I've given them a good wash but I can see a very thin skinny film it peels off in peaces but I'm wondering if its ok left on to cook Quote Link to post Share on other sites
B.P.R 2,798 Posted June 3, 2013 Report Share Posted June 3, 2013 game chef at the yorkshire....deminstrated by removing the scent gland....you remove the shiite taste. Quote Link to post Share on other sites
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