MarcFloyd 18 Posted May 25, 2014 Report Share Posted May 25, 2014 I know it is two months old topic, but I just wanted to share with you what I do. I gut skin and portion rabbits the same night I kill them. Then I leave them for 24 hours in salty water. Then I always freeze them. Even if they supposed to be eaten shortly I always freeze for at least one day to get rid of gamey smell and taste. Then, depends what I fancy I either leave them in the freezer (to cook in curry, usually) or I roast them with lots of garlic and a little carrot for few hours. They kind of cook in their own juices. When I do that I fillet them after, make two-people size portions and freeze again. It is brilliant in a week day when you don't have much time for cooking: a bit of pasta, one or two carrots, tomato puree and already cooked rabbit - dinner in half an hour. Quote Link to post Share on other sites
sean178 4 Posted May 25, 2014 Report Share Posted May 25, 2014 I found a guy called Scott Rea on you tube that has made some very good butchery and cooking videos, could be worth a look. Quote Link to post Share on other sites
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