toxo 160 Posted June 24, 2015 Report Share Posted June 24, 2015 Rabbit is a bit gamy for me but I don't like wasting it on the dogs so.... bought the mincer, Have belly pork and rabbit in the freezer, just waiting for the casings to arrive. Tried a burger last night with 1/3 rabbit 2/3 belly pork with onion. Wasn't bad at all but I'd like more savoury. How do I do that guys? Quote Link to post Share on other sites
Hydropotesinermis 724 Posted June 24, 2015 Report Share Posted June 24, 2015 Try adding salt? Chicken stock or a beef oxo cube maybe Quote Link to post Share on other sites
toxo 160 Posted June 25, 2015 Author Report Share Posted June 25, 2015 Try adding salt? Chicken stock or a beef oxo cube maybe Hmm! Never thought of salt. I suppose if using wet like stock or gravy I could balance with rusk or breadcrumbs. Maybe even use my favourite original Bisto. Licking my lips now. Quote Link to post Share on other sites
Hydropotesinermis 724 Posted June 25, 2015 Report Share Posted June 25, 2015 I reckon if you ground the bisto granules up fine you could add them neat to the mince as if they were a seasoning. Quote Link to post Share on other sites
Tiercel 6,986 Posted June 25, 2015 Report Share Posted June 25, 2015 If rabbit tastes gamey your not cleaning it right. Your not taking the scent glands out, thats what gives it that god awful smell when cooking. TC 2 Quote Link to post Share on other sites
toxo 160 Posted June 25, 2015 Author Report Share Posted June 25, 2015 I reckon if you ground the bisto granules up fine you could add them neat to the mince as if they were a seasoning. I use the original Bisto which is a powder. Don't know if it can be used dry. It's at it's best when mixed with cold water before use but it won't hurt to try it Quote Link to post Share on other sites
toxo 160 Posted June 25, 2015 Author Report Share Posted June 25, 2015 If rabbit tastes gamey your not cleaning it right. Your not taking the scent glands out, thats what gives it that god awful smell when cooking. TC Maybe gamey is the wrong word but come on Tiercel, if the purpose of this post is to educate me, you're not doing a very good job of it. Or is the location of said scent glands a secret? I do tend to take out everything that isn't tied down. I treat squirrel in exactly the same way and find that tasty. 1 Quote Link to post Share on other sites
Hydropotesinermis 724 Posted June 25, 2015 Report Share Posted June 25, 2015 I reckon if you ground the bisto granules up fine you could add them neat to the mince as if they were a seasoning. I use the original Bisto which is a powder. Don't know if it can be used dry. It's at it's best when mixed with cold water before use but it won't hurt to try it I might give it a go myself. Quote Link to post Share on other sites
toxo 160 Posted June 25, 2015 Author Report Share Posted June 25, 2015 If you've never used proper Bisto you've a treat in store. Next time you do a shepherds/cottage pie, mix 2/3 tbl spoons in cold water and add to the mince. Absolutely transforms it. Quote Link to post Share on other sites
Jack.308 40 Posted June 25, 2015 Report Share Posted June 25, 2015 I personally think garlic works well with rabbit try a little but be careful won't take to much to ruin it, or maybe try some wild garlic if you can get your hands on it Quote Link to post Share on other sites
Zilverhaze 1,627 Posted June 25, 2015 Report Share Posted June 25, 2015 try diffrent combos heres a few ingrediants ive seen goin into pork sausages // paprika / garlic / salt / pepper / barley / rosmary / thyme / corriander / mint you can also dry cure the sausages on the lowest temp on the oven for a few hours they last for a long time after that or you can smoke them i like them cured me with hot paprika 2 Quote Link to post Share on other sites
Yokel Matt 918 Posted July 2, 2015 Report Share Posted July 2, 2015 Some older buck rabbits can be a bit pungent. I tend to soak most rabbits in bowl of water for a couple of hours before cooking. Personally I'd find making rabbit sausages more hassle than it's worth, I rather feed them to the dogs. Quote Link to post Share on other sites
gavin.harper 9 Posted July 2, 2015 Report Share Posted July 2, 2015 try diffrent combos heres a few ingrediants ive seen goin into pork sausages // paprika / garlic / salt / pepper / barley / rosmary / thyme / corriander / mint you can also dry cure the sausages on the lowest temp on the oven for a few hours they last for a long time after that or you can smoke them i like them cured me with hot paprika Have you got any info on dry curing sausages? Think i might give that a go with some mint flavored ones. Quote Link to post Share on other sites
Zilverhaze 1,627 Posted July 3, 2015 Report Share Posted July 3, 2015 what info you need mate ? ime no pro seen it done and helped out a cuple of times thats all.. you can warm smoke or cold smoke or simply just dry them out like you whuld jerky in the oven on the lowest light i no fat is a main factor involved they need to have fat in them or they come out to dry .. try you tube pal ther will be step by step instructions on ther Quote Link to post Share on other sites
Zilverhaze 1,627 Posted July 3, 2015 Report Share Posted July 3, 2015 https://m.youtube.com/watch?v=90XwDbIqMJc thers loads of info mate have a root about you can taste the pork mix raw before you put it in the skins we used boar intestines to make them Quote Link to post Share on other sites
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