mark_brodie 0 Posted January 2, 2009 Report Share Posted January 2, 2009 I have been reading loads of Rabbit recipes online. Lots of them recommend soaking the rabbit in saltwater overnight before cooking. Does anyone know why this is? Is it necessary? What mixture of salt and water should I use? Should the soaking occur before freezing or after defrosting a rabbit? Thanks for your help! Quote Link to post Share on other sites
whippeter69 88 Posted January 2, 2009 Report Share Posted January 2, 2009 When i get one i gut it, skin it and wash it, then i get a glass bowl and put it in there and put a fair amount of salt on it and put some water in with it but never heard of soaking it in water. Quote Link to post Share on other sites
shepp 2,285 Posted January 2, 2009 Report Share Posted January 2, 2009 I have heard soaking in water helps remove the gamey twang that rabbit has, so it is just for flavour. Probably best to soak it after freezing then it will thaw out quicker in the salt water. Quote Link to post Share on other sites
Yokel Matt 918 Posted January 2, 2009 Report Share Posted January 2, 2009 Some rabbits can have a particularly 'rabbity' rank smell about them; soaking them in a herby, briney concoction for a few hours supposidly reduces this. Most 1/2 - 3/4 grown roasters don't need this treatment as they have a nice natural balance of 'rabbityness'. The meat also bleach's white which is more of a traditional asthetic but im not too bothered about it. Quote Link to post Share on other sites
jimmy0211 2 Posted January 2, 2009 Report Share Posted January 2, 2009 isnt it something to do with getting rid of the bruising? Quote Link to post Share on other sites
labsnlurchers 39 Posted January 2, 2009 Report Share Posted January 2, 2009 Yep, the blood is drawn out fron the rabbit into the water, (i think!) Quote Link to post Share on other sites
ferret boy charlie 0 Posted January 2, 2009 Report Share Posted January 2, 2009 Some rabbits can have a particularly 'rabbity' rank smell about them; soaking them in a herby, briney concoction for a few hours supposidly reduces this. Most 1/2 - 3/4 grown roasters don't need this treatment as they have a nice natural balance of 'rabbityness'. The meat also bleach's white which is more of a traditional asthetic but im not too bothered about it. i think the ones your talking about mate are the ones that have been fritend so there sent glands explode Quote Link to post Share on other sites
Guest MY LAW Posted January 2, 2009 Report Share Posted January 2, 2009 it gets rid of any blood or bruising. Quote Link to post Share on other sites
Malt 379 Posted January 2, 2009 Report Share Posted January 2, 2009 As already stated, it draws out the blood, and helps to take away the 'gamey' smell. Quote Link to post Share on other sites
Guest TERRIERCENTRAL Posted January 2, 2009 Report Share Posted January 2, 2009 yes it draws the blood out of the meet Quote Link to post Share on other sites
Sako.243 1 Posted January 2, 2009 Report Share Posted January 2, 2009 As already stated, it draws out the blood, and helps to take away the 'gamey' smell. As stated it takes away the smell when cooking, As a kid my father used to cook rabbit in the house for dog food and it used to FECKIN stink!! If we cook one in the house for ourselfs we soak it in salt and fresh water, It turns the meat white and takes away the smell. I cook mine in a Burco Boiler in my garage for the dogs. Vineger in fresh water im told also works to reduce the smell. Never tryed it. Quote Link to post Share on other sites
mark_brodie 0 Posted January 2, 2009 Author Report Share Posted January 2, 2009 How much salt to water should I use? 1 tbsp per litre perhaps? I just shot a couple and they have severe bruising by the shoulder, so will definitely give the salt water soak a go and see if it works. Quote Link to post Share on other sites
jultaylor1972 2 Posted January 2, 2009 Report Share Posted January 2, 2009 Mark, go on you tube and search the name Mark Gilchrist, he has a great vid on there showing how to gut, skin and deal with rabbit, I have started soaking my rabbits in salt water overnight but purely for the look of them after the soak, Im trying very hard to get people I work with to try rabbit (Most of them never have! )And a very clean/ bleached looking rabbit seems to be doing the trick! Quote Link to post Share on other sites
para1 11 Posted January 2, 2009 Report Share Posted January 2, 2009 Yep gets rid of blood. YOU CANT USE TO MUTCH, but a hand full is plenty. Sent glands must be removed .A dark brown musel eather side of the base of tail about 1/2in long other wise your rabbit will tast like sh*t. Quote Link to post Share on other sites
mark_brodie 0 Posted January 4, 2009 Author Report Share Posted January 4, 2009 Mark, go on you tube and search the name Mark Gilchrist, he has a great vid on there showing how to gut, skin and deal with rabbit, I have started soaking my rabbits in salt water overnight but purely for the look of them after the soak, Im trying very hard to get people I work with to try rabbit (Most of them never have! )And a very clean/ bleached looking rabbit seems to be doing the trick! I just watched the Mark Gilchrist video, it is brilliant. Thanks for the tip! Quote Link to post Share on other sites
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