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Shooting Forum - Firearms licencing information


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Hi all,
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Thanks all.

tomorrows dinner sorted

  • 16-06-2015 10:05pm
    #1
    hathcock
    Registered Users Posts: 310 ✭✭


    Looking forward to a good feed tomorrow


Comments

  • #2
    pm.
    Registered Users Posts: 2,139 ✭✭✭pm.


    hathcock wrote: »
    Looking forward to a good feed tomorrow

    Enjoy nice clean shots by the look of it


  • #3
    hathcock
    Registered Users Posts: 310 ✭✭hathcock


    pm. wrote: »
    Enjoy nice clean shots by the look of it

    .22 subsonic head shots,makes for a nice clean carcass.


  • #4
    recipio
    Registered Users Posts: 2,804 ✭✭✭recipio


    Cholesterol free meat - for nothing. Nice shooting.


  • #5
    deerhunter1
    Registered Users Posts: 2,693 ✭✭✭deerhunter1


    hathcock wrote: »
    Looking forward to a good feed tomorrow

    Nice one


  • #6
    Kiltris
    Registered Users Posts: 234 ✭✭Kiltris


    Out of interest, what way will you cook them?


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  • #7
    hathcock
    Registered Users Posts: 310 ✭✭hathcock


    Kiltris wrote: »
    Out of interest, what way will you cook them?

    Wife does the cooking,rabbits boiled till the meat can be easily removed from the bones,meat then covered in a mix of flour and egg,this is then fried till crispy,mind you don't eat your fingers.


  • #8
    Samsung421
    Registered Users Posts: 29 ✭Samsung421


    Might I ask a silly question.
    After skinning them, do you have to hang them for a duration, soak them ect.

    Can you cook the same day. Apologies for the silly question, but mann they do look good.


  • #9
    cookimonster
    Registered Users Posts: 2,759 ✭✭✭cookimonster


    Samsung421 wrote: »
    Might I ask a silly question.
    After skinning them, do you have to hang them for a duration, soak them ect.

    Rabbits must be gutted as soon as possible and then they can be hung skin on in a cool environment (ideally <5oC) for several days. They can be skinned and stored in a fridge on trays for a few days to age but insure there is no build up of juices under the carcass as this can taint or discolour the meat. Young animals require less hanging /ageing then older ones.

    Prior to use some people soak them in salted water (8-24hrs), this will leach out any blood and keep the flesh white and may serve to firm up the meat. This is not essential but at the same time has no negative effect on the quality of the meat.
    The meat will freeze well but is prone to freezer burn if not wrapped properly. Ideally only freeze after the meat has being hung or aged for a few days to ensure it is tender to eat other wise the meat will go into the freezer tough and come out tough.The meat can be eaten very quicly after the animal dies but once rigor mortis sets in it is best to let it take its natural course and then give it a day or more to ensure tenderness


  • #10
    Samsung421
    Registered Users Posts: 29 ✭Samsung421


    Your a gentleman. Thanks for that.


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