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Rabbits for the pot.

  • 11-01-2009 5:58pm
    #1
    ranger4
    Registered Users, Registered Users 2 Posts: 1,370 ✭✭✭


    when a rabbit has been shot for the pot is it best to gut and skin straight away or would meat taste more tender if the rabbit was just hung for few days before being gutted and skinned for the pot.


Comments

  • #2
    fathersymes
    Registered Users, Registered Users 2 Posts: 558 ✭✭✭fathersymes


    Always paunch a rabbit straight away, if you leave the guts in you'll end up with some pretty rotten tasting meat. Hang for a few days depending on the weather.


  • #3
    ranger4
    Registered Users, Registered Users 2 Posts: 1,370 ✭✭✭ranger4


    fathersymes wrote: »
    Always paunch a rabbit straight away, if you leave the guts in you'll end up with some pretty rotten tasting meat. Hang for a few days depending on the weather.

    Would meat taste the same as hung for a while if gutted and furr removed sameday and left overnight in salty water before cooking.


  • #4
    bunny shooter
    Closed Accounts Posts: 6,096 ✭✭✭bunny shooter


    I gut straight away and skin when I get home and leave overnight in salty water, don't generally hang at all.


  • #5
    John Griffin
    Closed Accounts Posts: 270 ✭✭John Griffin


    bunny shooter wrote: »
    I gut straight away and skin when I get home and leave overnight in salty water, don't generally hang at all.

    +1
    Rabbit takes a bit of cooking to tenderize it. Simmer for 3 hours nothing less in a nice chicken or veg stock.
    I slow cook several at a time for 12hours in an oven at 70-75 Celsius in a sealed cast iron casserole dish. Works with any meat. At 70-75 it is not possible to burn the meat and the temp is too low for it to dry out. It produces super tender meat, add what you like to the dish for flavour, i normally use orange slices or cranberries, loads of pepper corns. Great way of doing a venison haunch too, but it needs 16 hours. Do not be tempted to turn up the oven!! :)


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