Sorry if this doesn't belong here. I considered "Meat Rabbits" and "Rabbit Recipes," couldn't make up my mind, and decided to post it here.
I'm on a quest to achieve the perfectly cooked rabbit hind-quarter. I've gotten pretty good with chicken breasts over the years. I'm guessing that as far as cooking methods go, a skinless chicken breast is as close as your going to get to a rabbit kicker. With chicken, (and seafood, etc.) I find that perfectly cooked, means barely (but thoroughly) cooked.
So how do I achieve that with rabbit?
Anything is "eatable" if you "cook it till it falls off the bone". And there's nothing wrong those recipes, but I'm talking about domestically raised rabbit. Not some old possum, armadillo, or tree-rat. There's gourmet potential here! :roll:
Is there a temperature to shoot for? Are there dangers in not quite getting it there?
I understand that rabbit is very lean. It seems to cook a little faster than chicken. Is that why?
I'm sure RT is full of better cooks then myself. What's the secret for perfectly cooked rabbit?
I'm on a quest to achieve the perfectly cooked rabbit hind-quarter. I've gotten pretty good with chicken breasts over the years. I'm guessing that as far as cooking methods go, a skinless chicken breast is as close as your going to get to a rabbit kicker. With chicken, (and seafood, etc.) I find that perfectly cooked, means barely (but thoroughly) cooked.
So how do I achieve that with rabbit?
Anything is "eatable" if you "cook it till it falls off the bone". And there's nothing wrong those recipes, but I'm talking about domestically raised rabbit. Not some old possum, armadillo, or tree-rat. There's gourmet potential here! :roll:
Is there a temperature to shoot for? Are there dangers in not quite getting it there?
I understand that rabbit is very lean. It seems to cook a little faster than chicken. Is that why?
I'm sure RT is full of better cooks then myself. What's the secret for perfectly cooked rabbit?
