MidwestMatthew
Active member
- Joined
- Mar 8, 2016
- Messages
- 38
- Reaction score
- 3
We just butchered our first litter Saturday. Soaked the carcasses in a cooler of ice water for ~24 hours like we'd heard, then a ~12-hour soak in brine. Cooked the first one up whole, with a bit of rosemary and butter for dinner last night, and, well, wow.
That. Was. Amazing.
I was really expecting to have to "learn to like" rabbit. Instead, I can't think when I've enjoyed a meal more. It was simply fabulous, like the most amazing baked chicken you can imagine, but just enough of a different flavor to be distinct. Extremely moist and tender, and very mild and sweet. Simply unbelievable. My wife, who has had some mental reservations about eating rabbit, actually brought the "finished" skeleton to the table so we could pick off every little bit of meat!
So, anyway, we're wondering how much of a difference the soaking and brining may have made in terms of flavor. I know the obvious answer is to try it both ways, but after the results of last night, I guess I'm after other opinions before "wasting" a rabbit on a test!
Also, the one we ate was the runt of the litter - only a trifle over 3 pounds live weight, whereas the others were all over 5 with a few approaching 6 pounds. I know younger rabbits are said to be more tender and milder-tasting, but this one was the same age as the others - just much smaller. Any idea on if that made a difference?
There was a time I thought we'd have to stretch ourselves to eat one rabbit per week. But after last night, I'd almost be willing to eat myself into rabbit starvation! :lol: Better get our buck busy with those does!
That. Was. Amazing.
I was really expecting to have to "learn to like" rabbit. Instead, I can't think when I've enjoyed a meal more. It was simply fabulous, like the most amazing baked chicken you can imagine, but just enough of a different flavor to be distinct. Extremely moist and tender, and very mild and sweet. Simply unbelievable. My wife, who has had some mental reservations about eating rabbit, actually brought the "finished" skeleton to the table so we could pick off every little bit of meat!
So, anyway, we're wondering how much of a difference the soaking and brining may have made in terms of flavor. I know the obvious answer is to try it both ways, but after the results of last night, I guess I'm after other opinions before "wasting" a rabbit on a test!
Also, the one we ate was the runt of the litter - only a trifle over 3 pounds live weight, whereas the others were all over 5 with a few approaching 6 pounds. I know younger rabbits are said to be more tender and milder-tasting, but this one was the same age as the others - just much smaller. Any idea on if that made a difference?
There was a time I thought we'd have to stretch ourselves to eat one rabbit per week. But after last night, I'd almost be willing to eat myself into rabbit starvation! :lol: Better get our buck busy with those does!