I have found a way to make these cuts not as chewy.this may seem crazy but i thinks the best meat on the whole rabbit is the belly flap.it remindes me of dark meat of a chicken. Step 1 remove outer membrane.step 2 boil belly flaps or pressure cook until visually tender.remove let cool. Fry in skillet with oil and desired seasoning.eat
belly flaps
- Thread starter champange
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I've used similar methods to make other bits of fatty or tough meat very good.
I like to add sweet and sour, or another sugar based sauce, near the end of the frying time to allow it to kind of candy onto the meat.
I'll have to try some bellies that way...
I like to add sweet and sour, or another sugar based sauce, near the end of the frying time to allow it to kind of candy onto the meat.
I'll have to try some bellies that way...
GBov
Well-known member
Yep, ours too!
Only I mix up
1 cup soy sauce
2 tablespoons honey
2 tablespoons apple cider vinegar
one teaspoon each - powderd garlic, paprika and ginger
Put bellies into mix and let sit for a few hours.
Take bellies and put on cookie sheet and bake at 250-300 for about an hour. You will have to keep a whip and a chair to keep your family away from them as they get near done.
You can also bring the leftover marinade to a simmer and thicken it with corn starch or the like and use it over stirfry veggies.
Its all good!
Only I mix up
1 cup soy sauce
2 tablespoons honey
2 tablespoons apple cider vinegar
one teaspoon each - powderd garlic, paprika and ginger
Put bellies into mix and let sit for a few hours.
Take bellies and put on cookie sheet and bake at 250-300 for about an hour. You will have to keep a whip and a chair to keep your family away from them as they get near done.
You can also bring the leftover marinade to a simmer and thicken it with corn starch or the like and use it over stirfry veggies.
Its all good!
