Chewy rabbit...what did I do wrong?

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rockyhillrabbits

rockyhillrabbits

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Ok, so today I finally fried up two rabbits. I dipped in egg and milk mixture, then rolled in flour seasoned with salt, pepper, and cajun spices. Fried in the skillet. The texture was chewy. The taste was pretty good but the texture threw me off. Was it overcooked?
Any other good ways to cook it? We cut all the meat off the bone, if that makes any difference. I want to like it, but can't stand the chewiness.
 
rockyhillrabbits said:
Ok, so today I finally fried up two rabbits. I dipped in egg and milk mixture, then rolled in flour seasoned with salt, pepper, and cajun spices. Fried in the skillet. The texture was chewy. The taste was pretty good but the texture threw me off. Was it overcooked?
Any other good ways to cook it? We cut all the meat off the bone, if that makes any difference. I want to like it, but can't stand the chewiness.
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Sorry you have gotten no responses yet. I find slicing thin or pounding it out flat helps a Lot with the texture. Yes, overcooking makes it chewy. It also depends on breed, age when slaughtered, how long did it chill before cooking and many factors. I know a few people on here cook "nuggets" and they are cut cross grain, like you would for a steak. That also helps.
 
Skai said:
More likely the rabbit was not cured properly after dispatching it. If cooked before allowing it to go completely thru rigor or even frozen before it went thru rigor, and then defrosted and cooked, it will be tough. There is a thread that talks a great deal about this.
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Agreed, I have found that freezing before use solves the chewiness problem. Leaving it in the refrigerator for a few days works too. :)
 
Buknee said:
So either refrigeration for a few days or freezing rabbit will help solve the chewiness? Or is there more to it? Thanks!
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That's all I've needed to do. I do often cook it in a pressure cooker, but it's still chewy if it hasn't been frozen/thawed or "seasoned" in the fridge. I don't know the reason, it's just what I've found, kind of by accident, from my own experience.
 
Alaska Satin said:
That's all I've needed to do. I do often cook it in a pressure cooker, but it's still chewy if it hasn't been frozen/thawed or "seasoned" in the fridge. I don't know the reason, it's just what I've found, kind of by accident, from my own experience.
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Thank you. I really appreciate it as I have only cooked rabbit a few times. The last time was quite chewy, but it was fresh. I have been reluctant to take any out of the freezer to cook because of it.
 
Buknee said:
Thank you. I really appreciate it as I have only cooked rabbit a few times. The last time was quite chewy, but it was fresh. I have been reluctant to take any out of the freezer to cook because of it.
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Hopefully you'll be brave enough to try the frozen meat now! :)
One thing I've done with it when it was chewy (nobody likes it that way!) was cut it up small and make rabbit pot pie. That was a big hit; the pieces were small enough that no one noticed the texture.
 
Alaska Satin said:
Hopefully you'll be brave enough to try the frozen meat now! :)
One thing I've done with it when it was chewy (nobody likes it that way!) was cut it up small and make rabbit pot pie. That was a big hit; the pieces were small enough that no one noticed the texture.
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Sounds good. Yes, I will definitely be cooking it this week. I love the flavor and previous times it was really good. Glad to know what the issue was. I plan to burger some as well.
 
And if you grind it for burger, what other animal meat is best to blend it with? (Poultry, beef/bison or ?) Does ground rabbit absorb the fat/flavor of the other ground meat, or does it flavor the other meat with the taste of rabbit? Thanks!
 
You should be able to feel the difference in the meat when rigor has passed and it's ready to cook. If you compare a fresh one to one that is a couple of days old the meat of the fresh one will be firm. The aged one will feel more tender if you gently squeeze it.
 
They were butchered on a Sunday and they were froze, then thawed in the fridge and cooked that Thursday. I want to try it in pot pie and smoked. The rabbits were also 16 weeks old, so older than I personally would butcher them, but we just helped out friends and got two rabbits.
 
rockyhillrabbits said:
They were butchered on a Sunday and they were froze, then thawed in the fridge and cooked that Thursday. I want to try it in pot pie and smoked. The rabbits were also 16 weeks old, so older than I personally would butcher them, but we just helped out friends and got two rabbits.
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Do we need to butcher and let sit for 3 days before freezing?
 
Scooter1A said:
Do we need to butcher and let sit for 3 days before freezing?
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You need to slaughter the rabbit, make sure to bleed it, clean it, lay it out uncovered on baking sheets in the refrigerator until it has gone thru rigor, 24-48 hours normally. The meat will be soft and pliable once it has completely passed thru rigor. This is what professional butchers would do with any meat. After rigor has passed you can put the rabbit into freezer containers and freeze whole or cut up into serving pieces - Or you could cook it right away. Freezing is not required. Brining is not required either. Do it this way and you will have tender meat to cook any way you choose. I have never had chewy rabbit doing it this way. I was taught this method by an old-timer farmer. I am really surprised by all the people who complain about chewy, tough rabbit. The only time I've found rabbit to be a little chewy is when they are older (6 months or so) when slaughtered. In that case I grind the rabbit up, add sage, salt and pepper and make breakfast sausage. Be careful with brining, by the way, because it can make meat tough. Think sauerkraut. Salt pulls the moisture out of the cabbage and will do the same to meat if you leave it in the brine too long.
 
Buknee said:
I have yet to do it. But I plan to grind it with pig or cow fat. I do a lot of trial and error. It is my way of learning.
I know of at least one company that mixes rabbit and pork for burger.
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Rabbit that has been properly butchered and cured has a clean, neutral taste that accepts the flavor of herbs and spices very well. Other meat can be added but is not necessary. Add an egg for each pound of ground rabbit, along with salt, pepper, garlic, maybe some chopped onions and any other spices you like. The egg adds fat and helps hold it together while frying. Adding Italian sausage, some bread crumbs and tomato sauce would make a good meatloaf. Fry up some ground rabbit with salt, pepper and garlic and add to marinara sauce. Try cutting the rabbit into serving pieces and making chicken-fried rabbit. It's my favorite and tastes better than chicken made the same way. Companies that mix rabbit with pork "may" do so because rabbit is generally more expensive than pork so it extends the rabbit meat but still allows them to charge more.
 
Skai said:
Rabbit that has been properly butchered and cured has a clean, neutral taste that accepts the flavor of herbs and spices very well. Other meat can be added but is not necessary. Add an egg for each pound of ground rabbit, along with salt, pepper, garlic, maybe some chopped onions and any other spices you like. The egg adds fat and helps hold it together while frying. Adding Italian sausage, some bread crumbs and tomato sauce would make a good meatloaf. Fry up some ground rabbit with salt, pepper and garlic and add to marinara sauce. Try cutting the rabbit into serving pieces and making chicken-fried rabbit. It's my favorite and tastes better than chicken made the same way. Companies that mix rabbit with pork "may" do so because rabbit is generally more expensive than pork so it extends the rabbit meat but still allows them to charge more.
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Love these ideas!
I'm a lazy cook and use my pressure cooker for just about everything; that way I can take meat out of the freezer and put it directly into the pot (I don't always remember to thaw things in time for making dinner!). My husband figured out that if you pull pressure-cooked rabbit pieces out of the pot and put them on the grill for a few minutes - with or without your favorite marinade brushed over it - it is absolutely delicious.
 
Scooter1A said:
I'm new to cooking rabbit. How do you burger it? Do you add another meat?
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So I ground pure rabbit tonight. I mixed it with an egg, Italian bread crumbs, Parmesan cheese, salt, pepper, garlic powder, parsley, oregano, basil and paprika. Put it in a loaf pan, baked it for an hour @ 350*. A new favorite!
 

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