Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Normal
I had never heard of "resting" meat before a couple of weeks ago on this forum and I have never had a problem with tough meat other than wild turkey and one old prong horn buck years ago which I foolishly tried to salt cure. So having butchered five rabbits last Wednesday we baked one Wednesday evening and it was fine. We baked another with the same sauce a couple of days later and it was fine. We gave one to a friend who fried it and said it was fine. Today I deboned the last two after 5 days in the fridge and no, it was not any easier to debone that those I have previously done the same day they were killed. So I guess I'm just the oddball on this but I can find no advantage to "resting" meat. :?
