I used to cook them with just a bit of salt and they taste and smell like rabbit. Now a little spice will cover the rabbit smell and taste. Slow cooking it with a sauce and you wouldn't be able to tell the kind of meat it is.
Zass":7x10exjq said:My family has noticed some kind of gland or node in the fat deposits of all 4 legs (similar to where you would find them in most other mammals I've processed.) They insist I remove those, and that makes the rabbit tastier. I'm not really sure, but it has become a habit to remove.
Rabbitdog":131rhja1 said:Zass":131rhja1 said:My family has noticed some kind of gland or node in the fat deposits of all 4 legs (similar to where you would find them in most other mammals I've processed.) They insist I remove those, and that makes the rabbit tastier. I'm not really sure, but it has become a habit to remove.
What???
Could you post a pic?
That's funny - when I'm shredding the meat, I just pop those bits in my mouth and carry on. :lol: It's one of my more favorite random blobs of "fat." I've never noticed anything off about them. Or maybe I have lower standards than I thought.Zass":1alq4j2w said:My family has noticed some kind of gland or node in the fat deposits of all 4 legs (similar to where you would find them in most other mammals I've processed.) They insist I remove those, and that makes the rabbit tastier. I'm not really sure, but it has become a habit to remove.
Nyctra":26rvb057 said:(Just realized this is an oldish thread...Karebru, I blame you!)