So, I finally killed my first batch of rabbits. There were 4 in total with 1 being the aggressive doe. Thus far my neighbor and I have only eaten 1, the rest have gone into the freezer. The end result from that initial taste was a very chewy meat that was kind of unappealing because of that. is the chewiness normal or can I prevent it?
now the method I used for storing the rabbits is pretty simple. I butchered each animal and placed each carcass in a tub of cold water. After I butchered all 4 I went inside, cut the animals into different sections and wrapped each section in wax paper. So hind legs went with hind legs, ribs with ribs, etc. At that point all but the one we ate went right into the freezer.
The rabbit we ate was cooked with 2 methods. The larger chunk s were fried on low to medium heat in butter and sprinkled with a bunch of spices. The smaller pieces, like the ribs and bacon, I baked in the oven for 10 minutes, flipped and then continued baking for another two minutes at 225 degrees.
now the method I used for storing the rabbits is pretty simple. I butchered each animal and placed each carcass in a tub of cold water. After I butchered all 4 I went inside, cut the animals into different sections and wrapped each section in wax paper. So hind legs went with hind legs, ribs with ribs, etc. At that point all but the one we ate went right into the freezer.
The rabbit we ate was cooked with 2 methods. The larger chunk s were fried on low to medium heat in butter and sprinkled with a bunch of spices. The smaller pieces, like the ribs and bacon, I baked in the oven for 10 minutes, flipped and then continued baking for another two minutes at 225 degrees.