How do you preserve your rabbit meat?

[iamdrglass]

We have a 18 qt roaster that we can put up to 10 fryers a time in and slow cook them. I then debone and freeze and use in place of chicken. I am also starting to debone and grind and freeze. We also just tried canning the slow cooked deboned meat. It turned out mushy but still makes a good replacement for tuna/chicken salad. ( I tell everyone it is turf tuna )

How do you guys store excess? I would really like more advice on canning it so it does not turn out mushy.

Dan

 

[trinityoaks]

You might consider canning it without cooking it first (the canning process will cook it).

 

[Cattle Cait]

I know my mom cans chicken and venison...I'm sure there are books somewhere.

 

[DanaYares]

Remember that you need a pressure canner to can meat... Much higher temp. and they can be a little bit scary because of the pressure.

 

[sommrluv]

I'm planning to can it, but probably freeze about 20% for other uses. We like "rabbit karaage" (if you google chicken karaage, or Japanese Fried Chicken, we use the same recipe)

 

[Dirty Harry]

You can pack the boneless fresh meat in quart jars, add a teaspoon of salt (and a little black pepper if desired), and pressure can them for 90 minutes. You can make just about anything with the meat when you open the jars, ready to eat.

We make a lot of jerky also. Just bone the meat and cut in small strips, with the grain. The key to flavoring rabbit is letting it soak for awhile, several days. You can use any recipe you like. Basically anything with soy sauce, liquid smoke, and brown sugar in it. Put in a dehydrator for about 8 hours. You can also cook up the bones that are left until the meat falls off the bone and then can this as a soup broth.

You can grind the meat into burger or make sausage. You will probably need to add a little pork to hold it together for some things.

I could go on and on but anything you can do with chicken, you can do with rabbit.