Posted: 10/21/2010 1:08:11 PM EDT
| They taste like chicken. Do we all agree? I used to have a small rabbit farm in my backyard so when it comes to butchering time, I get to choose the fryers as the meat is more tender compare to the older ones. When you are out hunting you really don't have much choice so what do you do when you shot an older rabbit? How do you cook the meat as it has much tougher texture than the younger ones? Just curious. |
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Quoted:
With any tough meat, marinate in soy sauce for a couple days and then either fry it up or stew it. I prefer stew in a crock pot over night. Soy has too much salt, try beer. Usually stew with onions, mushrooms, peas, and potatoes. Brown the boneless meat in oil before putting in the pot with a bottle of beer. In the field you might have to adjust, that is if you are in a static camp with a cast iron pot. |
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Quoted:
Pressure cooker. I never really watch the time. But I throw the rabbits in whole, with a chicken bouillon cube, salt and pepper. Then make rabbit and dumplins Sounds very yummy. I'd probably add some curry, coconut milk, and lemmon grass to give it an Asian kick. |
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We use it in place of chicken for most everything.
Eat it 1-2X per week. Rabbit an homemade noodles yesterday. Makes a great BBQ as well! We simmer a few hours, then pick meat off bones. The tacos sound GREAT! Know folks who make sausage out of it too. On my list, my LONG list, of stuff to try. |
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My old granny just used to soak them overnight in a little salt water and then chicken fry them in lard for us. That's how I learned to cook them, FWIW. 
Squirrels, I like to par boil before frying or pressure cook, de-bone and make squirrel gravy and serve over biscuits. |