2007-09-03 00:24:11 · 16 answers · asked by larry m 3 in Sports ➔ Outdoor Recreation ➔ Hunting
put it in your spaghetti sauce in a crock pot. cut up into small pieces and cook on low for about eight hrs.
2007-09-03 00:34:37 · answer #1 · answered by lostboy 3 · 0⤊ 2⤋
Rabbit is kind of tricky because we never know how old it is until after we shoot it.
Any marinade with Papain (papaya juice) contains and enzyme that will break down the muscle until it is tender.
I live in the states so we have envelopes in the grocery (like lawry's) that are meat tenderizer.
They flavor the food so you will need to buy one that will tenderize and give good flavor.
Also, rabbit is close enough to other white meat that you could use a dry white wine with some rosemary sprigs and garlic.
Good luck.
I was raised eating it. I love it.
2007-09-03 00:35:41 · answer #2 · answered by Rev 2 · 0⤊ 0⤋
awe bless you for being so caring and trying to help this little one out. I don't really have an answer but I would keep it long enough to know that its ok I mean it seems a little young to just release it anyways because you don't know where to release it so it can find its mom therefore something else will most likely attack it and hurt or kill it. I would either take it to the vet and get some advice or do a little research and figure out how to take care of him like foods to eat. Since you don't know where momma is this is now a bigger responsibility then you might realize... if you decide to release him is really gonna be safe?
2016-04-03 00:57:47 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Beat it with a tenderizer hammer or run it through an electric tenderizer just like the butcher does at the market with other types of meat. Oh yeah, the only way to make sure that it is fit to eat is to gut it immediately upon killing it. All you have to do is cut a ring around the anus and then hold it by it's ears and give it a good snap of the wrist. The entrails will all come out then cut then off and get it to a cool place a.s.a.p.
2007-09-03 02:34:40 · answer #4 · answered by Sloan R 5 · 0⤊ 1⤋
Clean the rabbit and soak it in ice water for about 24 hours changing the water and ice about the 12 hour mark.
Helps it taste a bit less harsh.
2007-09-03 03:25:18 · answer #5 · answered by evo741hpr3 6 · 0⤊ 0⤋
After you dress it out soak it in ice water with a little salt for 24 hrs. Then soak it in Coca Cola for 24 hrs in the fridge. Be sure not to over cook it or cook it at a high temp. Good luck.
2007-09-03 13:50:39 · answer #6 · answered by Maxwell and Samantha 2 · 0⤊ 0⤋
sprinkle it with instant coffee and let it sit in the refrigerator for a couple of hours. rinse and cook it any way you prefer. there is an enzyme in the coffee that will tenderize it.
my grandmother used to pressure cook it and make stew. it was so tender it would fall off the bone.
2007-09-03 05:21:59 · answer #7 · answered by Anonymous · 0⤊ 0⤋
The only way that I have found in 50 years of shooting and eating them is to only eat young ones, 1/2 to 3/4 grown is ideal.
2007-09-03 00:50:37 · answer #8 · answered by Anonymous · 0⤊ 0⤋
You need to hang it, preferably somewhere with ventilation from it's hind legs. Cut it's head off and let all the blood drain out for a couple of hours. skin and eviscerate, removing the hind legs too. Rinse the carcass in salt water and store in the fridge for up to three days (I find two is ample) Hope this helps!!
2007-09-03 00:33:58 · answer #9 · answered by Gem Gem 5 · 0⤊ 1⤋
Deep fry the legs, breaded. The rest you make into stew, and then dip the legs into the stew. Delicious.
Or make rabbit pie.
2007-09-03 00:33:14 · answer #10 · answered by MetalMaster4x4 5 · 0⤊ 0⤋
A good soak in buttermilk in the fridge. Enzymes break it down and it gets a sweat taste.
2007-09-03 06:31:28 · answer #11 · answered by coolhandven 4 · 0⤊ 0⤋