Rabbit
 

I was given a few rabbits and I boiled them for 2 hours after
overnight soaking in salt water. This was recommended because they
are supposed to be tough and rubbery if cooked less. They were tender
but tasteless and no fat.

Am I just used to beef, pork, and chicken so I can't appreciate
rabbit? Do rabbit need a lot of seasoning to taste good? The other
meats taste good to me with just a little salt. Years ago I tried one
on the grill and it was really tough.

BTW is rabbit white or red meat? How is eating it health wise?

Rabbit
 

On Apr 5, 8:24*am, wrote:
> I was given a few rabbits and I boiled them for 2 hours after
> overnight soaking in salt water. *This was recommended because they
> are supposed to be tough and rubbery if cooked less. They were tender
> but tasteless and no fat.
>
These were wild rabbits, I'm guessing, not those raised for the
supermarket? That would account for the thought that they might be
tough. Domestic rabbits are not. At any rate, if you were going to
cook them for 2 hours, it should probably be at a bare simmer rather
than a full boil, just on general principles. Taste wise, rabbit
seems to welcome assertive seasonings. See the recipe I posted a few
days ago in the thread called "Another Rabbit." It wraps rabbit
pieces in bacon, which would take care of your complaint about no
fat. -aem

Rabbit
 

> wrote

> At any rate, if you were going to
>cook them for 2 hours, it should probably be at a bare simmer rather
>than a full boil, just on general principles.

:)

Rabbit
 

Rabbit
 

Dave Smith wrote:
> wrote:
>> I was given a few rabbits and I boiled them for 2 hours after
>> overnight soaking in salt water. This was recommended because they
>> are supposed to be tough and rubbery if cooked less. They were tender
>> but tasteless and no fat.
>>
>> Am I just used to beef, pork, and chicken so I can't appreciate
>> rabbit? Do rabbit need a lot of seasoning to taste good? The other
>> meats taste good to me with just a little salt. Years ago I tried one
>> on the grill and it was really tough.
>>
>> BTW is rabbit white or red meat? How is eating it health wise?
>
>
> Rabbit is not unhealthy, though not particularly nutritious. It is no
> surprise that is was tasteless after boiling, but a surprise that it
> would be tender, since boiling usually makes meat tough.

What makes you think it is not nutritious Dave? Rabbit meat is higher in
protein than chicken, beef, or other meats. I've been eating it for more
than 60 years and always found it tender and tasty if it was killed and
butchered properly. I do prefer domestic rabbit over the wild ones and
the younger rabbits are much more tender than the old ones. We used to
butcher them at eight weeks of age and about 1.5 lbs and they were
outstanding.
>
> The best way to cook rabbit is cut it into pieces and dredge it in
> season,then brown in fat. It doesn't hurt to add some bacon fat or to
> render some minced bacon. Saute some chopped vegetable, add some red
> wine and chicken stock and simmer gently for and hour and a half or two.

I like the meat best when it is chicken fried but baked is also okay.
Never cared for soups or stews made with rabbit though.

Rabbit
 

> wrote in message
...
>I was given a few rabbits and I boiled them for 2 hours after
> overnight soaking in salt water. This was recommended because they
> are supposed to be tough and rubbery if cooked less. They were tender
> but tasteless and no fat.
>
> Am I just used to beef, pork, and chicken so I can't appreciate
> rabbit? Do rabbit need a lot of seasoning to taste good? The other
> meats taste good to me with just a little salt. Years ago I tried one
> on the grill and it was really tough.
>
> BTW is rabbit white or red meat? How is eating it health wise?

Whew

I thought you were talking about the vibrator.

Dimitri

Rabbit
 

> wrote in message

> BTW is rabbit white or red meat? How is eating it health wise?

See http://en.wikipedia.org/wiki/Tularemia .

Steve