Posted 14 April 2009 - 08:17 PM
Posted 14 April 2009 - 08:43 PM
Posted 19 May 2009 - 12:26 PM
Posted 21 May 2009 - 05:20 PM
Posted 22 June 2009 - 03:37 PM
The legs tasted fine but the loin and tender loin smelled a bit like the guts and tased the same. (not that i have tasted guts but you know what i mean)
Did this happen because it was in the fridge and not the freezer or did i do something else wrong. Was it not paunched quickly enough.
Also as an aside. do you bother hanging a woody? and if you do hang a bird in the feathers. do you draw it out before hand?
Posted 01 October 2009 - 10:31 PM
From your post I think you missed out the bit about soaking it in salted water overnight, I soak mine in water but with a couple of teaspoons of lemon juice added then in the fridge overnight. Don't know if it's true but I was told the acid in the lemon juice breaks down the meat, same as pineapple and apples do with pork.
Edited by Rod, 01 October 2009 - 10:31 PM.
Posted 03 October 2009 - 10:33 PM
I think they are easier to skin if they have been hung.
Correct me if Im wrong here but i was under the impression that soaking them in salt water is what you would have to do if you dont hang them. Most cook books say soak them in salt water but they never seem to refer to hanging time ?!
I think the smaller they are the shorter the hanging time would be but I am no expert, just how i do it, any chefs out there with proffessional point of view ?
Posted 26 October 2009 - 06:16 PM
Posted 15 February 2010 - 03:11 PM
Posted 15 February 2010 - 04:58 PM
Kent, soaking in salt water actually decreases the amount of water in the meat, the water being drawn from the meat to the water by osmosis. Water travelling towards the greater salt concentration.
Posted 19 February 2010 - 09:45 PM
Posted 19 February 2010 - 10:36 PM
Osmosis that happens to old fibreglass! think i will stick to hanging them as this also lessens water content and actually improves the meat
Posted 03 November 2015 - 12:44 PM
Don't bother hanging them at all. I clean mine out at the end of a hunt leaving the skins on,(save liver + kidneys) sometimes skin in the field if I have time. When home, thoroughly wash out skinned rabbits with salt water, bag individually and put in freezer for later. If eating same or next day just leave on a plate covered in cling film in fridge until ready to cook. Very simple really.
Posted 03 November 2015 - 01:27 PM
one good reason to soak rabbit is down to the fact that a rabbit doesn't drink, gets all its moisture from its food which can lead to a build up of urea in the blood, soaking it draws out the blood removing the tang you sometimes get on it, paunch ASAP, skin off as soon as I get home, finnish clean and in the freezer within hours of shooting most of the time
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