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