FoodBanter.com - View Single Post

Dave Smith[_1_]

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.

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.