How To: Tame The Flavor Of Wild Rabbit - Indianapolis Monthly (2024)

FAQs

How To: Tame The Flavor Of Wild Rabbit - Indianapolis Monthly? ›

The meat is slightly darker and has more flavor, but can also be slightly tougher,” says Christopher Eley, who explains that the best way to prepare a wild rabbit is to soak it in either a saltwater solution or buttermilk. Saltwater will draw out any remaining blood and start to tenderize it.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Leave a trail of food.

When you are trying to get the rabbit to trust you, leave a trail of tasty food the rabbit will like to lead it towards you. This includes leafy green like arugula, dandelion leaves, and carrot slices. This will help it trust you and go towards taming it.

Marinating the rabbit in buttermilk for two to eight hours helps to tenderize the meat and add flavor and moisture to the finished product. Start the recipe with a buttermilk soak. The enzymes and acids in buttermilk help to both tenderize and add flavor and moisture to the lean rabbit meat.

Wild rabbit is relatively cheap, your local butchers are likely to sell the rabbit whole, gutted and skinned – ready for your homemade creations. It's often likened to chicken, but is in fact much darker, with a light gamey flavour.

A Brine Keeps the Rabbit Moist

And while the combination seasons the rabbit nicely, the buttermilk and salt give you a little wiggle room to ensure that the cooked rabbit doesn't dry out.

It's unsafe to eat wild rabbits or hares before the first hard frost of the year. If you eat a wild rabbit sooner, the meat will have parasites. The exact source is unknown, but this a commonly held belief that goes back several generations.

Rabbit is easy to over-cook, because it tends to cook more quickly than other types of meat and poultry. Your mileage may very, but cooking at a low temperature will make your life easier by preventing your rabbit from becoming tough — you won't have to babysit it as much as high-temperature cooking.

The milk/vinegar mix (similar to buttermilk) will help to brine/pre-season the meat and impart moisture, while keeping the meat tender.

ACV keeps the rabbits body's ph regulated, clearing up skin conditions and infections. This adjustment in ph will also help with weepy eyes and other eyes issues.

Why is rabbit meat not sold in stores? ›

Unlike chickens, they're difficult to raise at factory-farm numbers. And meat sold to grocery stores and at farmers markets must be processed by a USDA-certified facility, very few of which will process rabbits.

Rabbit's low popularity also stems from the agricultural industry as a whole. Many farm animals had dual purposes or were low maintenance to raise and breed, making them staples of the agricultural industry. Chickens provide eggs, pigs live off waste products and scraps, and cows provide milk.

Pros. Most people find rabbit meat pleasant to eat, as it has a mild flavor that can be seasoned to taste and used in many dishes, including stews and stir-fries.

Make a solution of white vinegar and water. Pour the solution onto the affected area or use a rag to dab it on. Allow the carpet or rug to sit for 2 to 5 minutes to allow the acids in the vinegar to break down the alkaline rabbit pee stain. Place a clean dry rag over the wet area.

There are a few smells that can keep rabbits away. They dislike garlic, vinegar, chili powder, predator urine, sulfur, blood meal, chives, onions and geraniums, explicitly.

Neutering male rabbits is called 'castration'. This is a routine surgical procedure under general anaesthetic to surgically remove the testicl*s via two incisions in the scrotum. It is usually done at 5 months old but can be done from 3 months if the testicl*s have descended sufficiently and the rabbit is big enough.

The milk/vinegar mix (similar to buttermilk) will help to brine/pre-season the meat and impart moisture, while keeping the meat tender. Once your rabbit is soaking in the fridge, prepare your dredge. Mix all ingredients and run them through a sifter if you so desire, otherwise mix until hom*ogeneous.