Do you have to soak farm raised rabbits in salt water?

Discussion in 'Other Pets & Livestock' started by johnnyInterested, Dec 1, 2008.

  1. johnnyInterested

    johnnyInterested Out Of The Brooder

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    Nov 28, 2008
    I have always heard that you were supposed to soak small wild game in salt water before cooking to get rid of the gamey taste. What if the rabbit is "farm" raised? By farm I mean in my backyard in a hutch. Thanks for any thoughts.
     
  2. chickenchickenbulkbulk

    chickenchickenbulkbulk Chillin' With My Peeps

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    We use to butcher our rabbits. It is really up to you..some people do some don't. We didn't. You could try it both ways to see if there is a taste difference. Then fix it the way you prefer. We would fry our up like southern fried chicken. Good eats!!
     
  3. justhatchin

    justhatchin Chillin' With My Peeps

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    I do the bigger ones before I roast them, but not the friers. The home grown ones -depending on what you fed them - don't have the game taste.
     
  4. johnnyInterested

    johnnyInterested Out Of The Brooder

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    Nov 28, 2008
    Quote:What did you feed them to not taste gamey?
     
  5. Tuffoldhen

    Tuffoldhen Flock Mistress

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    We always soaked them in salt water for a few hours to help remove the blood.
     
  6. freemotion

    freemotion Chillin' With My Peeps

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    Western MA
    Ours got hay, oats, a salt block and free produce from the grocery store and were processed young.....tasted like chicken!

    A couple that escaped and were eventually caught tasted just like wild rabbits....yuk.
     
  7. johnnyInterested

    johnnyInterested Out Of The Brooder

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    Quote:Please forgive my ignorance here but why do people not do that with a chicken? Is there not enough blood? I ask because when I saw the butchered rabbit it did look more "bloody." Why do I need to remove the blood?
     
  8. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    The blood will taint the taste of the meat. IMO, all animals should be bled properly when butchered. Backyard meat rabbits should not have a wild taste. They should be butchered at 12 weeks of age, which is still really young, so they should be tender, with no wild taste. If the mainstay of their diet is the pellets, that should also help. Brining, (saltwater soaking) is usually used for wild game to add moisture to the meat. When you hunt wild rabbit or hare, it is difficult to determine their age, so usually slow cooking methods and brining are used for them. Not necessary for backyard meat rabbits.

    I have never brined any meat. We hunt deer, moose, grouse, bear, duck, geese, rabbit, hare. I raise chickens and rabbits for meat. (so far [​IMG])
     
  9. Tuffoldhen

    Tuffoldhen Flock Mistress

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    Quote:Please forgive my ignorance here but why do people not do that with a chicken? Is there not enough blood? I ask because when I saw the butchered rabbit it did look more "bloody." Why do I need to remove the blood?

    I do do that with any chicken that I butcher out and all the wild game (rabbit, squirrel ,venison) or home grown rabbits that mom did at home. Letting blood set in meat will taint the taste.
     
  10. johnnyInterested

    johnnyInterested Out Of The Brooder

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    Nov 28, 2008
    Quote:Please forgive my ignorance here but why do people not do that with a chicken? Is there not enough blood? I ask because when I saw the butchered rabbit it did look more "bloody." Why do I need to remove the blood?

    I do do that with any chicken that I butcher out and all the wild game (rabbit, squirrel ,venison) or home grown rabbits that mom did at home. Letting blood set in meat will taint the taste.

    Is it possible to properly bleed the rabbit so the soaking is unnecessary?
     

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