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I am always trying to find a better way to prepare rabbit, so the meat isn't dry or tough. Do you have any suggestions? I have just been cooking the tenderloins because I can't seem to get the rest of the rabbit tender. I have tried letting the meat "rest" for two days in the refrigerator after butchering and have tried it baked (good flavor but a little dry) and tried marinating it (probably works the best but haven't found a marinade that hubby likes) The tenderloin I just cut into circles, brown and then turn it into rabbit alfredo or something similar.
Soak it in milk for 2 days will make it moist and tender. You could use plain yogurt as well.
I am always trying to find a better way to prepare rabbit, so the meat isn't dry or tough. Do you have any suggestions? I have just been cooking the tenderloins because I can't seem to get the rest of the rabbit tender. I have tried letting the meat "rest" for two days in the refrigerator after butchering and have tried it baked (good flavor but a little dry) and tried marinating it (probably works the best but haven't found a marinade that hubby likes) The tenderloin I just cut into circles, brown and then turn it into rabbit alfredo or something similar.
Soak it in milk for 2 days will make it moist and tender. You could use plain yogurt as well.