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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.
Marybeth.....my mom used to season, flour and then brown in veg. oil until right at done. Then she would put it in a baking dish, cover it and put a very small amount of water in the bottom of the dish. Then bake it slow for about an hour. It was so tender and moist. We loved it.
P&B- try marinading it in with a little vinager in the marinade. Vinegar is a natural meat tenderizer. Less than a tablespoon. I alway cook with just a touch in the pan 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.
Marybeth.....my mom used to season, flour and then brown in veg. oil until right at done. Then she would put it in a baking dish, cover it and put a very small amount of water in the bottom of the dish. Then bake it slow for about an hour. It was so tender and moist. We loved it.
P&B- try marinading it in with a little vinager in the marinade. Vinegar is a natural meat tenderizer. Less than a tablespoon. I alway cook with just a touch in the pan as well.