How to avoid tough rabbit meat?
I recently got into hunting rabbits and had a few questions. I hear rabbit meat is supposed to be very tender, but the first time i cooked one, following a recipie for chicken-fried rabbit in a very knowledgable game book, it was so tough that it hurt my teeth to pull it off the bone. Second time, i decided to make stew, so i started by barely browning the meat for aabout a minute, then added my stock and other ingredients, and slowly simmered it for a couple of hours. It was tender compared to last time, but still a bit rubbery. Way more so than with chicken, which i hear is supposed to have a similar texture. Both times the rabbit went from kill to meal in a couple of hours. Could it be the meat hadn't cooled properly, producing tough meat as with bigger game animals that aren't given enough time for the muscles to relax? Stressful kill? Region?
Anyhoo, I know this is an odd topic, but i figured some of you hunt and might be able to answer my questions.
Thanx
I recently got into hunting rabbits and had a few questions. I hear rabbit meat is supposed to be very tender, but the first time i cooked one, following a recipie for chicken-fried rabbit in a very knowledgable game book, it was so tough that it hurt my teeth to pull it off the bone. Second time, i decided to make stew, so i started by barely browning the meat for aabout a minute, then added my stock and other ingredients, and slowly simmered it for a couple of hours. It was tender compared to last time, but still a bit rubbery. Way more so than with chicken, which i hear is supposed to have a similar texture. Both times the rabbit went from kill to meal in a couple of hours. Could it be the meat hadn't cooled properly, producing tough meat as with bigger game animals that aren't given enough time for the muscles to relax? Stressful kill? Region?
Anyhoo, I know this is an odd topic, but i figured some of you hunt and might be able to answer my questions.
Thanx