please remember to remove the two beige coloured scent glands I think they are on the inside of each haunch near where the back passage would be.
once yer bunnie skinned have a close look you will see either side on the inside haunch edge the little beige coloured bits....almost like a mole or skin tag...just nip em off with knife
I often use an old fish box filled with carcasss and cold water ...sometimes salted often not and soak overnight in my coke chiller.....
I have seen and tried also instead of salt, cutting a couple of lemons in half and squeezing the juice into the water then throwing the halves in too and soaking in lemon water in chiller...
no smell no taint and good meat...
another one to soak in is natural plain yoghurt ..... it tenderises meat apparently..... I throw in a teaspoon of supermarket curry powder and juice of lemon and mix well then cover bowl in cling film and soak overnight...
next day put oven on as hot as will go and preheat then shake of excess yoghurt and place rabbit chunks on a bking tray for 10 mins in the top of preheated oven or until edges start to lightly char......just like chicken tikka
paul
once yer bunnie skinned have a close look you will see either side on the inside haunch edge the little beige coloured bits....almost like a mole or skin tag...just nip em off with knife
I often use an old fish box filled with carcasss and cold water ...sometimes salted often not and soak overnight in my coke chiller.....
I have seen and tried also instead of salt, cutting a couple of lemons in half and squeezing the juice into the water then throwing the halves in too and soaking in lemon water in chiller...
no smell no taint and good meat...
another one to soak in is natural plain yoghurt ..... it tenderises meat apparently..... I throw in a teaspoon of supermarket curry powder and juice of lemon and mix well then cover bowl in cling film and soak overnight...
next day put oven on as hot as will go and preheat then shake of excess yoghurt and place rabbit chunks on a bking tray for 10 mins in the top of preheated oven or until edges start to lightly char......just like chicken tikka
paul
