Thread: Aging Rabbit

I shoot and cook hare and rabbit regularly..I don't hang them which is not to say that is not worthwhile. Just don't have good facilities or cold enough climate. Instead I cool the field dressed carcass overnight on ice or in fridge then section it and place in a big bowl, cover with cold water and 3-4 dessert spoons of table salt stirred in. Leave in fridge for 2-3 days then cook as you will. I make mine into a kind if pie filling usually so tenderness not a big issue. Fkavour is excellent.

Originally Posted by Jhon

I shoot and cook hare and rabbit regularly..I don't hang them which is not to say that is not worthwhile. Just don't have good facilities or cold enough climate. Instead I cool the field dressed carcass overnight on ice or in fridge then section it and place in a big bowl, cover with cold water and 3-4 dessert spoons of table salt stirred in. Leave in fridge for 2-3 days then cook as you will. I make mine into a kind if pie filling usually so tenderness not a big issue. Fkavour is excellent.

Yeah I soak them overnight in either salt water or milk too

we brine our fish to smoke in a similar mix to the salt version so im picking it just draws out the blood like it does in fish