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Thread: Rabbit- Ive had enough.

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  1. 24-04-2019, 10:17 AM #1
    Marty Henry
    Marty Henry is offline
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    Brining and then soaking in milk do work really well to both change the texture and stop it drying out. An hour in brine 1 tablespoon salt per litre then an hour in milk full fat not trim then cook.
    Have a look at these, the pottedhare is really nice with rabbit and the nuggets taste "just like chicken"
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