A local hunter has been ferreting this morning and dropped me off a rabbit, very nice of him! Im curing the fur for fly tying and the meat for tonights dinner. It a good idea if you have a nice big bunny to butcher it correctly as shown in picture three. Each part of the rabbit has a method of cooking which does the animal its most justice. It also means you will not be pulling bones out of your stew. The back legs and four legs of the rabbit are great for slow roast, braise sous vide, confit, mince for terrine or marinate and BBQ over charcoal. The belly is fantastic pressed into a terrine, sous vide, confit, floss or crisps. The rib cutlets and lion are great pan seared and finished beuree noisette which helps retain their natural juices and tenderness. The off cuts and bones make a wonderful brown rabbit stock I keep the lungs, liver, heart and kidneys because I love my food rich and gamey. The stock can be reduced to a glaze or added to the sauce of your braised legs.
Posted on: Sun, 29 Jun 2014 04:35:51 +0000
Trending Topics
Recently Viewed Topics
© 2015