hanging rabbits

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hanging rabbits
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dpack

Joined: 02 Jul 2005
Posts: 46209
Location: yes

Posted: Thu May 31, 07 10:06 pm Post subject:
see roadkill roast (link pixies please )for p gin recipie

Graham The Builder

Joined: 05 Jan 2007
Posts: 13

Posted: Sun Jun 03, 07 7:29 pm Post subject:

bimini wrote:

I saw a TV programme (IIRC it was called 'The Bounder and the Bart') in which they took the two breasts attached to the breast bone off as one piece. (Is this a crown?). It looked like a really neat and clean way to take the best meat... can anyone explain how this is done

I allways pluck the breasts of pigeons and then crown joint them. To do this, cut down where the legs meet the body (but don't cut them off). Next, make an incision below the sturnum and follow the ribs until you meet the back bone (you don't need to cut into the guts). Holding the bird in your left hand insert your right thumb into the cavity of the bird and place it under the sturnum, then insert your left thumb and locate the backbone. Now prise apart the sturnum and ribcage from the backbone, you will normally find this surprisingly easy. You should be left with the crown breast of pigeon complete with two wings still attached (I usually discard the back and legs unless I am doing a stock or game soup). You will need to cut off the two flight bones near the birds shoulder blades using poultry shears or similar. Clean away any blood and unwanted tissue. You now have one very tidy looking joint of meat complete with the flavoursome skin still left on.

Mary-Jane

Joined: 13 Jan 2005
Posts: 18397
Location: The Fishing Strumpet is from Ceredigion in West Wales

Posted: Sun Jun 03, 07 8:11 pm Post subject:

gil wrote:

I wouldn't hang the rabbit either. Fresher the better.
Pigeon - dunno. 24hrs springs to mind, though that tends to be how long it takes me to decide I can't be bothered plucking them whole.

Us too gil. We had some super rabbits from Pricey at the Welsh DS meet-up in Aber last December. We bunged 'em straight in the freezer and didn't get 'em out until 2 weeks ago. I finished gutting and skinning them and then made a huge 'Lapin aux Pruneaux' with them for us and some friends who pitched up for the weekend - bloody gorgeous! We've also still got a brace of pigeon in the freezer - feathers and all - courtesy of Pricey too.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Sun Jun 03, 07 9:43 pm Post subject:
Earlier someone mentioned a bittterness in rabbit. It's something that I've never experienced. I could eat rabbit day after day and whilst I enjoy venison I could never face the taste of hare and this is coming from a country boy

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Jun 04, 07 9:06 am Post subject:

bodger wrote:

Earlier someone mentioned a bittterness in rabbit. It's something that I've never experienced.

This is probably because you acquire your own rabbits, and prepare them in the very best way. I'm pretty sure that my main rabbit supplier doesn't "milk" them after shooting them, and it does give the meat a distinct taste. It doesn't bother my OH in the least, but I find it very noticeable - to the extent that I would rather eat pretty much any meat other than rabbit, unless I'm being noble and preparing my beloved's favourite wabbit stew.

Mary-Jane

Joined: 13 Jan 2005
Posts: 18397
Location: The Fishing Strumpet is from Ceredigion in West Wales

Posted: Mon Jun 04, 07 9:14 am Post subject:

bodger wrote:

Earlier someone mentioned a bittterness in rabbit. It's something that I've never experienced.

Me neither - although I have when eating hare on occasion.

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Mon Jun 04, 07 10:00 am Post subject:

The rabbits we raised for the pot when I was a kid and the rabbits we had from Pricey's tasted great without any bitterness or strong unpleasant taste, however the rabbit I bought from my local farmers market was bitter and unpleasant.

I did soak the skinned and jointed rabbits in a weak brine before rinsing which may of helped but I think milking them and gutting after a few minutes helps greatly or it could just be Pricey's rabbits aren't just any rabbits, these are wild coastal reared holiday rabbits...

Mary-Jane

Joined: 13 Jan 2005
Posts: 18397
Location: The Fishing Strumpet is from Ceredigion in West Wales

Posted: Mon Jun 04, 07 10:33 am Post subject:

Treacodactyl wrote:

...or it could just be Pricey's rabbits aren't just any rabbits, these are wild coastal reared holiday rabbits...

The ones we got from Pricey were bloody lovely. Mind you, so was my cooking

(yes, I do cook sometimes in our household...in spite of what Gervase may lead you all to believe).

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Mon Jun 04, 07 2:32 pm Post subject:

Treacodactyl wrote:

The only time you are likely to get an 'off' taste with rabbit is if the guts have been left too long in them, or if the bladder has been ruptured. As I said earlier, its common practice to use pressure on the rabbits abdomen to expel the urine immediately after they've been killed.

fish (the other one)

Joined: 24 Dec 2006
Posts: 319

Posted: Tue Jun 05, 07 10:11 am Post subject:
. Last edited by fish (the other one) on Mon Mar 10, 08 7:45 pm; edited 1 time in total

whitelegg1

Joined: 05 Apr 2005
Posts: 409
Location: Woodford Green

Posted: Tue Jun 05, 07 2:16 pm Post subject:
The one's at Pricey's have been raised on a diet of electrical insulation and water pipes They definately did taste very nice though Pete

Blue Sky

Joined: 30 Jan 2005
Posts: 7658
Location: France

Posted: Tue Jun 05, 07 4:39 pm Post subject:

fish (the other one) wrote:

i wouldnt recomend hanging a rabbit! i did 2 nights a go and the next morn the cavity was full of blue bottle eggs! realy disapointed! grrrrrrr

We have 'Sac a Jambon's here which come in very handy for times like that. Quite stiff, made of a fine gauze and keep the dreaded blue-bottles off. Our hams would never survive without them.

pricey

Joined: 28 Feb 2005
Posts: 6444

Posted: Sat Jun 23, 07 12:22 pm Post subject:
Just to let those that wanted to see how I do woodies, there is a Article up on the front page now. Thanks Sean

willding2007

Joined: 13 Jul 2007
Posts: 33
Location: rhondda valley

Posted: Fri Jul 13, 07 3:37 pm Post subject:
you will find rabbits will skin more easily if hung in a cool place over night

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Wed Mar 05, 08 1:15 am Post subject:
My grandmother used to always soak a rabbit in brine overnight before cooking, to tenderise it. But she also removed what she called the "silver" from the meat, the membrane covering the muscle, to allow the brine to be absobed.

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