Rabbit Recipes

 
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warminmn
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Post by warminmn » Wed. Mar. 29, 2023 8:53 am

Canning them would be an option if they were tough I would think. I never ate a tough rabbit, all were quite tender. Maybe I was lucky.

 
waytomany?s
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Post by waytomany?s » Wed. Mar. 29, 2023 3:24 pm

warminmn wrote:
Wed. Mar. 29, 2023 8:53 am
Canning them would be an option if they were tough I would think. I never ate a tough rabbit, all were quite tender. Maybe I was lucky.
All from the field? Field to pot scenario?


 
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warminmn
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Posts: 7995
Joined: Tue. Feb. 08, 2011 5:59 pm
Location: Land of 11,842 lakes
Hand Fed Coal Stove: Chubby Junior, Efel Nestor Martin, Riteway 37
Coal Size/Type: nut and stove anthracite, lignite
Other Heating: Wood and wear a wool shirt

Post by warminmn » Wed. Mar. 29, 2023 3:57 pm

waytomany?s wrote:
Wed. Mar. 29, 2023 3:24 pm
All from the field? Field to pot scenario?
Yep! Wild rabbits. Arent raised rabbits more tender? Not many wild rabbits live a year so that could be part of why they are tender too. Im not a fancy cook. Fry or roast. I rarely even add salt. I like to taste what Im eating, not flavorings.

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