Ellendra Nauriel wrote:What the rabbit eats has a huge impact on how the meat tastes. I'm assuming that since they're show rabbits they get mostly pellets? It might be worth adding more fresh greens, a little at a time.
That was one of my thoughts, as well; and something I plan to experiment with, once I get the time and materials to make a rabbit tractor.
I also considered that I may have left the meat to age in the refrigerator too long before freezing, or that the rabbits may have been older bucks and had a "taint."
Another thought is that, due to my health issues, I have had to do sporadic regimens of heavy antibiotics over the years, which seems to affect my senses of smell and taste, so something that I previously had no problem with suddenly becomes unpleasant to smell or eat (ketchup is a good example).
Still, I need to figure out some ways to consume this meat source that's so readily available to me. My most recent lab work showed my protein levels are way below the normal range and rabbit is, from my understanding, one of the highest sources of digestible animal protein there is.
Last week I gave my uncle a bunch of culls to dispatch to lighten my load a bit, & just asked for a few of the dressed out carcasses in return, which he brought by while I was out of state last week & my mom put them directly in the freezer. I took a couple out to thaw this morning, so we'll see how they taste/smell to rule out the possibility of the last ones being aged too long (and the buck-taint, since all of these were does).
Sorry if this is too off topic from the OP
