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The best rabbit for cooking

 
Scot Rickman
Posts: 6
Location: Plant City, Florida
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I raise New Zealand whites in Florida in cages and I feed a good grade of pellet from a local feed mill. The rabbits are healthy and everything is fine except that I find the back meat to be very dry and pretty much useless. I have tried every cooking method I can think of and the front and back legs are excellent if they are not overcooked and the flanks below the ribs are good but the rest of the rabbit is hard and dry, I usually feed them to the dog and with the cost of feed it does not seem worth it.
Is there a better breed for eating? is it the pellets? The rabbits have plenty of fat on them when I butcher. Also, even the legs seem to have little real flavor unless I add lots of BBQ sauce. What am I doing wrong?
 
C. Letellier
Posts: 221
Location: Greybull WY north central WY zone 4 bordering on 3
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Had okay luck with Flemish Giants. Be aware they are big.(and take longer to raise to eating size with slightly poorer feed conversion ratios.) Otherwise never did see much difference in breeds for flavor. Exception was wild cottontail living mostly on wild garlic will have a bit of garlic and sort of sour taste. Don't care to repeat rabbits from that area for that reason.

How are you preparing the meat? My mother's answer for rabbit was to cool salt water bath the carcass for 24 hour before eating. A bit of the salt soaks into the meat. Then it was then baked in a roaster with frequent basting. One thing different from the norm here was instead of a water based broth around the meat it was about half cream. This helps keep the meat moist. Go ahead and cook vegtables etc with this to add flavor to the meat. Be aware the cream about 1/2 and 1/2 with water for basting will not make really good gravy. Another good answer is an egg and cracker crumb breading. Do 2 layers. Dry surface moisture off the meat dip in egg and then cracker crumbs then back in egg and into cracker crumbs again. Oven roasted on a grate in an open oven as this seems to help keep meat moist too. As for natural flavor bunnies on green feed for a while will often taste better.
 
Scot Rickman
Posts: 6
Location: Plant City, Florida
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Thanks! I remember when I was a kid my mom simply used SHAKE-N-BAKE and the rabbits were great! I will try your method. Not sure how the Flemish Giants would take the heat here in central Florida. I see them at the State fair but not too many.
 
Rockie Paul
Posts: 3
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Flemish Giant is a good one - have weigh above 20 pounds. Because of their weight will have bigger bones. Also try
AMERICAN CHINCHILLA , CALIFORNIAN , NEW ZEALAND
 
I agree. Here's the link: https://richsoil.com/wood-heat.jsp
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