Is there a way to cook a whole wild rabbit and have every piece turn out well? Recipes I usually try say to joint the rabbit, chopping the back into three, and braise everything to make a stew. My experience has been the front legs and belly cook well this way, the back legs are just ok, and the saddle is very dry. I've removed the saddle before and pan fried it and eaten it rare, and this is the best way I've had it. (I'm guessing the saddle is the fillet, so why would you stew it?) So is it just best to cook different parts of a wild rabbit separately?
(I'm stressing that it's a wild rabbit because although I've never eaten a farmed rabbit I've heard they cook very differently. Apologies if terms like saddle are not correct to most people - I'm in the UK!)
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