Before cooking I cure hare and rabbit like this, rub the meat down with salt, about 5 dessert spoons full to the kg, leave for an hour or 2 no more, rinse off the salt, pat dry then soak it in milk...
Type: Posts; User: Marty Henry
Before cooking I cure hare and rabbit like this, rub the meat down with salt, about 5 dessert spoons full to the kg, leave for an hour or 2 no more, rinse off the salt, pat dry then soak it in milk...