Thread: Rabbit & Hare Slow Cook Recipes?

Originally Posted by R93

Hang them in a cool place or a chiller for at least a couple days.
Milk is best but expensive unless you can raid a vat.
I ensure all meat will be covered and usually add a handful of salt per rabbit.
Rinse thoroughly, pat dry then brown.



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Do I hang them before or after skinning? I'm guessing the process is skin, hang and then soak in salt water?

And for any I wanted to freeze would I skin, hang, cut up and freeze? And then soak them after they thawed and before I cooked?

I won't use milk as it'd be cheaper buying the meat! Haha.