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Thread: Rabbits and brine

  1. 25-11-2020, 08:40 PM #1
    Tussock
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    Rabbits and brine

    Brine rabbits. Skinned and gutted and straight in the brine. Brine concentration is not important, I throw about handful of salt in about 4L of water.

    Ready to eat about 24hrs later

    Its a completely different animal for any recipe. Lots of game benefits from brining.
    Bill999, 40mm, Ned and 1 others like this.
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  3. 25-11-2020, 08:44 PM #2
    40mm
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    sounds good.
    Use enough gun
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  4. 25-11-2020, 08:46 PM #3
    PaulNZ
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    Quote Originally Posted by Tussock View Post
    Brine rabbits. Skinned and gutted and straight in the brine. Brine concentration is not important, I throw about handful of salt in about 4L of water.

    Ready to eat about 24hrs later

    Its a completely different animal for any recipe. Lots of game benefits from brining.
    Personally I would have written 'ready to cook' rather than 'ready to eat' but I agree on the benefits of brining. Haven't tried rabbit (yet) but I rate it for duck. I find whole pickling spice a nice addition to the brine also.
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  5. 25-11-2020, 09:17 PM #4
    Kimber 7mm-08
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    Yup, remember dad brining rabbits every afternoon after we went out shooting as kids around Roxburgh. Can smell it now!
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  6. 25-11-2020, 09:26 PM #5
    gonetropo
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    a wee splash of vinegar helps too
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  7. 25-11-2020, 09:26 PM #6
    Marty Henry
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    After brining a soak in milk for an hour or so works further wonders with rabbit's
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  8. 04-12-2020, 11:41 AM #7
    MB
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    Brined a goat leg before roasting. Came out well, but not perfect. Tender/moist and no strong taste, but a little too salty. Will reduce brining time on next attempt.
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  9. 04-12-2020, 12:20 PM #8
    Ryan_Songhurst
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    Quote Originally Posted by Kimber 7mm-08 View Post
    Yup, remember dad brining rabbits every afternoon after we went out shooting as kids around Roxburgh. Can smell it now!
    See about 400 rabbits on the golf course everytime I go to rox
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  10. 04-12-2020, 12:21 PM #9
    Ryan_Songhurst
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    Quote Originally Posted by Ryan_Songhurst View Post
    See about 400 rabbits on the golf course everytime I go to rox
    Literally, no exaggeration
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  11. 04-12-2020, 12:49 PM #10
    GWH
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    Quote Originally Posted by MB View Post
    Brined a goat leg before roasting. Came out well, but not perfect. Tender/moist and no strong taste, but a little too salty. Will reduce brining time on next attempt.
    How long did you brine that for?
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  12. 04-12-2020, 12:51 PM #11
    MB
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    Quote Originally Posted by GWH View Post
    How long did you brine that for?
    9 hours. Way too long according to what I've read subsequently.
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  13. 04-12-2020, 03:10 PM #12
    Joe_90
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    Quote Originally Posted by Ryan_Songhurst View Post
    See about 400 rabbits on the golf course everytime I go to rox
    Need a wee JW15 next to the pitching wedge?
    Geology is mostly physics slowed down, with a couple of trees stuck in it.
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  14. 10-12-2020, 08:43 AM #13
    Bill999
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    Quote Originally Posted by MB View Post
    9 hours. Way too long according to what I've read subsequently.
    yeah if you have to leave it longer just reduce the salt content even further, like overnight in the fridge id use half the salt id normally use
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  15. 10-12-2020, 10:45 AM #14
    Tussock
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    Quote Originally Posted by Bill999 View Post
    yeah if you have to leave it longer just reduce the salt content even further, like overnight in the fridge id use half the salt id normally use
    Because a rabbit is not something people will miss there is room to experiment.

    I get a lot of complaints if I oversalt the brine.

    24hrs, mild brine seems to work. You possibly get deeper penetration of the brine, but I'm speculating. I just do 24hrs because it's the normal spacing between an evening shot and the following days dinner. Possibly closer to 20hrs

    Sent from my CPH1701 using Tapatalk
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