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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.
sounds good.
Personally I would have written 'ready to cook' rather than 'ready to eat' :O_O: 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.Quote:
Originally Posted by Tussock
Yup, remember dad brining rabbits every afternoon after we went out shooting as kids around Roxburgh. Can smell it now!
a wee splash of vinegar helps too
After brining a soak in milk for an hour or so works further wonders with rabbit's
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.
See about 400 rabbits on the golf course everytime I go to roxQuote:
Originally Posted by Kimber 7mm-08
Literally, no exaggerationQuote:
Originally Posted by Ryan_Songhurst
How long did you brine that for?Quote:
Originally Posted by MB
9 hours. Way too long according to what I've read subsequently.Quote:
Originally Posted by GWH
Need a wee JW15 next to the pitching wedge?Quote:
Originally Posted by Ryan_Songhurst
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 useQuote:
Originally Posted by MB
Because a rabbit is not something people will miss there is room to experiment.Quote:
Originally Posted by Bill999
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
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