Removing wild game taste from meat

[stargazerkevin]

Awww sure - temp me! I would if I could, believe that.

[WilliamFloyd]

Weird question... am I the only one who likes that gamey taste?

[stargazerkevin]

NO! I love the taste. If I wanted to taste beef, I would eat beef. I see I have a new friend!

[WilliamFloyd]

LOL! I hear people talk about getting rid of the gamey taste and I never did understand that because I always thought that that's what made meats like venison, rabbit, and squirrel so good!

[TurnFromEvilAndLive]

Originally Posted by stargazerkevin

Here's a couple of bunny recipes....

Rabbit - Sweet potato Bake

2 1/2 - 3 pound fryer , cut up
salt & pepper , season to taste
2 med. sweet potatoes
margarine
6 - 8 slices of canned pineapple
1/2 c. pineapple juice
brown sugar
cinnamon

opt. (1 pkg of thick sliced old-timer bacon)

Season rabbit w salt & pepper : place in a 9 x 13" shallow foil lined casserole dish.

(after seasoning you 'can' wrap pieces with bacon slices before placing in dish to help keep moist)

Cut sweet potatoes in 1/4" slices over rabbit. Add pineapple slices and pour juice over top. Fill each pineapple center with 1/2 teaspoon brown sugar and dot w margarine, Sprinkle w cinnamon and cover w foil and seal.

Bake at 375 - 400 for about 1hr = 1hr 15 min or until rabbit is tender

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1 (2 1/2-3 pd) fryer

1 tsp. salt
6 tbsp. flour
1 can of cream of mushroom
1 sm. can peas
1 cup diced cooked carrots
1 c. diced cooked celery

Or you can use 2 - 15 oz cans of assorted vegetables. This is what my family prefers. If you use the assorted veg's you must precook in a small pot before mixing for the casserole dish using biscuits for topping.

3 cups of stock
1 recipe unbaked biscuits

Cook rabbit w seasonings ( I use salt, pepper, onion bits, garlic bits, seasoning salt & 2 chicken bullion cubes in the water I cook the rabbit in, then debone. Save the stock

Dice rabbit. Combine rabbit & vegetables, add flour to stock to thicken, pour over rabbit mixture, place in a greased (I butter) casserole dish ..

This takes an extra large casserole dish or a regular one plus a small one to freeze for later. It's a large amount ..

(make sure the mix is 'soupy' - put the casserole dish on a cookie pan to keep from bubbling over in the stove)

Top with biscuit dough and cook at 425 until biscuits are brown. This doesn't take that long because everything is already cooked


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Bacon-wrapped Rabbit

This is the easiest recipe for rabbit I know - and it is delicious!

Dust the legs and loin of a rabbit with dried herbs (your choice but marjoram and thyme are good) and a bit of black pepper. Wrap each piece in a slice of bacon and place in a casserole dish or roasting pan. Add a couple ounces of apple juice or sherry and bake at 350 degrees F. for approximately one hour. The bacon will baste the rabbit as it cooks.

I like to use a big roasting pan and set the rabbit pieces on a bed of chopped carrots and parsnips. In this case, I add a bit of extra parsley and marjoram to the veggies and increase the apple juice slightly. You can also bake potatoes in the same roaster.

Yer' makin' me hungry man! That sounds so good! Thanks for sharing!

[TurnFromEvilAndLive]

Originally Posted by Donna

For the best bone to meat ratio New Zealand rabbits or Californian.

A bigger rabbit does not mean more meat...it can mean larger bones and less meat.

Wild rabbit would be tougher meat because they do a lot more hopping/sprinting.



I do think Rabbit is almost identical to chicken. It tastes like the dark meat except dry like the white meat.

Thanks so much for answering this, it's very helpful!