I guess that you could say this is non airgun BUT seing as i shot the 2 rabbits in question last night-----
Anyway, ANYONE on here BBQ'ed rabbits before? IF so how to you get them tender? Pre-cook, marinate? any ideas?
Thank you so much, i need an idea so i can prove my wife and brother in law wrong!!
Regards - Michael
A good tip for improving game meat is to marinate it in a vacuum sealed bag - if you've got a freindly butcher he'll seal it up properly for you, but failing that you can just get a zip-loc back and squeeze all the air out. The important thing is to have a vacuum in the bag - that causes all the juices in the marinade to soak right into the fibers of the meat.
I usualy marinate in a mixture of oil and wine (more oil than wine) with herbs and so forth mixed in. Juniper berries are always good with game, and I like to have sage and lots of garlic with bunny. Any fresh herbs are worth throwing in, as well as a spoonful of vinegar and s&p.
Marinade for at least 24h, preferably longer, then cook the bunny bits on the barbie while heating the marinade in a pan. Then, just before the bunny is cooked, prepare a roux by heating equal amounts of fat and flour in a pan and whisking. Then add small amounts to the sauce at a time, whisking all the while to keep it smooth. Once you have the consistency you want, serve the bunny with the lovely sauce.
I marinade most of my Rabbit/Venison in red wine, onions and Garlic, I've also tried Cider which is very nice too.
If your adding the meat to a sauce the best way I've found to cook Rabbits is to Boil them on the bone for half an hour then leave them in the pan to go cold. Once cold remove the meat from the bone and add it to your dish, I prefer sweet and sour.
Mark.
Most meats benefit from either a quick blitz in a pressure cooker or a slower poach before being grilled IMHO. Poaching in flavoured water is a good thing; the effect is similar to marinading.
Adrian
Thank You Gents much appreciated! - Michael
If you shop around, you can buy sachets of Japanese pickled stem (not root) ginger (for Sushi - but I use it for all sorts of things) I used to get mine up the hill in Bushey Heath.
This stuff has the interesting property of tenderising meats it's left in cotact with, as well as imparting a very exotic flavour to it (brilliant with Cabillaud). Rabbit's no exception and, if ziploc'd as above with a pack of ginger will emerge almost ready to eat raw!!! (That's a joke BTW)
It then BBQ's up quite nicely if jointed and kept turning over a hot 'Q while you make the sauce as described above.
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