rabbit fillets
Moderators: Pike Ridge Beagles, Aaron Bartlett
rabbit fillets
I've recently started to cut the backstraps out of the rabbits I clean and save them up for a special dinner of "rabbit tenders". I've found my fillet knife works real well and cook them like you would a ckicken breast strip.I peel the outer layer of tough skin away so all you have is the tenderest part.You cut along the spine from the shoulder to the hip and end up with a nice chunk of very prime meat.I'm always looking for new ways to cook most anything and thought I'd pass this one along.
I also cut the loins out. Then you can take the rear legs and split them along the bone. With a little practice you can take all of the meat off of the bone in one piece. Then take a meat tenderizer and pound the meat until you have rather large thin pieces. This way you have something similiar to pork tenderloin. Don't have to worry about having a tough rabbit this way.
Ever try boiling the tougher cuts in pineapple juice (apple works too) for about 2 hours on a low simmer before frying - The acid breaks tough meat down great and leaves it with a slightly "sweet" flavor that BBQ sauce goes great with - I haven't tried it with rabbit, but it works great on tough venison and turns stew meat into roast you can cut with a fork . . . just my 2 cents worth.
Tim
Tim
- Chuck Terry
- Posts: 621
- Joined: Sat Jul 27, 2002 9:26 pm
Just finished up a platter of fried rabbit fillets. I did the tenderloin thing and also removed the leg bones like mobeagles suggested. Then cut out the tendons and cut it in uniform sized chunks. I did not do anything further to tender it - a little salt, pepper, and flour and a hot skillet of cooking oil was all it needed! It was GREAT but the biscuits and gravy were just as good! I have heard some good sounding recipes but I still have not found one to beat frying!!!!!!!!!!!!!!!!!!!!!!!!!!!!