[bluedogge]

soak overnight in milk to remove odour and strong flavour of the older bucks :whistling:

[shepp]

Remove the guts immediately when you dispatch them and chop out and throw away the section between the back legs.

[lurcher123]

Big Dog222, on Oct 5 2009, 09:45 PM, said:

Hi guys. I like to eat as much of the stuff is shoot aas I can. Rabbit is great but I often find a strong flavour coming from it, not a nice taste at all. Do aby of you find this and if so what is it??? Is it something that can be sorted?? Is it something to do with breeding that tents the meat???

Thanks

First boil until a throth appears on top, then tip half your water away, (not all of it as this is the stock for your Stu) then top back up and bring back to a fast boil, add your veg, oxo and perhaps a tin of oxtail soup, "Good for the gums"
This seems to work, see how ya get on mate.

[donkdaniel]

im also going to try that my missus loves them but i just cant stomach them but ill def give the salting a try :D

[Sexy_Shot]

soak the bucks, salt water for 1 hr, should sort you out matey

Cheers

Trevor

[blacktabs]

No bucks get eaten at ours either only does and then only if the skin comes off easy mind some areas the rabbits can differ from what theyve been eating i tend to keep the rabbits off of grassland for the table. :thumbs:

[Giro]

shepp, on 03 November 2009 - 11:23 PM, said:

Remove the guts immediately when you dispatch them and chop out and throw away the section between the back legs.

with that!!! Folk leave the puddings in to long or burst shit bags thats what taints meat...

Buggar all this soaking carry on a good rince season well and cook...