Cedric 132 Posted August 28, 2014 Report Share Posted August 28, 2014 I sometimes parboil my rabbit and strip the meat before further cooking. Question is - if I over boil it will it get tougher? The other night I forgot the pan and it boiled for 1 1/4 hours ! The meat was really rubbery and quite tough so I don't know if it was an old buck rabbit or how i boiled it. The dog enjoyed it though ! Quote Link to post Share on other sites
LADY POACHER 17 Posted August 28, 2014 Report Share Posted August 28, 2014 The more you boil the softer it will get,uv definitely done something wrong,,think about it any meat you boil enough will fall away from the bone,bunnies anall. Quote Link to post Share on other sites
Cedric 132 Posted August 29, 2014 Author Report Share Posted August 29, 2014 In that case it was probably an old buck. Out of the freezer and not labelled ! Quote Link to post Share on other sites
Cedric 132 Posted August 31, 2014 Author Report Share Posted August 31, 2014 Definatly an old buck! I had a 3/4 grown rabbit last night and it was beautiful ! Boiled then lightly fried with mash, gravy and peas - no fancy herbs or anything - the dog had two helpings. Quote Link to post Share on other sites
comanche 2,799 Posted August 31, 2014 Report Share Posted August 31, 2014 (edited) Old bucks are the business. My mates can't believe I actually sort them out of the catch for personal consumption. A light frying to brown the meat before stewing does wonders and you can leave em in the oven on low for as long as you like. Add a pinch of chilli or curry powder and pop in any veg and a tin of baked beans an hour or two before the end. Edited August 31, 2014 by comanche Quote Link to post Share on other sites
pie-eater 377 Posted September 1, 2014 Report Share Posted September 1, 2014 I always cook my rabbits for over 2 hours and they come out lovely and tender. I have cooked old buck rabbits for my dog in the past and they come out like rubber no matter how long you cook them for. 1 Quote Link to post Share on other sites
bullx100% 681 Posted March 14, 2015 Report Share Posted March 14, 2015 Mate mine does them in cast iron slow cocker over night. Meat literally falls off them Quote Link to post Share on other sites
mark williams 7,549 Posted March 25, 2015 Report Share Posted March 25, 2015 Slow cooker over night on low - say 8 pm until 10 am the following day,- just falls off the bone along with the mix of winter veg`.- superb ! Quote Link to post Share on other sites
comanche 2,799 Posted March 25, 2015 Report Share Posted March 25, 2015 (edited) I can't believe the number of Tv chefs and cookery books that reckon 1 and 1/2 hours is enough time to stew a bunny . Maybe a tender ten week old commercial rabbit would be Ok with such a short cooking time but a muscular wild-caught one in my experience needs a good three or four hours to get the best out of it . People that say they don't like rabbit because its too tough or rubbery have often followed a recipe by Hugh ,Gordon ,Delia or whoever and get a bit defensive when I suggest they try again but tripling the cooking time . Unfortunately a lot of folk have been put off rabbit for life after trying to chew a semi-raw chunk of solid bunny muscle. Edited March 25, 2015 by comanche Quote Link to post Share on other sites
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