chris87 297 Posted January 27, 2015 Report Share Posted January 27, 2015 Cooked some rabbit earlier in a cassarole and the meat was a ham colour not white as usual. Is this because i didnt soak it as long as uaual? Quote Link to post Share on other sites
Gaz6br 193 Posted January 27, 2015 Report Share Posted January 27, 2015 I take it you sealed the meat first in a hot pan I had rabbit stew for dinner and that was white and bloody good Gaz Quote Link to post Share on other sites
chris87 297 Posted January 27, 2015 Author Report Share Posted January 27, 2015 No didnt seal it in pan but the cassarole dish is cast iron and piping hot , could sealing it cause this ? Mine was lovely to but couldnt eat much because i was unsure about the meat Quote Link to post Share on other sites
pie-eater 377 Posted January 27, 2015 Report Share Posted January 27, 2015 (edited) I never seal the meat I just chuck it in. It is usualy white but I have had rabbit that is a bit pinky, I wondered if it was something the rabbits had been eating? these rabbits came out of an orchard so I wonder if its got something to do with tree bark from the apple trees or less likely the apples themselves. I recently found out that when rabbits eat tree bark it can make their piss bright red so I suppose the bark could make the flesh pink. Edited January 27, 2015 by pie-eater Quote Link to post Share on other sites
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