Lamb, mutton, game.... Zebra, Ostrich, Crocodile. Whatever the meat, if you have a recipe, feel free to post it here.
by aris » 09 Mar 2013, 20:56
Yeah, but a wild/farmyard chicken is much more tough than a factory produced one in my experience. I'm wondering if it is the same with rabbit.
-
aris
- Rubbed and Ready
-
- Posts: 1426
- Joined: 06 Jul 2012, 13:18
- Location: UK
by Backyardsmoker » 09 Mar 2013, 22:04
It would be so you cook it slower and longer. Hopefully I'll shoot a wid one soon and If I do I'll go buy a farmed one then see how different they are
-
Backyardsmoker
- Twisted Firestarter
-
- Posts: 260
- Joined: 02 Mar 2013, 12:18
- Location: Moira, Derbyshire
by CyderPig » 14 Mar 2013, 17:15
Wild rabbit can be tough if not cooked properly, or shot late in life, don't always go for the big rabbit.
Semi mature good, the best we call Fryers ie young rabbit a sort of rabbit version of Poussan.
Cheers
Si
-
CyderPig
- Rubbed and Ready
-
- Posts: 580
- Joined: 01 May 2012, 12:24
- Location: North Somerset
by Dogmonkey » 04 Jul 2014, 07:20
Sounds good! Does the heavy smoking get through the bacon to the rabbit?
-
Dogmonkey
- Still Raw Inside
-
- Posts: 7
- Joined: 04 Jun 2014, 20:54
Return to Other Meats
Who is online
Users browsing this forum: No registered users and 2 guests