Tough meat....

Discussion in 'Rabbits' started by Hoofy, Nov 7, 2004.

  1. Hoofy

    Hoofy Member

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    Is your rabbit meat ever tough? I butchered a 5 month old; there was NO fat on him. I don't know if this is normal, because I've never cooked one before. I fried it, and it was done, and DELICIOUS, but very tough. Is this normal, and how do I make the meat tender???
     
  2. Pat Lamar

    Pat Lamar Well-Known Member Supporter

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    Washington
    At 5 months, what you have is a roaster that is close to being a stewer! In order to fry it, you would have to par-boil it, first. Frying rabbit has to be young and not over 12 weeks of age. The younger it is, the more tender it will be. The hormones start kicking in around 12 weeks of age, and this is what will toughen the meat.

    Pat Lamar
    President
    Professional Rabbit Meat Association
    http://www.prma.org/
     

  3. Hoofy

    Hoofy Member

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    Thank you Pat...I'm new to this!