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Boiling Rabbit

post #1 of 3
Thread Starter 
I have seen many preparations for rabbit where it gets cooked at a rolling boil, not gently poached or anything. I have never had any luck cooking rabbit sous vide, it just turns the meat to mush. Does anybody know if there is something about rabbit meat that responds well to more intense, violent cooking methods? I believe the sousvide issue is the lactic acid in the muscles are so strong that the very low temp cooking just breaks everything down. Just curious,

Al
post #2 of 3

Every time I have cooked rabbit it has been a braise or stew preparation and the results have always turned out well. Maybe not as gentle as a sous vide or a poach but certainly not as violent as a rolling boil. Don't know if this helps or not. My experience with sous vide is virtually non existent.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 3
Thread Starter 
Yeah, I usually braise the legs at least.
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