Rabbits

[BT]

:)That salt water treatment is how I do my deer

[DocHolladay]

I dont do my deer that way. I only do small game and fish. My deer get to sit in the fridge for 2 or more weekd to age once deboned. If I had a walk in cooler, I'd let them hang for that time. But since I dont, I have a shelf dedicated to meat come the first day of bow season.

[BT]

I have found that venison cooks much better and also tastes much better when the blood is totally exstracted from the meat.

I really light brine mix does this just fine.

[teambateau]

We take our Deer and put in a ice chest for 3 or 4 days on ice and that takes all the blood out of the meat.

[BT]

That seems good but I like the fact that the salt also breaks down the meat as a tenderizer and add's some flavor as long as you dont get carried away with it.

[flatbowMB]

Always remember to use extreme caution when hunting the little demons.

[DocHolladay]

flatbow said:

Always remember to use extreme caution when hunting the little demons.

You got that right....They have big knarly teeth.

I cooked up the last of my rabbit last night. It was delicious. I took the backstraps, cleaned off the silver membrane, cut them to size, dropped them in some Cajun Injector marinade, rolled them in flour with spices, dipped them in egg, rolled them in the flour again, and then deep fried them until golden brown. Man they were good, tender, and juicy.

[mahly]

I like to chunk the meat, and slow cook it with cream of mushroom soup (just don't add as much water...and I do add more mushrooms)