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Article: Moister, more succulent rabbit with simple salt curing. (recipes)
- Article from:
- Sunset
- Article date:
- February 1, 1986
CopyrightCOPYRIGHT 1986 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Moister, more succulent rabbit with simple salt curing
Remarkably lean, rabbit is very similar in texture to chicken breast. Because rabbit is so lean, many think it tastes dry.
If you have shied away from rabbit for this reason, here is a method that adds moistness and succulence to this delicate meat. You use a simple, old-fashioned technique called salt curing. The salt alters the texture of the meat and holds its moisture when cooked. Rub the rabbit with seasoned salt, let stand several hours, then rinse the meat and braise.
Domestic rabbit is available cut up or whole in the meat counter or frozen food section of supermarkets and specialty ...