gary5wift wrote:You are right, if you eat nothing but rabbit then you will eventually die of malnutrition. Rabbit is almost 100% protein, you also need fat, carbs and other vitamins/minerals etc. Eat rabbit with a few veg and youll be fine.
Lots of the early trappers/mountain men in Canada died of malnutrition because they lived almost exclusively on rabbit
Isn't it because the body can't use 100% lean meat without any fats. Which always made me wonder, would frying them in oil (Glasgow style) overcome that problem?
Although the veg would have natural fats in low quantities that'd be enough to digest.
May I ask you all this what do you do with all the rabbit pelts ect? it would be a waste of gods pantery if your just throwing them...I would make a coat out of them.
As I only have a few rabbits over the summer the pelts and other bits get left out for the scavengers, all I take home is the dressed (or undressed ) carcass.
Rabbit meat,hind and quarters flash fried with olive oil,black pepper and garlic then slow roasted are delightful form of meal.though I haven't heard of jugged hares in milk for sometime,I wonder if that's died out as a recipe or whether its used in rural areas.
Anyhow,wasn't it the old trappers found starved to death despite there high intake and supply of rabbit meat due to the breakdown of the proteins in the body required vitamins and other nutrients from vegetables which these guys eitherdidnt know about or couldn't get access too.
I justify my big Mac by the lettuce on it or me weekly kebab cost of the salad on it !!!!
I too will be getting a mincer and be trying these burgers with much relish.
I like rabbit curry, I usually gut and skin the rabbits ( 2 for this recipe ) and boil in a large pan with an onion and some carrots or whatever you want to add.
take the rabbits out of the pan when cooked through and take the meat off the carcass and then put it into whatever style curry sauce you fancy, either jars or home made, I always add a load of curry and chilli powder and some garlic powder or similar, before heating it through while you boil the rice, you can also use the same idea for pie filling etc.
don't waste the water from boiling the rabbits, use it and the carrots, onion etc to make soups or base for a gravy if you are just using the rabbits as meat or putting in a pie.
When I make beef burgers I usually add onion, breadcrumbs, and egg and dried parlsey, sage, rosemary and thyme.
I reckon I'd aim for the same with the rabbit...maybe without the parsley, but this spring my BOL will have sage, rosemary and
thyme plants discretely growing nearby...they are easy and perennial.
The egg and breadcrumbs may be a bit harder to rustle up, but they'd save the 'dying from rabbit' problem.
adrian007 wrote:When I make beef burgers I usually add onion, breadcrumbs, and egg and dried parlsey, sage, rosemary and thyme.
I reckon I'd aim for the same with the rabbit...maybe without the parsley, but this spring my BOL will have sage, rosemary and
thyme plants discretely growing nearby...they are easy and perennial.
The egg and breadcrumbs may be a bit harder to rustle up, but they'd save the 'dying from rabbit' problem.
There is little to no fat in rabbit, the reason you add pork is to add that needed fat. I'd not add anything that would dry it out any more.
) carcass.
