A disgusting but necessary job for a delicious outcome!

[spandit]

I've had three rabbits in the freezer for some time and they were taking up space so yesterday, along with some belly pork, I roasted them in the oven for two hours on a fairly low heat.

I then put them in the pressure cooker, as well as garlic, wine, beer, pepper and rosemary. This was then kept up to temperature for another couple of hours.

This morning, I had the unpleasant job of separating all the meat from the bones - it was cold & greasy but ended up with a big bowl of meat and pork fat. This was returned to the stock and is now back in the pressure cooker where I'll let it boil for a bit longer to make everything even softer.

Once that's cooled down, I'll mash it all up, strain most of the liquid off (keeping it for stock) and pack into jars to make rillettes. Can't wait!

 

[Disco1]

Sounds nice

 

[spandit]

There's a lot of meat on 3 rabbits...

 

[Madriverrob]

I've got two in my freezer, destined for a similar fate but going in a pie crust ....

 

[spandit]

I've got two in my freezer, destined for a similar fate but going in a pie crust ....

I could make a pie, I suppose, but probably too much fat in the mix now. Just need to stop this stuff going mouldy like the last lot - it freezes pretty well

 

[British Red]

Two hours in a pressure cooker is a heck of a time if you are actually pressure cooking rather than using it as a pan? Still, the stock should be incredible!

 

[sandbender]

I've had three rabbits in the freezer for some time and they were taking up space so yesterday, along with some belly pork, I roasted them in the oven for two hours on a fairly low heat.

I then put them in the pressure cooker, as well as garlic, wine, beer, pepper and rosemary. This was then kept up to temperature for another couple of hours.

This morning, I had the unpleasant job of separating all the meat from the bones - it was cold & greasy but ended up with a big bowl of meat and pork fat. This was returned to the stock and is now back in the pressure cooker where I'll let it boil for a bit longer to make everything even softer.

Once that's cooled down, I'll mash it all up, strain most of the liquid off (keeping it for stock) and pack into jars to make rillettes. Can't wait!

That all sounds quite tasty.

 

[Goatboy]

Have you ever thought of getting a slow cooker/crockpot? More energy efficient and makes the meat meltingly soft. Also saves you time as once it's in there you don't have to keep an eye on it. Why I loved it when working. Just load it and come home at night to great smells and a cooked meal. Seamingly a lot.of the vitamins and goodness aren't lost due to lower temperatures.
The meat you already have could be made into a lovely cold game pie, or if its a bit greasy make it into a type of cottage pie. The tatties will soak up the fat, in fact if you layer on sliced par boiled tatties on top, it'll soak up the fat and bake off like a gratain. yum.

Sent via smoke-signal from a woodland in Scotland.

 

[Stew]

I love my pressure cooker. Got a few chicken carcasses making my kitchen smell lovely right now.

 

[spandit]

Well, it's all potted up now and the carcasses are back in to make stock. Hope it's nice, some of the meat was still a bit stringy - think I must have dried it out a bit when I first roasted it...

 

[bigbear]

It will still be delicious !

 

[spandit]

It will still be delicious !

Dear Lord, I hope so, I've made enough of it! Unfortunately, I've managed to catch a cold and can't taste anything... exactly what happened the last time I made it - never tasted any of that either...

 

[David LaFerney]

If you want to slow cook something but don't have a slow cooker, an oven works just as well - or better. Heavy covered pot - 95 c for recipes that call for low - 120 c for high.

 

[Robson Valley]

spandit: necessary evil for the result. Thank you for both process and seasonings.
Just for fun, be given the task to pull all the pork from an entire BBQ hind quarter. Left to go cold.

Rabbits, like almost all wild game, buffalo/bison included, have very little fat in the meat.
I suggest that for the first cook, you should wrap the wild meats in foil to hold moisture and garnish each piece with a slice of pork belly.
Of course, you won't get the Maillard reactions that we associate with "meaty" taste.