nostr:npub13kwjkaunpmj5aslyd7hhwnwaqswmknj25dddglqztzz29pkavhaq25wg2a nostr:npub1f5pre6wl6ad87vr4hr5wppqq30sh58m4p33mthnjreh03qadcajs7gwt3z nostr:npub1sden9s5dj8ccj0u2erg9g5vxpe2duwcnhyv3spnhcpvd8p03ufhsrn75z3 nostr:npub1t066kdnlgkcpk89vwttnwqlmxrrsfu7m6hfhvwt0czm0889vg44s724ack

and others with #meatrabbits

I’m curious if you would call your rabbit meat flavorful? If so, is there a secret to raising / butchering rabbits to have flavorful meat?

My husband and I were talking and it’s not at all that we dislike rabbit, it just doesn’t seem to have any flavor but what you put on it. Even white meat chicken seems to have more of its own taste, while rabbit seems entirely neutral. Is this just how it is, or is it a breed thing, diet thing, or butchering thing?

This is based on rabbit I’ve cooked as well as rabbit others have cooked. Some has been pastured, others probably hutch raised.

Thanks!