What's in the Box?
This box of bundled products are socially perfect for street braais and showing off one’s abilities to deliver. Good for flame and or open grilling and for the kettle braai or rotisserie. This box will allow you to pack 24 front halves on your grid at once.
Contents 100% natural various rabbit meat products Preservation Method freshly blast frozen Shelf Life Frozen vacuum packed 12 months Fresh vacuum packed 14 days Thawed vacuum packed 7 days.
Receiving Product Instructions
Only open the box to inspect your product when you are ready to transfer the products to your freezer or refrigerator.
Remove the inner box that contains the product from the transport isolated container. The contents must be transferred to your refrigerator or freezer at the end of the same day you receive the delivery.
The inner box can be placed in the freezer as a whole or you can unpack the contents and transfer to your freezer or refrigerator individually.
It depends when you plan to cook the product(s) whether you will be placing them in the freezer or refrigerator. Please follow the correct thawing instructions provided.
Do not place the whole unopened box including the outer container in the freezer. The outer container will prevent the product from receiving the cold air of your freezer or refrigerator and start to thaw.
Refrigerator Plan for a slow thaw in the refrigerator in the products original packaging. Product will take 24 hours to thaw in the refrigerator. Once thawed keep in refrigerator in its original packaging or marinade and return to refrigerator until ready to cook. Plan to cook within 7 days after thawing original product.
Cold Water If you plan to cook product the same day, take out refrigerator and thaw in its original packaging in cold water to speed up the process. It will take 30 min to 60 min depending on the product. Transfer to refrigerator prepared with or without marinade and plan to cook within 24 hours.
The rabbit carcass has three distinct sections that require different cooking methods. Here is to best cook these different sections with their distinct characteristics.
The fronts are the most flavourable. They are the tougher parts and ideal for stews, bakes, pre-cooking and slower cooking methods in general. Methods in cooking juices will return best results. The flavour is outstanding and the only part of the rabbit that probably resembles the true flavour of the rabbit.
The saddle or the middle section is the most tender part. This part is a culinary delight and boasts huge creativity. Quicker cooking methods, even poaching will suffice. Do not overcook this delicate part of the rabbit.
The hind section is the mightiest part of the rabbit. This section has thicker meat parts around the bone and can be portioned further for ideal portions. Medium heat and medium cooking times are suggested. Ideal for braaing, oven bakes, casseroles or potjies.
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