Rabbit Fillet

Pulled from the loins, the most delicate, succulent and will compliment the flavours of your selection of herbs and spices.  The fillet of the rabbit guarantees endless culinary options, at home and for hospitality.

Description

Pulled from the loins, the most delicate, succulent and will compliment the flavours of your selection of herbs and spices.  The fillet of the rabbit guarantees endless culinary options, at home and for hospitality.

Consumer Specifications

Consumer Pack Size 530 grams target weight  Unit(s) 7 to 8 pieces  Individual Hospitality Pack Size 1 kilogram target weight  Unit(s) 14 to 16 pieces  Packaging clear vacuum bag  Available consumer and hospitality product boxes.

Contents 100% natural rabbit meat  Preservation Method freshly blast frozen  Shelf Life:  Frozen Whole 24 months  Frozen Portions 12 months  Fresh Whole vacuum packed 14 days Thawed vacuum packed 7 days.

Thawing Instructions

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.

Cooking Guide

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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