Rabbit tenderloins

[VickieB]

I've had my rabbits now for 5 months. I've learned a lot, and a lot still to learn. Recently, after dispatching a large group of rabbits, I cut them up before freezing and packaged them according to types of pieces (legs, wings, tenderloins) I've come up with some wonderful ways to cook the legs and wings, but my tenderloins seem to be coming out tougher than expected after cooking them. Does anyone have an advice on how to cook that piece of meat where it is tender?

 

[P.O. in MO]

I am hoping someone has some advice on this as I have the same question. Was thinking that the next batch I butcher saving these pieces for rabbit stew this winter. PO

 

[Dino]

When we raised meat rabbits we butchered friers at 8 weeks old, older than that are roasters. Simmer your meat low and slow, I love rabbit simmered in worchester, soy sauce and water... mmmmmmmmmmm.

 

[VickieB]

I thought rabbits 8 to 12 weeks were fryers...

 

[Dino]

A fryer is 3 to 4 weeks pounds dressed if I remember right. Good quality meat rabbits will be that at 8 weeks old, some even sooner.