canstockphoto0949269If you have frozen rabbit product the first thing to do is thaw ones rabbit whole or frozen correctly. There are 3 methods and the slow thaw in refrigerator is best for a longer fresh shelf life afterwards.  One can decide what method is best suited for you requirements.

Refrigerator It’s best to plan for slow, safe thawing in the refrigerator. Bone-in parts or whole rabbits may take a day or longer to thaw. Once thawed (can take up to 2 days), rabbit may be stored in the refrigerator for 2 additional days before cooking. During this time, if you decide not to use the rabbit, you can safely re-freeze it without cooking it.  Cold Water  To defrost rabbit in cold water, do not remove the packaging. Be sure the package is airtight or put it into a leak-proof bag. Submerge the rabbit in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages may defrost in an hour or less; larger packages may take 2 to 3 hours. Plan to cook the rabbit immediately after thawing by the cold water method.  Microwave oven  When defrosting rabbit in the microwave oven, plan to cook it immediately after thawing because some of the areas of the food may become warm and begin to cook. This method is the last option and only used when necessary.

Never thaw rabbit by leaving it outside the refrigerator.

One might not be ready to start cooking so follow the next step not more than an hour before. You need to wash your rabbit or portions under cold running water. If you have a whole rabbit,portion it first and then wash with cold water. Shake excess water of and pat dry with suitable kitchen towel.  Place the rabbit whole or portions in a glass bowl with a lid and return to the refrigerator or leave out to get up to room temperature just before cooking.  If you were planning to marinate or flavour your product it is ready and prepared.

Why do I need to wash the meat?  This might sound unusual but rabbit is a fur animal and  also the only fur animal consumed by humans around the globe.  The hair or fur on the animal is very soft and actually hollow for isolation against the elements.  The ability to stick to itself or the meat is much higher than with haired or feathered animals. Yes it is washed thoroughly with running water when dressed but a cook should always make sure its products are a 100% prepared for the pot and this includes a final inspection before cooking.

If you are planning to cook it the next day you may add some olive oil to the glass bowl to ensure the meat does not start to dry out in the refrigerator.

Now that we know the best way to thaw frozen rabbit is slowly in the refrigerator it is worth while explaining why in simple words.  When the meat is thawed in the refrigerator it has the opportunity to warm up consistently on the inside while staying within the safe temperature range while the inside temperature is catching up to the outside temperature.  At this point the protein would be fully thawed and can be safely kept in the refrigerator until you ready to cook tonight’s or tomorrow night’s meal.  If you have ordered a fresh rabbit put it in a refrigerator as soon as possible so that the product can stay below the safe temperature range until you are ready to cook.  This is exactly the same as with chicken and fish or any meat product and being rabbit not needing any other special treatment than the ordinary.