Velveting Rabbit
Velveting is a Chinese cooking technique used to keep meat tender, juicy, and silky during stir-frying or high-heat cooking. It creates meat with the moisture locked in and a tender texture.
Ingredients
Instructions
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Cube or thin slice the rabbit. The thicker the rabbit is, the longer it needs to soak.
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In a non-reactive bowl or plastic bag, add the rabbit and baking soda. I prefer to use a plastic bag because it's easy to mix it up.
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Let the rabbit sit for 45 - 90 minutes, mixing it every 20 minutes or so.
This will vary based on your rabbits. I find winter rabbits need a little less time and summer rabbits need a touch more. I suspect this has to do with water retention.
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Rinse the rabbit well, making sure all the baking soda is off.
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Cook the rabbit as desired. Some folks like to oil or water blanch the meat before they put it in the final dish. I usually pan fry.
