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Velveting Rabbit

Prep Time 60 mins
Cook Time 10 mins
Total Time 1 hr 10 mins
Cooking Method:
Courses:
Difficulty: Beginner
Description

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
  • 1 pound rabbit, deboned
  • 1 teaspoon baking soda
Instructions
  1. 1

    Cube or thin slice the rabbit.  The thicker the rabbit is, the longer it needs to soak.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Rinse the rabbit well, making sure all the baking soda is off.

  5. 5

    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.

Read it online: https://pickardmill.com/recipe/velveting-rabbit/