Tips for cooking small game

GREENCASTLE, Ind. — If you’re hunting for tips for cooking wild game, Purdue Extension educator Abbi Sampson has a few to share.

“Preparing rabbit and squirrel is actually quite simple,” she said during a webinar. “We want to make that meat tender. One of the ways to tenderize the meat is do it mechanically using something like a meat mallet.

“We can also use marinades. Adding some type of acidic liquid to break down those tough proteins.”

Another popular method is to salt it before you cook it.

Allowing the meat to cool down to room temperature before cooking it is also a good idea.

“With rabbit and squirrel, we want to cook it low and slow,” Sampson advised.

“Another way to make your meat tender is to rest your meat. After you’re done cooking it, let it sit for about five minutes. Those juices will distribute inside the meat and help it not to dry out.”

If you cut the meat, cut against the grain.

Sampson also recommended braising the meat.

Braising is a technique done by browning the meat on all sides. A small amount of water is added and the meat is cooked until tender at a low temperature.

How To Braise

1. Start by browning the meat. Over medium-high heat, drizzle enough fat to coat the bottom of the pan, then sear each side of the meat until golden brown.

2. Add other ingredients. Make sure meat is at least partially submerged in pot.

3. Season to taste, bring to boil. Simmer for up to an hour.

When cooking, don’t overcook, Sampson said.

Serve the meat at either very hot or very cold temperatures — not lukewarm.

In A Nutshell

When cooking rabbits, squirrels:

• Make it tender.

• Braised is best.

• Don’t dry it out.

Slow Roasted Rabbit

Ingredients

1 (3 pounds) rabbit, cleaned and cut into pieces

1 3/4 teaspoons salt

1 tablespoon black pepper

1/4 cup vegetable oil

4 teaspoons sugar

1 onion, chopped

3/4 cup ketchup

1 clove garlic, chopped

1 tablespoon paprika

1 1/2 tablespoons Worcestershire sauce

1 cup water

Procedure

Preheat oven to 350. Season rabbit with salt and pepper. Heat vegetable oil in large skillet over medium-high heat. Add the rabbit pieces and brown on all sides.

Place in 9x13 baking dish. In a medium bowl, combine the sugar, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit. Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.