tortoise
Wild Hare
I just finished a young rabbit. After cutting her up, I put the food pieces in a bowl of cold water. Then I brought them inside and cleaned/trimmed them further in the sink.
Where I cut across the grain of the meat, the grain separated, and the ends of the muscle fibers were rough / tought /mealy / wierd feeling.
I trimmed off the rough edges, but in a few minutes, they were the same way again. I've never seen this in a piece of meat before!
Why did that happen? Does it affect how I shoud cook it?
Where I cut across the grain of the meat, the grain separated, and the ends of the muscle fibers were rough / tought /mealy / wierd feeling.
I trimmed off the rough edges, but in a few minutes, they were the same way again. I've never seen this in a piece of meat before!
Why did that happen? Does it affect how I shoud cook it?