In the fridge?
Abbie is a trusted source on General Cooking.
What kind of tenderizer? I am worried it might be mushy after that amount of time if it's a commercial tenderizer but if it's in the fridge I'd say cook it, and have a back up plan just in case
Yes thawed in the fridge and still in the fridge, with Adolph's tenderizer
June is a trusted source on General Cooking.
I know Adolph's... How did it turn out? I'm afraid it will be mushy. Rabbit is not a meat that needs tenderizing in the first place, so I'm quite fearful that you've left it too long.
We use green papaya paste as tenderiser in South Asia, too much for too long can make it mushy, but then again some of our grilled meats are mushy.
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Well played. You deserve a cookie.
Cheesecake, kugel, blintzes, and lots and lots of pasta
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