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 H46Driver 
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Joined: Jul 2002  VA, USA
 Posts: 6989 Feedback: 0% (0) |
Posted: 6/25/2012 9:27:55 AM
THE IMAGE ABOVE IS A PAID ADVERTISEMENT |
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Posted: 6/25/2012 10:36:05 AM
You have to braise it treat it like a chicken stew.. I have cooked alot of them this way very tender.
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Posted: 6/25/2012 11:21:06 AM
Rabbit is about a lean of meat as you get.
- I brine mine whole for a day in salt water to take out some gaminess. Pat dry and butcher (I keep the legs and backstraps and discard the rest) - Coat with salt/pepper and dredge lightly in flour - Pan fry in light canola for 2-3 minutes per side until just browned - Transfer to baking dish along with some chicken stock, chopped carrots, celery,pepper, a few bay leaves, and some thyme. - Bake covered for 30-35 minutes at 350. or You could always throw it in a gumbo 
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Posted: 6/25/2012 2:41:52 PM
How about a Fricassee?
-cut rabbit into quarters and mid section, cut out rib sections. - dust with flour and brown in oil (just covering bottom) in black-iron skillet. - remove browned rabbit, add flour and make a brown roux with remaining oil. - add onions, celery, bell pepper, and garlic. cook until wilted. - add water or stock, seasoning, and mushrooms if desired. - add rabbit (less the rib sections –– as they will fall appart). eat ribs as appetizer. - simmer for at least 1 to 1.5 hours. - serve over rice or boiled potatoes |
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Posted: 6/28/2012 1:31:12 PM
Find a coq au vin recipe you like and use rabbit instead. Coq au vin was originally meant as a way to cook a rooster not the young chickens we buy today so a rabbit works better IMO.
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TradWoodsman
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Team Member
Joined: Sep 2011 MI, USA
Posts: 569 Feedback: 0% (0) Link To This Post |
Posted: 6/28/2012 5:29:00 PM
We eat a bunch of rabbits every year. Lately, I have been roasting them in my cast iron roaster. Brown in the roaster (whole, or if you have several cut them up), then put 1 pint Guiness and some onions in the roaster, put in oven at 275 for awhile.....check for moisture, add Guiness as necesary. When fork tender they are done.....maybe 90 minutes. |
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Posted: 6/29/2012 9:11:23 PM
Originally Posted By TradWoodsman:
http://i65.photobucket.com/albums/h227/rnorris/DSCF4006-1.jpg We eat a bunch of rabbits every year. Lately, I have been roasting them in my cast iron roaster. Brown in the roaster (whole, or if you have several cut them up), then put 1 pint Guiness and some onions in the roaster, put in oven at 275 for awhile.....check for moisture, add Guiness as necesary. When fork tender they are done.....maybe 90 minutes. Not sure which I like better - Guiness braised bunny recipe or the pic of 4 beagles |
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Posted: 7/16/2012 7:00:22 PM
3# Rabbit meat
10 slices bacon 2 shallots 2 cloves garlic 1C red wine 1/2C zucchini wine (Rather doubt anyone here besides me has this, so any dry white will work ) 1 1/2C water 8oz sliced Baby Bella Mushrooms Flour Salt (to taste) Coarse Ground black pepper (to taste) Rosemary (to taste) McCormick Poultry Seasoning (to taste) Fry up the bacon, saving grease. Crumble into crockpot. Cut rabbit into bitesize pieces, coat with flour, salt and pepper. Brown the rabbit in the saved bacon grease, and add to crockpot. Chop shallots, add to crockpot Crush garlic with side of knife, then mince, add to crockpot Add water, both wines, mushrooms, and rest of seasonings to crockpot Simmer all day Serve over rice, or with bread, etc. Serve red wine to match the cooking wine with the meal. Works with chicken too, though doesn't taste as good |
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Posted: 7/17/2012 9:09:55 PM
Originally Posted By ToroAzul:
Rabbit is about a lean of meat as you get. Wild stuff, yes... but I've had some domestically-raised rabbit that had more fat than the wild stuff, and not gamey at all... BOY, was it good. |
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dryroasted
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Team Member
Joined: May 2009 TX, USA
Posts: 4546 Feedback: 100% (1) Link To This Post |
Posted: 7/18/2012 5:37:57 PM
Originally Posted By Mblades:
Find a coq au vin recipe you like and use rabbit instead. Coq au vin was originally meant as a way to cook a rooster not the young chickens we buy today so a rabbit works better IMO. What a great idea. Thank You!!!!! |
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Posted: 7/29/2012 11:30:56 AM
Coq au vin for Rabbit is called Lapin au Vin and there are many recipes for it online. MOST will lead you toward white wine to go with the rabbit but i much prefer the Lapin au vin rouge or red wine version.
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Posted: 7/29/2012 12:47:44 PM
Chef Tim Love (FTW TX) owner of the Lonesome Dove has a Rabbit and Rattlesnake sausage that is crazy good.
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