Posted: 4/5/2012 1:51:41 PM EDT
Tomorrow night I am picking up (4) four 10+ lb New Zealand rabbits.
I got some butchering to do this weekend. 
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Quoted:
Boil one up. Sit it in the fridge over night. Debone the next day, go out and buy some "Fryin' Magic". Coat the meat liberally, fry in butter. Best dang rabbit you will ever eat! Also works great with tree rats! out of
More detailed instructions, please. We've got some rabbits in the freezer and so far I don't really like them. |
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Quoted: Quoted: Boil one up. Sit it in the fridge over night. Debone the next day, go out and buy some "Fryin' Magic". Coat the meat liberally, fry in butter. Best dang rabbit you will ever eat! Also works great with tree rats! out of More detailed instructions, please. We've got some rabbits in the freezer and so far I don't really like them. That is because most rabbits don't have a lot of fat on them, or they ate crap food. I will boil a whole rabbit* in a large stock pot for an hour or better. I will add whole cloves of garlic and onions. Just cut the onions in half, and the same with the garlic. Add salt and pepper. No use in trying to make it pretty, you're throwing out the "water" when done anyway. Remove after an hour of a "hard boil". In other words make it as hot as you can when you boil it. Remove meat from water, let cool to room temp. Toss water out the door. After meat is cooled down cover it with foil and toss in the fridge over night. The next day pull the meat out, it will now come off the bone very easily. Once you have a pile of meat sitting there, remove any gristle, or fat. I will take a small bowl and beat an egg or two, for an "egg wash". Dip the meat in the egg wash, then coat the meat with THIS. Once the meat is coated well, have some butter and oil heated up in a pan. About half and half. Remember, butter browns, and oil cooks. (the only thing I can ever remember Julia Childs teaching me). Cook until the meat is a nice brown (remember, it's already cooked, all you're doing is cooking the coating and warming the meat). Serve with rice and veggies, or a baked potato. And of course, when cooking with Julia, you should have a couple bottles of wine...  *One Cottontail will feed a normal size man, a Snowshoe will feed a couple of guys. If you buy 10 pounders, that might feed a family. If I am cooking for my family of four, I will cook two. Next time I will share my recipe for Rabbit Pot-Pie. |
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Stewers of that size should have the different cuts cookied in a variety of ways. I prefer to debone the saddles, cut into one inch cubes and fry (rabbit nuggets). Front shoulders I usually grill with a hot marinade and sauce (rabbit wings). The rear legs are braised for a few hours with an apple cider sauce.
I will raise about 1000 fryers this year. Fryer 4.75-5.75 lbs Roaster 6+ lbs. less than 8 months old Stewer rabbit that was used for breeding |
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Quoted: Boil one up. Sit it in the fridge over night. Debone the next day, go out and buy some "Fryin' Magic". Coat the meat liberally, fry in butter. Best dang rabbit you will ever eat! Also works great with tree rats! out of I just might try the tree rat variety...sounds good. |
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Quoted: Stewers of that size should have the different cuts cookied in a variety of ways. I prefer to debone the saddles, cut into one inch cubes and fry (rabbit nuggets). Front shoulders I usually grill with a hot marinade and sauce (rabbit wings). The rear legs are braised for a few hours with an apple cider sauce. I will raise about 1000 fryers this year. Fryer 4.75-5.75 lbs Roaster 6+ lbs. less than 8 months old Stewer rabbit that was used for breeding You are invited to the next event that involves food.  |
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Quoted:
Stewers of that size should have the different cuts cookied in a variety of ways. I prefer to debone the saddles, cut into one inch cubes and fry (rabbit nuggets). Front shoulders I usually grill with a hot marinade and sauce (rabbit wings). The rear legs are braised for a few hours with an apple cider sauce. I will raise about 1000 fryers this year. Fryer 4.75-5.75 lbs Roaster 6+ lbs. less than 8 months old Stewer rabbit that was used for breeding What kind do you breed and raise? |
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I was raised on rabbits. My father has 3 begals and shoots 250+ in a season. I find the taste of wild rabbit gamie as hell!! My ma makes rabbit stew with a 60% chicken 40% rabbit combination. I know this year they brought them all to Haen meats to get some hot dogs and sticks made. Those should be amazing
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One of my favorite rabbit recipes.
In a soup pot put down a layer of sauerkraut. On that layer place rabbit quarters. Then another layer of kraut, then rabbit, then kraut. Top the last layer of rabbit with a good covering of kraut and bake at 350 for 3-5 hours. |
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Quoted: One of my favorite rabbit recipes. In a soup pot put down a layer of sauerkraut. On that layer place rabbit quarters. Then another layer of kraut, then rabbit, then kraut. Top the last layer of rabbit with a good covering of kraut and bake at 350 for 3-5 hours. Sounds good to me. Problem with kraut is you'd be able to power a small city off my ass if i ate this stuff. WOW.  |