Rabbit cookin recipes

[Jeffro]

I have been hearing reports of how nice people think rabbit is to eat and seeing as i've never tried it Im going to next one I shoot.
My mate says he used to have rabbit stew all the time in England and reckons its beautiful.
An American bloke I know says bbq'ing them is good and an Italian bloke I know reckons its unreal although I dont know how he cooks it.
Apparently they're not cheap at the butchers and my dogs ate the last ones almost having a blue over a bit.

Who likes it and how do you like it?
Do you have any good recipes?
Is it allright if you freeze it?http://www.techhelpers.net/e4u/animal/1.gif

[Garden Gnome!]

Keep them well wraped when freezing as freezer burn sucks :x

My old man soaks em for an hour in water and salt then he puts them in the boiler half full of water with mixed veggies and slow cooks the lot for bout an hour an half, the meat falls of the bone and a lot of the veggies have broken down to thicken up the water.


I like curried rabbitt kooked just like my dads but I dont soak them just chuck the lot together and whalla deeeelicccciousss 8)

Also rolled in flour, lightly fried til goldenbrown with a bit of garlic, ginger and shallots mmmmmmm

Hope that wets the appetite :D

Yours In Archery,

Gnome!

[rory]

Yeah, rabbit is sweet. Had it roasted, and bush BBQ'ed and enjoyed it both ways :D Though slow roasted is my fav :wink:

[Puk]

If i get a lot of them i just take a fillet off the "backstrap" (A rabbit backstrap is pretty small!) and butterly it so it is flat and thin, then just roll it in flour with some chicken seasoning, and fry it on the barby. Cooks up like chicken.

If you want one to eat, i reckon about 3/4 size is best. You get enough meat, but it isn't tough like the big ones. And yeah, i also recommend soaking them in salt water for an hour or two.

Puk

[Puk]

RK,
I don't think it is so much the tail as it is a scent gland near the tail on the hind legs that the males especially have. If you do eat it, it is rather strong and rank. as far as i knew, that was the purpose of the "brining" too, to break down that "rabbity" taste a bit, in the same way as you do with fatty or muddy yellowbelly or silver perch, to get rid of the muddy taste.
JMHO

Puk

[Gooderz]

i was talking to my dad and when he was young and he lived in england he used to have that rabbit stew alot.

It was nearly exactly the same as garden gnomes recipe. sounds pretty nice. he said he used to love it.

i will have to give it a try :P

[johnno]

Jeff old buddy...if you ask nicely the next time you (or I) get one I'll do it in a french provincial "Coq au vin" style with red wine and other bits n pieces. Although traditionaly done with chicken.. bunny works a treat !! :D :D

[Jeffro]

Johnno,ill bring the beers or a bottle of red(sounds like a red dish)

consider yourself wabbit cookin

[GanG]

We marinade them and do em on the BBQ quite often........break bunny down to main pieces, legs, back straps etc, pricks the pices all over with a fork then soak for 4 - 12 hours in a marinade of red wine, garlic, worstershire sauce, tomato sauce (or paste) ( will try and dig up the exact recipe)

then BBQ as for chicken drummies on the barbie.........Yummy :D

[emu]

I like to soak them in salt water for an houyr or so then drain and pat dry then remove what meat u can and marinade in a bit aof soy sauce and garlic for an hour our so then use in a stirfry.If it is a male then go to the effort of removing little glands between rear legs when skinning gutting much better taste.I also like bbquing them also marinated in soy sauce or a splash of worchister sauce broken into quarters.I also recommend roo meat in the stirfry.
Cheers Emu