Thread: rabbit recipes

Originally Posted by awabbit6

Did someone say Wabbit??

That got your attention didn't it .

Try these;

http://homepage.ntlworld.com/ferreter/recipes.htm

We sell the rabbit the following in the restaurant.

Remove legs at the joint and remove the back strap fillet by cutting parrallel to the spine and cutting until the ribs. You will have 4 legs and two long fillets. Lay these in a baking tray and cover with white wine, panchetta or smoked bacon, fennel seed, lemon zest and very finely chopped garlic/celery/carrot/leeks.

Make sure the liquid covers the meat, you can add veg stock for extra liquid. The bacon helps with fat. Cook at 180 degrees for about 50 minutes. Slightly under cook as by the time it sits in the tray out the oven it willl continue to cook and this is when it will dry.

We use the carcass with duck bones to make a game stock which becomes a sauce with a bit of work. Best way at home is remove meat from baking tray, and reduce down the juices after skimming any oils/fats from surface.

Serve with roast veg.

mine get stuffed like a chook with a few herbs and garlic wraped in foil with a little butter inside and bunged in the ovan. i allways have bunnys in my freezer mostly head shot with the 22 and some cruged with the 12g

I've always been a little underwhelmed by wabbit, however I can imagine that if I actually shot, skinned, hung, and cooked one myself it would be far more rewarding as a meal......particularly when out bush and fending for yourself.

I remember as a kid eating wabbit and hare (spitting out pellets), and pheasant (caught in the whip ariel of my brothers car). The wabbit/hare tended to be fresh but the pheasent was hung for a few days. My brother convinced me that it wasn't ready until the maggots appeared but I am not so sure about that one (looking for a vomiting smiley )

And jugged hare.....now there's a thing

Originally Posted by nornalup

We sell the rabbit the following in the restaurant.

Remove legs at the joint and remove the back strap fillet by cutting parrallel to the spine and cutting until the ribs. You will have 4 legs and two long fillets. Lay these in a baking tray and cover with white wine, panchetta or smoked bacon, fennel seed, lemon zest and very finely chopped garlic/celery/carrot/leeks.

Make sure the liquid covers the meat, you can add veg stock for extra liquid. The bacon helps with fat. Cook at 180 degrees for about 50 minutes. Slightly under cook as by the time it sits in the tray out the oven it willl continue to cook and this is when it will dry.

Serve with roast veg.

was excellent thanks :P used some locally smoked bacon, set it off just nice...

i also did one in a stew, with taragon, onion, carrots... a magic bay leaf, and a few wild mushrooms...

not as nice as the roast but still very good

thanks for the tips

hate to think how much lead I ingested as a kid eating hare rissoles.... between the number of pellets or part thereof I ate...