Thread: rabbit recipes

Wrapped in bacon rashers, with a bit of garlic stuffed in for good measure with some roast tatoes

Yum roast rabbit Bit of a pain if you shoot the bugger with a 12 gauge but

cannot beat curried rabbit.

Did someone say Wabbit??

you must remember rabbit is very lean meat no fat and if cooked with care will be extremely dry and chewy

so thats why plenty of recipes will have a sauce or gravy to keep rabbit moist

for example coating rabbit in jam like apricot or marmalade and wrapping it inside some bacon or prosciutto works

cooking in gravy with diced veggies like carrot potato and peas

slow low heat better on large pot than high heat or flame

Originally Posted by cartm58

you must remember rabbit is very lean meat no fat and if cooked with care will be extremely dry and chewy

so thats why plenty of recipes will have a sauce or gravy to keep rabbit moist

for example coating rabbit in jam like apricot or marmalade and wrapping it inside some bacon or prosciutto works

cooking in gravy with diced veggies like carrot potato and peas

slow low heat better on large pot than high heat or flame

This is not really a recipe, but something that happened when I was working on the Moomba (SA) to Sydney Gas pipeline out around Cobar NSW.
I shot a rabbit (a few actually) skinned and gutted them and ate a few, the one left over was put in a clean hessian bag and put in the boot of the car and promptly forgotten, 7 days later I was going through the boot looking for a screwdriver and I came across the hessian bag with the rabbit in it. To my great surprise the rabbit was still fresh, the skin had glazed over and there was no bad smell. My workmate said his old man used to hang off a tree branch game like rabbits (skinned and gutted in a hessian bag for days to age the meat). We had a large pot (about 14" x 12" deep) with about 6" of Peanut Oil in it for cooking chips by the fire, swung it over the fire and got it nice and hot and dropped the bunny in for around 4 or 5 minutes. It was the most delicous, tenderest piece of meat I've ever tasted, try it, Regards Frank.

yes its called jugged hare, friend is a chef when he was young he worked at fancy Melbourne Italian restaurant and he was given task as young apprentice of cleaning out the cool room, one thing he did was throw out some dead hares hanging from hooks that were almost green and putrid Chef was not happy and explained to him how beautiful it would have tasted.

hang the carcass and wait for decomposition to set in

that why a beef carcass hung for at least 4 weeks (called aging) before eating is better than a freshly killed meat

Originally Posted by rovercare

Bit of a pain if you shoot the bugger with a 12 gauge but

Fond memories of a roast duck dinner at a friend's farm. The silence broken by the regular pinging.

I could ask my Mother.

When I was a kid she used to cook "chicken" all the time, calling it chook. It wasn't till I was a teenager I found out that Chicken was chicken and chook was rabbit. I've never been able to look at one of those fluffy little monsters without shuddering since.

My advice: Get a chicken, the eggs are a bonus