Recipes For Rabbit?

[seaspot_run]

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I see a lot of dead rabbits on this board, but precious few recipes. I assume that some of them get eaten by people?

My crew are starting to be able to pick up a few evening bunnies and I would like to know how others cook their spoils.

Karen Lee

 

[Pennymeadow Whippets]

Here you go :thumbsup:

1 small onion

1/2 pound rabbit livers

1/3 cup farmhouse cider

1/4 teaspoon ground black pepper

3 tablespoons unsalted butter, softened

1/2 teaspoon salt

3 tablespoons well-chilled heavy cream

PreparationThinly slice onion. In a small saucepan combine onion, rabbit livers, cider, and pepper and simmer, stirring occasionally, 10 minutes, or until rabbit livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.

In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.

Rabbit with tomato, olive, basil and pasta:

Roast rabbit with salt, pepper and olive oil - cover in foil to keep moist. About 1.5 hours at 180C, once cooked sdtrip meat from bones.

Fry a sliced onion and three clioves of garlic in olive oil for five mins, add the rabbit meat and a tin of chopped tomatoes and olives. Cook for 20 minutes. Add shredded fresh basil and serve with penne pasta.

OR

Roast with crushed juniper berries, dry cider (o.5 l), chopped shallots, oilive oil, salt and pepper - wrap in tinfoil with oil and cider, juniper berries, shallots and seasoning. Cook at 190C for one and a quarter hours, serve with buttered cabbage, broccoli and roast potatoes

Rabbit with Anchovies and Capers

6 Servings

Ingredients

4 lb Rabbit pieces 1 lg Carrot; thinly sliced

4 Salted anchovies; or 1 Stick celery; thinly sliced

8 Anchovy fillets in oil 2 Bay leaves

6 tb Olive oil Fresh rosemary and parsley

1 pt Dry white wine or Salt

1/2 pt Each water and dry vermouth Black pepper; freshly ground

1/2 Lemon; juiced 2 oz Seasoned flour

4 Cloves garlic 1 Fresh hot chili; chopped and

1 Onion; thinly sliced 3 oz Capers

Put the anchovies into a bowl of water and soak for 20 minutes. Remove the bones and leave to dry on a paper towel. Marinate the rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic, vegetables, herbs, and salt and pepper. Leave for 6 hours to overnight. Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour. Heat the remaining oil in a good heavy frying pan. When hot throw in the pounded chili and brown the rabbit briskly. Place the rabbit in an iron casserole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole. Cook in a preheated oven at 325 degrees of 45 minutes. Chop up the anchovies, capers and garlic and simmer in 1/4 pint of the rabbit liquid for 10 minutes. Add this to the casserole for a final amalgamation. Check seasoning and garnish with chopped parsley. Some boiled new potatoes or fresh noodles are a good accompaniment.

Rabbit Curry......take meat off the bone......seal in hot pan with some oil..........add jar of curry mix sauce what ever type you prefer........throw in a few chopped mushrooms........simmer for an hour serve with rice......uuummm

delicious. Tika works well.

1)remove as much meat in bites sized chumks from raw rabbit

2) place in bowl cover with tub of natural yoghurt unflavoured stuff, sprinkle in some tika or curry powder, couple o dashes of lemon juice from a bottle or juice of whole lemon mix together cover in cling film leave in fridge overnite

(heres the science bit... the yoghurt is one of the best thing s for tenderising the meat!!!!)

3) oven on hot....220 degrees C

4) remove rabbit from bowl shake off excess yoghurt place on oven tray

5) top shelf for 10 minutes or untill the pieces start to charr slightly on edges

thats it!!!

just like chicken tikka pieces in kebab or from snadwhich shop excellent hot with rice and chutney n a poppadom!!!

or cold in a baguette!!!!

1 Rabbit (Jointed)

1 Pigeon (Plucked and pulled)

1 Pkt Pre-made puff pastry

2 Rashers smoked bacon

Flour

1/2 glass wine

Random vege (half onion, mushrooms, carrot, celery)

Rosemary and sage from the garden

I always find posts more interesting with pics so here you go:

1 - Take the breasts and legs off the pigeon and joint the rabbit, keeping the pigeon carcas and rabbits ribcage for the stock.

2 - Put the carcases in a roasting tin with a bit of rosemary and sage and drizzel with olive oil. Put in a hot oven for 15-20 mins. While this is in the oven roll the meat in flour and lightly brown in a frying pan. The stock carcases should look like this:

3 - Take the roasted carcases out the oven and put them in a large saucepan. Pour boinling water in the roasting dish to deglaze it and pour this over the carcases. Put the chopped onion, carrot & celery in and top up with water enough to cover it. Simmer for 30 - 45 mins. DON'T hard Boil it. It should look like this:

4 - Strain the stock into a bowel, fry the chopped bacon and mushrooms in the same saucepan then arrange the browned meat on top and pour the stock over it. Add a half glass of wine (In my case home made elderberry that tastes like cheep port) and top with water to cover if need be.

5 - Simmer for 1 hr the leave to cool... once cool enough to handle remove the meat from the bones and stir it all back into each other.

6 - Line a pie dish (in my case small disposable tin ones) with a little butter. Roll the pastry out on a floured surface and cut enough to line the tin and have a lid. Fill the tin right up with the mixture and top up with the cooking liquor.

7 - Put the lid on and gently fork it round.

To cook straight away brush a little egg yoke on the lid and put in the oven, about 190 - 200 (gas mk 7) for 30 mins or freeze it for another day

 

[seaspot_run]

Mmmmmmmmmmmmmmmm..... THANKS! :thumbsup:

I don't know if I am brave enough to do anything with Rabbit livers other than saute them and give them to the dogs (plus, we are talking at most two rabbits at a time here) but I can truly say I can cook the middle two recipes.

I'm tired of making Lapin au Moutarde, which was all I knew how to make from my one French cookbook which has one recipe for rabbit.

That's just what I was looking for. I hope others will enjoy them as well.

Now, I have a kind of disgusting question....we don't have the "myxi" here....are you able to eat the diseased rabbits? I mean, are the tumors and things on them superficial or do they affect the meat?

I have been wondering this.

 

[Pennymeadow Whippets]

Mmmmmmmmmmmmmmmm.....   THANKS!  :thumbsup:
I don't know if I am brave enough to do anything with Rabbit livers other than saute them and give them to the dogs (plus, we are talking at most two rabbits at a time here) but I can truly say I can cook the middle two recipes.

I'm tired of making Lapin au Moutarde, which was all I knew how to make from my one French cookbook which has one recipe for rabbit.

That's just what I was looking for.  I hope others will enjoy them as well.

Now, I have a kind of disgusting question....we don't have the "myxi" here....are you able to eat the diseased rabbits?  I mean, are the tumors and things on them superficial or do they affect the meat?

I have been wondering this.

<{POST_SNAPBACK}>

​

You could eat Mixi rabbits as the mixi only affects rabbits but the sight of a bad mixi rabbit would put most off they are fine for dog/ferret food. :thumbsup:

 

[bertha]

I don't know why more people don't eat rabbit. It is very healthy meat and low in fat. Mind you if you cook it with cream and rich sauces ********* might be not quite so healthy. Countrymans Weekly have good recipies each week, have a look, allsorts of things to make the mouth water!

My Auntie Ginny from Yorkshire used to make a rabbit stew, she would joint the rabbits, coat in flour and fry to seal, she would put a couple of chopped carrots and an onion sliced into the pot, add the veg, then add some stock,(she always had a stock pot on the go) a pinch of salt, pepper and a big bunch of parsley, thyme and a bay leaf tied up. This would go in the bottom of of the range and simmer for about two hours. She would then add sliced cooked potatoes on top, brush with melted butter and put back in the oven to brown.

That has made me feel really hungry. :cheers:

I should point out, this was in the 50s !!!!!!!!!!!!!!!!!!

 

[midlanderkeith]

I don't know why more people don't eat rabbit. It is very healthy meat and low in fat. Mind you if you cook it with cream and rich sauces ********* might be not quite so healthy. Countrymans Weekly have good recipies each week, have a look, allsorts of things to make the mouth water!
My Auntie Ginny from Yorkshire used to make a rabbit stew, she would joint the rabbits, coat in flour and fry to seal, she would put a couple of chopped carrots and an onion sliced into the pot, add the veg, then add some stock,(she always had a stock pot on the go) a pinch of salt, pepper and a big bunch of parsley, thyme and a bay leaf tied up. This would go in the bottom of of the range and simmer for about two hours. She would then add sliced cooked potatoes on top, brush with melted butter and put back in the oven to brown.

That has made me feel really hungry. :cheers:

I should point out, this was in the 50s !!!!!!!!!!!!!!!!!!

<{POST_SNAPBACK}>

​

Thats it our Bertha, cook in pot with plenty of veggies, season to taste pan of chips

takes us octo generians eh, :- "

 

[bertha]

I don't know why more people don't eat rabbit. It is very healthy meat and low in fat. Mind you if you cook it with cream and rich sauces ********* might be not quite so healthy. Countrymans Weekly have good recipies each week, have a look, allsorts of things to make the mouth water!
My Auntie Ginny from Yorkshire used to make a rabbit stew, she would joint the rabbits, coat in flour and fry to seal, she would put a couple of chopped carrots and an onion sliced into the pot, add the veg, then add some stock,(she always had a stock pot on the go) a pinch of salt, pepper and a big bunch of parsley, thyme and a bay leaf tied up. This would go in the bottom of of the range and simmer for about two hours. She would then add sliced cooked potatoes on top, brush with melted butter and put back in the oven to brown.

That has made me feel really hungry. :cheers:

I should point out, this was in the 50s !!!!!!!!!!!!!!!!!!

<{POST_SNAPBACK}>

​

Thats it our Bertha, cook in pot with plenty of veggies, season to taste pan of chips

takes us octo generians eh, :- "

<{POST_SNAPBACK}>

​

A one pot meal!!!!!!!!! Less washing up. She would cook loads of spuds the day before so there were some left for the rabbit stew! Sensible or what!!!!!!!

:cheers:

 

[midlanderkeith]

I don't know why more people don't eat rabbit. It is very healthy meat and low in fat. Mind you if you cook it with cream and rich sauces ********* might be not quite so healthy. Countrymans Weekly have good recipies each week, have a look, allsorts of things to make the mouth water!
My Auntie Ginny from Yorkshire used to make a rabbit stew, she would joint the rabbits, coat in flour and fry to seal, she would put a couple of chopped carrots and an onion sliced into the pot, add the veg, then add some stock,(she always had a stock pot on the go) a pinch of salt, pepper and a big bunch of parsley, thyme and a bay leaf tied up. This would go in the bottom of of the range and simmer for about two hours. She would then add sliced cooked potatoes on top, brush with melted butter and put back in the oven to brown.

That has made me feel really hungry. :cheers:

I should point out, this was in the 50s !!!!!!!!!!!!!!!!!!

<{POST_SNAPBACK}>

​

Thats it our Bertha, cook in pot with plenty of veggies, season to taste pan of chips

takes us octo generians eh, :- "

<{POST_SNAPBACK}>

​

A one pot meal!!!!!!!!! Less washing up. She would cook loads of spuds the day before so there were some left for the rabbit stew! Sensible or what!!!!!!!

:cheers:

<{POST_SNAPBACK}>

​

sorry to busy to dicuss this any further, im doing ANNS cess pit :lol:

 

[bertha]

I don't know why more people don't eat rabbit. It is very healthy meat and low in fat. Mind you if you cook it with cream and rich sauces ********* might be not quite so healthy. Countrymans Weekly have good recipies each week, have a look, allsorts of things to make the mouth water!
My Auntie Ginny from Yorkshire used to make a rabbit stew, she would joint the rabbits, coat in flour and fry to seal, she would put a couple of chopped carrots and an onion sliced into the pot, add the veg, then add some stock,(she always had a stock pot on the go) a pinch of salt, pepper and a big bunch of parsley, thyme and a bay leaf tied up. This would go in the bottom of of the range and simmer for about two hours. She would then add sliced cooked potatoes on top, brush with melted butter and put back in the oven to brown.

That has made me feel really hungry. :cheers:

I should point out, this was in the 50s !!!!!!!!!!!!!!!!!!

<{POST_SNAPBACK}>

​

There is nothing wrong with my cess pit! thank you!! My neighbors problem is still on going, want to come and help, got a miners lamp and helmet I can lend you.

:teehee:

Thats it our Bertha, cook in pot with plenty of veggies, season to taste pan of chips

takes us octo generians eh, :- "

<{POST_SNAPBACK}>

​

A one pot meal!!!!!!!!! Less washing up. She would cook loads of spuds the day before so there were some left for the rabbit stew! Sensible or what!!!!!!!

:cheers:

<{POST_SNAPBACK}>

​

sorry to busy to dicuss this any further, im doing ANNS cess pit :lol:

<{POST_SNAPBACK}>

​

 

[bertha]

There is nothing wrong with my cess pit thank you! It is my neighbors that has the problem, want to come and help us, I can lend you a miners lamp and helmet. :teehee:

 

[seaspot_run]

Well, this topic certainly took an interesting detour! :lol:

I like rabbit, too! I think it's very tasty. I just wanted to get some more ideas how to cook it. I think I could do bertha's recipe in my slow-cooker (crock pot).