Rabbit Recipe?

[Tater]

Just acquired 2 fat rabbits .Got em in fridge. Any killer rabbit recipes anyone wants to share?

[OlympicMtDoo]

Wish I had a good one for ya Tater, but the only way I've ever had it is good old pan fried, but damn it's GOOOOD. Happy cookin

[Washashore]

I do somewhere 'round here, I'll see if I can dig it up. I once had 20 something rabbits but gave 'em all to my pops. Don't think you can go wrong with braised rabbit.

[King Of Hearts]

this looks yummy to me. http://allrecipes.com/Recipe/Hasenpfeffer-Rabbit-Stew/" onclick="window.open(this.href);return false;" rel="nofollow

[RumBrewer]

I like to brown them in a skillet, put them over a bed of rice, dump Mushroom soup over the top and stick the whole thing in the oven to finish off.
Garlic, Salt, Pepper and Season Salt to taste.

[Tater]

Pan fried or made with gravy and dumplings and sonbitch stew is way we ate it growing up.Was wondering what might be out there recipe wise .

[fullhouse]

bring em on over Tater ill show ya my secret recipe

[blind drunk]

This is how we eat it.

http://simplyrecipes.com/recipes/rabbit_cacciatore/" onclick="window.open(this.href);return false;" rel="nofollow

Personally, I'd leave out the rosemary, peppers and olive and maybe use a little less tomatoes, unless I was having it with pasta. I'd also add a few fresh basil leaves. Also, I'd add some wine/brandy.

[Usge]

eyetalians round here make a hunters stew with it. Personally, I'm partial to the dumplings tater. I've had them about every which way you could cook one, and to me...it depends on the rabbit. Those wild rabbits eat shit..tend to be skrawny....and the fat tends to be gamey—they work better in stew/stock/dumplings, etc. If you get some farm raise ones...they are sweet like honey. You can do pretty much anything with them.

[John Barleycorn]

+1 on the braised ... long grain rice optional.

[bentstick]

+1 usage ,and tend to be tough. We normaly dredge in egg and flour,sear them in a cast iron fry pan with some bacon grease,throw evrything in a pressure cooker with 1 cup cookin sherry,portabella shrooms, cook for about 1 hr, make gravy out of liguid and put on homemade egg noodles.We do the much the same with tree rats.

[myles]

I love rabbit but it tends to be dry as it has so little fat. Slow cooked in a casserole in the simmer oven in my range cooker works OK. I add in some bacon or sausage just to help a bit with increasing the fat content of the dish. I used chorizo sausage once and that turned out nice.

[Dnderhead]

not a recipe ,but I like rabbit cooked in pressur cooker until if falls off bones .then do as you want.

[jake_leg]

My local butcher hunts his own. This weekend was the last of the season, although he does put some in the freezer for later if he gets requests.

Best I ever had was rabbit with rosemary and pappardelle pasta in Tuscany. I always stew it, I've got an Italian recipe I'll post later if I get the chance.

[Usge]

Braised Hare (wild rabbit)

My italian friend/chef says if you get wild rabbit (hare) you need to marinate it several hours (or even overnight) to take some of the gaminess out of it. She coats the outside of it with butter. She makes a marinade of water, white wine (about 1/2 cup), balsamic vinegar, celery, onion, garlic and salt/pepper. Put the buttered rabbit into the marinade and soak 5-7 hours or overnight in fridge. Remove the rabbit, throw away the marinade. Brown the rabbit on both sides in a hot skillet. Remove the rabbit but leave the drippings, etc..in the pan. Reduce heat, and add chopped celery, onions, chopped garlic , carrots and sweat them in the juices of the rabbit. Deglase with cup of water water and 1/2 cup of white wine. Scrape the bottom of the skillet to get all the brown bits out/loose. Put your rabbit back in, cover it with water (add more wine if you like), and put in twigs of fresh aromatics (rosemary, thyme, sage, basil). If you want to add potato...slice it thin and add it now. Reduce heat, and braise it until the liquid cooks down. ...she said about 20-25 mins or so.

After the liquid is cooked down/reduced, Remove a 1/2 cup of the liquid/gravy from the pot. Let it cool (or cool it in fridge or put ice in it). When it cools, stir in cornstarch (she didn't say how much..I would assume teaspoon or so). ...then add the mixture to your skillet and stir it in to thicken it to a nice, smooth gravy. She said the part to just know by feel here..is when to do this..so the gravy turns out like you want. (ie., how much liquid to cook out before adding the starch solution). I'm probably missing stuff here...(just doing it from memory...I asked her last night...lots of drinking going on). But this should get you in the ball park.

[King Of Hearts]

Jamaican me hungry mon. I have a game store by me, rabbit $5 a lb. What else is good made like this?

[blind drunk]

Good point your friend makes, Usage. I always let my rabbit sit in salted water overnight in the fridge. I also change the salted water once or twice during that period. My mother used to do it that way also. She made great rabbit. How I miss it. I'll have to try it the way your chef friend does it.

[Tater]

this looks yummy to me. http://allrecipes.com/Recipe/Hasenpfeffer-Rabbit-Stew/" onclick="window.open(this.href);return false;" rel="nofollow

Kinda followed this one . I used my blueberry wine and jelly. and added mushrooms. made a very tasty meal.thanks for all the reply's.

[OlympicMtDoo]

king of hearts said

Jamaican me hungry mon. I have a game store by me, rabbit $5 a lb. What else is good made like this?

Holy shit, I better start raising rabbits, 5 bucks a pound really!!!!!!!

[blind drunk]

Holy shit, I better start raising rabbits, 5 bucks a pound really!!!!!!!

The price varies around here depending on where one buys it. At the Italian butcher, we can get a rabbit for $15 but it's more than twice that at a butcher in a trendy neighborhood. Go figure.

[King Of Hearts]

Holy shit, I better start raising rabbits, 5 bucks a pound really!!!!!!!

The price varies around here depending on where one buys it. At the Italian butcher, we can get a rabbit for $15 but it's more than twice that at a butcher in a trendy neighborhood. Go figure.

And I have them jumping around all over my neighborhood. I hope those are farm raised at $5 a lb. I'm going to check it out.

[King Of Hearts]

Holy shit, I better start raising rabbits, 5 bucks a pound really!!!!!!!

The price varies around here depending on where one buys it. At the Italian butcher, we can get a rabbit for $15 but it's more than twice that at a butcher in a trendy neighborhood. Go figure.

Checkout these prices.


RABBIT
Whole Fryers 4.95 lb.
Ground Meat 8.95 lb.

SNAPPING TURTLE
Semi-Boneless, 3 lb packs, 8.95 lb.

VENISION
Leg Roasts, bone in, sizes vary 10.95 lb.
Double Loin (saddle) 15.95 lb.
Tenderloins 28.50 lb.
Deboned Loin (backstrap) 29.95 lb.
Steaks, center cuts, leg or loin 15.95 lb.
Stew Meat, boneless 8.95 lb.
Ribs 4.98 lb.
Burgers 1/3 lb. size 6.95 lb.

BLACK BEAR
Leg Roasts, bone in 15.95 lb.
Loin Roasts, bone in 18.95 lb.
Steaks, center cuts 18.95 lb.
Tenderloins 22.50.lb.
Stew Meat, boneless 12.95 lb.
Ribs 9.98 lb.
Burgers, 1/3 lb. Size 9.95 lb.

ELK
Leg Roasts, bone in, sizes vary 12.95
Loin Roasts, bone in, sizes vary 14.95
Deboned Loin 18.95
Steaks, center cuts 14.95
Stew Meat, boneless 8.95
Tenderloins 22.50
Ribs 4.98
Burgers, 1/3 lb. size 6.95

BUFFALO, American Bison
Leg Roasts, boneless, sizes vary 10.95 lb.
Shoulder Roasts, boneless, sizes vary 10.95 lb.
Sirloin Steaks, boneless 16.95 lb.
Ribeye Steaks, boneless 19.95 lb.
New York Strip Steaks, boneless 19.95 lb.
Tenderloins, whole or cut 25.95 lb.
Stew Meat, boneless 8.95 lb.
Tongues 4.69 lb.
Short Ribs 5.95 lb.
Back Ribs 4.98 lb.
Fries 4.59 lb.
Ox Tails 4.95 lb.
Burgers, 1/3 lb. size 7.59 lb.
Bacon, 4.98 lb.

AFRICAN LION
Leg Roast 15.95 lb.
Loin Roast 19.95 lb.
Steaks 19.95 lb.
Tender Loins 24.95 lb.
Stew Meat 12.95 lb.
Ribs 9.98 lb.
Burgers, 1/3 lb. Size 9.95 lb

ANTELOPE
Leg Roasts, bone in, sizes vary 12.95 lb.
Shoulder Roasts, boneless 12.95 lb.
Loin Roasts / Steaks 18.95 lb.
Burgers, 1/3 lb. Size 6.95 lb.

OSTRICH
Roasts, boneless 18.95 lb.
Steaks, boneless 18.95 lb.
Stew Meat, boneless 10.95 lb.
Burgers, 1/3 lb size 8.95 lb.

ALPACA
Leg Roast 12.95 lb.
Loin Roast 14.95 lb.
Tenderloins 22.50 lb.
Steaks, center cut 14.95 lb.
Stew Meat, boneless 8.95 lb.
Ribs 4.98 lb.
Burgers, 1/3 lb. Size 8.95 lb

CAMEL (not available)
Roasts, boneless, sizes vary
Cutlets
Tenderloins
Stew Meat, boneless
Burgers, 1/3 lb. size

LLAMA
Leg Roasts, bone in, sizes vary 12.95 lb.
Steaks, center cuts 14.95 lb.
Tenderloins 22.50 lb.
Stew Meat, boneless 10.95 lb.
Burgers, 1/3 lb size 9.95 lb.

KANGAROO
Roasts, boneless 17.95 lb.
Loin, boneless 17.95 lb.
Steaks 17.95 lb.
Burgers, 1/3 lb. size 8.98 lb.

YAK
Leg Roasts, boneless 10.95 lb.
Shoulder Roasts, boneless 8.95 lb.
Steaks, Center Cuts 24.95 lb.
Burgers, 1/3 lb. size 8.95 lb.

RATTLESNAKE
Skinless 29.95 lb.

ALLIGATOR
Boneless White Meat, Cubed 14.95 lb.

WILD BOAR
Leg Roasts, bone in, sizes vary 8.95 lb.
Shoulder Roasts, boneless, sizes vary 8.95 lb.
Steaks 8.95 lb.
Chops 8.95 lb.
Tenderloins 15.95 lb.
Ribs 4.49 lb.
Burgers, 1/3 lb size 6.95 lb.

PHEASANTS
Whole 2 to 4 lbs 7.98 lb.
Deboned Breasts 16.95 lb.
Legs, Drumsticks and Thighs, 6 per pkg 4.98 lb.
Wings .89 lb.
Ground Meat 8.95 lb.

QUAIL (anticipating delivery)
Whole, 6 per pkg.
Case of 12 packs (72 birds) 102 case

GUINEA HENS
Whole Hens, sizes 2-1/2 to 3-1/2 lb. 6.25 lb.
Legs, Drumsticks and Thighs, 6 per pkg 4.75 lb.

MUSCOVY DUCK
Whole Hens, sizes 3-1/2 to 4-1/2 lb. 5.95 lb.
Whole Drakes, aizes 7 to 8 lb. 5.95 lb.
Deboned Breasts, 1-1/2 to 2 lb. 12.95 lb.
Legs, Drumsticks and Thighs, 6 per pkg 4.59 lb.
Livers 6.95

SQUAB
15 oz. to 16 oz. 12.50 ea.

POUSSIN
15 oz. to 18 oz. 7.59 ea.

DOMESTIC GEESE (anticipating delivery)
Whole Geese, sizes 8 to 14 lbs
Legs
Deboned Breast
Liver

DOMESTIC DUCK
Whole 3.98 lb.
Legs 3.98 lb.
Deboned Breasts, 1-1/2 lb. to 2 lb. 9.98 lb.

ROCK CORNISH HEN
19 oz. 3.98 ea.

PARTRIDGE (anticipating delivery)
16 oz. 15.95 ea.

[OlympicMtDoo]

What? no coon????????????????

[King Of Hearts]

What? no coon????????????????

They had racoon listed but I guess it's out of season?

[heartcut]

Wonder of the people pying those prices have ever tried black bear? Had it once, nearly tasted it twice. Like tough pork with mink oil. Looks like that store could add a profit to hunting.

[blind drunk]

Had bear once at a music festival served up by some Native Canadians. Chewy.

[heartcut]

The lion sounds reasonable, all things considered. Once saw my dog having some cat. She liked it.

[King Of Hearts]

Has anyone had racoon or possom? Thats some of what people ate when this country started. Is it any good since I dont see it in the meat case at Jewel or Walmart?

[Tater]

Ive ate stewed possum and baked coon. Thought the possum was better then coon .

[heartcut]

If you're near fresh water in the Southeast US, you've probably seen what looks like a rat on steroids, a Nutria or Nutra. It's actually good eating.