Rabbit Recipes
- Thread starter William_Montgomery
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The problem I found with rabbit, when I was shooting a lot, is you have to be quite heavy with the spicing otherwise everything tasted of ... err.. rabbit. So, as well as using it in things like mixed game pie, I started doing curries and tagines with it (I do the same with squirrel and pheasant). I no longer look for and use 'rabbit' recipes but spiced lamb and chicken recipes. I was going to write a rabbit recipe book (to go alongside my yet unfinished '52 Recipes for Trout) - but I lost the motivation 
Saddle of rabbit lightly fried in garlic butter, served with a rich tomato sauce using the butter, small garnish and a chunk of fresh bread. Once served to me in a French restaurant and dreamt of ever since.
In Malta there is a traditional tasty dish of garlic rabbits liver, but they're from a big breed of rabbit.
In Malta there is a traditional tasty dish of garlic rabbits liver, but they're from a big breed of rabbit.
Spain does a top notch rabbit dish flavoured with sherry , completely changes it to something far more enjoyable.
Sorry , can't remember the name but Google rabbit tapas may yield a result
Sorry , can't remember the name but Google rabbit tapas may yield a result
I ate mostly no meat other than wabbit pretty much for what must be nigh on close to a decade late 80’s early 90’s . Nowt sophisticated recipe wise, mostly as a stew but often as a curry, it makes a fine curry. Curried Roger is better than chicken in my opinion.
We regularly had stewed rabbit in the sixties. It made a lovely thick dark gravy.
We had pie too.
Rabbit and hare used to be available in any butchers shop. I could buy a stick of rabbits at Farmers Markets up to the nineties.
I loved hare. We sometimes had it roasted with black current jam.
We had pie too.
Rabbit and hare used to be available in any butchers shop. I could buy a stick of rabbits at Farmers Markets up to the nineties.
I loved hare. We sometimes had it roasted with black current jam.
Me too, some people find it too gamey but a saddle of hare takes some beating.
No longer though. I cannot pull the trigger anymore when that beautiful golden eye looks back at you down the scope. They're not exactly common around here either.
The last time I cooked rabbit I used a recipe which slow cooked it in loads of garlic, cabbage and a little white wine or sherry. It was very good but I can't remember the full details, a google shows up similar dishes.I
Unfortunately there's not that many rabbits around here so I've not eaten it for years.
Unfortunately there's not that many rabbits around here so I've not eaten it for years.
Rabbit is tasty but some don't like the gameness, even thought it is at the milder end (tip, butcher within 24 hours and eat asap or freeze).
As well as curries, burgers (mix 50\50 with pork), it goes really well with garlicky mushroomy cream sauce.
As well as curries, burgers (mix 50\50 with pork), it goes really well with garlicky mushroomy cream sauce.
Where exactly are there enough rabbits for it to be worth thinking about recipes?
As a lad the local fields of south Leicestershire were covered in rabbits. I got permission to shoot because there were so many. A few years back there were one or two around our works carpark in Buckinghamshire, but they were rare. Most of the area that I walked around South Bucks and West Herts, rabbits were a rare sight even as far back as 2005. Now, none. Cannot recall seeing even signs of rabbits over the areas I walk for years now, much less actually see one.
As for recipes, I never liked curry much, I just did various stews. I found that par-boiling and de-boning was a good thing to do. Then bacon, onions, herbs, tomatoes, mushrooms, peppers...all stewed together.
As a lad the local fields of south Leicestershire were covered in rabbits. I got permission to shoot because there were so many. A few years back there were one or two around our works carpark in Buckinghamshire, but they were rare. Most of the area that I walked around South Bucks and West Herts, rabbits were a rare sight even as far back as 2005. Now, none. Cannot recall seeing even signs of rabbits over the areas I walk for years now, much less actually see one.
As for recipes, I never liked curry much, I just did various stews. I found that par-boiling and de-boning was a good thing to do. Then bacon, onions, herbs, tomatoes, mushrooms, peppers...all stewed together.
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There are thousands of them down here in East Devon. We regularly see as many as 30 or 40 of them at a time in a single two acre field that we have.
I've only eaten rabbit once in a traditional pie with gravy, mash and veg in a country pub years ago. Very tasty it was too. As an animal lover though I have no intention of shooting ortrapping any rabbits but if ever there were dire food shortages I expect that rabbit would be able to make up a significant proportion of my protein intake if it was required.
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I have rabbit pie every few months. I buy the “Warreners Pie” meal at the Warren House Inn on Dartmoor when I stop there for lunch on a motorcycle ride . Very good.
I was a member of a local rabbitting team, and we used to meet every Sunday. We rabbitted with ferrets and nets. It was a great way to get to know the local landowners and walk areas unseen or explored by others. The rabbits caught were cleaned and either shared out, or sold onto local zoos as predatory animal feed. We only stopped when the old boy who kept the ferrets passed on, and none of us could take the ferrets on.
. Very good. I was a member of a local rabbitting team, and we used to meet every Sunday. We rabbitted with ferrets and nets. It was a great way to get to know the local landowners and walk areas unseen or explored by others. The rabbits caught were cleaned and either shared out, or sold onto local zoos as predatory animal feed. We only stopped when the old boy who kept the ferrets passed on, and none of us could take the ferrets on.
If you're not a vegetarian eating home harvested bunnies is better than farmed meat, a wild bunny will have a much better life than most farmed chickens.
Even though they can do a large amount of damage I like to see a few healthy rabbits about. There's a few around my mums house and a few a couple of fields away from our house but I suspect of myxi and haemarragic fever keep the numbers down. Which is a shame as it's nice to have a few dinners running about.
Yes I totally agree with all of your points here. I'm not a total vegetarian but I do eat hardly any little red meat preferring to get most of my protein from nuts, eggs and fish.
The rabbits around here appear to be very healthy as well as plentiful in number. We haven't seen a single case of myxomatosis for about 6 years. When we did see it one year my girlfriend put some herbs out for them to help boost their immunity and reduce transmission. Not really sure if it actually helped or not but we've haven't seen any sign of myxomatosis since and they do appear to be very healthy and plentiful as mentioned.
Another interesting thing she noticed was that the healthy rabbits stayed on the left side of the field and the myxi infected rabbits stayed to the right without the two groups ever mixing. She often says that you could learn more from nature by observing it than you will from experimenting on it.
The rabbits around here appear to be very healthy as well as plentiful in number. We haven't seen a single case of myxomatosis for about 6 years. When we did see it one year my girlfriend put some herbs out for them to help boost their immunity and reduce transmission. Not really sure if it actually helped or not but we've haven't seen any sign of myxomatosis since and they do appear to be very healthy and plentiful as mentioned.
Another interesting thing she noticed was that the healthy rabbits stayed on the left side of the field and the myxi infected rabbits stayed to the right without the two groups ever mixing. She often says that you could learn more from nature by observing it than you will from experimenting on it.
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Lapin à la moutarde (Rabbit cooked in mustard) is a popular hearty dish here. If you're interested I'll post a recipe.
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My father-in-law used to make a delicious lapin aux pruneaux (Rabbit with prunes.)
My father-in-law used to make a delicious lapin aux pruneaux (Rabbit with prunes.)
Does anyone else brine their rabbit before cooking? I only soaked the jointed bunny in a light brine for half an hour before cooking but I think it noticeably reduced the rabbity taste.
Not long since brekkie and now I'm salivating at the rabbit recipes, all of them. Yes please. Very few rabbits around here but lots of squirrels...and cats....
Yes, I have done. I believe the brining sucks some of the water out of the flesh (osmosis and all that) which removes some of the strong flavour. It's one of the reasons why I season my stews and such after the cooking as the meat can be made too dry (depending on the meat of course)
Nothing wrong with the traditional rabbity taste, that's also why it can take strong sauces etc like the mustard and plums, as they can moderate any strong flavour. Brining certainly reduces flavour as well as sterilising, and toughens the meat.
As a generalisation, we have all become too used to mild commercially produced meat flavours, including caged rabbit, which can taste much the same as chicken.
As my taste buds fade with age or something I appreciate being able to taste stronger flavours of anything. (Not actually tried cat yet, but come the end-of the-world ......
As a generalisation, we have all become too used to mild commercially produced meat flavours, including caged rabbit, which can taste much the same as chicken.
As my taste buds fade with age or something I appreciate being able to taste stronger flavours of anything. (Not actually tried cat yet, but come the end-of the-world ......
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