Rabbit Recipes
- Thread starter William_Montgomery
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Is it true that nineteenth century trappers in Canada and North America died of eating nothing but rabbit. I seem to have read that somewhere.
I’ve only just found out that “rabbit” Is a diminutive, the term for the young animal - like chicken for hen. Apparently we are probably eating Coney stew. Still a great meal.
I’ve only just found out that “rabbit” Is a diminutive, the term for the young animal - like chicken for hen. Apparently we are probably eating Coney stew. Still a great meal.
My parents loved to tell me that tale to get me to eat my greens. What I do know, is that one of the sons in that Canadian wild west reality series confirmed he had scurvy once, as a result of only eating meat.
tenth rabbit of the month - that's a lot - agreed, curries and bartering them for something else is the way to go.
tenth rabbit of the month - that's a lot - agreed, curries and bartering them for something else is the way to go.
Butcher it asap. .....we used to add the brains and the kidneys and heart into a slow cooked stew. Don't think folks would go for that now though.
We jointed them, and then soaked them for a couple of hours in a light brine mixture. Keep it cold while you do it. If it still smells strongly, rinse off and repeat.
Dry off the pieces, roll in a little flour or oatmeal, brown them in a pan with some butter or olive oil.
Add black pepper, salt, and sage leaves and a handful of prunes. Just cover and no more with water in a lidded roasting dish. Put in a moderate oven and bake slowly.
Meat falls of the bones nicely and the jus is excellent over vegetables.
My Dad wrapped one up in long grass and covering it in mud and packed it down into the fire embers, when we were camping one year. I think it must have sat in those warm fire embers all night, but I mind the clay being cracked open the next morning, and it was a cold morning, and the steam coming out of the grass as the rabbit was revealed. They had it for breakfast and lunch on bread. Meat just fell off the bones.
As an aside, one of Himself's cousins was a Missionary in Malawi, and she sent home a recipe to be put into the annual Kirk's fundraising cook book....how to cook an elephant and how many could reasonably expect to be fed, it included the joke about adding a rabbit for seasoning, but that could be omitted because many did not like a hare in their stew
We jointed them, and then soaked them for a couple of hours in a light brine mixture. Keep it cold while you do it. If it still smells strongly, rinse off and repeat.
Dry off the pieces, roll in a little flour or oatmeal, brown them in a pan with some butter or olive oil.
Add black pepper, salt, and sage leaves and a handful of prunes. Just cover and no more with water in a lidded roasting dish. Put in a moderate oven and bake slowly.
Meat falls of the bones nicely and the jus is excellent over vegetables.
My Dad wrapped one up in long grass and covering it in mud and packed it down into the fire embers, when we were camping one year. I think it must have sat in those warm fire embers all night, but I mind the clay being cracked open the next morning, and it was a cold morning, and the steam coming out of the grass as the rabbit was revealed. They had it for breakfast and lunch on bread. Meat just fell off the bones.
As an aside, one of Himself's cousins was a Missionary in Malawi, and she sent home a recipe to be put into the annual Kirk's fundraising cook book....how to cook an elephant and how many could reasonably expect to be fed, it included the joke about adding a rabbit for seasoning, but that could be omitted because many did not like a hare in their stew
Wild rabbits main problem as a sole dietary source is a lack of fat due to being very lean.
As a consequence your body uses up it's existing supply of vitamins, minerals and fatty acids (i.e. not only does rabbit not add sufficient nutrients, it also depletes what you have).
Importantly, it has almost to be nearly your only source of food, if you have herbs, vegetables or other sources such as eggs, fish etc, it is not an issue, (it is also not an issue for domesticated rabbits as they tend to have sufficient fat due to part cereal diet).
I refused to eat rabbit after I was about three, when I realised that the rabbits my Dad brought in neatly skinned, etc., were just the same as Snowy...the white rabbit belonging to the boy next door.
Haven't cooked one in ages though.
Haven't cooked one in ages though.
Other than rabbit inna bun and rabbit onna stick…
I have had a couple of lovely rabbit terrines. Rabbit and bacon (or ham) specifically, they complement each other nicely. Here’s an example:
I have had a couple of lovely rabbit terrines. Rabbit and bacon (or ham) specifically, they complement each other nicely. Here’s an example:
Rabbit, bacon, lemon and thyme terrine
This rabbit and bacon terrine recipe serves 12, and is great as a starter or for lunch served with a dressed green salad and French bread.
www.deliciousmagazine.co.uk
One of my local pubs has just put this game based feast on the calendar.
The Lear jet goes faster than that doesn't it ??Excellent! Tempted, but 230 miles and over 4 hours
It's in service and the chopper's not pleasant in this wind.
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.)
Looking forward to the 'Rabbit-n-Mustard recipe
for IF we ever get to see enough rabbits around to shoot them again. I'm no professiional deer manager or full-time stalker but I see and shoot more deer each year than I do rabbits these days. VHD seems to have done far more damage to the population than the dreaded Myxy ever did. There was a time I could shoot 50 tonight, 50 tomorrow night and 50 more the night after if the Game Dealer was still interested. Have seen a few droppings lately but have not seen a live bunny for over a year.When my wife was alive she used to do us a Rabbit-n-Apple Stew with bacon in it that was superb. The recipe may come to light in one of her books someday.
Edit to add ... I'd forget what you've ever seen about the grizzled old back-woodsman cooking a rabbit on a spit over his campfire if I were you. I've killed and eaten more bunnies than I could hope to count over my lifetime and have tried cooking them that way on enough occasions to know that an animal with virtually zero fat in it (like a rabbit) goes from 'very undercooked warm meat' (dangerous stuff to consume) to 'dried out, tough, inedible leather-like stuff' in about the time it takes to blow your nose.
Despite numerous attempts I am yet to catch it at the bit in the middle that might rate as 'pleasurably edible'. Rabbits need added moisture and, most of all, fat IMO.
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Sounds great. I enjoy riding down that way, usually stop in Honiton or at The York in Churchinford. I will have to get ‘lost’ over that way when I’m out for a bike ride
Lapin à la basquaise is a favourite of ours. It's rabbit stewed with a mixture not a million miles from piperade. If you can handle French, google recettes de lapin, French supermarkets carry rabbit so there's a lot more variety. With any stewed rabbit recipe, I'd second the advice early in the thread of par-cooking in eithe stock or just plain water, then de-boning and returning the meat to the cooking dish. I find their smaller bones more apt to splinter than those of game birds.
OK, here goes. Rabbit in a mustard sauce.
Cut your rabbit into 5 or 6 large pieces.(usually the legs & the body cut in 2) Thinly coat them with mustard (has to be French mustard, Dijon is fine) & sear (?) the pieces in a pan for a few minutes. Keep them warm.
Pour 3/4 of a bottle of dry white wine in a pan, add 2 cloves of chopped garlic, 3 bay leaves & sprig of tyme (the dried herbs will work if you can't find fresh) & a sliced carrot. Bring it to the boil.
In a seperate pan, fry 5 sliced echalottes (you can replace them with onions if need be) in oil ( olive if you have it ) when golden, put the warm rabbit pieces on top & then pour the still hot wine over it all. Salt & pepper to taste. Let it simmer gently; covered over a low heat for an hour.
While that's simmering away, in a bowl mix a small pot of creme fraiche (sour cream will do at a pinch if you can't get creme fraiche) some chopped parsley & a big tablespoon of French mustard.
When the rabbit has finished cooking, place the pieces in a serving dish, strain/filter the cooked wine juice & stir in the cream & mustard mix into it. Heat for about a minute without letting in boil, then pour the resulting sauce over the rabbit pieces.
Ready to serve.
It can be served with rice, mash or pasta, they all love that sauce but if you want to be fancy, sauté potatoes.
Cut your rabbit into 5 or 6 large pieces.(usually the legs & the body cut in 2) Thinly coat them with mustard (has to be French mustard, Dijon is fine) & sear (?) the pieces in a pan for a few minutes. Keep them warm.
Pour 3/4 of a bottle of dry white wine in a pan, add 2 cloves of chopped garlic, 3 bay leaves & sprig of tyme (the dried herbs will work if you can't find fresh) & a sliced carrot. Bring it to the boil.
In a seperate pan, fry 5 sliced echalottes (you can replace them with onions if need be) in oil ( olive if you have it ) when golden, put the warm rabbit pieces on top & then pour the still hot wine over it all. Salt & pepper to taste. Let it simmer gently; covered over a low heat for an hour.
While that's simmering away, in a bowl mix a small pot of creme fraiche (sour cream will do at a pinch if you can't get creme fraiche) some chopped parsley & a big tablespoon of French mustard.
When the rabbit has finished cooking, place the pieces in a serving dish, strain/filter the cooked wine juice & stir in the cream & mustard mix into it. Heat for about a minute without letting in boil, then pour the resulting sauce over the rabbit pieces.
Ready to serve.
It can be served with rice, mash or pasta, they all love that sauce but if you want to be fancy, sauté potatoes.
Greek rabbit stew - Stifado | Akis Petretzikis https://share.google/Npat87IZvWTcbHEKn
Τhis is pretty much how I usually cook it, bar the coriander and the cumin. Very very tasty.
If you rabbits have been hanging for a long time, or they were not dressed quick enough, they might be a bit on the gamier side. Probably worth adding the cumin and coriander in that case.
Τhis is pretty much how I usually cook it, bar the coriander and the cumin. Very very tasty.
If you rabbits have been hanging for a long time, or they were not dressed quick enough, they might be a bit on the gamier side. Probably worth adding the cumin and coriander in that case.
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