SheikYerbuti Posted October 15, 2007 Share Posted October 15, 2007 Wandering through the asian market today and picked up 2 whole rabbits on a whim. Was thinking of just a simple olive oil, salt and pepper and then grilling them (since the weather is so nice). So what's the deal with rabbit? Do I do it medium rare like a steak? Or is it like chicken and need to be cooked all the way through? And if I like it, any fancier suggestions for next time? TIA Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 15, 2007 Share Posted October 15, 2007 (edited) i'd go mid-well to well with them..... want to be able to puncture and have clear juices (like chicken and turkey).... and no pink meat. for grilling.... simple marinade of olive oil, balsamic vin, thyme, oregano, basil... or lemon juice instead of the vin.. season with salt and pepper. when you get a little more time, braised rabbit is very nice. (stock, veggies,herbs, wine).. give us some notice before you do it and we'll walk you through it. i have enjoyed plates of "rabbit two or three ways" edit: nice, rustic italian, french, german images Edited October 15, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted October 16, 2007 Share Posted October 16, 2007 My Dad always browned it and cooked it slow in tomato sauce when I was a kid. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted October 17, 2007 Author Share Posted October 17, 2007 Well, they were fun to eat (kinda cool having a bunny on your plate), but I wasn't impressed. The flavor was like a gamier chicken and the texture was kinda tough, which is no suprise with all the running around rabbits do. Still, I'd try again if Bier would be willing to give a braising recipe, or some other cooking method. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 17, 2007 Share Posted October 17, 2007 braising is good for tenderizing tougher cut/meats....... are you in a rush for a recipe? i have been very sick today and the thought of food is Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted October 17, 2007 Author Share Posted October 17, 2007 are you in a rush for a recipe? i have been very sick today and the thought of food is Not at all. Now, if I was living in Montana and my only source of food was my shotgun, maybe. I'll stick to chicken and cow for the time being. Feel better man. . .it's flu season. Hot chicken broth, tea with honey. . .wait a minute, what am I telling you for?? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 17, 2007 Share Posted October 17, 2007 only thing i can conceptualize is gatorade Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted October 17, 2007 Share Posted October 17, 2007 which is no suprise with all the running around rabbits do. no offense, but the rabbits you bought were probly never out of a cage. Quote Link to comment Share on other sites More sharing options...
Big John Posted October 17, 2007 Share Posted October 17, 2007 hasenpfeffer Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted October 17, 2007 Author Share Posted October 17, 2007 no offense, but the rabbits you bought were probly never out of a cage. Offense to who? Me or the rabbits? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 18, 2007 Share Posted October 18, 2007 2 3/4 lbs. rabbit, cut into serving pieces 1 c. flour 2 T. butter 1 1/4 c. chicken stock 1/4 lb. chopped pancetta 1 T. olive oil 2 clove garlic, crushed 1 onion, small dice 1 c. mushrooms, sliced 1/3 c. dry red wine 2 T. parsley, chopped 1 tsp. dried marjoram (or fresh oregano) 1 T. tomato paste Season the rabbit with salt and pepper to taste. Place the flour in a bowl and dredge the pieces of rabbit in the flour. Pat off the excess flour, leaving a thin coating of flour on the meat. Heat a lg. frying pan, and melt the butter. Lightly brown the rabbit on both sides and remove the meat to a 6 qt. casserole. Deglaze the pan with 1/4 c. of the chicken stock and add to the casserole. Heat the frying pan again, and brown the pancetta until clear. Add the pancetta to the casserole. Heat the pan again, and add the oil, garlic, and onion. Saute until the onion is tender. Add the mushrooms, saute 2 mins., and add the remaining ingredients, including the remaining chicken stock. Stir together until the tomato paste dissolves. Pour over everything in the casserole. Bring to a simmer and cover. Simmer gently 35 mins., turning the meat a couple of times. Turn off the heat and leave covered for 10 mins. to allow the meat to relax. Add salt and pepper to taste if needed. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted October 18, 2007 Author Share Posted October 18, 2007 Sounds good. . .will try it. Would this be served like a stew? Or do I put the rabbit on a bed of greens or pasta or rice without the braising liquid? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 18, 2007 Share Posted October 18, 2007 sauce will be a bit thinner than stew.... could do a few things: - put some in a saute pan, add cream and reduce. - put some in a pan and add a roux or slurry to thicken -put some in a pan and reduce for a side: - risotto - polenta (either creamed or cakes) - mashed potatoes - seared fingerlings Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted October 19, 2007 Share Posted October 19, 2007 (edited) 2 3/4 lbs. rabbit, cut into serving pieces1 c. flour 2 T. butter 1 1/4 c. chicken stock 1/4 lb. chopped pancetta 1 T. olive oil 2 clove garlic, crushed 1 onion, small dice 1 c. mushrooms, sliced 1/3 c. dry red wine 2 T. parsley, chopped 1 tsp. dried marjoram (or fresh oregano) 1 T. tomato paste Season the rabbit with salt and pepper to taste. Place the flour in a bowl and dredge the pieces of rabbit in the flour. Pat off the excess flour, leaving a thin coating of flour on the meat. Heat a lg. frying pan, and melt the butter. Lightly brown the rabbit on both sides and remove the meat to a 6 qt. casserole. Deglaze the pan with 1/4 c. of the chicken stock and add to the casserole. Heat the frying pan again, and brown the pancetta until clear. Add the pancetta to the casserole. Heat the pan again, and add the oil, garlic, and onion. Saute until the onion is tender. Add the mushrooms, saute 2 mins., and add the remaining ingredients, including the remaining chicken stock. Stir together until the tomato paste dissolves. Pour over everything in the casserole. Bring to a simmer and cover. Simmer gently 35 mins., turning the meat a couple of times. Turn off the heat and leave covered for 10 mins. to allow the meat to relax. Add salt and pepper to taste if needed. Good recipe... I could only add that you soak the rabbit for at least a few hours in a little milk as it will take out the "gamey "flavor prior to dredging it... I'll be doing it with all those cute little cottontails I see while at hunting camp for the next 5-10 days! mmmmmmmmmmmm... Edited October 19, 2007 by sundaynfl Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted October 19, 2007 Share Posted October 19, 2007 poor rabbits Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted October 22, 2007 Share Posted October 22, 2007 I've only eaten wild rabbit and there's not much to them. I piece them out, lightly fry them and add them to a stew to simmer for a couple of hours. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted October 25, 2007 Share Posted October 25, 2007 In the presentation you should accent each rabbit with two roasted squirrels on each side. Or better yet, garnish with a bunch of Easter decorations. Quote Link to comment Share on other sites More sharing options...
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