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  • Rabbit

    Just got me some fresh rabbit meat. Any tips on how to cook it???

  • #2
    I don't have any recipes on hand but as it is very lean it can dry out easily. Saw Hugh Fearnley-Wittingstall cook wild rabbit on tv last week. He marinated it in fat first though to keep it moist and I can't remember what he did with it after that sorry.
    They also took some rabbit meat to an Indian restaurant and made it into curry for the customers - it went down very well as an alternative to beef and lamb. Apologies this is a bit vague I'm sure other readers will have some ideas.

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    • #3
      I've only cooked rabbit once. I made Gordon Ramsay's Rabbit Fricassee and it turned out quite well! I'd recommend it, if you eat dairy. Here's a video of it, too, which is nice if you have a whole rabbit and aren't sure how to cut it up. =] Obviously I didn't serve it over pasta like he does... I put it on some roasted cauliflower.
      "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

      I'm blogging again, at least a little bit.

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      • #4
        Just like chicken?
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        • #5
          lapin au vin is excellent
          http://www.theprimalprepper.com - preparing for life's worst while living for the best

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          • #6
            Delicious! My mom marinated it in sour cream, herbs, and spices and then broiled it. You could substitute coconut milk for sour cream. Use your imagination!
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            • #7
              Originally posted by mayness View Post
              I've only cooked rabbit once. I made Gordon Ramsay's Rabbit Fricassee and it turned out quite well! I'd recommend it, if you eat dairy. Here's a video of it, too, which is nice if you have a whole rabbit and aren't sure how to cut it up. =] Obviously I didn't serve it over pasta like he does... I put it on some roasted cauliflower.
              Thanx for the link Mayness. . It's a cut rabbit, thank god.

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              • #8
                Originally posted by tamo42 View Post
                lapin au vin is excellent
                Yummy!

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                • #9
                  Originally posted by cerebelumsdayoff View Post
                  Delicious! My mom marinated it in sour cream, herbs, and spices and then broiled it. You could substitute coconut milk for sour cream. Use your imagination!
                  Thanx man! I think I am gonna call my mom and ask her for some help. She used to make a mean one.

                  In the meanwhile more input is always appreciated.

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                  • #10
                    On the BBQ
                    A steak a day keeps the doctor away

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                    • #11
                      Rabbit is big here in northern italy. They cook it in a crok pot over a low flame. First brown it lightly, then pour in some white wine, tomatoes, rosemary, salt, pepper, olive oil or butter, cloves, any spices you like, garlic and let it slowly become delicious! MMM!!! Good with cauliflower mashed "potaotes" or real potatoes.

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                      • #12
                        I like to chop off all the meat, mince it with fatty pork and pork fat, add onions etc and make it into a rabbit pate. Boil up the bones with a chicken carcase for stock. I can post the recipe if you want.

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                        • #13
                          Thanx for the link Mayness. Thank god I don't have to go through the hassle of cutting it up, it's pre-cut.

                          Invino! if my memory serves me right, that's quite similar to how my grandma used to cook rabbit.

                          That's sounds great breadsauce, let's see the recipe.

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                          • #14
                            My mom used to bake rabbit like chicken, only wrapped in bacon on a bed of sliced onion. I think she also put butter on it as well.
                            Every day is another stitch in the quilt of life.
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