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Cooking Bugs Bunny

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  • Cooking Bugs Bunny

    Coles has free range rabbit on the shelf at the moment. Whats the best way to cook them with only a stove top?
    A steak a day keeps the doctor away

  • #2
    Rabbit's always good in a stew. I don't have any particular recipes, but you'll be able to find a lot on Google.
    Vibrams London


    • #3
      Google "stifado" - a classic greek recipe
      Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

      Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine


      • #4
        realize that rabbit is incredibly lean


        • #5
          As above - it's lean.

          I assume it's all trimmed up and ready to go?

          I'm in an autumnal phase at the moment, so I'd do something along the lines of....

          Joint Bugs Bunny if he's not already in pieces. Usually get two nice plump back legs, two smaller front legs, and the saddle. The ribcage is fiddly and usually goes for stock.
          Heat some fat, and brown the pieces all over, as best you can. Put to one side. In the same fat, slowly sweat and caramelise chopped onion (+ garlic? Butter or ghee is vital to caramelise properly). When they're nice and gooey, maybe throw in some chopped mushroom. Bacon bits always good too. Finally pop your browned bunny bits back in, add liquid to almost cover - chicken stock, or white wine, or maybe red wine (I'm not personally keen on red), ooooo or cider!! Add some herbs - a bouquet garni, or just sage and thyme?
          Cider, sage, thyme is appealing to me right now

          Bubble gently until you can't stand the smell any more the sauce should slowly reduce down to a nice gooey one - this depends on your onions and fat to start with.

          Om nom nom