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  • How to cook rabbit?

    Do you have a recipe or suggestion for cooking the giant rabbit I have frozen in my freezer?
    I ate some pulled rabbit recently and it was delish! But, this thing is more than a bit daunting and resembles a frozen fetus.
    Even so I'm game to give it a go.
    Sugesstions?

  • #2
    http://maggiesfarm.anotherdotcom.com...nter-Eats.html
    Omy! Just had to share this. It was the first thing I saw when I searched for a recipe. Wow! Gigantic Hassenfeffer.

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    • #3
      http://hudsonsaratogarecipes.blogspo...bbit-legs.html
      My food blog ~ http://stuffimakemyhusband.blogspot.com
      My primal success story

      "Boxing seems to contain so complete and so powerful an image of life -- life's beauty, vulnerability, despair, incalculable and often self-destructive courage -- that boxing IS life, and hardly a mere game." --Joyce Carol Oates

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      • #4
        Gordon Ramsay has a rabbit fricassee recipe that I made a while back and it was really great!

        The recipe: http://www.bbcamerica.com/content/15...s2-recipe4.jsp (Obviously you can just ignore the pasta part - I served mine on roasted cauliflower instead)
        A video: http://www.wonderhowto.com/how-to-co...ramsay-182399/ (I definitely needed to watch the video to figure out how to chop up a whole rabbit.)
        "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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        • #5
          Thank you both. I guess I was hoping to be able to defrost and put the whole damn thing in the oven. Not sure I'm ready or able to chop it up.
          Any thoughts on cooking it whole?

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          • #6
            Grill that sucker. Why not? split it in half and grill it, that's how I eat my guinea pig.
            I used to seriously post here, now I prefer to troll.

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            • #7
              Just stick it in a turkey roaster, 1/2 cup vininger, stick of butter or olive oil, chicken stock,onion, mushrooms( I like large cut up portabellas0, veggies of choose,spices , turn over once & baste a few times if you are around... cook for about 8-10 hrs or until falling apart on 250 degrees

              If you wish the last 4 hours add a pint of cream makes a great sauce..

              if you just want pulled rabit , put in oven as above w/ just viniger and 2 cups of stock , chopped onion,cook as above

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              • #8
                Have you cooked it yet? Actually with rabbit, this is what is most often done. Cutting it up that is. Not that hard, here's a diagram.

                http://rabbitwrangler.wordpress.com/...-rabbit-fryer/

                There are other articles and even videos if you google.

                Plenty of recipes out there but I'd do something like Mayness recommended. Generally rabbit is very lean and the pieces vary too much in thickness. This is why it is usually cut up and braised in liquid. If you roast it whole some parts will be too dry although Eatmydust's basting technique could work. Good luck.

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                • #9
                  *Gulp*
                  Ok, I'm gonna sharpen my knife and chop that sucker. Gosh I really need a better knife!
                  I think it's going to take a couple of days to thaw.
                  >Mayness that chef Ramsey ( mieow! ) recipe does look pretty delish. I'm going to give it a go. I'll take a picture. Thanks again! I'll cook it next weekend. So, still taking ideas/opinions on the how-to's of cooking this hassen feffer.

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                  • #10
                    hunters pot, rabbit stew..

                    mmmm
                    Scottish Sarah

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                    • #11
                      I've got 3 x rabbit in a freezer (I don't have a freezer yet but a kind friend has!)

                      I usually use them to make a pāte - lots of pork and pork fat, ground, rabbit ground, spices and garlic etc - delicious. But this tie I'm going to make a casserole with fried bacon lardons, cream and lots of onions, mustard and tarragon. Should be good!

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                      • #12
                        If you do make that recipe, or a similar one, be sure to cook the legs slooooowly. I think I cooked mine just a little too fast, and they were a bit tough.
                        "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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                        • #13
                          Google lapin au vin for a recipe. It is awesome.
                          http://www.theprimalprepper.com - preparing for life's worst while living for the best

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                          • #14
                            Rabbit
                            Slow Cooked Rabbit
                            • 2 whole rabbits, cut into serving pieces
                            • sea salt
                            • pepper
                            • 8 oz tomato sauce
                            • 15 oz diced tomatoes
                            • 1 med onion, chopped
                            • 2 cloves garlic, chopped
                            • 1/2 t rosemary
                            • 1/2 t thyme
                            • crushed red pepper
                            • 1 lb carrots
                            • 1 cup dry white wine
                            Brown rabbit pieces in large skillet. Salt and pepper the rabbit to taste.
                            Place the rabbit in a crock pot. Mix the rest of the ingredients together and pour over rabbit,
                            stirring to coat. Cover and cook on low for 6- 8 hours.

                            pic's @
                            Follow Your Instincts
                            www.liveprimal.com
                            © 2009 Live Primal 36 1/13/2010

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                            • #15
                              I just put mine in the slow cooker with some lemon pepper seasoning,the guy I buy them from BBQs his.

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