Omy! Just had to share this. It was the first thing I saw when I searched for a recipe. Wow! Gigantic Hassenfeffer.
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.
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.
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?
Grill that sucker. Why not? split it in half and grill it, that's how I eat my guinea pig.
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
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.
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.
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.
hunters pot, rabbit stew..
Join our UK/ROI Primal group here! http://www.marksdailyapple.com/forum...php?groupid=67
Give me a poke on facebook http://www.facebook.com/#!/pistepals
**Remember to tell me your forum name so I know who you are!**