Rabbit Recipes, or how to cook the bunny

Discussion in 'Rabbits' started by bethlaf, Mar 29, 2005.

  1. bethlaf

    bethlaf Homegrown Family

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    well, since we all end up eating them sooner or later, why not start a recipe thread :D

    ill post some of mine too :D
    theres a reason why hubby isnt skinny

    whats the name of the cookbook again ? , ahhh yes , never trust a skinny cook

    Beth
     
  2. bethlaf

    bethlaf Homegrown Family

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    Stuffed baked Rabbit

    take a whole rabbit
    and stuff the body
    w/ a whole onion cut up in 1/4s , as well as 2-4 cloves of garlic,
    add about 2 tablespoons of butter(important so it doesnt burn)
    salt and pepper to taste,
    and a dash of thyme
    wrap in aluminum foil
    and bake at 350 for about 45 minutes, or better yet is to cook it outside on the coals of a wood fire
    make sure to turn it regularly if cooking on the wood fire else it will burn

    delish with fried taters and onions
     

  3. bethlaf

    bethlaf Homegrown Family

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    crock pot bun.

    take a sectioned rabbit and add to crock pot with 3 cups of water ,
    2 stalks celery
    1 whole onion chopped
    6 carrots, peeled and chopped ( or about 1 1/2 cups)
    set on high for 3 hours,
    turn to low and

    add 5-6 whole potatoes, cut up
    salt and pepper to taste,
    garlic
    thyme sweet basil to taste or preference ( i use about 1/4 t each)
    cover and finish cooking till potatoes are tender

    serve stew with homemade biscuits,
    serves 6 normal people OR 5 hungry homesteaders
     
  4. bethlaf

    bethlaf Homegrown Family

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    BBQ

    for this recipe i use 3 rabbits, but we like it leftover too , its so lean its the best bbq!

    i use 3 rabbits cut up , legs and back piece, not the ribs( i save those for soup or broth)
    cook rabbit in your preferred method, i love my crockpot, its so conviennt , i can have supper ready, and work outside all day without a care to making dinner

    any how
    in the crockpot
    put the bunnies, and 2 cups of water,
    a little salt pepper and garlic
    cook on high for 3 hours

    remove from crock pot and debone all the meat dump broth into container for future use

    return deboned meat to crock pot

    add 3 cups tomato sauce
    1 cup chopped raisins
    1 c brown sugar or honey
    1 T worchestershire sauce
    2 T vinegar
    finely minced onion
    clove garlic minced

    cook on low till dinner time, the longer the better
    you could use conventional bbq sauce too i suppose, but we usually dont
     
  5. boren

    boren Well-Known Member

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    The ARBA has a great cookbook with 300+ recipes, maybe it's more I can't remember. You can get it off the web site.

    I find most recipes tend to over cook rabbit making it dry. I guess they feel it's "safe". When roasting a rabbit cook it till the meat is up to 145f, then let it rest covered in tin foil for 10-15 minutes after taking it out of the oven/coals. Resting is important since it finishes cooking inside without drying out the outside.

    At 145f it will be a tad pink, and that's fine. If you can't stand that, dry it out a bit more to 150f.
     
  6. sheep tamer

    sheep tamer former HT member

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    Suddenly feeling hungry....

    Thanks for the recipes. Can any of you answer a question we have
    as to whether rabbit needs to rest or age a bit before cooking?
    We don't seem to get ours as tender as Grandma could....TIA!
     
  7. westbrook

    westbrook In Remembrance

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    ARBA has a wonderful recipe book filled with over 500 recipes for $5.00! honestly well worth the money.

    In the mean time..here are a few recipes...hopefully they will spark your creativity!



    Rabbit

    1 rabbit (2-3 lbs.), cut in pieces
    salt and pepper
    Flour
    1/4 cup butter
    1 cup chopped mushrooms
    1 onion, sliced
    1 clove garlic, sliced
    1 cup meat stock
    2/3 cup dry white wine or 1/2 cup water and 1 Tbls. lemon juice
    1/2 tsp. ground thyme
    2 bay leaves

    Sauce:
    1 cup dairy sour cream
    1 tsp. dried parsley flakes
    1/4 tsp. nutmeg


    1. Sprinkle rabbit pieces with salt and pepper. Coat with flour.
    2. Melt butter in a Dutch oven or flame-proof casserole. Add mushrooms, onion, and garlic.
    Add rabbit pieces and brown quickly. Remove garlic.
    3. Mix stock with wine, thyme, and bay leaves. Add to rabbit.
    4. Bake at 350F or simmer about 1 1/2 hours or until rabbit is very tender.
    5. Remove rabbit and place on a heated platter. Stir sauce ingredients into broth in pan.
    Cook and stir just until sauce begins to simmer. Spoon over rabbit.


    Grilled Rabbit and Sausage Skewers
    Serves 4

    Several handfuls of fresh rosemary, oregano, and marjoram sprigs
    1 rabbit (about 3 pounds)
    4 links Italian sausage, cut into 1-inch pieces
    1 tablespoon finely chopped fresh parsley
    1 tablespoon finely chopped fresh rosemary
    Salt and freshly ground black pepper
    12 paper-thin slices prosciutto (about 1/4 pound total- or thinly sliced ham)
    Four 10-inch wooden skewers
    Olive oil for basting

    Prepare a low charcoal fore or preheat gas grill for 15 minutes on low. Toss several handfuls of mixed fresh herb twigs onto the fire.

    Because there is not an abundance of meat on a rabbit, slice themeat very close to the bone, using both a boning and paring knife and trying to keep the pieces as large as possible. Put the rabbit and sausage pieces in a bowl and toss
    with the parsley, rosemary, and salt and pepper to taste.

    Lay a piece of rabbit on a section of a paper-thin prosciutto slice and roll up. Skewer the rolled-up rabbit with a sage leaf and a sausage piece, in that order, until all the ingredients are used up.

    Place the skewers on the grill and cook, turning occasionally, until golden brown, about 1 hour. Baste with olive oil during grilling.


    Tuscan Rabbit

    PREPARATION:

    Cut a rabbit in pieces, reserving the liver and offal. Put in a large pot
    a couple of cloves of garlic and a fine sprig of fresh rosemary. When
    the garlic is golden-colored, add the rabbit and brown over high
    heat. Add a cup of dry white wine and, when it has evaporated, 1
    pound of peeled, seeded tomatoes. Season generously with salt
    and pepper, cover and cook gently for 1 ½ hours, thinning from
    time to time if necessary with a little warm water. The liver and
    other offal may be added halfway through the cooking.


    Lapin a la moutarde

    1 rabbit, cut up, liver set aside for another use
    Salt and pepper to taste
    1/3 cup Dijon mustard
    3 tablespoons canola oil
    1 tablespoon butter
    1-1/2 cups dry white wine
    2 medium onions, finely chopped
    1 tablespoon superfine flour such as Wondra
    1-1/2 cups Chicken or rabbit stock
    Several branches fresh thyme, rosemary, summer savory or tarragon
    1 bay leaf
    Chopped parsley
    Cooked rice

    1. Season rabbit with salt and pepper. Brush one side of each piece with mustard. Heat oil and butter in a deep, non-reactive skillet and cook pieces, mustard side down, when fat is hot. Don't crowd the pan. Cook in batches if necessary (or use two pans). Brown 10 minutes. Season and coat other side with mustard. Brown another 10 minutes.

    2. Remove rabbit and add a few tablespoons of wine to pan. Scrape up browned bits with a wooden spoon. Add onions and cook until soft. Stir in flour and mix well. Add remaining wine, stock, thyme (or other herb) and bay leaf. Return rabbit to pan, bring to a boil, reduce heat, and simmer, uncovered, about 45 minutes.

    Transfer rabbit to a platter, pour sauce over and sprinkle with parsley. Serve with rice.

    Serves 2-4.

    Adopted from "Bistro Cooking" by Patricia Wells (Workman Publishing).


    Pappardelle with rabbit sauce

    Pappardelle is a wide noodle pasta that Italians like with gamesauces, particularly rabbit. If you can't find it (normally at specialty markets), try fettuccine.

    1 rabbit, cut up, liver reserved
    Salt and pepper
    1 tablespoon butter
    2 tablespoons olive oil
    1 rib celery, chopped
    1 carrot, chopped
    1 small onion, chopped
    2 ounces pancetta, chopped
    ½ cup dry red wine
    1 cup chicken stock
    1/2 cup tomato sauce
    1 teaspoon fresh rosemary, chopped
    2 tablespoons chopped parsley
    1 to 2 teaspoons tomato paste, optional
    Freshly grated nutmeg
    16 ounces pappardelle
    Grated Parmesan, optional

    1. Season forelegs, hind legs and saddle with salt and pepper. Heat butter and half the oil in a large skillet and brown rabbit over moderate heat 15-20 minutes. (Use two pans or do in batches toavoid crowding. Smaller pieces will take less time). Set aside on a warm platter. In a separate pan, sear the liver in remaining oilover high heat, about 2 minutes on each side. Cool. (Liver should still be pink inside.)

    2. Cook vegetables and pancetta in same pan as rabbit until just tender. Add wine and reduce over high heat by half, scraping bitson the bottom of the pan with a wooden spoon. Add stock, tomato sauce, rosemary and half the parsley. Return rabbit and cook just until rabbit is tender

    3. Remove rabbit. If necessary, thicken sauce with tomato paste.Season with nutmeg, salt and pepper to taste. Chop liver coarsely and add to sauce.

    4. Cook pasta until tender but firm. Drain and top with sauce,sprinkled with remaining parsley and Parmesan if desired. Serve fore legs, hind legs and saddle separately.

    Serves 2-4.
     
  8. Tiffann4k

    Tiffann4k Well-Known Member

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    sounds like I will be buying a cookbook soon :)
     
  9. sheep tamer

    sheep tamer former HT member

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    Planning on doing a bunny in the crockpot today...great weather
    for it as we've had a bit of light snow and the woodstove is crankin'
    here in NW Montana...
    Have a question about adding "offal" to this recipe...excuse my confusion.

     
  10. birdie_poo

    birdie_poo Well-Known Member

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  11. westbrook

    westbrook In Remembrance

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    uh huh :eek:

    Yes, to include; heart, kidney, liver, and lungs.

    Offal is another word for organ meats as well as entrails <-- :no: not me! I ain't eatin' them!
     
  12. rabbitgal

    rabbitgal Ex-homesteader

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    We got the basic idea for this from an NRA cookbook and it is so delicious I just had to pass it on! This recipe will also work with lean chicken, but of course rabbit is better. :D We made it without the pecans and eggs.

    2 cups cooked rabbit meat, deboned and chopped into small bits
    1 cup celery, chopped
    1/3 to 1/2 cup sweet pickle relish
    2 hard boiled eggs (optional)
    1/2 cup chopped pecans (optional)
    1/2 cup mayonnaise
    Salt, white pepper, onion powder, and garlic powder to taste

    Mix everything and let it stand covered at least an hour in the refrigerator. Especially good if left overnight so all the flavors can blend. Have fun and don't expect it to last long...:)

    Hannah
     
  13. Kumi_Ori

    Kumi_Ori Active Member

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    It is not often I see someone in NW Montana. I am in Kalispell, where are you?
     
  14. sheep tamer

    sheep tamer former HT member

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    Pretty close! Sending you an email...