cooking rabbit

cubbyleader

I ate my first rabbit yesterday I've shot a few just never really got around to cooking one. But anyway I found it was very chewy and tough I was wandering what way should I cook it to make it more tender I roasted it in the oven.

brno

hi, wild rabbit is tough, you have to stew it or braise it in the oven. paolo tullio has a good way of doing it that gets it tender, you can find it online. if you have a mincer you can make burgers.this is what i do most of the time,love them!!!

cubbyleader

Cheers I've no mincer but I'll look up that other way

Boskowski

Kouneli Stifado

This is possibly one of the nicest things I ever ate. Seriously.

Chiparus

Put the meat in Brine ( I have also heard milk) overnight to draw out the metallic taste, works a treat.

terminator2

boil them for 3.5 - 4 hours , the meat will fall off the bone and make a nice curry for yourself

terminator2

meant to say soak overnight in salty water

Catfirelily

Soak the legs overnight in salty water, pat them dry coat in yankee batter and deep fry.Better than KFC IMO.

snipe02

tin of chopped tamatoes tin of cocanut milk tub of curry powder from the spice section red onion and pureed garlic ... Heat a small amount of olive oil in a large pot add the onion and garlic then the curry powder stir well to make a paste then add the peppers tamatoes and cocanut milk on a medium heat for 3 mins then add chopped rabbit meat small pieces and simmer 15 mins stirring gently all the time ... Rabbit curry some job .. Or else boil it for 3 hours and have the the chip pan red hot when the meat is boiled drain the water add flour and spices if ya like and drop the chicken into the red hot oil for a min check after 30 secs. The stringy boiled meat will be crispy on the outside bit a salt and away ya go .... Don't be put off when cooked right it nice as chicken or better in my view

An truicear tochasach

Yep - medium heat for a few hours - makes a savage curry - in a casserole dish for 3-4 hours between 130-150 degrees. I don't have a deep fat fryer but that one sounds good.... The best of all is that its never going to be confused for horse!

flutered

put plenty salt and pepper on it, bake it slowly in the oven, scrumptious.

garv123

Salt water over night.. marinate over night or a few hours using Sticky Hickory Marinade and serve with pasta or tagliatelle

cookimonster

Confit of Rabbit-
Cut into four and rub with salt, star anise, ginger- leave over night. Rub off salt (do not wash). Warm a deep pan of cheep olive oil infused with fresh garlic, ginger, chilli, bay leaf, star anise. Add rabbit, ensuring it is submerged in the oil and place in moderate oven for 1-2 hours.
Eat warm or drain and eat cold. Cool the oil and store it in the fridge for another day.

cookimonster

Confit of Rabbit-
Cut into four and rub with salt, star anise, ginger- leave over night. Rub off salt (do not wash). Warm a deep pan of cheep olive oil infused with fresh garlic, ginger, chilli, bay leaf, star anise. Add rabbit, ensuring it is submerged in the oil and place in moderate oven for 1-2 hours.
Eat warm or drain and eat cold. Cool the oil and store it in the fridge for another day.

Tiercel Dave

Haven't had Rabbit for years but one tip is that you should 'choose' your Rabbit. If you can skin it in a couple of mins with the skin pulling off easily you will have a tender bunny. If you have trouble with the skin it's one for the 'friends'. Regards, Dave Oh, also agree with the soak in salt water overnight.

extremetaz

Salt water overnight and a long slow cooking - meat should be just about falling off the bone as you go to take the rabbit from the stewing pot.

Have made the stifado Boskowski mentioned, found it a bit sweet for my taste but the missed absolutely loved it. Prefer to do the stewing in a good pasata, basil and white wine base myself - keep an eye on it and keep it topped up just enough with water. Then reduce the last of it when bunny is done and add whatever else you want for taste.

It wasn't me!

Whatever I do with them, they get a good overnight soak in salt water. If you can change the water a few times it works even better so I tend to start them in the afternoon, then change it before bed. You get a really nice, clean rabbit out of that. Either simmer them for a couple of hours and strip the meat off the bones for all sorts of dishes, or one I really liked before was mixing up some corn flour, pepper, coriander, cumin and lime juice, roll the legs and cut strips from the rest in that mix and fry it good and hot until it's crispy on the outside. Serve with salsa and beer. Just about perfect. Would go beautifully in a nice fresh roll with a bit of salad too I'm sure. I find rabbit does beautiful curries too if you simmer the meat off as above, and the best thing is, if you do that, chuck it in a bowl with some salt and pepper and olive oil, it keeps really well in the fridge, so you can use it for sandwiches, salads, pasta dishes, whatever for the next week.

doyle61

Look up Mark gilchrist (think that's how you spell it) on YouTube. Hes a game chef and does a very good section on rabbit prep and cooking