Do rabbits taste good?
11-21-2006, 01:21 PM
#5
Typical Buck
Join Date: Nov 2003
Location: Southampton, Ontario, Canada
Posts: 974
RE: Do rabbits taste good?
Cotton tailsare the best eating, Snowshoe hare and then Jackrabbits bring up the reae as far as eating quality. Here are a few recipes to get you started
Big Guy Hasenpfeffer
2 rabbits cut into sections
½ cup flour
1 Tsp. basil
1 tsp. salt
½ tsp. black pepper
½ cup cooking oil
1 clove garlic chopped
½ cup water
2 tbs. wine vinegar
1 tbs. honey
1 tbs. parsley chopped
1 cup sour cream
1 tbs. sugar
Combine basil , salt , pepper and rub into rabbit pieces. Brown rabbit pieces in oil with garlic. In a separate pan combine water , vinegar , sugar ,and honey simmer for 3 minutes but do not boil. Pour over rabbit in skillet. Bake in 325 degree oven for 2 hr. or until tender . Stir in sour cream and bake for another 5-6 minutes , sprinkle with parsley and serve.
Buttermilk Bunny
1 or 2 rabbits, cut into serving pieces
1 quart buttermilk
2 stalks celery, chopped
3 med. Potatoes, cut in chunks
3 carrots, cut in chunks
1 cup chicken stock
1 clove garlic, chopped
1 onion, chopped
oil
salt
pepper
cornstarch
place rabbit pieces in a non reactive bowl and cover with buttermilk refrigerate for at least 3 days. Remove rabbit and rinse buttermilk off. Brown rabbit pieces in oil. Place in a large dutch oven. Add chicken broth, vegatables, salt and pepper to taste. Roast at 350 for 1 ½ hrs. or until tender. Thicken pan juices with cornstarch mixed with a little water.
Rabbit Pie
2 cups cooked, rabbit diced
2 Tbs. oil
1 can cream of mushroom soup
½ can cream of broccoli soup
2 Tbs. onion, chopped fine
3 cups potato, diced
½ cup frozen peas
1 large carrot, diced
1 stalk celery, diced
1 cup milk
½ tsp. garlic powder.
2 10 inch pie crusts
In a 2qt. sauce pan, brown cooked meat in oil. Add the soups, onion, peas, potatoes, carrot, celery, milk, and garlic powder. Simmer together for 25 minutes. Pour filling into an unbaked 10-inch piecrust, add top crust, seal the edges and cut some vent holes. Bake at 400 for 60 minutes.
Creamy Rabbit Casserole
1 ½ cups cooked rabbit meat
2- 3oz. Chicken flavour Ramen noodle soup
1 can cream of mushroom soup
½ soup can of milk
Cook noodles as per package directions. Add seasoning packets. Drain most of liquid. Stir in cream of mushroom soup, and milk. Add rabbit and heat thoroughly. Stirring often. Serve
Sweet and Sour Rabbit
1 Rabbit cut into sections
¾ cup vinegar
2 large onions sliced thin
12-18 prunes
1 bottle sweet red wine
oil
2 TBS. cornstarch
Soak rabbit in vinegar and enough water to cover for at least 2 hrs. or overnight. Drain rabbit and pat dry, brown rabbit in oil, add onions and saute until onions are clear. add wine and prunes , bring to a boil and cover , simmer for 1 ½ hrs or until tender Remove rabbit and prunes thicken sauce with cornstarch dissolved in water. Add rabbit to gravy sery over rice or noodles . Prunes can be eaten or discarded.
Fricassee of Rabbit
4 Tbs. margarine
8 0z. Jar pearl onions
2 rabbits cut into serving pieces
3 Tbs. flour
1 cup white wine
1 ½ cups chicken stock
4 slice cooked crumbled bacon
1 clove garlic, chopped
1 Tbs. parsley
1/8 tsp. thyme
1 bay leaf
1 lb. button Mushrooms
Salt and pepper to taste
Melt margarine in a large pan, drain onions and blot with a paper towel. Cook onions in pan until browned. Remove and reserve. Fry rabbit pieces a few at a time until browned. Put all meat back in the pan and sprinkle with 1-Tbs. flour. Brown the flour for a few minutes. Add the wine, 1-cup chicken stock, garlic, parsley, bay leaf bacon, salt and pepper. Cook for 15 minutes. Preheat oven to 350. Blend remaining stock with 2-Tbs. flour stir gently into mixture and place in a heavy casserole. Bake for 1 hour, add reserved onions and button mushrooms then bake for another 15 minutes
Lemon Rabbit
2 rabbits cut into sections
6oz. Can Frozen lemonade concentrate thawed
3 Tbs. Brown sugar
3 Tbs. Ketchup
1 Tbs. Vinegar
2 Tbs. Corn starch
½ cup water
Oil
Brown rabbit in hot oil,
Put into a crock-pot; add the remaining ingredients except the water and cornstarch. Cook on high for 4-6 hrs or until tender. Remove rabbit and set aside. Mix cornstarch and water until smooth. Add to the crock-pot and stir while heating until thick, add rabbit.
Serve over cooked white rice.
Big Guy Hasenpfeffer
2 rabbits cut into sections
½ cup flour
1 Tsp. basil
1 tsp. salt
½ tsp. black pepper
½ cup cooking oil
1 clove garlic chopped
½ cup water
2 tbs. wine vinegar
1 tbs. honey
1 tbs. parsley chopped
1 cup sour cream
1 tbs. sugar
Combine basil , salt , pepper and rub into rabbit pieces. Brown rabbit pieces in oil with garlic. In a separate pan combine water , vinegar , sugar ,and honey simmer for 3 minutes but do not boil. Pour over rabbit in skillet. Bake in 325 degree oven for 2 hr. or until tender . Stir in sour cream and bake for another 5-6 minutes , sprinkle with parsley and serve.
Buttermilk Bunny
1 or 2 rabbits, cut into serving pieces
1 quart buttermilk
2 stalks celery, chopped
3 med. Potatoes, cut in chunks
3 carrots, cut in chunks
1 cup chicken stock
1 clove garlic, chopped
1 onion, chopped
oil
salt
pepper
cornstarch
place rabbit pieces in a non reactive bowl and cover with buttermilk refrigerate for at least 3 days. Remove rabbit and rinse buttermilk off. Brown rabbit pieces in oil. Place in a large dutch oven. Add chicken broth, vegatables, salt and pepper to taste. Roast at 350 for 1 ½ hrs. or until tender. Thicken pan juices with cornstarch mixed with a little water.
Rabbit Pie
2 cups cooked, rabbit diced
2 Tbs. oil
1 can cream of mushroom soup
½ can cream of broccoli soup
2 Tbs. onion, chopped fine
3 cups potato, diced
½ cup frozen peas
1 large carrot, diced
1 stalk celery, diced
1 cup milk
½ tsp. garlic powder.
2 10 inch pie crusts
In a 2qt. sauce pan, brown cooked meat in oil. Add the soups, onion, peas, potatoes, carrot, celery, milk, and garlic powder. Simmer together for 25 minutes. Pour filling into an unbaked 10-inch piecrust, add top crust, seal the edges and cut some vent holes. Bake at 400 for 60 minutes.
Creamy Rabbit Casserole
1 ½ cups cooked rabbit meat
2- 3oz. Chicken flavour Ramen noodle soup
1 can cream of mushroom soup
½ soup can of milk
Cook noodles as per package directions. Add seasoning packets. Drain most of liquid. Stir in cream of mushroom soup, and milk. Add rabbit and heat thoroughly. Stirring often. Serve
Sweet and Sour Rabbit
1 Rabbit cut into sections
¾ cup vinegar
2 large onions sliced thin
12-18 prunes
1 bottle sweet red wine
oil
2 TBS. cornstarch
Soak rabbit in vinegar and enough water to cover for at least 2 hrs. or overnight. Drain rabbit and pat dry, brown rabbit in oil, add onions and saute until onions are clear. add wine and prunes , bring to a boil and cover , simmer for 1 ½ hrs or until tender Remove rabbit and prunes thicken sauce with cornstarch dissolved in water. Add rabbit to gravy sery over rice or noodles . Prunes can be eaten or discarded.
Fricassee of Rabbit
4 Tbs. margarine
8 0z. Jar pearl onions
2 rabbits cut into serving pieces
3 Tbs. flour
1 cup white wine
1 ½ cups chicken stock
4 slice cooked crumbled bacon
1 clove garlic, chopped
1 Tbs. parsley
1/8 tsp. thyme
1 bay leaf
1 lb. button Mushrooms
Salt and pepper to taste
Melt margarine in a large pan, drain onions and blot with a paper towel. Cook onions in pan until browned. Remove and reserve. Fry rabbit pieces a few at a time until browned. Put all meat back in the pan and sprinkle with 1-Tbs. flour. Brown the flour for a few minutes. Add the wine, 1-cup chicken stock, garlic, parsley, bay leaf bacon, salt and pepper. Cook for 15 minutes. Preheat oven to 350. Blend remaining stock with 2-Tbs. flour stir gently into mixture and place in a heavy casserole. Bake for 1 hour, add reserved onions and button mushrooms then bake for another 15 minutes
Lemon Rabbit
2 rabbits cut into sections
6oz. Can Frozen lemonade concentrate thawed
3 Tbs. Brown sugar
3 Tbs. Ketchup
1 Tbs. Vinegar
2 Tbs. Corn starch
½ cup water
Oil
Brown rabbit in hot oil,
Put into a crock-pot; add the remaining ingredients except the water and cornstarch. Cook on high for 4-6 hrs or until tender. Remove rabbit and set aside. Mix cornstarch and water until smooth. Add to the crock-pot and stir while heating until thick, add rabbit.
Serve over cooked white rice.
11-24-2006, 10:45 AM
#7
Nontypical Buck
Join Date: Feb 2003
Location: Lubbock Texas USA
Posts: 4,256
RE: Do rabbits taste good?
hummm......... what was it with the Months that have R in them or somthing like that? You dont want to eat them before a certain time becouse of worms.
Also you can start at the chest and squeeze down, Spread your legs, raise the rabbet over your head, and with a sharp hard swing between your legs you can sling the guts out of the rabbit. Its been a long timb but it works if you do it right.
Also you can start at the chest and squeeze down, Spread your legs, raise the rabbet over your head, and with a sharp hard swing between your legs you can sling the guts out of the rabbit. Its been a long timb but it works if you do it right.
