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[Macs B]

delete

[asmith]

rabbit is good anyway you cook it.  BBQ, bread and fry it, bake it, etc.  Just don't over cook it, gets rubbery.

[quadrafire]

I like to brown it with seasoned flour, then into the crock pot to simmer and make a stew with dumplings.

[NRA4LIFE]

Crab bait.

[jackelope]

@Whitpirate

We're going to line up some bunny for Whit to work some magic on one of these days.
 

[jackelope]

http://192.185.150.175/~raising1/category/rabbit-recipes/

[Whitpirate]

Slow-cooker pulled rabbit.  chill, mix with sour cream, creme fraiche, cilantro or flat parsley (I like cilantro), diced scallion and then serve on crackers with salt, pepper and hot sauce or chili sauce if you wish.  Best ever.  Riff on a dish at NOLA in New Orleans by Emeril Lagasse. 


Another good Rabbit Remoulade.



Crispy Rabbit with Cucumber Remoulade
Chef Jason Hall of Anthos/Mia Dona – New York, NY
Adapted by StarChefs.com
October 2008

Yield: 4 Servings

Ingredients
Rabbit:
1 tablespoon black peppercorn
1 tablespoon coriander seed
4 pieces star anise
1 cup kosher salt
¼ cup granulated sugar
1 bunch thyme
1 bunch sage
5 whole shallots
5 cloves garlic
1 4-pound fryer rabbit (fresh)
1 gallon duck fat

Remoulade:
1 English cucumber
2 cups cornichons
2 cups capers
1 bunch dill
Extra virgin olive oil
4 eggs
½ cup Dijon mustard
Lemon juice (for seasoning)
White vinegar (for seasoning)

To Assemble and Serve:
2 cups Dijon mustard
4 eggs
All-purpose flour
Panko bread crumbs
Oil for frying
Fried Savory Herbs (for garnish)
Method

For the Rabbit:
Toast black peppercorn, coriander seed and star anise until fragrant. Combine with rest of ingredients (except for rabbit and duck fat). Butcher rabbit into 16 even pieces, splitting the leg, loin, and rack. Gently pack the rabbit with cure mix in a small hotel pan and let sit for 24 hours. Rinse the cure off the rabbit, cover with warm duck fat and confit at 250°F until tender. Cool the rabbit in the duck fat before removing.

For the Remoulade:
Roughly chop cucumber, cornichons, capers and dill by hand. Emulsify oil into eggs and mustard to make a basic mayonnaise. Fold in chopped garnish. Adjust seasoning with the lemon juice and white vinegar.

To Assemble and Serve:
In a medium mixing bowl, combine mustard with eggs thoroughly. In 3 separate ¼ hotel pans, put all-purpose flour, panko bread crumbs and egg mixture. Remove excess fat from rabbit. Coat rabbit in flour, then in egg mixture. Toss rabbit in bread crumbs and fry in 300°F oil until golden brown. Spoon remoulade in the center of the plate and place a sliced piece of rabbit loin vertically on remoulade, revealing center. Garnish with fried savory herbs.

[jackelope]

Slow-cooker pulled rabbit.  chill, mix with sour cream, creme fraiche, cilantro or flat parsley (I like cilantro), diced scallion and then serve on crackers with salt, pepper and hot sauce or chili sauce if you wish.  Best ever.  Riff on a dish at NOLA in New Orleans by Emeril Lagasse. 

We had something like this at the rabbit show a few weeks ago. Holy crap it was delicious.

[pianoman9701]

Dredge the cuts evenly in seasoned flour and brown in about 1" of 350F hot vegetable or frying oil. In a deep-sided pan/pot, braise it with a qt. of chicken stock, some red wine, tomatoes, garlic, onions, salt and pepper, covered for about 4-5 hours. Serve on rice. Spoon some of the reduced liquid over the top.

[birddogdad]

try corning...

[quadrafire]

Slow-cooker pulled rabbit.  chill, mix with sour cream, creme fraiche, cilantro or flat parsley (I like cilantro), diced scallion and then serve on crackers with salt, pepper and hot sauce or chili sauce if you wish.  Best ever.  Riff on a dish at NOLA in New Orleans by Emeril Lagasse. 

We had something like this at the rabbit show a few weeks ago. Holy crap it was delicious.

Do they eat those that place out of the Ribbons? 

[jackelope]

Slow-cooker pulled rabbit.  chill, mix with sour cream, creme fraiche, cilantro or flat parsley (I like cilantro), diced scallion and then serve on crackers with salt, pepper and hot sauce or chili sauce if you wish.  Best ever.  Riff on a dish at NOLA in New Orleans by Emeril Lagasse. 

We had something like this at the rabbit show a few weeks ago. Holy crap it was delicious.

Do they eat those that place out of the Ribbons? 

Meat rabbits are really popular among the rabbit show people. The rabbits that get culled usually end up in someone's pot somewhere. Not sure my girls would ever be in favor of it, but it does happen a lot. 

Unrelated side note...for the first time we'll have a 4H rabbit meat pen at the Evergreen State Fair this year. They'll get auctioned off just like the other livestock does at the end of fair.
 

[inchtowntracking]

I have some butchering to do so this post came at a great time.

[Rainier10]

@Whitpirate

We're going to line up some bunny for Whit to work some magic on one of these days.
 

Blasphemy!

[jackelope]

Slow-cooker pulled rabbit.  chill, mix with sour cream, creme fraiche, cilantro or flat parsley (I like cilantro), diced scallion and then serve on crackers with salt, pepper and hot sauce or chili sauce if you wish.  Best ever.  Riff on a dish at NOLA in New Orleans by Emeril Lagasse. 

We had something like this at the rabbit show a few weeks ago. Holy crap it was delicious.

Do they eat those that place out of the Ribbons? 

I always buy the FFA kid's meat rabbits at the fair.  They get a small price for them compared to the amount of work they do, and the meat is fantastic.

Good on you. Thanks. We're 4H but the FFA kids will be there too.