wild rabbit?

[elkoholic]

Hi All, A friend gave me a whole rabbit today, I've never eaten or cooked rabbit before.Just looking for some advice on preparing it for the family.. my kids begged me to cook it tonight but it is frozen..any help would be greatly appreciated.

thanks

[Rhinoron247]

Simmer it in white wine, small amount of garlic, onions, Salt & Pepper.  Low and Slow for an hour or till it is tender and falling off the bone.  Throw in a can of cream of mushroom soup.  Make up a batch of garlic mashed potatoes (Skins on) and pour it over the top.  Some french bread and a green salad and your set.

[Skyvalhunter]

Sounds Tasty

[Blacklab]

You can take any of your favorite chicken receipes an apply 

[superdown]

You can take any of your favorite chicken receipes an apply 

[Hangfire]

Look at the carcass when it is thawed and compare the looks with a house cat carcass. Have you done anything to irritate the friend?

Back in the 60's I shot a snow shoe and had it in the freezer. When I moved I gave it to a friend. When he thawed it and looked at it, and thought about me training my Bluetick on feral cats, he wouldn't eat it.

[jackmaster]

You can take any of your favorite chicken receipes an apply 

cut it apart like you would a chicken and fry in bacon grease 

[elkoholic]

Hangfire, I ve never acctually seen a house cat carcass, just heard the expression.. Im guessing they taste like chicken though.....

[Huntbear]

Leave it whole.  Stuff the body with onion, garlic, and peppers.  Wrap it up with bacon.  Grill or bbake till done.   

[runamuk]

Tastes like rabbit  and I have one in the freezer still come to think of it...bought a couple and they were whole so the family got weird cuz it looks like a cat....forgot I had it ....we ate lots of rabbit when we raised them...often traded live bunnies for meat but cut up or processed into jerky or peperoni ....

[KopperBuck]

Hangfire, I ve never acctually seen a house cat carcass, just heard the expression.. Im guessing they taste like chicken though.....

Only better!

[lokidog]

Quarter it, dunk quarters in milk then seasoned flour, lightly brown all sides in bacon fat, remove, saute onions until soft (and garlic if desired), put rabbit back in, add equal parts of chicken broth and red or white wine (I usually use reds but have done it with honey wine, mead which was awesome) to cover the meat, simmer for four hours (the longer it is simmered the more tender it will be), serve over noodles or rice.

Enjoy!  I love rabbit.

[Jason]

Part each into five pieces—four legs and one back—dust them with seasoned flour.
Then brown them really good in Crisco or bacon grease and pop them into the oven
uncovered for about forty-five minutes at 325 degrees.

Rabbit Hasenpfeffer Recipe (works good for squirrel) stole this recipe from Steven Rinella

Start with the animal skinned and cut into 5 pieces (4 legs and the back). You want 2-3 pounds of meat. Soak it for 2 or 3 days in a brine of:

1 1/2 cups water
1 1/2 cups cider vinegar
1 tsp. whole cloves
3 bay leaves 1 medium onion, sliced
2 tsp. salt
2 tsp. sugar
1/4 tsp. pepper
1/8 tsp. ground allspice

After the brining period, drain the meat and save the brine.
Pat the meat dry and dust it in flour.
Fry the pieces in hot oil until they are nicely browned.
Add the onions and fry them a bit. Then pour in the brine, enough to cover the meat, and let it simmer on a low flame for 2-3 hours, until the meat is fork tender.

Remove the meat and thicken the gravy in the pan with crushed gingersnap cookies.
Then pour the gravy over the meat. Serve hot with mashed potatoes. You'll be happy you made this dish, it's top-shelf.

[NRA4LIFE]

Do EXACTLY what Lokidog said.  I have used both red and white wine and I guess my preference is white.  A dry c*censored*nay works well.  I sometimes throw some shrooms in too.

[D-Rock425]

I've never eaten rabbit but what I want to know is how do you keep their little feet from hitting you in the face.