Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: seansfire on November 03, 2012, 03:03:33 PM

Title: Rabbit Recipe
Post by: seansfire on November 03, 2012, 03:03:33 PM: i have 2 big fat rabbits i put in the freezer last year in vaccum seal packages. they dont look to be freezer burnt or anything but the better half wants to make a nice winter stew with them so we are in need of a good recipe if anyone is willing to share. thanks in advance
Title: Re: Rabbit Recipe
Post by: RifleRidge on November 03, 2012, 03:11:49 PM: I would include potatoes and carrots for sure!!! :twocents:

:EAT:
Title: Re: Rabbit Recipe
Post by: Kioti on November 04, 2012, 04:41:15 AM: hmmm ... wabbit stew....sounds good. Can't wait to see the recipe.
Title: Re: Rabbit Recipe
Post by: seansfire on November 05, 2012, 09:29:36 AM: so far i got baby carrots , onion , wide egg noodles , lots of garlic and black pepper. gonna try it in the crock pot. i aint much of a cook so i guess we shall see how it goes
Title: Re: Rabbit Recipe
Post by: Kioti on November 05, 2012, 09:31:13 AM: Show us a picture of the wabbit stew when its done... :drool:
Title: Re: Rabbit Recipe
Post by: Fl0und3rz on November 05, 2012, 09:32:25 AM: If you're going to use noodles, put the them in last, or cook them then add them when the rest of the soup is done.

Celery is also a good addition.
Title: Re: Rabbit Recipe
Post by: lokidog on November 05, 2012, 09:47:47 AM: Hassenpfeffer, or however it's spelled.

Quarter the rabbit (5 pieces, legs + back), rinse, shake dry, roll in seasoned flour (pepper + whatever you like), braise (fry until browned most of the way around you can use bacon fat for this, save the crispy bacon), set aside, turn heat down, add one or two chopped onions, saute until just tender. Add equal parts beef broth and red wine, like a merlot or cabernet, cheap stuff is fine. Add however much you want for sauce, though it should mostly cover the rabbit pieces. Bring to almost boiling, add rabbit and crunched up bacon, turn heat down to simmer, cook for 4 or more hours on low heat or in slow cooker. Remove rabbit, thicken sauce with cornstarch or flour. Serve over egg noodles or whatever you like. The rabbit will be so tender that it will be falling off the bones.

In college, I lived in a coop dorm and borrowed the kitchen a few times for cooking Sunday dinner. The first time, I had about 6 people, the last time, I served 32. Needless to say, it was a hit.

Love them bunnies! :drool: