Post by: Widgeondeke on December 19, 2014, 03:56:32 PM
1ea whole rabbit(2lb) obviously it should be skinned and processed :chuckle:
1/2 tsp black pepper
1ea 16oz diced tomatoes
2 cups beef broth (I use the low sodium)
1/2lb sliced mushrooms
3 slices of deli peppered bacon sliced
2ea carrots chopped
1ea shallot chopped
1 bunch green onions sliced
2 stalks celery chopped
1 bay leaf
1 tsp oregano
1/2 cup flour
sprinkle pepper onto rabbit, place rabbit in crock pot(you may need to cut in half to fit)
combine all other ingredients(except flour)in a bowl and mix together, pour over the rabbit
cook on low for 5.5 hours
at about the 5 hour mark, mix flour with enough water to create a runny paste
this part is preference: the rabbit should be tender enough to remove rabbit from crock pot and tear off all the meat from bones. Put meat back in crock pot
pour the flour paste in crock pot. Continue to cook another half hour
Serve and enjoy. This stew has a good pepper flavor from the pepper bacon. If not a huge pepper fan use normal bacon
Finished product :drool:
Post by: gaddy on December 19, 2014, 04:07:43 PM
Post by: jrebel on December 19, 2014, 04:26:12 PM
I only ask because the stew looks AMAZING!! I would love to try some but would have to do some with wild rabbit.
jrebel
Post by: KFhunter on December 19, 2014, 04:45:12 PM
mine never touch the dirt
The dangers from eating rabbit are way over blown Jrebel. Just a little common since and give a good look at the vitals, especially the liver.
Post by: lokidog on December 19, 2014, 06:36:25 PM
Post by: jrebel on December 19, 2014, 07:32:19 PM
Loki....I will pass on the the rabbit sushi. :chuckle: :chuckle:
Post by: Atroxus on December 19, 2014, 08:51:04 PM
Post by: HighlandLofts on December 20, 2014, 09:01:55 AM
I bought a Flemish Giant/New Zealand cross doe to use as a breeder this spring and will be buying another Flemish Gisant/New Zealand doe here shorthly from another breeder then a buck for some one else. I'll have extra for sale late next summer, I like fresh home grown rabbit meat.
I like it baked then added to spaghetti sause, and baked with Shake & Bake for chicken.
Another way I like it is dredge it in egg & milk, coat it with flour, dredge it again in the egg & milk they coat it with chopped up French's French Fried Onions and baked until done.
Great on chicken as well.
Post by: lokidog on December 20, 2014, 03:51:10 PM
There is a girl north of Arlington that raises and sells rabbits, different breeds so they range in size. They are reasonable in price. The number to callis 425-471-4616.
I bought a Flemish Giant/New Zealand cross doe to use as a breeder this spring and will be buying another Flemish Gisant/New Zealand doe here shorthly from another breeder then a buck for some one else. I'll have extra for sale late next summer, I like fresh home grown rabbit meat.
Thanks for the contact info.
Post by: HighlandLofts on December 22, 2014, 03:40:58 PM
I usually dredge the quarters in flour, braise them and then place in a slow cooker in broth for three or four hours until they are tender. Add some onions and red wine simmer for a half hour or so, thicken sauce and serve over egg noodles.There is a girl north of Arlington that raises and sells rabbits, different breeds so they range in size. They are reasonable in price. The number to callis 425-471-4616.
I bought a Flemish Giant/New Zealand cross doe to use as a breeder this spring and will be buying another Flemish Gisant/New Zealand doe here shorthly from another breeder then a buck for some one else. I'll have extra for sale late next summer, I like fresh home grown rabbit meat.
Thanks for the contact info.
Any one else looking for fresh rabbit meat you can ussally find them on Craigs List, go to Farm & Garden, punch in Rabbit and hit the search . I always look in my local area.
Post by: Widgeondeke on December 22, 2014, 03:45:25 PM
Our rabbits are approx. 2-2.5# at 12 weeks after butchering. Our breeds max about 6#, although we just got a new breed this past year that will get to 10.5# and its sole purpose is meat
As stated, rabbits are pretty easy. If they have a snotty nose(quarantine or cull ASAP) or spots on the liver they don't get eaten.
My kids help butcher :tup:
Gonna make another stew or ??? this coming weekend. Hoping to start making sausage/burger after Christmas: grinder coming from Santa
The backstraps make great "chicken" fingers on the grill :drool:
@ Loki, there is a breeder on Shaw Island (inter-island ferry or short boat trip). She has great show animals, but we all know. You only keep the best and eat the rest.
Post by: HighlandLofts on December 22, 2014, 10:03:09 PM
I list fryers for sale on here a couple times a year. Usually between April-October. My wife is always amazed how many sell thru H-W compared to CL :chuckle:
Our rabbits are approx. 2-2.5# at 12 weeks after butchering. Our breeds max about 6#, although we just got a new breed this past year that will get to 10.5# and its sole purpose is meat
As stated, rabbits are pretty easy. If they have a snotty nose(quarantine or cull ASAP) or spots on the liver they don't get eaten.
My kids help butcher :tup:
Gonna make another stew or ??? this coming weekend. Hoping to start making sausage/burger after Christmas: grinder coming from Santa
The backstraps make great "chicken" fingers on the grill :drool:
@ Loki, there is a breeder on Shaw Island (inter-island ferry or short boat trip). She has great show animals, but we all know. You only keep the best and eat the rest.
In the racing pigeons the saying is, Fly em,or fry em.
Post by: lokidog on December 22, 2014, 11:27:31 PM
Post by: Gobble Doc on December 24, 2014, 07:27:08 PM
Post by: XAFSSGT on August 27, 2015, 08:28:02 AM