Post by: Macs B on August 15, 2016, 09:35:35 AM
Post by: asmith on August 16, 2016, 08:47:53 AM
Post by: quadrafire on August 16, 2016, 08:57:38 AM
Post by: NRA4LIFE on August 16, 2016, 09:11:37 AM
Post by: jackelope on August 16, 2016, 09:20:56 AM
We're going to line up some bunny for Whit to work some magic on one of these days.
:drool:
Post by: jackelope on August 16, 2016, 09:26:55 AM
Post by: Whitpirate on August 16, 2016, 10:04:32 PM
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.
Post by: jackelope on August 17, 2016, 08:39:32 AM
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.
Post by: pianoman9701 on August 17, 2016, 08:46:26 AM
Post by: birddogdad on August 17, 2016, 09:19:44 AM
Post by: quadrafire on August 17, 2016, 10:30:46 AM
Do they eat those that place out of the Ribbons? :yike: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.
Post by: jackelope on August 17, 2016, 11:37:05 AM
Do they eat those that place out of the Ribbons? :yike: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.
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.
Post by: inchtowntracking on August 17, 2016, 11:53:29 AM
Post by: Rainier10 on August 17, 2016, 11:56:10 AM
@Whitpirate:yike: Blasphemy!
We're going to line up some bunny for Whit to work some magic on one of these days.
:drool:
Post by: jackelope on August 17, 2016, 01:04:13 PM
Do they eat those that place out of the Ribbons? :yike: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.
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.
Post by: 2MANY on August 17, 2016, 01:11:01 PM
Post by: jackelope on August 17, 2016, 01:11:37 PM
This thread is coming along in leaps and bounds.
BADABING!!
Post by: 92xj on August 17, 2016, 01:13:00 PM
Post by: Rainier10 on August 17, 2016, 01:14:13 PM
Post by: Timberstalker on August 17, 2016, 01:14:32 PM
This thread is coming along in leaps and bounds.
Thumping right along for sure.
Post by: Bigshooter on August 17, 2016, 01:23:58 PM
Post by: Rainier10 on August 17, 2016, 01:27:22 PM
Rabbit (farm raised) is nothing special. Cook it anyway that you do chicken and it will be good.We got frustrated elk hunting one year and shot a rabbit for dinner. Big mistake. I will never do that again. My boot would have tasted better I think.
Post by: Bigshooter on August 17, 2016, 01:29:17 PM
Rabbit (farm raised) is nothing special. Cook it anyway that you do chicken and it will be good.We got frustrated elk hunting one year and shot a rabbit for dinner. Big mistake. I will never do that again. My boot would have tasted better I think.
I'm not a fan of wild rabbit.
Post by: Timberstalker on August 17, 2016, 02:06:34 PM
Rabbit (farm raised) is nothing special. Cook it anyway that you do chicken and it will be good.We got frustrated elk hunting one year and shot a rabbit for dinner. Big mistake. I will never do that again. My boot would have tasted better I think.
That's weird... I absolutely enjoy cottontail.
Jackrabbit on the other hand! Wow, coyote is probably better.
Post by: Rainier10 on August 17, 2016, 02:21:07 PM
I am not a rabbit guru by any means. I rely on Jackelope for that. It was brown, in southwest Washington and tough as nails. Maybe we overcooked it. That's what most have said the problem must have been. I didn't think we did but I KNOW I will never shoot and eat a rabbit again.Rabbit (farm raised) is nothing special. Cook it anyway that you do chicken and it will be good.We got frustrated elk hunting one year and shot a rabbit for dinner. Big mistake. I will never do that again. My boot would have tasted better I think.
That's weird... I absolutely enjoy cottontail.
Jackrabbit on the other hand! Wow, coyote is probably better.
Post by: jackelope on August 17, 2016, 04:42:57 PM
I am not a rabbit guru by any means. I rely on Jackelope for that. It was brown, in southwest Washington and tough as nails. Maybe we overcooked it. That's what most have said the problem must have been. I didn't think we did but I KNOW I will never shoot and eat a rabbit again.Rabbit (farm raised) is nothing special. Cook it anyway that you do chicken and it will be good.We got frustrated elk hunting one year and shot a rabbit for dinner. Big mistake. I will never do that again. My boot would have tasted better I think.
That's weird... I absolutely enjoy cottontail.
Jackrabbit on the other hand! Wow, coyote is probably better.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20160817%2Fe875a35577804901ede819b594f9313c.jpg&hash=7610f7a39902832a038299a6b6a3740e088c81a2)
Post by: GBoyd on August 17, 2016, 05:41:49 PM
Your best best is braised or stewed. Wild rabbits can be tough, so cook them slowly until the meat is tender. This is my girlfriend's favorite stew recipe. We'll leave the meat on the bone for ourselves, or pull it for guests.
http://honest-food.net/2012/09/10/german-rabbit-stew/
If you get a really young rabbit (under three months or so), try frying it or using it for any chicken recipe.
http://honest-food.net/2014/10/15/fried-rabbit-recipe/
Or you can stay home reading hunting websites and leave the rabbits for me. :chuckle:
Post by: Bigshooter on August 17, 2016, 05:45:14 PM
It might be arrogant, but I think the people talking down about wild rabbit just haven't had any cooked well. I'm a big fan of Hank Shaw and would recommend that you try a recipe from his website before making up your mind. Rabbits are my absolute favorite game meat and I go through tons of them.
Your best best is braised or stewed. Wild rabbits can be tough, so cook them slowly until the meat is tender. This is my girlfriend's favorite stew recipe. We'll leave the meat on the bone for ourselves, or pull it for guests.
http://honest-food.net/2012/09/10/german-rabbit-stew/
If you get a really young rabbit (under three months or so), try frying it or using it for any chicken recipe.
http://honest-food.net/2014/10/15/fried-rabbit-recipe/
Or you can stay home reading hunting websites and leave the rabbits for me. :chuckle:
That is my problem with wild rabbit. I don't want to eat pulled rabbit. Or rabbit stew where I can't taste rabbit. I bet I can make a killer stew out of dog meat too.
Post by: JJB11B on August 17, 2016, 06:11:14 PM
Post by: GBoyd on August 17, 2016, 10:09:49 PM
It might be arrogant, but I think the people talking down about wild rabbit just haven't had any cooked well. I'm a big fan of Hank Shaw and would recommend that you try a recipe from his website before making up your mind. Rabbits are my absolute favorite game meat and I go through tons of them.
Your best best is braised or stewed. Wild rabbits can be tough, so cook them slowly until the meat is tender. This is my girlfriend's favorite stew recipe. We'll leave the meat on the bone for ourselves, or pull it for guests.
http://honest-food.net/2012/09/10/german-rabbit-stew/
If you get a really young rabbit (under three months or so), try frying it or using it for any chicken recipe.
http://honest-food.net/2014/10/15/fried-rabbit-recipe/
Or you can stay home reading hunting websites and leave the rabbits for me. :chuckle:
That is my problem with wild rabbit. I don't want to eat pulled rabbit. Or rabbit stew where I can't taste rabbit. I bet I can make a killer stew out of dog meat too.
Well, I'd have to try the dog meat side by side to really know if it was as good. I disagree though that stewing hides the flavor. Just make a lightly flavored stew and let the rabbit shine! I guess if you really want to taste the rabbit, you could braise it in water with salt.
Post by: pianoman9701 on August 18, 2016, 07:31:56 AM
I would agree with you only if the meat wasn't browned first. Braised or stewed rabbit is very tasty and one secret for not losing the quite distinct flavor of the meat is to make sure there's some caramelization before the braising or stewing starts. Caramelization is a key factor in the maximizing the flavor of most meats. GBoyd is absolutely correct that wild rabbit's a tough meat if not cooked slow over low heat.It might be arrogant, but I think the people talking down about wild rabbit just haven't had any cooked well. I'm a big fan of Hank Shaw and would recommend that you try a recipe from his website before making up your mind. Rabbits are my absolute favorite game meat and I go through tons of them.
Your best best is braised or stewed. Wild rabbits can be tough, so cook them slowly until the meat is tender. This is my girlfriend's favorite stew recipe. We'll leave the meat on the bone for ourselves, or pull it for guests.
http://honest-food.net/2012/09/10/german-rabbit-stew/
If you get a really young rabbit (under three months or so), try frying it or using it for any chicken recipe.
http://honest-food.net/2014/10/15/fried-rabbit-recipe/
Or you can stay home reading hunting websites and leave the rabbits for me. :chuckle:
That is my problem with wild rabbit. I don't want to eat pulled rabbit. Or rabbit stew where I can't taste rabbit. I bet I can make a killer stew out of dog meat too.