Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: elkoholic on March 18, 2011, 05:32:09 PM

Title: wild rabbit?
Post by: elkoholic on March 18, 2011, 05:32:09 PM: 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
Title: Re: wild rabbit?
Post by: Rhinoron247 on March 18, 2011, 05:59:13 PM: 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.
Title: Re: wild rabbit?
Post by: Skyvalhunter on March 18, 2011, 06:24:49 PM: Sounds Tasty :EAT:
Title: Re: wild rabbit?
Post by: Blacklab on March 19, 2011, 09:05:38 AM: You can take any of your favorite chicken receipes an apply ;)
Title: Re: wild rabbit?
Post by: superdown on March 19, 2011, 09:17:17 AM: Quote from: Blacklab on March 19, 2011, 09:05:38 AM
You can take any of your favorite chicken receipes an apply ;)
:yeah:
Title: Re: wild rabbit?
Post by: Hangfire on March 25, 2011, 06:36:21 AM: 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.
Title: Re: wild rabbit?
Post by: jackmaster on March 25, 2011, 06:42:49 AM: Quote from: superdown on March 19, 2011, 09:17:17 AM
Quote from: Blacklab on March 19, 2011, 09:05:38 AM
You can take any of your favorite chicken receipes an apply ;)
:yeah:
cut it apart like you would a chicken and fry in bacon grease :drool:
Title: Re: wild rabbit?
Post by: elkoholic on March 25, 2011, 09:37:38 AM: Hangfire, I ve never acctually seen a house cat carcass, just heard the expression.. Im guessing they taste like chicken though.....
Title: Re: wild rabbit?
Post by: Huntbear on March 25, 2011, 09:43:58 AM: Leave it whole. Stuff the body with onion, garlic, and peppers. Wrap it up with bacon. Grill or bbake till done.
Title: Re: wild rabbit?
Post by: runamuk on March 25, 2011, 09:57:16 AM: 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 ....
Title: Re: wild rabbit?
Post by: KopperBuck on March 25, 2011, 09:58:23 AM: Quote from: elkoholic on March 25, 2011, 09:37:38 AM
Hangfire, I ve never acctually seen a house cat carcass, just heard the expression.. Im guessing they taste like chicken though.....

Only better!
Title: Re: wild rabbit?
Post by: lokidog on March 25, 2011, 10:52:01 AM: 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.
Title: Re: wild rabbit?
Post by: Jason on March 25, 2011, 12:36:30 PM: 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.
Title: Re: wild rabbit?
Post by: NRA4LIFE on March 25, 2011, 01:11:14 PM: 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.
Title: Re: wild rabbit?
Post by: D-Rock425 on March 25, 2011, 01:13:18 PM: 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. :chuckle: