On the preparation of rabbit page 1

ericv00

25th January 2012, 02:56 PM

How should I cook this rabbit I bought?

My initial thoughts are stew, paella, roast. Any recommendations?

borealis

25th January 2012, 03:52 PM

Domestic rabbit or wild rabbit? They are quite different. Domestic is more tender. I've grilled domestic rabbit same as you would chicken, wouldn't do that with wild unless I marinated it in some tenderizer beforehand.

Both make good stew, but you have to be really careful to remove those tiny brittle bones. When I make rabbit stew, I usually cut it in large pieces (legs, rib cages), brown the pieces, add water and some onion, a carrot, stick of celery plus pepper and some herbs, simmer until the meat can be removed from the bones. Remove the rabbit meat, let cool. Meanwhile strain the broth to catch any bone bits. Add your veggies, some wine, whatever to get the flavour you want. Towards the end, remove meat from rabbit pieces and add to stew, thicken and simmer however long you want.

But the best way to eat wild rabbit is to make a dense low-liquid stew as above, cut/shred the meat and veg small, and bake it in a pie with a thick pastry crust.

Fuzzy

25th January 2012, 03:59 PM

:colbert:

ericv00

25th January 2012, 04:13 PM

But the best way to eat wild rabbit is to make a dense low-liquid stew as above, cut/shred the meat and veg small, and bake it in a pie with a thick pastry crust.
I think I love you.

divagreen

25th January 2012, 06:07 PM

I had a rabbit stew at Solera's in Minneapolis with artichokes and a gravy base. It was awesome.

Can't find rabbit here. :(

ericv00

25th January 2012, 07:19 PM

I had a rabbit stew at Solera's in Minneapolis with artichokes and a gravy base. It was awesome.

Can't find rabbit here. :(
I was really surprised to find it at the market. There were 5 or 6 of them, had to snatch one up.

Now that I know exactly were they keep their more interesting items, I'll keep checking in. Apparently the store I go to has a particular freezer with things like rabbits, geese, ducks, and other irregular things. It is stuck in a dark corner of the store.

borealis

25th January 2012, 08:22 PM

But the best way to eat wild rabbit is to make a dense low-liquid stew as above, cut/shred the meat and veg small, and bake it in a pie with a thick pastry crust.
I think I love you.

Nah, but you will love rabbit pie. :thumbsup:

oblivion

25th January 2012, 08:30 PM

I'd probably go with paella, but the rabbit pie does sound intriguing.

borealis

26th January 2012, 03:17 AM

If you can get them, or make them yourself, herbs salee make great flavour for things like rabbit or lamb. It's just finely chopped savoury herbs preserved with salt, popular in Quebec. i bought some homemade out of curiousity years ago in Les Isles des Magdalenes and found out how good they are.

here's a recipe but most people make them and use their own favourite mix. The salt causes the fresh herbs to release moisture and the flavours unify. Couple tablespoons of that and any stew-ish thing is delicious.

http://homecooking.about.com/od/allherbrecipes/r/blherb6.htm

redunderthebed

26th January 2012, 12:36 PM

Cant eat wild rabbit in Australia.

http://en.wikipedia.org/wiki/Myxomatosis

However i would love to eat hutch bred rabbits but are expensive and hard to find. :[