Rabbit Recipes

[nailujrt]

Has anyone got any good Rabbit Recipes please, have tried a few from bbc food web site.

I tried one last week which involved coating the quarters with egg and rolling in breadcrumbs .Then pan fry with seasoning best I have tasted just looked like McChicken.or McWabbit.lol.

How do you prepare the meat ?I after washing carcase salt and white wine vinegar the water soaking over night.

I always paunch and push the nuts out in the field to stop tainting the flesh.

Here is a link for those interested in how to paunch WARNING not for the faint hearted or veggies http://www.downsizer.net/Projects/Fi...ning_a_Rabbit/

[HandyAndy]

I have tried many of ways to cook and serve up bugs, the family favorite has to be in a good Tika sauce, first, skin and paunch the rabbit, remove all organs and wash in salt water (not for too long), rinse in clean cold water, pat dry and place in a steamer whole, mine is an on the hob type, bring to the boil with plenty of water and steam for 20 mins ( time for a 3/4 grown rabbit), depending on the size and age of the rabbit. once steamed, remove and cool then tease off the meat, disgard the bones, add the meat to the sauce and simmer for 10 to 15 mins, set asside and then allow to cool, put in the fridge overnight and warm through when needed and serve with rice and nan or whatever takes your fancy.......... I personally recommend cooking the curry the day before it is required as it gives a better flavour the following day, when the sauce has had time to seep into the meat..............

[Geoffc]

Having paunched the Rabbit within a day and left it for three days in the fridge.

I don't personally salt or vinegar it. With a hand mincer or blender, mince up three onions (or one big one). Mince in with it a piece of root ginger that is about as big as your thumb.(Make sure it is the Ginger and not your thumb that you mince)

Place a piece of foil in a roasting dish that is big enough to enclose the bunny. Layer half the onion onto the foil.
Lay the bunny on top of it, smear the rest of the onion over the bunny and close the foil round it.

Score the skin of a large Potato person.

Place all these in the oven at Gas 6 or leccy 200c for an hour and a half. You might want to take the Potato out after 1 hour and wrap it in foil to keep it hot.( If a knife passes easily into it it then it is cooked, if not then leave it in).

After it is cooked then pour off the juice to make gravy.

Dead simple, very tasty. Also you don't get any 'gamy' smell that you sometimes get when cooking Rabbit.
Enjoy

[SYD1967]

Thats not a million miles away from my "only" way of enjoying rabbit so far - except I use a pressure cooker with some pataks paste mixed with the pressure cooker liquid - after teasing away the cooked , flavoured meat add to curry sauce of choice & again best left overnight ..

Originally Posted by HandyAndy

I have tried many of ways to cook and serve up bugs, the family favorite has to be in a good Tika sauce, first, skin and paunch the rabbit, remove all organs and wash in salt water (not for too long), rinse in clean cold water, pat dry and place in a steamer whole, mine is an on the hob type, bring to the boil with plenty of water and steam for 20 mins ( time for a 3/4 grown rabbit), depending on the size and age of the rabbit. once steamed, remove and cool then tease off the meat, disgard the bones, add the meat to the sauce and simmer for 10 to 15 mins, set asside and then allow to cool, put in the fridge overnight and warm through when needed and serve with rice and nan or whatever takes your fancy.......... I personally recommend cooking the curry the day before it is required as it gives a better flavour the following day, when the sauce has had time to seep into the meat..............

[PlinkerRodney]

Rabbit and Lager Pie

Ingredients:

One rabbit (or two depending on size) - or a rabbit and a squirrel or two.
Half a dozen rashers of streaky bacon or belly pork cut into small pieces.
An onion.
A swede or other root vegetables (carrots/parsnips).
A veg stock cube.
Mixed herbs, thyme, sage, oregano or whatever you like.
Salt and pepper.
A couple of heaped dessert spoonfuls of flour.
A bottle of lager (or any other beer/cider).
Puff pastry – get packet from the supermarket unless you can be bothered to make it and know how.

Method:

Defrost the pastry.

Joint the rabbit. Boil some water in a large saucepan or a casserole. Put the rabbit in and simmer for about twenty minutes. Pre-heat oven to gas mark 5.

Chop up vegetables.

Drain the meat and strip it off the bones. Pour off about ½ pint of the water and mix with stock cube. Get rid of the rest.

Heat a little oil in the casserole and fry the rabbit and bacon/pork for a few minutes. Add the vegetables, salt and pepper and herbs. Turn off the heat and stir in the flour to soak up the fat. Put the heat back on and slowly pour in the stock and the lager stirring it until it thickens up and comes to the boil.

Put the lid on and put in oven for about an hour.

Roll the pastry out.

Take the casserole out of the oven and transfer to a pastry dish. Cover with pastry and return to oven for another 20 minutes or until the pastry is brown.

Enjoy.

[nailujrt]

Originally Posted by HandyAndy

I have tried many of ways to cook and serve up bugs, the family favorite has to be in a good Tika sauce, first, skin and paunch the rabbit, remove all organs and wash in salt water (not for too long), rinse in clean cold water, pat dry and place in a steamer whole, mine is an on the hob type, bring to the boil with plenty of water and steam for 20 mins ( time for a 3/4 grown rabbit), depending on the size and age of the rabbit. once steamed, remove and cool then tease off the meat, disgard the bones, add the meat to the sauce and simmer for 10 to 15 mins, set asside and then allow to cool, put in the fridge overnight and warm through when needed and serve with rice and nan or whatever takes your fancy.......... I personally recommend cooking the curry the day before it is required as it gives a better flavour the following day, when the sauce has had time to seep into the meat..............

Thanks for that currys are one of my specialities will give it a go

[nailujrt]

Originally Posted by Geoffc

Having paunched the Rabbit within a day and left it for three days in the fridge.

I don't personally salt or vinegar it. With a hand mincer or blender, mince up three onions (or one big one). Mince in with it a piece of root ginger that is about as big as your thumb.(Make sure it is the Ginger and not your thumb that you mince)

Place a piece of foil in a roasting dish that is big enough to enclose the bunny. Layer half the onion onto the foil.
Lay the bunny on top of it, smear the rest of the onion over the bunny and close the foil round it.

Score the skin of a large Potato person.

Place all these in the oven at Gas 6 or leccy 200c for an hour and a half. You might want to take the Potato out after 1 hour and wrap it in foil to keep it hot.( If a knife passes easily into it it then it is cooked, if not then leave it in).

After it is cooked then pour off the juice to make gravy.

Dead simple, very tasty. Also you don't get any 'gamy' smell that you sometimes get when cooking Rabbit.
Enjoy

Pleased you mentioned that gammy smell ,put me off the firt time I stewed a bunny.Thanks for the tip.

[nailujrt]

Originally Posted by PlinkerRodney

Rabbit and Lager Pie

Ingredients:

One rabbit (or two depending on size) - or a rabbit and a squirrel or two.
Half a dozen rashers of streaky bacon or belly pork cut into small pieces.
An onion.
A swede or other root vegetables (carrots/parsnips).
A veg stock cube.
Mixed herbs, thyme, sage, oregano or whatever you like.
Salt and pepper.
A couple of heaped dessert spoonfuls of flour.
A bottle of lager (or any other beer/cider).
Puff pastry – get packet from the supermarket unless you can be bothered to make it and know how.

Method:

Defrost the pastry.

Joint the rabbit. Boil some water in a large saucepan or a casserole. Put the rabbit in and simmer for about twenty minutes. Pre-heat oven to gas mark 5.

Chop up vegetables.

Drain the meat and strip it off the bones. Pour off about ½ pint of the water and mix with stock cube. Get rid of the rest.

Heat a little oil in the casserole and fry the rabbit and bacon/pork for a few minutes. Add the vegetables, salt and pepper and herbs. Turn off the heat and stir in the flour to soak up the fat. Put the heat back on and slowly pour in the stock and the lager stirring it until it thickens up and comes to the boil.

Put the lid on and put in oven for about an hour.

Roll the pastry out.

Take the casserole out of the oven and transfer to a pastry dish. Cover with pastry and return to oven for another 20 minutes or until the pastry is brown.

Enjoy.

This one has got the works in it will give it ago mouth watering thanks for reply, would have gone out to get a bunny tonight but have been given 2x Geese to pluck and draw got to sort these first could be cheeky and ask if anyone has an idea for cooking goose.I would like to thank all of you for contributing to this topic

[Comp]

These all look great!!! Dont suppose anyone in the Mansfield, Notts area has a couple of spare bunnies??? (I WILL try harder to get a local shoot.....)



Cheers, Fred

[wall90]

i gut them as soon as possible then skin the same day or the day after if possible.just wash them in water and then cut all the meat from the bone.the meat then gets put through a mincer and a onion follows,usually 1 onion for 4-5 bunnys.the mince is then made into burgers or bagged up in 500 gram bags to be used at will in bunny spaghetti bolognese with a ragu sauce mix.

[jennifer]

Originally Posted by nailujrt

Has anyone got any good Rabbit Recipes please, have tried a few from bbc food web site.

I tried one last week which involved coating the quarters with egg and rolling in breadcrumbs .Then pan fry with seasoning best I have tasted just looked like McChicken.or McWabbit.lol.

How do you prepare the meat ?I after washing carcase salt and white wine vinegar the water soaking over night.

I always paunch and push the nuts out in the field to stop tainting the flesh.

Here is a link for those interested in how to paunch WARNING not for the faint hearted or veggies http://www.downsizer.net/Projects/Fi...ning_a_Rabbit/

Just go to non airgun section, look up the recipe section in the sticky,s.

ATVB TERRY.