Cooking Rabbit?
- Thread starter NickEllis
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When I'm 'harvesting' rabbit, I find it hard to get anything larger than a 1" square, maybe 4" long at most.
Cut into strips...
I soak in coffee for about 4 hours in the fridge (start around breakfast time). It leaves very little taste...
then I pat dry on some towels.
Now, put some mustard (or Tabasco) on there (around lunch time)... let it sit until you're ready to cook...anywhere from a minute to hours. You can even freeze them at this stage.
Now, take an egg...make like you're going to scramble it...then put the meat in it, dredge in breadcrumbs seasoned however you like (i like plain) and put in a skillet.
Be sure you cook the rabbit all the way through...no pink whatsoever. Just like bear meat, it can have parasites or other nasties. When you're butchering, make sure the liver has no white spots on it.... that means the meat is not safe to eat. some sort of disease I think, don't remember what it's called.
Oh, rabbit liver is GReat for catfishing. stays on the hook real well and catches em just as good as chicken liver.
Cut into strips...
I soak in coffee for about 4 hours in the fridge (start around breakfast time). It leaves very little taste...
then I pat dry on some towels.
Now, put some mustard (or Tabasco) on there (around lunch time)... let it sit until you're ready to cook...anywhere from a minute to hours. You can even freeze them at this stage.
Now, take an egg...make like you're going to scramble it...then put the meat in it, dredge in breadcrumbs seasoned however you like (i like plain) and put in a skillet.
Be sure you cook the rabbit all the way through...no pink whatsoever. Just like bear meat, it can have parasites or other nasties. When you're butchering, make sure the liver has no white spots on it.... that means the meat is not safe to eat. some sort of disease I think, don't remember what it's called.
Oh, rabbit liver is GReat for catfishing. stays on the hook real well and catches em just as good as chicken liver.
koja48
member
Believe the disease is Tularemia . . . Dad wouldn't let us hunt bunnies in any month that didn't have an "R" in the name, figuring cold weather minimized a chance encounter. Bunnies so affected are supposedly quite lethargic.
Here's a fancy recipe, that worked out real good for me:
Rabbit in Mustard Sauce
2 rabbits (about 2 1/2 pounds each), cut up
Salt
About 1/3 cup all-purpose flour
1/2 cup butter
3 tablespoons brandy, warmed
1/2 cup thinly sliced green onions
1/4 cup minced parsley
1 pound small whole mushrooms; or large mushrooms quartered
2 tablespoons Dijon mustard
2 cups whipping cream
2 tablespoons lemon juice
3 egg yolks, lightly beaten
Chopped parsley
1. Rinse rabbit and pat dry. Sprinkle rabbit pieces with salt, then dust with flour. Melt 5 to 6 tablespoons of the butter in a wide frying pan over medium-high heat. Add rabbit, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides.
2. Transfer rabbit to a shallow 3 1/2 to 4-quart baking pan. Move frying pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake or tilt pan until flame dies. Pour brandy mixture over rabbit in baking pan; set aside.
3. Melt remaining 2 to 3 tablespoons butter in frying pan over medium heat. Add onions, minced parsley, and mushrooms; cook, stirring often, until onions are soft, about 5 minutes. Stir in mustard, cream, and lemon juice and bring to a boil. Pour sauce over rabbit. Cover and bake in a 375*F (190*C) oven until rabbit is tender when pierced, about 45 to 55 minutes.
4. Drain cooking liquid into a wide frying pan and bring to a boil; boil for 1 minute. Beat some of the hot liquid into egg yolks, then return yolk mixture to pan. Cook, stirring constantly, until sauce is thickened; do not boil. Season to taste with salt. Transfer rabbit to a serving dish. Pour sauce over rabbit and sprinkle with chopped parsley. Serve.
Makes 6 to 8 servings.
Rabbit in Mustard Sauce
2 rabbits (about 2 1/2 pounds each), cut up
Salt
About 1/3 cup all-purpose flour
1/2 cup butter
3 tablespoons brandy, warmed
1/2 cup thinly sliced green onions
1/4 cup minced parsley
1 pound small whole mushrooms; or large mushrooms quartered
2 tablespoons Dijon mustard
2 cups whipping cream
2 tablespoons lemon juice
3 egg yolks, lightly beaten
Chopped parsley
1. Rinse rabbit and pat dry. Sprinkle rabbit pieces with salt, then dust with flour. Melt 5 to 6 tablespoons of the butter in a wide frying pan over medium-high heat. Add rabbit, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides.
2. Transfer rabbit to a shallow 3 1/2 to 4-quart baking pan. Move frying pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake or tilt pan until flame dies. Pour brandy mixture over rabbit in baking pan; set aside.
3. Melt remaining 2 to 3 tablespoons butter in frying pan over medium heat. Add onions, minced parsley, and mushrooms; cook, stirring often, until onions are soft, about 5 minutes. Stir in mustard, cream, and lemon juice and bring to a boil. Pour sauce over rabbit. Cover and bake in a 375*F (190*C) oven until rabbit is tender when pierced, about 45 to 55 minutes.
4. Drain cooking liquid into a wide frying pan and bring to a boil; boil for 1 minute. Beat some of the hot liquid into egg yolks, then return yolk mixture to pan. Cook, stirring constantly, until sauce is thickened; do not boil. Season to taste with salt. Transfer rabbit to a serving dish. Pour sauce over rabbit and sprinkle with chopped parsley. Serve.
Makes 6 to 8 servings.
TehK1w1
Member
I would love to try rabbit, but down here they carry a parasite that makes them generally unsafe to eat.
bl4ckd0g
Member
They're also prone to worm infestations during the warmer months. Like those infected with Tularemia, they're weeded out one week after the first hard freeze.
Picknlittle
Member
Some like to soak them in milk, I usually soak them in salt water first for a few hours then milk. Ummm mmmmm. Make ye smack yer granny if she reaches fer em
hamourkiller
Member
- Joined
- Jul 24, 2007
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- 215
Use rabbit in any good chicken gumbo recipe! MM Good.
30 cal slob
Member
...this thread is making my mouth water.
any tips on gutting and skinning? thx.
any tips on gutting and skinning? thx.
308win
Member
Pan fried with gravy to put on fried potatos is only way to go.
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