Rabbit recipes

LandyAndy

Cullumpster wrote: »

i may give rabbit a go then, just another quick question, when you say that there are a few little bones do you mean actually in the meat when you are eating it or when you are chopping it up ?

My OH is not good with bones, if there is one on his plate he will Gag let alone find one in his food. _pale_

You really have to cook rabbit joints 'on the bone'. Its just too fiddly to bone them raw (as well as wasteful). Once casseroled you could strip the meat from the bones and return it to the 'liquid' for serving - worth it to experience the joys of eating rabbit.:beer:

thriftlady_2

Cullumpster wrote: »

My OH is not good with bones, if there is one on his plate he will Gag let alone find one in his food. _pale_

Oh dear rabbit is probably not for him then. It is bony, my kids love that though -they like trying to work out which bit of the bunny the bone comes from.

LandyAndy

thriftlady wrote: »

Oh dear rabbit is probably not for him then. It is bony, my kids love that though -they like trying to work out which bit of the bunny the bone comes from.

We occassionally get them with the contents of the chest cavity intact. The first time this happened DSs got an impromptu biology lesson along the lines of 'spot the organ':rotfl:

I always add the liver to casseroles for the extra flavour
.

thriftlady_2

LandyAndy wrote: »

We occassionally get them with the contents of the chest cavity intact. The first time this happened DSs got an impromptu biology lesson along the lines of 'spot the organ':rotfl:

I always add the liver to casseroles for the extra flavour
.

Yes, I get them like that -the little kidneys are so cute

scuzz

Just remember with rabbit you should only get them when there's an "r" in the month. The rest of the time they're breeding and have babies

COOLTRIKERCHICK

went to the butchers today to get a ham slipper., and he had a notice in the window.. that he is now ordering.... rabbit... venison... wild boar.. and pheasant....

i have allways wanted to try venison.... so i have ordered a joint for christmas.....if we like it i will then go and buy a whole one from a country park near by.... and put it in the freezer....

i have also ordered a rabbit for this friday...:eek: ..i have never tried one.. and to be honest i dont know what to do with it....apart from cawl/stew but my boys are not not keen on cawl....

the rabbit is locally shot...... and i am sure it isnt going to be a skinned cat :eek: .. i think this has what put me off them in the passed, knowing that a skinned rabbit, and a skinned cat look exactly the same.....

so any suggestions....?


i was going to order a pheasant until lshe told me they are quite small ...

emmaroids

yea, chuck the rabbit in the bin cos there horrid

but roasted may taste the best, put plenty of bacon on it cos it can easy dry out.

and its a brave move getting meat you have never tried for xmas dinner, what if you don't like it? do you have a back up joint?

champys

COOLTRIKERCHICK wrote: »

the rabbit is locally shot...... and i am sure it isnt going to be a skinned cat :eek: .. i think this has what put me off them in the passed, knowing that a skinned rabbit, and a skinned cat look exactly the same.....

so any suggestions....?

When you buy rabbit you must always make sure they give you the head with it - that guarantees it is not a 'roof-rabbit'!

We eat rabbit quite a lot, and I have loads of recipes. Our favourite ones are with mustard/cream sauce, with prunes, with garlic, or a spicier one with mango. The very best is 'gibelote de lapin' which is made with white wine, bacon bits, mushrooms and tiny caramelised onions - but that one is quite labour intensive. If any of that appeals I am of course happy to post the recipe.

Desperate_Housewife_2-2

It will be lovely...trust me.

Best thing to do is brown it in butter in a frying pan to seal the meat along with some whole shallots or just chopped onions and garlic, add a tin of tomatoes, some mushrooms and a glug of red wine or even vinegar. I then put it in the slow cooker (or just cook slowly on the hob) and when done, give it a few hours very very low, serve with mashed potatoes and brussels or cabbage. Its a lovely winter meal that will warm you up and is very tasty and good for ...what time shall I come round?

Lara

_pale_ _pale_ _pale_ _pale_ I loved our rabbits running around the house and in their large hutch and run - sorry but could never eat one _pale__pale__pale__pale_