Rabbit recipes

COOLTRIKERCHICK

emmaroids wrote: »

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?

ye i have ordered a turkey breast..... plus we are now going to my mothers for christmas lunch.....so the venison will be for boxing day, and the turkey ...will be used for sandwiches.. curry....with homemade chutney etc....or thinking about it , i dont think my mother has ordered one yet.... will ring her and see if she wants me to take my one over....

COOLTRIKERCHICK

champys wrote: »

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

'roof-rabbit' ????????

Stephen_Leak

Rabbit. Delicious.

Yes, I know they're cute and furry, but I haven't had rabbit since the old boy who used to look after MIL's garden died. Any who were incautious enough to try and raid his vegetable patch were fair game - literally.

Just simply roasted is best. It is a white meat and so low in fat, that you do actually have to add some for cooking. It looks like chicken, but tastes like - well - rabbit.

Lily-Lu

Desperate_Housewife wrote: »

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?

Oh, I really must try that. My mum used to make a lot of rabbit stews when we were little (in the 60s). I've made a few in the past, but never really enjoyed them as much as I used to my mum's. So consequently, I've stopped making them.
I buy lots of rabbit for the ferrets, so I've always got loads in the freezer. I'm definitely going to nab some of theirs and try this recipe. Thanks:T

jordylass

We have rabbit occasionally, I cook it in white wine. I think it has a lovely taste. I'm surprised they're shot buying from the butchers, they are usually snared. Otherwise you'll have a pot full of shot and have to watch your teeth when you eat it.
Just come back from Spain, where it was nice to see it is still commonly eaten. Paella with chicken and rabbit....yum.

Ishtar

One of our neighbours shoots for a living, so we are occasionally given a rabbit. He's pretty good as he skins and guts it for me and removes the shot. I generally cook it in the slow cooker with carrots, onions, mushrooms, etc.

I love the taste of rabbit, but it upsets my stomach, so I have to enviously watch OH and DD tucking in. Have to even be careful when I touch it - have to wash hands thoroughly whether it's cooked or raw.

D.

Stephen_Leak

I have a bad feeling that ours were probably caught using a highly illegal and inhumane wire gin trap, but you don't ask questions when you live in the country and someone presents you with a free meal.

Malta is the place for rabbit - they are so easy to rear for the table. IIRC, there is even a special word in Maltese for a get-together, where rabbit will be served.

needaspirin

COOLTRIKERCHICK wrote: »

knowing that a skinned rabbit, and a skinned cat look exactly the same.....

How do you know what a skinned cat looks like? :eek:

cheerfulness4

I still want to know what a 'roof-rabbit is?

BrokenBed

Lara wrote: »

_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_