Rabbit recipes

MRSTITTLEMOUSE

D&DD wrote: »

There's some good stuff on here about rabbits and hares but be warned some of the links to preparing may be a bit too graphic for some
http://www.downsizer.net/Projects/Processing_food/Things_to_do_with_rabbits_and_hares/

Think I'll pass on this one.
I never felt the same about my grandma after walking into the kitchen one day and seeing her skinning a hare.I was so shocked that this lovely old lady could do something so horrible.I still have vivid memories of what I saw over 40 years later it shocked me so much.

mardatha

I have only done a hare once, then told my son never to shoot another one. They have such hard lives anyway, and they are just too big. I like rabbit with chicken chasseur sauce on it LOL

Pink.

Hi greenpixey,

Now that your thread has dropped down the board I've added it to an earlier thread on cooking rabbit to keep the suggestions together.

Pink

tracyburt

We are lucky enough to be good friends with a couple of people who do loads of shooting so we get quite a good supply of rabbits. Shame I don't really like the taste :rolleyes:

Therefore I tend to strip off the meat and mince it so I can mix it with minced beef for making bolognaise, chillis, burgers and shepherds pies.

Just thought it might be useful if there are others out there who don't like the taste much but like me hate the thought of saying no to free food

BexTech

Sounds good. I do like the taste of rabbit, but may try a 50/50 or 30/70 mix in other recipes.

I'll soon be getting a fair few more rabbits - for free - friends and relatives off shooting again.

wogglemaker

thule wrote: »

Most farms/estates in our area (south of scotland) are plagued with rabbits and have local guys who "deal" with the critters as they are a real pest,( my horse broke its leg in a rabbit hole recently....so i love to eat them!!,figured i,ll eat the cost of vets bill back in rabbit meat!!!).
Its worth just phoning a few farmers locally and getting the contact number of the local guns, who usually are only to pleased to give them to people who want to eat them and put them to a good use, rather than throwing them in a bin!!
On a similar note, as i notice your in scotland, there are so many pheasant shoots who have "mega rich" southerners who come to shoot the birds but dont want to take them home........the game dealers offer the shoot owners so little for the birds that they end up being dumped.........our freezer is stocked each winter with these delicous birds , (word got out that we actually eat pheasant/rabbit, so some days i get home from work to find a brace hanging on my door handle,)
Just ask around...............and as a last resort the local butchers in scotland usually have rabbit /pheasant in their freezers, or can get it from the game dealers for you, but i,m sure it tastes better when its free!!!

Of course everything tastes better when it's free Just like all this years blackberry and apple jam that cost me just 1 large bag of sugar

Juliav_2

Found some reduced diced rabbit 200g for £1.20 yesterday, so I snapped it up convinced I could find some good receipes to use it in............. had a look around and the receipes I am coming across require quite a few ingredients.

Does anyone have any rabbit receipes that are delicious and simple?

froogirl

Ooh. What a find. I love rabbit. :EasterBun I can't suggest an actual recipe, but I would aim for something that is cooked long and slow to really bring out the best in the rabbit. I'm away from my recipe books at the moment, but I would aim for something Elizabethan. This assumes you've got various spices on hand, though.

A good recipe to use as a base could be:

http://uktv.co.uk/food/recipe/aid/512234

Replace the plums with any dried fruit (raisins, apricots, whatever you have on hand) and you could also leave out the juniper berries and rosemary if you didn't have those around. I would also just bung the whole lot in the over to cook slowly after adding the fruit and just thicken with cornflour at the end if necessary. I'd serve it with couscous or rice.

Sorry, that got a bit more complicated than expected but this medieval kind of recipe is one of my standard go-tos for stuff like rabbit. It's worth playing around. You could google for other Elizabethan stew recipes, too.

HypnoNu

When i last bought rabbit from the farm shop i made a big Rabbit Stifado, just google recipes for Stifado and use your rabbit in it, it's gorgeous, really rich and tasty.

I think this is the recipe i used...
http://uktv.co.uk/food/recipe/aid/595628


I also found that leftover rabbit Stifado mixed with another tin of chopped toms made a lovely rabbit ragu type sauce to go over pasta the day after

Primrose

Some rabbits, especially the wild ones can have a rather "gamey" flavour which isn't t everybody's taste, in which case a nice curry might be the answer. Simply fry some onions and chopped garlic, (and some dried apricots if you have them), stir in a good curry powder or paste if you don't want to add all your curry mix spices separately, some chicken stock and simmer until the meat is cooked.
If you don't like curry, caserole it with some onions, vegetables and smokey bacon.