Rabbit recipes

wogglemaker

A nice hot pot sounds good, use a bit of white wine, and wholegrain mustard in the stock for a bit of ooomph

floss2

Rabbit stew, with carrots, onions and apples, using cider for the liquid.

Rabbit pie, same priniciple but with white sauce & pastry top.

sandraroffey

all my old style cook books say that rabbit is best with lots of bacon in with it. and cook slow and long. you lucky lucky person!!

in my youth i was going out with a farmer and he always used to go and shoot a couple rabbits and bring them for my mum!! he would have to clean them etc, and they were lovely but we always seems to be picking the shot out of it as we were eating it!!!

Menolly_2

Waahh!! DH hates rabbit and I love it! I used to make "Bunny with White Wine and Prunes" before I met him and it was yummy - basically chop up some bacon, or use pancetta cubes if you are feeling flush, and fry until the fat runs, then add sliced onions and a crushed garlic clove and cook until brown. Toss the rabbit cubes in seasoned flour and then brown all over. Remove everything from pan to casserole dish and deglaze pan with 150ml white wine. Then add 150ml chicken stock, stir and pour over rabbit etc. Then add about 150g pitted ready-to-eat or pre-soaked prunes. Cook in preheated oven at 170C/Gas3 for 1.5 to 2 hours until tender (the rabbit, that is). You can thicken the sauce if it is a bit runny by removing rabbit and boiling up the sauce to reduce it (or do like I do and use cornflour). I have done this in the slow cooker in the past - you will want to add the prunes about an hour before you plan to dish up.

Hatster

I'm told that Tandoori Rabbit is delicious - you just make it like tandoori chicken.

Penelope_Penguin

If this is farmed rabbit, you can substitute it for chicken in most recipes As this has fallen from the front page of Old Style, I'll add it to the existing rabbit thread

Penny. x

Tightwadways

I don't think I ever ate rabbit as a child, however we've found a butcher locally that is the main catering butcher in our are, and they sell frozen rabbits for £2 each. Think I'll stock up now, especially since you've given me loads of fab recipes!

Louisa_2

Have got two freshly caught and skinned rabbits, (thanks to my sisters lovely boyfriend, how cool is he to catch my dinner!) but they've not been jointed and I am wondering if I need to chop them up before I put the stew pot on. With chicken I tend to stew whole if that's how I'm cooking it, and the meat is so tender when I've finished that it just falls off the bone/portions are easily cut and I am wondering if rabbit is the same.

Any advice o great OS'ers?

Pink.

Hi Louisa,

You can do it either way, but I prefer to joint it. There's an earlier thread that may help so I'll add your post to it to keep the replies together.

Pink

flissh

When I was married, my husband was very keen on 'country sports' and we always had a freezer stuffed with game of all sorts. We had loads of rabbit. I used to bulk cook about six at a time. I put the jointed meat in a huge pan, browned it, added onion and veg, then stewed it until really tender, (no set time, depended on the age of the rabbit.) I then minced all the meat and veg, added a dash of gravy, made from the stock they had cooked in, mixed in several tins of sweetcorn, and froze individual sized portions of pie filling.
Rabbit and sweetcorn pie was my family's fav way of eating rabbit. Must say though, we tried it every which way.