Rabbit recipes

flissh

Deleted_User wrote: »

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?

I would joint it, back legs, fore legs, and back section. I never bothered with the rib cage.

leiela

Ok so thought i'd try something different and i've always fancied trying rabbit i've never had it and i thought it would be kinda fun to cook i different meat.

Well i went very bravely to the butchers and got on, i got it home and now i don't know what to do with it?? it's still whole.. it's got all it's inner bits (well the edible ones according to the butcher) but the worst bit is it looks like a bunny and im not sure im brave enough to chop it up... *sob*

Im so used to my food coming from a super market im just not used to it resembling the animal it came from, when i picked the rabbit out of the bag to put fridge it was horrible, i could feel all it's tiny bones and it hung there all limp and bunny like...

I was gonna cook it tonight and i tried to get it out of the fridge again this morning to "look at it" so i could work out how much of the "work" gutting/skinning etc had been done... well as it happen's not much. it's skinned but it still has a bunny head and bunny feet .... and it seems to have most of its innards...

Im just not sure im brave enough for this... what the hell do i do??? cheese on toast??

Penelope_Penguin

leiela wrote: »

Well i went very bravely to the butchers and got on, i got it home and now i don't know what to do with it?? it's still whole.. it's got all it's inner bits (well the edible ones according to the butcher) but the worst bit is it looks like a bunny and im not sure im brave enough to chop it up... *sob*

There's a website here with pics on what to do with the rabbit (the first bit is about skinning and eviscerating - scroll down to get the bit about jointing ). Alternatively, go back to the butcher and ask him to joint it for you.

I'll add this to the rabbit recipe thread to give you more ideas. Do persever - rabbit really is worth eating

Penny. x

thriftlady_2

Cut off the head and feet and throw away unless you want to make stock with the head;)

You should be left with something like this -illustrated rabbit.

The organs should be easy to pull out. The intestines will be gone but the kidneys, liver and heart will be there. The lungs I'm not sure about but I've never seen them in the rabbits I've had. You may have to pill out the windpipe if the head is still attached.

After that, joint the rabbit as shown in my pics -don't worry it is easy. I usually cut it into 5 pieces; 2 front legs, 2 back legs and the saddle (body bit in the middle) Then you can stew/casserole it or make a pie. Rabbit is quite bony, the ribs are numerous and little so watch out for them when eating. It is delicious though.

Debt_Free_Chick

leiela wrote: »

and it seems to have most of its innards...

Are you sure? They should be paunched (gutted) within minutes or hours of being shot

As for chopping up bunny .. .this is not "bunny" - it's food.

Is roast lamb "fluffy lambie"?

Is roast chicken "fluffy chick"?

Is roast beef "cute calf"?

It's food ... nothing else. You're only doing the job that the supermarkets pay someone else to do But they pass the cost on to you

Sarahsaver

http://www.loeul-et-piriot.com/
french company
but you can see the site in english

rabbit recipes;)

thriftlady_2

More français I'm afraid, but this video is really clear even if you can't speak French.

I love the Marmiton site and often use its recipes. Thank you Sarahsaver for first bringing it to my attention;)

leiela

Debt_Free_Chick wrote: »

Are you sure? They should be paunched (gutted) within minutes or hours of being shot

As for chopping up bunny .. .this is not "bunny" - it's food.

Is roast lamb "fluffy lambie"?

Is roast chicken "fluffy chick"?

Is roast beef "cute calf"?

It's food ... nothing else. You're only doing the job that the supermarkets pay someone else to do But they pass the cost on to you

I normally only buy a bit of lamb, or abit of beef so it normally it just looks like a big slab.. and doens't much resemble the lambs or moo cows in the fields.... this looks like a bunny .. *sob*

Ok im GOING to be brave... it was quite cheap and if it's nice it could become a regular, so im going to wo(man) up and do this, because throwing away means it died for nothing and i spent money on something i didn't use... both totally unaccepable.

When i bought it i imagined i'd roast it or something like a chicken and then strip the meat off. Now im learning that rabbit is best as some sort of cassarole.

So do i cassarole it with the bones in portions till they are cooked? then pick out the portions, strip off the meat and throw in back in the pot and serve??

Can this be done in the slow cooker?? How long would i need to put it in for??

Is it just like a chicken in that when im stripping the meat off, anything thats not bone is pretty much edible??

thriftlady_2

leiela wrote: »

Ok im GOING to be brave... it was quite cheap and if it's nice it could become a regular, so im going to wo(man) up and do this, because throwing away means it died for nothing and i spent money on something i didn't use... both totally unaccepable. Absolutely:T

When i bought it i imagined i'd roast it or something like a chicken and then strip the meat off. Now im learning that rabbit is best as some sort of cassarole. Yep, much better casseroled IMO, but you can roast it.

So do i cassarole it with the bones in portions till they are cooked? then pick out the portions, strip off the meat and throw in back in the pot and serve??
I'd casserole it jointed and the serve them up on the bone. If it is cooked long enough the meat should just fall off the bone. In my illustrated rabbit pie that I linked I took all the meat off the bones and put it back in the dish. this is probably a good idea if you're cooking for kids.
Can this be done in the slow cooker?? How long would i need to put it in for??
It will work very well in a slow cooker (and you don't often hear me say that), I'm not sure how long for though -8-10 hours on low? Of 2-3 hours in a low oven.

Is it just like a chicken in that when im stripping the meat off, anything thats not bone is pretty much edible?? Yes

Rabbit stifado is delicious, I think the recipe is somewhere on this thread;)

Bonne chance avec son lapin:)

mummysaver

Ooh, just the thread I needed! I went into the butcher by Mr T the other day, now they used to do all the chicken in herbs, or chicken with a tikka mix, type stuff, now it all seems much more back to basics in there, guess people aren't wanting/able to pay the premiums any more! Anyway they had pig skin, so I'm going to get some tomorrow if the roads are safe and make the kids some pork scratchings - anyone know how long they keep or if I can freeze them? The skin was £1 for a good sized piece.

Anyway, there were also rabbits in there, ages since I've seen rabbit in a butchers shop, think it was £1.99, so I'm going to get some and cook it for the kids, without telling them what it is, as even though they aren't squeamish about most stuff, rabbit seems to bother them - once they've eaten it they'll be fine though! Taste wins out in this house usually lol!