Rabbit recipes

ragz_2

foreign_correspondent wrote: »

I find that sometimes when you are cooking rabbit it smells a bit like grass - presumably cos thats what its been eating - its probably far healthier than farmed meat!
Its very low in fat too!

I knew I recognised the smell! Was boiling my husband's first kill (got him an air rifle for his birthday) all morning and the smell was really bugging me, mostly because I couldn't work out what it smelled of.

I am rather ashamed to admit that after saying I would happily skin and gut it, I did make OH do it as it was the first one. I think I made a mistake by stroking it (I'm pregnant so anything small and cuddly...) should have jsut got straight into it!

I now have a boiled rabbit (apparently it's easier to boil first then pull meat off bones) and I've not plucked up the courage to touch it yet. Waiting for OH to come home (hopefully not with another one!) so he can do it. Am planning on sticking it in the slow cooker with a red wine and bacon based sauce...
Then hopefully I'll have the courage to taste it, I don't have any probs eating rabbit I'm just not adventurous with my food!
Any advice for my next one?

Edit - My boys know Daddy's rifle is for shooting rabbits, we told them this morning that he'd caught one and when I served the little ones lunch this afternoon my 3 year old asked where the rabbit was! He's looking forward to eating it, I'm hoping that starting them young they will grow up considering it to be just like chicken, beef etc

ragz_2

scooterfox wrote: »

Make a rabbit stifado by jointing the rabbit, brown in oil, pour a glass of wine over it and let in bubble. Brown an onion or shallots in oil. Then put in a can of tomatoes, 3 bay leaves, 4 cloves, cinnamon(half stick or 1 teasp) with some tomato puree. Bring to the boil and put on lid and cook until the rabbit is tender.

Looks like I just pretty much made that by accident. Smells good too...

Primrose

My mother used to serve rabbit caserole during and immediately after the war and I enjoyed it. I suspect they were domestic rabbits though! The ones we've bought from our butchers in recent years though have been wild ones and have a slightly "gamey" taste which I find rather naseating. Does anybody know how to get rid of this flavour? I wondered about possibly soaking for a few hours in water with a little vinegar added but haven't yet tried it. Any ideas?

robpw2

im doing a rabbit pie and the local butchers had whole rabbits at £3.25 so i bought a whole one- i have never made it before :eek::eek:

i wont be using the bones and the liver - has anyone any suggestions for these
if i dont eat it would it be safe to feed the liver to my kitten - i dont want to make him ill hes my darling

any tips greatdully recieved

thriftlady_2

The liver will be fine for your kitty AFAIK. I've eaten rabbit liver and I'm OK lol.

Use the bones to make stock. Freeze what you can't use for soup, gravy, stews etc.

Bung the lot in a pot with an onion, a carrot and leek or celery if you have them. Bring to the boil and then simmer for a couple of hours. Strain.

robpw2

thanks thrift yes i have shallots carrots etc

Chris25

:wave: hello Rob

do you have a recipe? - I haven't cooked this but have tasted it - rabbit & cider pie http://www.recipevault.co.uk/rabbit-pie-recipe.htm

robpw2

thanks chris yes i have a recipe i got some nice cider from the market- so am making it with that way

robpw2

wow that was really nice even though a i say so myslef

im saving half the pie in the freezer as i want to eat it all over agin lol

im currently making a stock out of tjhe bones and the cat loved the liver

Rikki

I can't find my farmhouse cook book. and therefore my rabbit and ale recipe.


So can I have some rabbit recipes ideas please.