Rabbit recipes

Rikki

25 Rabbit Recipes not one with stout or ale.

I have pheasant cooking in red wine in the slow cooker so wanted something a little darker and richer.

Pink.

Hi Rikki,

Is there anything on this thread that might help?

Rabbit recipes

Pink

Pink.

Hi Rikki,

Just had a look and found this one: Rabbit stewed in stout

Pink

Rikki

thriftladys rabbit pie in pictures

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Pictures - For my reference and anyone else whose interested.

Penelope_Penguin

robpw2 wrote: »

i wont be using the bones and the liver - has anyone any suggestions for these

Too late for this time, but we cut the liver really small and add it to the cooking meat. It cooks down to almost nothing, but adds a depth of flavour, and great colour to the gravy.

You could make stock from the bones

Penny. x

missychrissy

I love rabbit. 2 of my local butchers sell a whole one for £2.99. I always do mine in the slow cooker with veg and leftover wine/cider vinegar/lager, whatever I have.

I use the liver to make pate - same with chicken livers, though they often don't have any in them these days. Fry the liver gently with onions, then liquidise with French mustard, seasoning and a splash of sherry to make a very good and nutricious pate.

Rikki

Rikki wrote: »

thriftladys rabbit pie in pictures

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Pictures - For my reference and anyone else whose interested.

It's a long time since I've had suet pastry, I'm looking forward to it and the rabbit. :drool:

How long do you cook the suet pastry?

What do you serve your pie with?
I was just thinking of potato and swede mash with something kind of veg (not sure yet).

thriftlady_2

Rikki, I cooked the pastry on the hob with a lid on for about half an hour and then I took the lid off and browned it under the grill for a few mins.

The recipe was inspired by one for Ham, Leek and Cider Pie in Pie by Angela Boggiano.

I think mash is nice with it-plain potato mash or mashed potato and swede.

mardatha

I don't liek rabbit but the sons and OH does. We used to have a lot of it when my youngest son was at home because he had a gun & ferrets. I miss it because it is after all, free meat .

greenpixey

Hubby found a recipe on rabbit curry that I promised I would make for him. He shot a rabbit last week that I now defrosted.

The recipe says: First you need to brown the meat It's the first time I cook a rabbit this way and I'm not sure if I should get the meat of the bones first or brown it with bones ? Is there a certain way to do this procedure?

It is skinned, washed and dried I know how to cut it up in to pieces forelegs, hind legs and thighs, saddle, cut in half and breast.
But I dont want to overcook the rabbit until the meat falls off the bone. Should a curry have bones in it