Cooking rabbit!

MrsFarmer19

Hi all
Me and my other half both have air rifles & shoot mainly rabbits when we're out.  I've taught myself to skin/gut/debone the rabbits and now i'm looking for some good rabbit recipes?  
I slow cooked a casserole/stew with the last one & it was very tasty, just wondered what else I could make?
I'm seriously cutting down on my shopping, I live in a rural area so try not to use the car unless it's to go to work, everything is switched off in the house unless I'm at home & now I'm getting clever with my cooking! 
Hopefully someone on here might have a few ideas for rabbit recipes or point me in the right direction?
Jules

Ps. Hope the rabbit shooting doesn't offend anyone, but it's free food & there are loads of them around here!

gwynlas

You can substitute rabbit for chicken in a lot of dishes. Lots of good recipes on line.

RAS

Just think chicken but more small bones.

I'd be inclined to use the legs for casseroles/curries/pasta sauces and to cook the rib sections separately and strip the meat.

Either use that in things like pasta sauce, or use with the broth to make hearty soups. 

MrsFarmer19

RAS said:

Just think chicken but more small bones.

I'd be inclined to use the legs for casseroles/curries/pasta sauces and to cook the rib sections separately and strip the meat.

Either use that in things like pasta sauce, or use with the broth to make hearty soups. 

Oooh, never thought of using them as a base for soup! Thank you!

RAS

At one point in early Thatcher's England, the cheapest protein on the local market was Chinese rabbit. I now dread to think about the animal and human H&S issues but we even as a shared household we struggled.

I'd much rather deal with a locally killed bunny. And have some places I'd like someone to take aim at the little dears. They are not after all indigenous.

thank the Romans 

Longwalker

I used some rabbits I was given a couple of years ago to make a ragu - Jamie Oliver recipe I think?

And Delia does a lovely recipe with prunes 

Im pretty sure that Hugh Fearnley-Whittingstall will have a few recipes to suit