Rabbit

[TexasWolf]

What is the best way to cook it? Braising, smoking, grilling, or roasting?

Does it need to be marinated if it has to much game taste to it?

Any sauces that would go well with it?

 

[hornian]

We've always just fried it like chicken. And it's awesome.

 

[Brisketexan]

What hornian said. When I was a little kid, that was a highlight of a trip to my grandparents' ranch. Dad and I would go out late afternoon, and come back with a couple of cottontails. Clean them, cut them into pieces, and hand them to grandma who had the flour and grease ready.

It was hard to wait for the pieces to cool down before I ripped into 'em.

 

[Beamwalker]

I alwaya has them grilled. We would just rub it down with some steak seasoning and throw it on whole. Then you pick it apart yourself. Like grilling quail.

 

[NickDanger]

Like most game, it is very lean. Something to always rmember. I have a recipe at home. I'll try to remember.

 

[Stove Top]

My personal fave is Lousiana Back Bay Bayou Bunny Bordelaise a la Antoine.

For real though you can try rabbit with mustard sauce.

Brown rabbit in oil and remove. Degrease pan.

Add butter to pan and sweat some shallot.

To the shallots add salt/pepper/thyme, dijon mustard, some wine and chicken stock.

Return rabbit to the liquid and braise over low heat until meat is cooked.

Remove rabbit and reduce liquid by 1/3. Finish sauce with heavy cream.

 

[NCAAFBALLROX]

...Went deer hunting with the 1st FIL down around Laredo about 6 years ago; the hunting sucked (had been way overhunted) but the wabbits abounded.

Whacked a few @ around 50 yards with a .22 & that was dinner. Tinfoil pouched up, fresh cut onions, light salt & fresh ground pepper, 2 smashed garlic cloves & a light dusting of paprika... added a bit of the olive oil for prevention of tinfoil stick & after about 30 minutes on the grill it was about the best thing I've ever had.

I still feel bad about that one that moved right as I was taking the shot; I had to take a 2nd shot from close range as he got stuck in some cactus.

Still tasted great, though.

 

[hornian]

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[NCAAFBALLROX]

Have heard the same, Hornian.

Also, have been told that Jackrabbit is 'stringy' & thus to be avoided unless stranded in the woods, etc.

 

[po elvis]

where can you buy rabbit?

and does it come with the ears?

always wanted to try it.

 

[po elvis]

nevermind. i found a place.

The Link

i lucked out and their physical store is like 4 minutes from my house. think i am gonna pick up some alligator too.

 

[NickDanger]

That is about a block from my office. Their sign is up, but they don't really look like their door is open. I'd call first.

 

[po elvis]

Nick, it is open. It doesn't look like it when you drive up to it.

I went by and got some rabbit, alligator, and yak patties.

Never tried any of this stuff before. If this goes alright i might venture into some of their more exotic stuff.

 

[NickDanger]

I noticed that their neon sign was lit yesterday.

Anyway, here is my rabbit recipe:

 RABBIT

Rabbit (probably need at least 2)
12 oz. Mushrooms, sliced
1 stick Butter
1/2 cup dry Vermouth
3 or 4 cloves Garlic, minced
2 oz. Brandy or Cognac
1 medium Onion, chopped fine
2 oz. Marsala wine
1 cup Chicken stock
1 tsp. Tarragon
1 tsp. Basil
1-1/2 cups heavy cream
3 egg yolks, beaten well
Salt and Pepper

Bown meat in 1/2 the Butter
in pot large enough to accommodate all the meat later. Remove meat and add garlic and onion, sauteing until soft. Add Brandy or Cognac and light until it burns itself out. Add Stock, Vermouth, Basil, Tarragon and salt and pepper to taste. Bring to a boil and return meat to dish. Cover and simmer for 30-45 minutes.

While meat is cooking, saute mushrooms in the rest of the
Butter and Marsala for 10 minutes. Add Egg yolks and cream to mushrooms and remove from heat after a minute or two.

After meat is done, remove from pot and add mushroom mixture to cooking liquid. Heat for several minutes, without boiling, and then top cooked meat with the sauce and serve.

This recipe was originally a rabbit recipe and I adapted it for venison (actually Nilgai) backstrap. I tried to readapt it back to rabbit and I may have messed it up, but I don't think so.

 

[po elvis]

i did cook a rabbit with mustard sauce last night very similar to what Stove Top said. about the only difference was it had bacon in the sauce.

it was very good, but i was disappointed because the rabbit tasted so much like chicken. i couldn't really taste the difference.

 

[NickDanger]

Rabbit just doesn't have a very distinctive flavor. Sorry.

If you leave the skin on for a while it will be more unique, but I doubt you will be pleased with it.

 

[hullabelew]

We raised domesticated rabbits when I was in jr. high and high school. We sold the fryers to a company from Rogers, Ark, but we ate our fair share. I completely disagree with it not having a distinctive flavor. Again, theres were domesticated rabbits that we raised. We probably had an average of 40 does that averaged 9 litters per year. Usually had 8 to 10 per litter.

We generally fried them but used them in every recipe you use chicken in. My mother used to feel bad when people at church would go on and on about how good her 'chicken' salad. My brother and I got a kick out of that. She said she didn't have the heart to tell them they were really eating rabbit. Good eatin.

 

[El Paso Way]

Wild rabbit and tame rabbit are completly diffrent taste wise. We had an abundance of both growing up, along with squirrel. My favorite way to eat it was chicken fried with gravy and biscuits.

 

[judgroybeanbag]

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[El Paso Way]

Worms only occur in the summer time. After the first freeze, they are gone.

 

[AustinTejasFan]

I like to cut the bunny into pieces,
season with salt and pepper,
dust with flour,
brown in a skillet with 2-3 tbls oil,
cover with water/chicken stock and reduce heat,
simmer until falling off the bone tender.

The stock will have reduced into creamy white gravey. Serve over fluffy white rice, with homemade biscuits.

 

[Mitch Cumsteen]

Kill da wabbits, kill da wabbits

 

[TXHookem]

We had some rabbit in Greece last week - they cooked it in a pot with potato, carrot, onion... kind of like a stew. Tasty stuff.

 

[coachkiss]

As others have said...fried. Every Sunday after church at my grandmother's house growing up. Absolutely delicious.

My Brookshire's has rabbit in the frozen meats (over by the frozen turkeys). Most places that have a high hispanic population will carry rabbit in everyday stores. If they don't, just ask. It will run about $12 for a complete, cut-up rabbit.

 

[jmrob93]

a couple of you hit on it-- fried--then place in a pot with a little water and smother cook-- squirrel is good that way

hell--backstrap is great that way

 

[bevosayshi]

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[pevodog]

They are actually maggots layed in the rabbits hair from the bot fly . After the maggots hatch they burrow through the skin. I used to eat rabbits, I don't anymore.

 

[kevwun]

I would go with braised or in a stew. They're too dry cooked any other way for my taste.

 

[BrothaHorn]

To me it tastes just like chicken, so fried or baked. My folks always told me to only kill them during months with a 'R' in them. I used to have a crossman air rifle, that u could pump as many time as u wanted. I got so good at 1 shot kills to the head. Ahh, the good ole days