Help!! Cooking rabbit… post your recipes!

[eca7891]

So I tried smoking my first raised rabbit. It was about 9-12 weeks old.

225 for 2.5 hrs.

It came out ok on the front quarters, I went another hr on the hind quarters as the temperature didn’t hit 160. They came out mushy. Not a wet mushy, just mushy. They were not dry in any way either.

I went about another hour on the back mid section but raised the temperature to 300 thinking it might need to dry out a bit but had the same results as the hind quarters or slightly worse. I think it might have “steamed” cooked the thicker parts?

I thought I would go I higher temperature and shorter cooking time on my next try. Something like 325 until I hit 160.
Thoughts on this?

Detailed cooking advice would be appreciated.

 

[roostercogburn98]

We always used rabbits in stew, or just battered and fried.

 

[wvfarrier]

We always bbq'd them or cut it up for stew. Ive never tried it your way

 

[eca7891]

I tried frying some but was disappointed with its outcome.

I should say that I never fry anything other than the occasional egg or potatoes.

 

[Maser]

For me rabbit meat in chili or stew is the only way to go.

Also, I was thinking something else from the name of this thread. Like the time I accidentally shot a squirrel with a 12 gauge slug.

 

[eca7891]

For me rabbit meat in chili or stew is the only way to go.

Also, I was thinking something else from the name of this thread. Like the time I accidentally shot a squirrel with a 12 gauge slug.

Well it was a clean and ethical kill.

 

[eca7891]

We always bbq'd them or cut it up for stew. Ive never tried it your way

At what temp and how long do you barbecue them?

 

[eca7891]

I changed the title in order to open up and clarify the topic.

 

[ggmanning]

85% of the time I fry it and make gravy. Add rice or mashed potatoes to the plate.

 

[jetech]

Maybe try this Rabbit

 

[triumph001]

The biggest problem with cooking rabbit is that compared to all other domestic meat it is virtually devoid of fat. You can’t cook it like a pork shoulder or brisket. Best results I have had is with braising. Brown it off and simmer it with some liquid. This recipe looks similiar to some I have tried in the past that turned out ok.

Braised Rabbit with Garlic - Spanish Braised Rabbit with Garlic

A recipe for braised rabbit with garlic and vinegar. This is a Spanish recipe that is easy to make with either store-bought or wild rabbits.

honest-food.net

Another option that I remember my mom making for us as kids is to braise the rabbit carcass in liquid then remove the meat and grind it. Then you can add some moistness and fat in by using mayonaise/miracle whip with whatever else you deem to make a good tasting salad for sandwiches or dips. You could look for ham salad or chicken salad recipes and adapt them to your taste.

 

[texastonk]

rabbit sauce piquante is where it at. Roux base with onions, Bell pepper and celery. Tomato sauce. Add seasoning, rabbit and cook down. When just about finished, add mushrooms. Serve over white rice with a side of garlic bread. Adding some sausage to this is great as well.
Ayee!

 

[UpSideDown]

You might look up Hasenpfeffer recipes, a traditional German rabbit dish.

 

[rockranger77]

This lady has a recipe book of 25 rabbit recipes. I purchased off of her site and they are simple and delicious. Been raising and harvesting New Zealands for years now. One big thing is to brine the rabbit because it will dry out because of the lack of fat.
Hope this helps

 

[Rthur]

Rabbit pot pie.
A few locals wouldn't have it any other way.
Traded us pheasants heads up for rabbits.
Sorry, don't have the recipe.

R

 

[supercorndogs]

Ok, first you need to kill your rabbits when the moon is in its waining phase, refrigerate it until the full moon comes around. Next you will split it in half, you can cut the ribs down one side of the spine for this. Now its time to make a brine, 1 cup of sugar and 1 cup of salt per gallon of water and soak your rabbit for three days. Next you need to get a frying pan screaming hot with some bacon grease or cooking oil. Fry all side until fully brown. Last you will need to cut some onions, pototates, apples, carrots, and put them in a roasting pan with 1 can broth. Now season with rosemary, salt, pepper, and a little sage. Roast it in the oven at 350 for 1 hour for every 10 pounds. When it is finished allow to cool for a half hour, that way it doesn't melt the trash bag when you throw it away, and get some beef.

 

[Waltmart]

So I tried smoking my first raised rabbit. It was about 9-12 weeks old.

225 for 2.5 hrs.

It came out ok on the front quarters, I went another hr on the hind quarters as the temperature didn’t hit 160. They came out mushy. Not a wet mushy, just mushy. They were not dry in any way either.

I went about another hour on the back mid section but raised the temperature to 300 thinking it might need to dry out a bit but had the same results as the hind quarters or slightly worse. I think it might have “steamed” cooked the thicker parts?

I thought I would go I higher temperature and shorter cooking time on my next try. Something like 325 until I hit 160.
Thoughts on this?

Detailed cooking advice would be appreciated.

I have always pressure cooked rabbit and tree rats, then seasoned floor dredge and pan fry tell golden brown, take out put in oven and make gravy with stickies on bottom of cast iron pan, Never disappointed,

Best to all in the Holiday season and See what the new years brings, To early for HAPPY NEW YEAR

 

[Doc68]

Doubled breaded and fried in my magic seasoning and then Dutch oven for about an hour or so with a little bit of water in the bottom.

So damn delicious.

Doc

 

[roostercogburn98]

in my magic seasoning

This statement is very suspect

 

[zeroz]

pheasant-quail-cottontail

 

[wvfarrier]

At what temp and how long do you barbecue them?

I put it in aluminum foil smothered in bbq sauce and seal it up. Cook at 375 for 30 minutes (or whatever gets me to 175 internal). Usually just falls apart, Im tempted to try it in the pressure cooker next time

 

[Ichi]

Hasenpfeffer!

 

[Jgunner]

I've taken back straps and fried them in butter, comes out decent. Not sure why the rear quarters came out mushy, pretty weird, but I only eat wild rabbit/hare. But that includes jackrabbit.

 

[DAMNKID]

Bacon wrapped and bbq’d

 

[sirhrmechanic]

Just make sure you have 'taters.



Sirhr

 

[acudaowner]

all the noise tells you it's good

 

[sirhrmechanic]

And everything is really good when cooked on a spit.

Sirhr

 

[sirhrmechanic]

Pilgrims need everything explained to them...

Sirhr

 

[sirhrmechanic]

Take the rabbit slowly pet it, make it feel very comfortable

Than take that fucker and throw it over your left shoulder.



And go get yourself a nice 40 ounce tomahawk ribeye.

FIFY.

Filet is a girly steak. Or for the French.

Just 'sayin.

Sirhr

PS. But still better than rabbit. Nasty stringy rodents...

 

[Jgunner]

FIFY.

Filet is a girly steak. Or for the French.

Just 'sayin.

Sirhr

PS. But still better than rabbit. Nasty stringy rodents...

I'll eat both, but kinda prefer the tomahawk, reverse sear to medium rare.

 

[sirhrmechanic]

I'll eat both, but kinda prefer the tomahawk, reverse sear to medium rare.

Medium rare?

Heathen.

What I don't eat I want to ride home. Pittsburgh rare is... close to being over done.

But at least it's not rabbit!

Sirhr

 

[OldSalty2]

Sauted on medium heat in a cast iron skillet, with some lard. Salt well and pepper.

Rabbit is very lean, must add fat. Bacon is another good choice.

You can also marinade in buttermilk and lightly flour before it hits the skillet. Again use lard or at least vegetable shortening, or bacon...

 

[sirhrmechanic]

Girly Steak My 20 oz butterflied filet steak will knock your fucking socks off and her panties too
It's only the best cut off said Cow,Elk,Deer,Hog Ect Ect Ect .
Why because its the tenderloin, you can take the tomahawk steak bone and shove it where the sun don't shine when your done...Tomahawk steak is an over priced large ribeye with a giant rib bone attached that's it.. "Just Sayin"

Don't get me wrong I love a great ribeye had one just last night. but to pay extra for the bone is just plan Fucking stupid...
To each his own..

OK... send me one.

I will judge fair!

Just 'sayin!

Sirhr

PM me for an address. I'll trade you ounce for ounce with the best bacon in the world. Really! Let's do this!

 

[Jgunner]

Medium rare?

Heathen.

What I don't eat I want to ride home. Pittsburgh rare is... close to being over done.

But at least it's not rabbit!

Sirhr

It was actually close to overdone after a rest, but it was still medium rare. Not sure what Pittsburgh rare is, but I like my steaks on the rare side of medium rare, but not so rare that it is raw.

 

[nockhunter]

Rabbit pot pie.
A few locals wouldn't have it any other way.
Traded us pheasants heads up for rabbits.
Sorry, don't have the recipe.

R

A good friend of mine does the pot pie thing, very good. My grandmother would make Rabbit Cacciatore (wild rabbit), find a good crockpot chicken cacciatore recipe and go for it.

Mike

 

[Jscb1b]

Y'all know how to eat rabbit? You have to spread it's hind legs carefully.

 

[Snipe260]

So I tried smoking my first raised rabbit. It was about 9-12 weeks old.

225 for 2.5 hrs.

It came out ok on the front quarters, I went another hr on the hind quarters as the temperature didn’t hit 160. They came out mushy. Not a wet mushy, just mushy. They were not dry in any way either.

I went about another hour on the back mid section but raised the temperature to 300 thinking it might need to dry out a bit but had the same results as the hind quarters or slightly worse. I think it might have “steamed” cooked the thicker parts?

I thought I would go I higher temperature and shorter cooking time on my next try. Something like 325 until I hit 160.
Thoughts on this?

Detailed cooking advice would be appreciated.

You killed the Easter bunny ! Asshole!

 

[Snipe260]

Cook it in pressure cooker till tender. Batter with flower and fry till golden brown. Then put it in skillet with gravy and let simmer for 10 minutes. Serve with rice and some damn good homemade biscuits. Thank me later

 

[TxWelder35]

Not sure how they cook it but there is a place in Rome next to the Trevi fountain that does it just right.

 

[OldSalty2]

When i was a kid my great uncle lived down the street and cooked rabbit (and squirrel) all the time.

He would cook bacon first and render all the fat out. Then fry squirrel and rabbit in the bacon grease.

I don't cook it all that often but do miss rabbit, squirrel not so much lol.

 

[MK20]

I like this thread. I have about 20 rabbits in my pen right now and am looking forward to trying this this spring.

Especially the Chinese version shown above. It looks very good.

 

[AngryKoala]

FIFY.

Filet is a girly steak. Or for the French.

Just 'sayin.

Sirhr

PS. But still better than rabbit. Nasty stringy rodents...

Delmonico

 

[DarnYankeeUSMC]

Soak in buttermilk for a couple hours, roll it around in seasoned flour and fry in clear bacon grease or crisco in a cast iron skillet. Serve with sliced potatoes seasoned with salt, pepper and garlic and baked.
Never had raised rabbit only wild rabbits. So it could be the feed you are using. You may have to treat them like other domestic meat and let them cure for a few days before cooking. Like a processor does with a cow. It needs to hang in a cooler for ten days to age.

 

[muzzleloader]

What a coincidence, just watched Jacque pepin do a rabbit stew that looked delicious. Maybe on YouTube somewhere, his heart and soul series. Starts with lardo, so you know it’s good

 

[nockhunter]

I make this recipe all the time, my kids love it. Substitute rabbit for chicken. line the bottom with the onions, lay the rabbit on the onions, mix all other ingredients in a bowl, pour on top. Quick and easy. For a different taste I don't add tomato sauce, I substitute a can of seasoned diced tomatoes.

Mike

Chicken Cacciatore

This chicken cacciatore recipe is simple—it’s just chicken simmered with onions, bell peppers and mushrooms in a robust tomato sauce. But the ingredients combine to create a rustic stew with hearty, rich, complex flavors.

www.tasteofhome.com

Ingredients​

• 2 medium onions, thinly sliced
• 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
• 2 garlic cloves, minced
• 1 to 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
• 1/4 cup white wine or water
• Hot cooked pasta
• Optional: shredded Parmesan cheese and chopped parsley

Directions​

• 1. Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine.
• 2. Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta. If desired, top with Parmesan and parsley.

 

[BCP]

all the noise tells you it's good

 

[CSGambill]

We've been raising rabbits for a few years now. Eat it every week and the kids love it. If any of you need advice on raising them, let me know.
Here are a few recipes we like:

Instant Pot White Rabbit Ragu | Italian Food Forever

A meaty meat sauce made with ground rabbit like the one I enjoyed in Piemonte.

www.italianfoodforever.com

Replace chicken with rabbit.

Garlic Chicken Stir Fry

This garlic chicken stir fry is a quick and easy dinner that's perfect for those busy weeknights. Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that's way better than take out!

therecipecritic.com

The BEST Lemon Chicken Marinade {5 Ingredients!} - Thriving Home

Thanks to fresh lemon, garlic, thyme, and more, this bright and flavorful Lemon Chicken Marinade completely transforms any cut of chicken.

thrivinghomeblog.com

The BEST Savory Chicken Marinade (includes freezing instructions!)

This Savory Chicken Marinade packs a punch! With just a few pantry staple ingredients, boring chicken is taken to a whole new flavor level.

thrivinghomeblog.com

7 Marinades for Chicken Breasts (Easy & Freezer-Friendly)

Fill your freezer with these 7 delicious and easy marinades for chicken breasts that you can prep and freeze for later OR enjoy right now.

thrivinghomeblog.com

Southwest Chicken Marinade (My absolute favorite!)

The perfect combo of smoky southwest ingredients without being too spicy, this chicken marinade makes kids and adults alike happy!

thrivinghomeblog.com

Here's one I want to try.

Mustard Cream Rabbit with Bacon Recipe - Homestead Rabbits

Try this classic French recipe: slow-roasted rabbit in a mustard cream sauce topped with bacon. Serve with rice or crusty bread. Ooh la la!

homesteadrabbits.com

 

[clcustom1911]

Here's a recipe I use. Cover with paprika and quickly sear in a pan before putting in slow cooker.

Need a Change of Pace? Try Rabbit Stew with Mushrooms

In search of a whole rabbit recipe? This hearty rabbit stew with mushrooms, sherry, and herbs is just the ticket!

www.simplyrecipes.com