Got my first rabbit this morning...

rdelliott

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Shot it at maybe ten meters with a 2-3/4" no.6 shell from my 870. DOA.

000hpa18
 
I hope it's better table fare than my first rabbit. It was cut up & fried right away. Tougher than an old boot. The more I chewed the bigger it got. Tasted like pine trees too.
 
Forcedair said:
I hope it's better table fare than my first rabbit. It was cut up & fried right away. Tougher than an old boot. The more I chewed the bigger it got. Tasted like pine trees too.

Take cut up rabbit, dip in flour and brown. Remove from frying pan, toss in roaster. Thick slice a couple onions on top, smash a couple cloves garlic also. Salt and fresh ground black pepper. Pour 3/4 cup water over top. put in oven for 3+ hours at about 250-300F. No peeking!

Will almost fall of the bones.......

This works well for any wild meat, particularly that which has maybe been in the freezer for a day or two too long.
 
I used to luv rabbit hunting, but Fooking GoodYear Tires bought the land I hunted on and have millions of tires piled on it now ruining good land. I knew I should have bought land years ago when I was young, instead of investing all my money on Labatt Blue at the bar. :rolleyes:
 
rabbit hunting at its best nothing beats being close with a 12 gauge.was it a running shot?the rabits here are ussualy pretty spooky unless they think they have a good hide
 
Big Guy Hasenpfeffer

2 rabbits cut into sections
½ cup flour
1 Tsp. basil
1 tsp. salt
½ tsp. black pepper
½ cup cooking oil
1 clove garlic chopped
½ cup water
2 tbs. wine vinegar
1 tbs. honey
1 tbs. parsley chopped
1 cup sour cream
1 tbs. sugar

Combine basil , salt , pepper and rub into rabbit pieces. Brown rabbit pieces in oil with garlic. In a separate pan combine water , vinegar , sugar ,and honey simmer for 3 minutes but do not boil. Pour over rabbit in skillet. Bake in 325 degree oven for 2 hr. or until tender . Stir in sour cream and bake for another 5-6 minutes , sprinkle with parsley and serve.
 
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