help with rabbit
- Thread starter tebeef
- Start date
I cook mine on low (280F) I use whatever flavorings im in the mood for that day. Soak your rabbit in white wine and a couple cloves of fresh garlic overnight then cook for supper the next day. Its really good that way. my kid ate a whole rabbit to herself the first time i made this.
Also check out the hunting thread right at the top of the page there is a thread on Recipies for all wild game.
Also check out the hunting thread right at the top of the page there is a thread on Recipies for all wild game.
- Location
- London, Ontario
That sounds REALLY good 
- Location
- Winnipeg,Man.
I " shake and bake" my rabbit. It tastes like chicken then. Coated and oven cooked.
- Location
- AB foothills
Rabbit makes a great stew as well 
Ate this little fellow not long ago:
Ate this little fellow not long ago:
- Location
- Back in the Peace Country
if you want to go with the spit..
put some red wine, and worchestshire sauce together...and giv it a good basting.
Wrap the rabbit in lettuce leaves and tie it so it looks like a green lettuce wrap.
cook until medium ...
IMHO, rabbit is not a pig or salmon or some other meat that tastes great off a spit and you feel like gourmet doing it...
The best rabbit I have ever had has been in soups and stews and pot pies..
Turnip carrot onion parsnip and a bit of poato and perhaps a little beef base if you're not ready for full on rabbit...
put some red wine, and worchestshire sauce together...and giv it a good basting.
Wrap the rabbit in lettuce leaves and tie it so it looks like a green lettuce wrap.
cook until medium ...
IMHO, rabbit is not a pig or salmon or some other meat that tastes great off a spit and you feel like gourmet doing it...
The best rabbit I have ever had has been in soups and stews and pot pies..
Turnip carrot onion parsnip and a bit of poato and perhaps a little beef base if you're not ready for full on rabbit...
- Location
- Niagara Region, Ontario. For now
Rabbit makes a great stew as well
Ate this little fellow not long ago:
Nice Cooey! I have the same one and it is awesome for its age. It will be my small game getter this year for sure.
Here's a way to spit a bunny:
shoot and gut it, but don't skin it. wash it out (inside) and stuff it full of onions/garlic/mushrooms/etc. Sew up the cavity. Spit it over a smallish fire, and walk away (upwind). give it a few minutes then go back and flip it over, and do the same thing (walk away).
Once all the hair is burnt off, put it on low heat, and let it keep cooking for about an hour, rotating a couple times.
When the skin is a hard blackened mass, it's done. take it off the spit, and break the skin off like cracking an egg. the meat inside will be juicy and tender.
By cooking in the hide, what little fat that there is is cooked into the meat to make it more tender.
by far my favourite way to bbq bugs.
shoot and gut it, but don't skin it. wash it out (inside) and stuff it full of onions/garlic/mushrooms/etc. Sew up the cavity. Spit it over a smallish fire, and walk away (upwind). give it a few minutes then go back and flip it over, and do the same thing (walk away).
Once all the hair is burnt off, put it on low heat, and let it keep cooking for about an hour, rotating a couple times.
When the skin is a hard blackened mass, it's done. take it off the spit, and break the skin off like cracking an egg. the meat inside will be juicy and tender.
By cooking in the hide, what little fat that there is is cooked into the meat to make it more tender.
by far my favourite way to bbq bugs.
What model is that? Just askin', I have an older one with a plain stock that's cracked, would like something in a bit better condition to pass on to my boy when he's ready to learn how to shoot.
- Location
- Niagara Region, Ontario. For now
Its a cooey 600!
Logan_Lamothe
Regular
- Location
- Big River, Sask
Clean them coat with olive oil, salt, and pepper. Tie them on a willow stick wrap in tin foil and cook over fire, is good.
little bear
Regular
Cut the rabbit in quarters, bake it in the oven with salt meat, spices, veggies. When almost done mix up a nice pastery on top. I am drooling while typing this!!
