Post your favorite Rabbit recipe

I'll get my wife to find the link.

I hunt a number of rabbits, so far lots of stews, but one really nice fried rabbit dinner that is a lot of work but tastes delicious.
 
Daver_II said:
I'll get my wife to find the link.

I hunt a number of rabbits, so far lots of stews, but one really nice fried rabbit dinner that is a lot of work but tastes delicious.
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Thanks, I'm looking for something a bit more trouble than usual so sounds good.
In the past I think they went in the oven with some potatoes, carrots and onion soup mix. Was always delicious. This will be my first rabbit dinner in 15 years...
 
My favourite use for hares is burgers and sausages, we do a breakfast and Italian sausage. I add pork/pork fat to the sausage grind and put some smoked slab bacon into the burger grind.

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The two ways I cook them most often are to add them to meat pies, where you just roast them with whatever else you are cooking.
If not in a meat pie I like to braise them then treat like ribs.

I break them down into 6 pieces (4 legs and back cut into two sections, if left whole they tend to arch up out of the liquid.

Put the pieces in a roasting pan and fill with water until they are a little more than half covered, season them however you like and cook in the oven for 30 or 40 minutes (usually 375ish, it doesn't need to be exact). Then flip them for another 30-40 mins.

After that throw them on the grill or back in the over after dumping out most of the water, put of your favorite bbq sauce or marinade, etc and cook for couple of minutes with the sauce and you're all set.
 
DBeato said:
Thanks, I'm looking for something a bit more trouble than usual so sounds good.
In the past I think they went in the oven with some potatoes, carrots and onion soup mix. Was always delicious. This will be my first rabbit dinner in 15 years...
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Here is our general go to recipes.

https://honest-food.net/braised-rabbit-garlic-recipe/

https://www.bbcgoodfood.com/recipes/slow-cooked-rabbit-stew

Fried rabbit (can't remember which one I used): https://www.themeateater.com/cook/recipes/country-fried-rabbit-recipe or https://honest-food.net/fried-rabbit-recipe
 
I treat them like chicken wings from the pub with any type of dry-rub spice and a quick fry. My favourite with Snowshoes is the ClubHouse Cajun. For Cottontails I prefer a LemonPepper.

I prefer to put the Jacks into a crockpot. No special recipe, just a layer of potatoes, a layer of white onion, carrots, the Jacks on top, then a mixture of little Bullseye BBQ, Worcestershire, and a carton of beef stock. After a six to eight hour slow cook, grab the bones and tap them as the meat falls away.
 
Thanks, all sounds good, think I'll go with Davers braised garlic recipe, sounds good. I'll report how it turns out
 
Some ideas:

French - If you brown it up, then simmer it in a white wine cream sauce it's delicious with mushrooms and a barley risotto.
German - There's always good old hasenpfeffer (stew in red wine gravy with bacon and shallots - serve with currant or lingonberry jelly)
Spanish - Paella - simmer in broth and red wine in a pan with sausage meat (casing removed), nuts, beans, olives, onions - saffron is the magic ingredient here
Canadian - Plain old game stew. I use beer and mustard in the broth, and stew rabbit and spruce hens with root vegetables and a few dried juniper berries for aroma

Sky's the limit. Enjoy!
 
May be a bit late for this go round but this is a solid starting point regardless of whether you have domestic rabbit, wild cottontail or snowshoe hares.

https://honest-food.net/wild-game/rabbit-hare-squirrel-recipes/

And if you happen to have snowshoe hare this is a very tasty option. It’s easy and simple but tastes great with many uses. It’s great on tacos, nachos but could be used in pies or other dishes as well.

https://honest-food.net/jackrabbit-recipe/

Happy New Year and hope the dinner went well.
 
Rabbit pot pie. Dice the cooked meat with potatoes, carrots, peas, onion spice to taste. Cook the pie like any other in the oven & enjoy. My mother inlaw has it down to a science.
 
When I was in Spain a friend cooked rabbit for us over coals from the wood from his olive trees. it was domestic rabbit. cut length wise with a saw and cooked slow with just salt and pepper and drizzled with olive oil . Vincent cooked egg plant whole on the coals skin on and when the egg plant was spitting steam out and pretty well charred we let it cool peeled the skin off mashed it drizzled olive oil on it and a little salt . if you like egg plant . you could taste the smoke in it . delicious .
 
Back in the day, I ran a snare line and hunted rabbits regularly, we always had more rabbit meat by weight than venison. All I would do is cube up the meat, excluding the back straps, and wash it, mix it with chopped garlic, diced onion, salt and pepper and then freeze it in 1.5 pound packages, ready for a stir fry or stew. The back straps I saved and packaged them in packages of 12 - 20 pieces, for battering and deep frying into "rabbit fingers." I wouldn't hazard a guess at how many rabbits I have eaten in my life but surely into four digits.
 
Canuck65 said:
Some ideas:

French - If you brown it up, then simmer it in a white wine cream sauce it's delicious with mushrooms and a barley risotto.
German - There's always good old hasenpfeffer (stew in red wine gravy with bacon and shallots - serve with currant or lingonberry jelly)
Spanish - Paella - simmer in broth and red wine in a pan with sausage meat (casing removed), nuts, beans, olives, onions - saffron is the magic ingredient here
Canadian - Plain old game stew. I use beer and mustard in the broth, and stew rabbit and spruce hens with root vegetables and a few dried juniper berries for aroma

Sky's the limit. Enjoy!
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respect:cheers:
 
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