Rabbit soup

Brutus

Brutus

CGN Ultra frequent flyer
Rating - 100%
115   0   1
Location
West of most places....and in Alberta
This sounds a bit off, but add these ingredients to your own taste.
-two mature hares quartered immersed in cold water
-ground pepper, sea salt, oregano
-tumeric, cumin(a bit), red pepper spice
-rosemary and thyme
-diced onions, garlic, shallots
-two brown sugar cubes
-cubed potatoes, russets
-diced tomatoes
Bring to a boil, let simmer at least two hours adding the tomatoes and potatoes last.
 
Last edited:
Another good recipe for snared rabbit that have been feeding solely on poplar:

1 rabbit, quartered
1 onion
1 tsp salt
1 clove garlic
1/4 tsp pepper
Water to cover
1 rock weighing approximately the same as the rabbit

Add all ingredients to the pot. Bring to a boil. Simmer until the rock is tender. Throw out the rabbit and eat the rock.
 
geologist said:
How real men cook and eat a rabbit...……………...

Click to expand...

When we were kids, we made our spending money selling snared rabbits. Back then, there used to be a B&W TV series called Robin Hood, and in almost every episode, they had a rabbit on a spit. So, one day, we caught a rabbit that wasn't frozen, so we cleaned it, and cooked it over a delicious fire of dried balsam. We cooked it for a few eternities, which means it was most likely raw other than the crust of pitch and tar from the balsam. We had no salt or pepper to mask the natural, organic tastes. It was a Saturday, around 10:a.m., IIRC, when I took the bite, and I think after continuous chewing, I was able to swallow it Wednesday at supper time. Anyhow, the savoury balsam pitch, with the gourmet taste of poplar, combined with the fact that the poor critter had died unbled, after X hours of sheer terror, adding to the fine texture, inspired my recipe for Lapin à la roche, above.

This meal was almost as memorable as my first sampling of pemmican.
 
I'm not a fan of cooking whole rabbit or hare, just turns into tiny bone stew. I either cook then debone, or just cut off legs and backstraps and toss the rest for the scavengers.
Legs / backstraps can be cooked like chicken wings in sauce, or like chicken legs.
 
Papaclaude said:
Another good recipe for snared rabbit that have been feeding solely on poplar:

1 rabbit, quartered
1 onion
1 tsp salt
1 clove garlic
1/4 tsp pepper
Water to cover
1 rock weighing approximately the same as the rabbit

Add all ingredients to the pot. Bring to a boil. Simmer until the rock is tender. Throw out the rabbit and eat the rock.
Click to expand...

MF'r thats hilarious.

But I like eating rabbit.
 
I like them slow roasted in a pan.

2 bunnies, defuzzed, skinned.

Add 1/4 cup peanut oil to roaster, place rabbit on a trivet in pan. Surround with onions quartered, potatoes, red peppers and garlic.

Add 1 tsp rosemary to bottom of pan, salt and pepper bugs, then lightly dust with cumin. and 1-2 coriander seeds in bottom.

Low and slow until tender.
 
Got Juice? said:
MF'r thats hilarious.

But I like eating rabbit.
Click to expand...

I love rabbit (snowshoe - never tried cottontail) that's been shot and bled properly. Slowly strangled, panicked and unbled is another matter altogether. I usually make a stew with browned flour as a gravy base.
 
Papaclaude said:
I love rabbit (snowshoe - never tried cottontail) that's been shot and bled properly. Slowly strangled, panicked and unbled is another matter altogether. I usually make a stew with browned flour as a gravy base.
Click to expand...

When I was growing up on the very edge of Dartmouth, several school chums had snare lines they checked every morning before school. Someone gave me a free one once. Quite obviously it was snared about 23 hours ago and then froze overnight. These ones always were the least edible wild game. So I understand your complaint sir quite well. I never accepted a free one from my school buddies ever again. Lol
 
I have been to Spain to visit a friend of mine a couple of times . her husband has olive trees on the property and he keeps the wood from them . Vincenc cooks the rabbit - domestic rabbit over the coals from the olive wood slowly . during cooking he drizzled olive oil on them and a little salt and pepper . and we made this stuff called Aolie ?? out of an egg yoke sunflower oil a clove of garlic and a little salt. dip the rabbit in that home made mayo and a glass of wine and that's living . also if any of you guys like egg plant place it whole skin and all on some coals - quality wood until the skin is all black and she's spitting steam out . then mash on a plate after peeling the skin off drizzle a little olive oil on it and a sprinkle of salt . you can taste the smoke in it . delicious. we had that with the rabbit . buddy was a cook in the Army in Spain . he had the option work as an Executioner or be a cook .
 
Rabbit stew today.
Cut rabbit four pieces, brown it in olive oil first.
Take the browned meat set it aside.
Chop up Spanish onion, carrots, celery, red pepper.
Four cups of beef stock. Bring it to a boil add the meat. After one hour take out the rabbit pieces to de boned.
Same time take out one cup liquid wisk it with flour. Add your spuds at this time.
Re add the meat and thickener. Cook low heat one hour and serve.
 
You must log in or register to reply here.
Back
Top Bottom