i think they taste like chicken legs or thighs. they are great un a stew or meat pie. damn i think i'm gonna have to go set a line agian.
Snaring hares pics
- Thread starter sjemac
- Start date
i think they taste like chicken legs or thighs. they are great un a stew or meat pie. damn i think i'm gonna have to go set a line agian.
We kind of stumbled on this technique by accident. A few years ago we made a good haul of about 8-10 rabbits and in minus 30 in the open bed of a pickup they froze solid in a very short time. Unlike a big game animal, they didn't get a chance to bloat or anything so we decided to leave the ones we weren't cooking that night as they were. I guess because they're solid from skin to stomach there's no problem of the stomach affecting the meat. We certainly didn't notice anything.
As far as taste goes, yes, it does taste like wild game but, no, it is not what I would call "gamey" in that sense, certainly a lot less than deer or caribou and the like.
The recipe is a basic "brown the meat and then simmer s-l-o-w-l-y with onions and Guiness in large frying pan". There are lots of beef and guiness recipes online and I just substitute rabbit.
As far as taste goes, yes, it does taste like wild game but, no, it is not what I would call "gamey" in that sense, certainly a lot less than deer or caribou and the like.
The recipe is a basic "brown the meat and then simmer s-l-o-w-l-y with onions and Guiness in large frying pan". There are lots of beef and guiness recipes online and I just substitute rabbit.
- Location
- London,Ontario
Thanks guys.
Dorm, when you say brown the meat and simmer. How do you cook the rabbit? do you cut all the meat off of the bones/rib cage area and brown/cook it that way? or do you cook the entire rabbit whole?
Dorm, when you say brown the meat and simmer. How do you cook the rabbit? do you cut all the meat off of the bones/rib cage area and brown/cook it that way? or do you cook the entire rabbit whole?
- Location
- London,Ontario
Well.
When I shot and skinned my first rabbit "mid fall" I had intentions of roasting it in my mind. But I am not so sure that would be ideal? thinking about it later on lead me to believe it would be as dry and tough as an old boot if done that way as there is no skin left on it.
So! I think that is a great idea to de bone them. But I also liked the idea of freezing them whole and having the guts come out in one hard chunk as one member said is how he does it. I am just not sure if that is healthy leaving intestines/poo/pee in something then to leave it froze to later clean and eat??
The idea sounds great.. but? lol.. Hey, I am new to rabbits. Never even tried it before! Guess I better get my ass in gear and cook one up
When I shot and skinned my first rabbit "mid fall" I had intentions of roasting it in my mind. But I am not so sure that would be ideal? thinking about it later on lead me to believe it would be as dry and tough as an old boot if done that way as there is no skin left on it.
So! I think that is a great idea to de bone them. But I also liked the idea of freezing them whole and having the guts come out in one hard chunk as one member said is how he does it. I am just not sure if that is healthy leaving intestines/poo/pee in something then to leave it froze to later clean and eat??
The idea sounds great.. but? lol.. Hey, I am new to rabbits. Never even tried it before! Guess I better get my ass in gear and cook one up
- Location
- London,Ontario
Oh also... how long does it take to freezer burn the meat of a rabbit?
- Location
- London,Ontario
Not sure.
Mine are not in there long enough to freezer burn.
Just like me and Grouse. Once I try it and if I like it they wont lasting long either I pawned the rabbit off to my brother and it is sitting in his freezer. I think I am gonna go get er back and cook it up this week.Besides Guinness, is there anything else you can use? such as butter/margerine with onions? brown the meat and make a stew?
I admit that I am a good cook, but as I said I have never tried rabbit before so I would like my first taste of it to be a good impression.
I suppose that would depend on how it is wrapped. My Dad got me
a "Food Saver" from Cabelas for Christmas so thats what I'll be using for everything, it sucks about 99% of the air out then seals. I have two ruffies, one moose t-loin and a roast done that way(my Dad's Food Saver). Works like a charm.
Besides Guinness, is there anything else you can use? such as butter/margerine with onions? brown the meat and make a stew?
I admit that I am a good cook, but as I said I have never tried rabbit before so I would like my first taste of it to be a good impression.
You could skin and quarter it. Dust with flour and salt and pepper maybe some other seasoning if you like than fry it like chicken.....very good that way.
I break out the meat cleaver and cut them into 2 inch pieces - bone and all. I brown the pieces in very hot oil in a dutch oven and then set them aside. Throw chopped onion and carrot into the pot with a good pinch of salt and stir them around for about 3 or 4 minutes. Add about a cup of wine - red or white (whatever you have - I've used dry vermouth with good results). Get all the burnt bits of the bottom of the pot. Once evaporated, add about half a can of pureed tomatoes and double the amount of water. Throw in some choped garlic, maybe some thyme and then the rabbit pieces. Lower the heat, cover and simmer for at least an hour, 2 is better. If the sauce is too watery, simmer with the lid off. If it's too thick it will burn - add water.
Serve over wild rice or large flat pasta (papardelli). Watch for bones/fragments!
If I was lucky enough to find wild mushrooms the previous summer, adding a handful of chopped/dried buttons adds a nice woodsy flavour.
Serve over wild rice or large flat pasta (papardelli). Watch for bones/fragments!
If I was lucky enough to find wild mushrooms the previous summer, adding a handful of chopped/dried buttons adds a nice woodsy flavour.
I don't gut rabbits. I skin, fillet the back, cut off the legs and toss the rest.
Shake it in some seasoned flour, brown with some onions in oil in a pressure cooker. Add a can of mushroom soup and any kind of liquid, beer, yukon Jack or water, or milk.
Presure up and cook for 10 or 12 minutes under pressure.
Serve on rice. MMMMMMMMMMM!
Shake it in some seasoned flour, brown with some onions in oil in a pressure cooker. Add a can of mushroom soup and any kind of liquid, beer, yukon Jack or water, or milk.
Presure up and cook for 10 or 12 minutes under pressure.
Serve on rice. MMMMMMMMMMM!
BC Bigbore
CGN frequent flyer
- Location
- BC's Peace Country
I use a pressure cooker too. A cup of water, a chicken bullion cube, a couple chopped up rabbits and about 10 min. to process. The meat falls off the bones then chop it up and mix with diced dill pickle, onion and some Miracle Whip (or Mayo) Serve on toast & voila...rabbit salad sandwiches.
excellent thread guys, i started my run this morning got 2 dozen snares out, should get another 2 dozen out to-morrow after i check this run, the buggers have been rampent enough to come out of the back 40 and right up to the house may have to lay a few around the house too. LOL.
as for prepareing them well around here they get made into rappie pie usually.
as for prepareing them well around here they get made into rappie pie usually.
Ran a line this past week and picked up 10 of them. I chopped them into pieces bones and all and simmered them in milk with onion, garlic and spices until tender. Then I rinsed and cooled them and dusted them in flour, egg wash and bread crumbs before deep frying. served them with the same sauces you would use for chicken strips. Awesome eats.
