Rabbit Recipes

[Hostile0311]

Anybody got any good rabbit recipes (not any from survival school thank you)? I now live in Malta and its a delicacy here and I'd be willing to share a few recipes from my Kunjata (esteemed mother-in-law). I'll share anyway for that matter as they are quite tasty. Nothin beats Medditerranean food IMHO. I would like to give Bugs a bit of American flair to show how its done in the states. Also, horse is also quite popular here and quite good (although if you suffer from hypertension its a no-no). Any takers?

[Go Devil]

Rubbed with onion, dill, garlic, salt, black pepper.

Roasted SLOWLY over a hickory fire.

Black berry preseves on the side.

I would add a salad of spinach and clover with honey vinegar dressing.

[Team Sergeant]

Originally Posted by Go Devil

Rubbed with onion, dill, garlic, salt, black pepper.

Roasted SLOWLY over a hickory fire.

Black berry preseves on the side.

I would add a salad of spinach and clover with honey vinegar dressing.

Sounds great, unless you live in a desert..... (Will mesquite work?)

Now all I have to do is go and kill one of them furry little creatures...... where's my .338 Lapua?

TS

[Penn]

Rabbit is really lean, much like chicken. I take the loins season and sear them quickly and then do one of two things. 1. I'll wrap them in caul fat and saute them, or 2. I'll place them in a zip lock bag and cook them "sous vie" in boiling water for about 6 minutes. For veg, I do strong Mushrooms, confir tomato, golden raisens, roasted garlic and fingerling potatoes as a compote Med style. Since rabbit is lightly flavored I use thyme a little rosemary.

[echoes]

Originally Posted by Team Sergeant

Sounds great, unless you live in a desert..... (Will mesquite work?)

Now all I have to do is go and kill one of them furry little creatures...... where's my .338 Lapua?

TS

TS, Sir, they are so cute and...but taste so good when properly prepared!!!

Believe that I dined on this dish in New Orleans, in '94. Simple, but very tasty!

http://www.rabbithuntingonline.com/r...bit_recipe.htm

Louisiana Creole Rabbit
Serving Size : 4

1 Cleaned rabbit(3lb)
1 tsp Salt
1 tsp Black pepper
1/2 tsp Cayenne pepper
1/4 c Onion,chopped
3 Garlic cloves,minced
2 tb White vinegar
1 tsp Browning sauce
1 can Mushrooms,drained(8oz)
1 tb Butter or margarine,melted
1 tb Parsley,minced
2 tb Green bell pepper,minced
2 tb Green onions,chopped
2/3 c White wine,dry

1. Dry rabbit and place in bowl.
2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat.
3. Cover bowl and marinade overnight in refrigerator.
4. Transfer rabbit and marinade to well-greased baking dish.
5. Bake in preheated 450' F. oven 1 hour.
6. Combine remaining ingredients and pour over rabbit.
7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

[swpa19]

Wow, been awhile since I helped fix Rabbit. At home first thing we did after cleaning them was to pick out the #6 shot, then soak them in a saltwater bath for at least four hours.

But, your probably not talking wild rabbit though.

We always prepared ours seared with red bell peppers, mushrooms and onions. Then prepared as you would when making chicken cacciatore.

This method offers a base that has tons of variants.

[Go Devil]

Originally Posted by Team Sergeant

Sounds great, unless you live in a desert..... (Will mesquite work?)

Now all I have to do is go and kill one of them furry little creatures...... where's my .338 Lapua?

TS

Mesquite will not work, only finely shaved Acacia Peuce can replace the revered flavor Hickory.