Kristina Seleshanko is a former research librarian for "Gourmet" magazine and the author of 16 books. Also add your favorite seasonings if desired. Roasters are coarse grained and the meat is a little darker than a fryer. 12 sage leaves Refrigerate overnight. Salad- Big pinch each of allspice, mace,white pepper, thyme. Add livers to the seasoning mixture and toss to coat. 1/4 tsp pepper 1 clove garlic Total Carbohydrate Shape into 16 patties about 3 inches each. To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly. making soup tonight. Salt and pepper, to taste Marinate at least an hour. Butter pan and place over medium heat. Add the mushrooms and garlic. Serve hot. 2 cups kidney beans Always tastes better as leftovers. I have a couple of older rabbits over 5 y.o. Brine is a mixture of water, salt and seasonings that tenderizes meat and infuses it with flavor. INGREDENTS- My husband has started raising rabbits and I have been playing around with recipes. 1/2 cup Butter 1 rabbit cut up LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. Fry, stirring for about 2 minutes, then add the garam masala, tomato, salt and cook. 1 md Onion, cut in four 2-3 sprigs of fresh rosemary, washed 1, 4lb fryer rabbit, Cut it into 8 pieces 2 rosemary sprigs, 1. We raise rabbits and my feeling is that whatever you can do with chicken you can do with rabbit. Arrange lettuce on plates and spoon meat-vegetable mixture over lettuce. Before serving, add a splash of olive or sunflower oil. Thus, we have the dubious distinction as the #1 Spam-consuming state in the Union. a couple springs of rosemary While browning, press whole cloves into onion chunks (generously). Wild rabbit is leaner than tame rabbit, and as long as it’s properly dressed, is only slightly gamey. 4 tablespoons onion, minced 1/4 teaspoon salt Note: Test dryness by dabbing a paper towel on the meat. 1 medium-size onion, sliced Add the meat and mix well. Mix first six ingredients lightly but thoroughly. Cover and simmer gently about 2 hours. When done simmering I will let cool and using a fine metal strainer strain and bottle to remove the bits of bone and veggies. Longer cooking recipes are for Roaster Rabbits. Directions- 1 Cup chooped onion Whisk the paste into the hot liquid. 2 Tbl pineapple juice If desired, roll in flour or seasonings. Add carrot pieces and potatoes. Will let you know how they turn out. . Place in bowl with marinade. 3 Tb butter Let maranite at least 3 to 4 hours better overnight in the fridge. Heat the oil in a skillet, cook patties over medium heat for 5 minutes on each side or until sausage is browned and inside is no longer pink. 3 Tbsp peanut (or other) oil Pick a heavy skillet (which some lid will fit) that, crowded, will just hold the rabbit pieces. I do not usally make any of the dishes the same everytime. 1/4 teaspoon black pepper As with tame rabbit, the younger the animal, the more tender the meat. Toss thoroughly, and return to oven for 20 min. 1 (8 oz.) 2 tablespoons olive oil Sorry, your blog cannot share posts by email. Spoon mixture into 2 casserole dishes. Discard the foot joints & any flaps of skin. BUTTERMILK FRIED RABBIT- Oil for cooking (to brown rabbit pieces) This is a great method of cooking to add moisture to the rabbit while cooking and perfect if you want to shred it! Always gave us all she had and has a wonderful disposition. RABBIT JERKY- BLACKED BEER BRINED GRILLED RABBIT Combine the cider, sugar, salt, cinnamon, bay leaf, peppercorns, and cloves in a sauce pan over medium heat. Add the chopped tomatoes, rosemary and stock and some salt and pepper, bring to the boil and simmer for 30 minuets, stirring every now and then to prevent sticking. salt and pepper 1 rabbit, (SEE SHREDDED RECIPE ABOVE) 2 cups ground rabbit meat 1/4 cup mayonnaise white pepper Cooking time – 1 hour 20 minutes 1 bay leaf water, black ground pepper, carrots, oregano, celery, diced tomatoes and 7 more. Cover the pot and allow the meat to simmer for about an hour. Add the rabbit to the vegetable mixture. Get your personalized results . Wild rabbit is leaner than tame rabbit, and as long as it’s properly dressed, is only slightly gamey. sage When you cook it, do not season the meat with extra salt. 1/2 tsp. 2 Tbl soy sauce Salad Add the pieces of rabbit back in the dish with the sauce, reheat and pour into a serving dish. If the top of the meat pokes out, add a mixture of three parts water and one part red-wine vinegar to submerge it. In addition, the inherent dryness of rabbit meat is easily combated by brining it before you cook it. Blood from the Rabbit The USDA includes rabbit meat in its volunteer grading system. 2 ts Baking powder 2 tb Chopped garlic Wash dressed rabbit with water and cut into serving pieces. 1/4 cup Worcestershire sauce Cover the pan with a well-fitted lid and simmer for at least two hours, or until meat is tender. I always eat one right after slaughtering and freeze or brine more, it will have a different texture but still tasty, We’ve been raising rabbits for about 2 years, & am amazed at your recipes, can’t wait to try some. 1 tsp salt 1 tsp dried rosemary 1 tbsp diced cooked potatoes 3 stalks celery- chopped Place the rabbit pieces in a pan and marinate in enough vinegar to cover half-way. 5 tb lard or butter Mix together well. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. The tastes in this dish are remarkable, and since most of us don’t cook rabbit on a daily basis, this is an excellent recipe that shows off the best of all tastes: rabbit, white wine, garlic, and fresh herbs. shred rabbits as listed in above(SHREDDED RABBIT) See more ideas about Recipes, Rabbit food, Game food. 2 tablespoons Apple Cider Vinegar 2 1/2 to 3 lb dressed rabbit cut in serving pieces. CHICKEN-FRIED RABBIT WITH CREAM GRAVY- Season rabbit with salt and pepper. Brown until golden, 10 minutes on each side. 2-3 cups dry white wine Generously ‘slosh’ brandy over top (at least 1/2 cup). 3. half a pot of rabbits blood We’ve gotten some real nice show rabbits out of her and some nice replacement bucks to continue her line. Bring to a boil, stirring constantly, and season with salt and pepper. Tame rabbit is more likely to be tender and have a more subtle flavor. Stay tuned for the first newsletter in the morning, straight to your inbox. Some chopped parsley Add more stock if it becomes too thick. Salt amd Pepper to taste, Directions: 2 cups milk 4.Pour stock into jar and refrigerate. 4 lb rabbit, cut in pieces Thank you a whole bunch. Serena Styles is a Colorado-based writer who specializes in health, fitness and food. RealCajunRecipes.com is devoted to building the largest and most accurate collection of Cajun recipes handed down from one Cajun cook to another. 1/2 cup butter 1 tsp salt Here is a summer treat Make the night before for a quick lunch on the weekend. Freshly ground black pepper 1 onion, finely chopped 1 tsp allspice I’m about to embark on rearing my own rabbits for the first time, I have cooked with rabbit a few times and I’m throurly thankful that I have found this site it’s so informative and these recipes look brilliant. Add enough cold water just to pull together into a soft dough with your hands. and Blend well and set aside. When done put aside on a plate. Remove roasting pan from oven and reduce heat to 350. 1/2 teaspoon salt Season with salt and pepper. Add the beer and stock. It should be stiff and tough but not so hard that you can’t bite it. 1 Tbsp brown suger Chipotle sauce or puree to taste 2 tsp. 2 large sweet onion- chopped… Directions: In a bowl, combine the first 6 ingredients and mix well. Remove rabbit from sauce, and place belly side down on grill. 6 Tbsp fresh rosemary, or 2 Tbsp dried Add cream and mustard; cook, stirring constantly until slightly thickened. 3 teaspoons ground coriander 1/2 cup chopped sweet pickle I’ll try some of those too. 1 chopped ripe tomato Cover the pan with the lid, bring it all to a boil. 12 oz Can of good beer (I like using guiness) This recipe yields enough brine for 6 lbs. I usally do one rabbit a week this way and have sandwiches for the week to bring to work. Cover tightly and simmer (lowest heat to maintain a very light boil) for 1 hour. 2 fryer rabbits, quartered (split in half down the spine, and then cut those 2 sections in half), Combine all ingredients except rabbit in a large Dutch oven, stiring well.