Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rabbit recipes

Good morning,anyone have a favorite rabbit recipe they would care to share with me? I have a 3 1/2 pound fresh rabbit sitting in the fridge. Last month I did a rabbit stew that came out fantastic, got the recipe online.

for one big rabbit you could quarter, dip in seasoned flour, then egg then seasoned bread crumbs and pan fry in olive oil. make a roux from the drippings and then add some milk for a cream gravy.

for a mess of rabbits i usually parboil and pick the meat and make a potpie.

Because you have a tame rabbit instead of a wild rabbit you are doing fine and do not need my input.

But we deal in lots of wild rabbits and have no idea how old and tough they are. I break them down into quarters and backs and flour them. A little salt and pepper in the flour...

I brown them in a hot skillet and drop them in a pressure cooker. About 10-15 minutes at 15# makes them all equally tender.

The flour creates the beginnings of a truly great gravy, just add water, milk, or broth.

If you have the time, I like using rabbit in a coq au vin recipe. But it's not for in a hurry.

Here's the classic Julia Child's recipe:

http://www.foodnetwork.com/recipes/...shrooms-and-bacon-coq-au-vin-recipe.html

I went with Rem141r's recipe with my concoction of spices in the flour, I used plain breadcrumbs. Made a gravy had it with wild rice and steamed broccoli. I truly enjoyed it.
Ella, I am going to try that recipe after the holidays, I have made a similar recipe with chicken, Never thought about trying it with rabbit. Thanks for all the input.

good to hear. that recipe works well with venison backstraps too. slice about 1 1/2 inch thick and pound between plastic wrap until about 1/4". bread, fry, etc. the germans call it schnitzel. add mushrooms to the gravy and its jaegerschitzel.

This recipe is awesome !

http://www.sbs.com.au/food/recipes/sweet-and-sour-braised-rabbit-coniglio-agrodolce