Home Forums Hunting & Shooting Food, Cooking, and Game Preparation cooking rabbits.

Unique up on it.

My wife quotes that one every time the word "unique" comes up.

I guess I'm not as cosmopolitan as I thought.

Like lots of people have recommended, nice and slow.

One my favorites is rabbit cacciotore.

Our rabbits tend to not be so tough, which allows you to cook them in different ways. You can use most chicken recipes with rabbit. Because it's quite lean, roasting is not such a good idea. Stews and casseroles work best.

The older bucks can be tough but you will figure that out quickly as they are tougher to skin. If you do get a tough one you can go the low and slow route or cut into serving pieces and boil them in water for a while until meat starts to soften, then use whatever recipe you like. if you don't like the gamey flavour you can let them sit in salted water for a few hours, then soak in milk overnight. I like making a tomato based stew. If really young and tender, I like to fry them with garlic and onions.

yes. to have a tender rabbit it's good to start with a young rabbit.

we trapped them in rabbit boxes back in the day.

the young ones we fried right up.

the old ones were braised.

just like yard chickens.

Season flour and fry the young ones. Braise the full grown ones. Either in the oven or top of the stove.

Low and slow is a key. I like garlic and you can't use too much. Lots of garlic, a little seasoned cracker meal and saute in lots of butter. This is a good hunting camp dinner...

I much prefer cooking it in the tomato sauce and then eating it with fresh made pasta noodles or egg noodles if you don't make pasta. In a heavy pot large can of diced tomatoes , some olive oil, garlic bay leaf, cubed carrot, rutabaga or turnip, seared rabbit legs and bits, let all braise in oven with lid on for 2+ hours at 350 check for tenderness it will happen just be patient. Garnish with parsley and or mint.

Stuffed wrapped in tin foil. and slow roasted , uncovered and browned like a turkey. yum yum.. make gravy with the drippings for your mashed potatoes.. Or on a rotessary..