Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tiny rabbit bones?

My family and I are newer to raising/eating rabbits, and one thing I've noticed after cooking them is that I occasionally come across a very small, almost acorn-shaped bone. About the size of a BB. Anyone know what it is, or where it is so I can find it before my teeth do?

Or have any ideas?

And if you happen to have any great recipes, please share!

I like them fried like chicken. Used to raise rabbits. When the does (or bucks) got old grind them. They make great sausage. Same seasoning as you would with any other sausage.

Part of the tail??

Got a sausage book recently. Who doesn't like a good sausage? I'll have to give that a try...

Good idea and I've considered that, but it can't be. We remove the tail during processing.

Been some years since i've had it but it's been some years since I shot a rabbit! May have to get a domestic one to do this as it's a great winter dish.

https://honest-food.net/tuscan-hare-sauce-and-pappardelle/

Shoot, too bad you're on the other side of the continent or I could give you one of ours.

Thanks for the recipe, it sounds really good. I'll report back!

How are you processing them when you find the bones?

small bones come from the Ribs, both rabbit and squirrels, cut the ribs out, throw them away

So far we've only ever left the rabbit whole and either oven roast or crock pot, or one then the other. Then de-bone the remaining meat for leftovers.

How do you do that, exactly? Use shears right up against the vertebrae?

I've had about all i can take, believe I'll just buy hank shaw's small game book.
Good luck OP

I dont know.


Them rabbits can be a little tough for anything but soup.

We do have some young ones we could try it with.

Low n slow braise is the key !

This is, by far, our favourite : https://honest-food.net/braised-rabbit-recipe-italian/

Yes, Hank Shaw.

Had some great photos of plates, but in the photofuckit !

yes just cut with a Knife or game shears, right next to the backstrap

rabbit and squirrel pot roasted until tender, falling apart

brown meat in 2 tsp oil, add water while browning to prevent burning, remove after browned, add to pot 2 onions chopped, 1 chopped bell peppers, 3 stalks celery chopped, brown your trinity, once cooked down add meat back, add water and chic broth to cover meat, cook slow till tender - hours - thicken your gravy, use cornstarch if needed

season with cajun seasoning or your favorite - add while cooking, not on the plate, serve over white rice

Would you be so kind as to post your etouffe recipe again?

I bought some cream of shrimp.....but lost your recipe.

Poultry shears are nice for rabbits.

sure Jim

saute your trinity, 2 med or 1 large onion, 1 bell pepper, 3 stalks celery Chopped - saute with 1 stick butter

once trinity is cooked down to a clear state add 1 heaping tablespoon Jar Roux or make your own. I use Savoie's Dark roux

keep stirring till dissolved, add 2 can cream of shrimp, keep stirring, once dissolved and getting hot add 2 lbs crawfish or shrimp

cook maybe 10 min on low, don't let it stick, maybe more like 8 min seafood don't take long.

add 1/2 cup chopped green onions

add seasoning like Tony's

server over white rice with potato salad and french bread

Thank you very much!