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#4152828 - 06/08/10 Rabbit Recipes  
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Dancing Bear Offline
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Dancing Bear  Offline
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Portland, Ore
I purchased five rabbits today from a friend who grows them.

I was hoping you folks might have some simple recipes you would share.

Thanks,

Gary

RV 728 BP
#4153142 - 06/09/10 Re: Rabbit Recipes [Re: Dancing Bear]  
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Mannlicher Offline
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cut 'em up, and fry them like chicken.


Sam......

#4153196 - 06/09/10 Re: Rabbit Recipes [Re: Mannlicher]  
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Boggy Creek Ranger Offline
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For domestic rabbits any chicken recipe will work fine. I like to brown and then bake with good mushroom sauce as you would make smothered chicken. Or rabbit chacittore is fine too.

BCR


Quando Omni Moritati
#4153210 - 06/09/10 Re: Rabbit Recipes [Re: Boggy Creek Ranger]  
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ingwe Offline
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Southwestern Montucky
Both previous posters ideas are good....if not fried rabbit can be baked with any chicken recipe that is "saucy"...that is where some liquid covers the meat...it doesnt have the fat inherent in chicken and will dry out otherwise.
Like Same..my fave is fried.... grin
Simple and good!

Ingwe


He spoke in tears of 15 years his dog and him traveled about. The dog up and died. She up and died....After 20 years he still grieves.
#4153215 - 06/09/10 Re: Rabbit Recipes [Re: Boggy Creek Ranger]  
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AFTERUM Offline
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We had a german guy at our deer camp who made "hassenpheiffer" which although probably mispelled, I think is the german word for rabbit. Anyway it was a fairly complicated recipe that included marinating for 24 hrs, but it was very good. Maybe someone will chime in with the recipe.

#4153253 - 06/09/10 Re: Rabbit Recipes [Re: AFTERUM]  
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dvdegeorge Offline
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Hassenpheiffer recipe



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#4153340 - 06/09/10 Re: Rabbit Recipes [Re: dvdegeorge]  
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AFTERUM Offline
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nice.....lol....I had forgotten about that one!!

#4153369 - 06/09/10 Re: Rabbit Recipes [Re: AFTERUM]  
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dvdegeorge Offline
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Or if you prefer it in print form...


4 to 6 servings

Rabbit, dressed and cut into serving pieces -- 3 pounds
Salt and pepper -- to taste
Flour -- 1/2 cup
Bacon, diced -- 1/3 pound
Shallots or onion, diced -- 5 shallots or 1 onion
Garlic, minced -- 2-3 cloves
Cognac or brandy -- 1/4 cup
Beef broth -- 1 1/2 cups
Red wine -- 1 cup
Lemon, sliced 1/4-inch rounds -- 1
Fresh thyme -- 1 sprig
Fresh rosemary -- 1 small sprig
Whole allspice berries -- 4
Juniper berries -- 3
Whole cloves -- 2
Bay leaf -- 1
Salt and pepper -- to taste
Currant or grape jelly -- 1 tablespoon
Butter -- 2 tablespoons
Flour -- 1/4 cup
Method
Season the rabbit with salt and pepper. Put the flour in a large bowl and add the rabbit to the bowl, tossing the pieces to coat them with the flour. Shake off the excess flour and set the floured rabbit pieces aside.
Add the bacon to a large pot over medium-high heat and sauté to render its fat, 3-4 minutes. Add the shallots or onion and garlic and sauté until translucent and cooked through but not browned. Remove the bacon and shallots or onions to a bowl and set aside. Reserve some of the bacon fat in the pot.
Add more oil to the pot if necessary and return the pot to medium-high flame. Brown the rabbit a few pieces at a time on all sides and set aside.
Reduce heat to medium, and carefully add the cognac or brandy (it may flame up). Cook until its volume is reduced by about half.
Return the rabbit pieces to the pot and add the broth, wine, lemons, thyme, rosemary, allspice, juniper berries, cloves, bay leaf, salt and pepper. Bring to a boil then reduce heat to low and simmer, covered, for about 1 to 1 1/2 hours.
While rabbit is cooking, knead the butter and flour together with your fingers to form a smooth dough. You will use this to thicken the sauce.
When the rabbit is cooked through and tender, remove it to a serving dish. Strain the sauce through a fine sieve, discarding the solids. Stir the reserved bacon and shallots or onion back into the sauce. Add more stock or water if necessary to make about 2 cups.
Return sauce to a simmer on the stove and whisk a small piece of the butter and flour mixture into the sauce and return to a simmer. Keep whisking pieces into the sauce until it reaches a nice consistency. Adjust seasoning, pour the sauce over the rabbit and serve.
Variations
If you can't find or don't have juniper berries, substitute gin for the cognac. Gin gets its flavor from juniper berries.
Vinegar is sometimes used instead of the lemon to add a sour tang to the dish.


My dog is a member of the "Turd Like Clan"

Covert Trail Cameras are JUNK



#4153421 - 06/09/10 Re: Rabbit Recipes [Re: dvdegeorge]  
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akjeff Offline
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So, if you were to substitute snowshoe for chicken in a pot pie, would that make it a hare pie? grin

Jeff

#4153456 - 06/09/10 Re: Rabbit Recipes [Re: akjeff]  
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dvdegeorge Offline
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only if you put a cherry on top


My dog is a member of the "Turd Like Clan"

Covert Trail Cameras are JUNK



#4154286 - 06/09/10 Re: Rabbit Recipes [Re: dvdegeorge]  
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The_Real_Hawkeye Offline
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How about some woasted Wabbit? grin



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#4154366 - 06/09/10 Re: Rabbit Recipes [Re: akjeff]  
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TNrifleman Offline
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Originally Posted by akjeff
So, if you were to substitute snowshoe for chicken in a pot pie, would that make it a hare pie? grin

Jeff


My personal favorite!

#4156367 - 06/10/10 Re: Rabbit Recipes [Re: TNrifleman]  
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Sassy Offline
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This thread took a nasty turn. Tsk tsk tsk laugh


Sassy


#4157896 - 06/10/10 Re: Rabbit Recipes [Re: Mannlicher]  
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BrotherBart Offline
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Originally Posted by Mannlicher
cut 'em up, and fry them like chicken.

Yes yes and yes...
Soak the pieces in buttermilk then dredge them in seasoned flour... Best way by far...


I'm a big fan of the courtesy flush.
#4158060 - 06/10/10 Re: Rabbit Recipes [Re: BrotherBart]  
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The_Real_Hawkeye Offline
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The_Real_Hawkeye  Offline
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Originally Posted by BrotherBart
Originally Posted by Mannlicher
cut 'em up, and fry them like chicken.

Yes yes and yes...
Soak the pieces in buttermilk then dredge them in seasoned flour... Best way by far...
How long do you soak them? I once heard you should blanch them in boiling water and then let them sit in the fridge over night before you fry them.


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"It’s the usual Christophobic fifth column rooting for the Islamization of the West." - Ann Coulter
#4161433 - 06/12/10 Re: Rabbit Recipes [Re: The_Real_Hawkeye]  
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pmeisel Offline
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Try this sometime, I do it with rabbit or chicken ---

Slow cook it in water, with a little seasoning and maybe an onion if you like that. Let the meat cool after it is cooked to fall off the bone tender, then bone it. Use the boned meat in just about anything -- I like it in gumbo, jambalaya, and sometimes in variations of chili. Pot pie or shepherd's pie is good too.


Paul
#4162031 - 06/12/10 Re: Rabbit Recipes [Re: pmeisel]  
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Big_Redhead Offline
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I never had a wild rabbit worth eating. Maybe domesticated ones are better?


Our God reigns.
Harrumph!!!
I often use quick reply. My posts are not directed toward any specific person unless I mention them by name.
#4162174 - 06/12/10 Re: Rabbit Recipes [Re: Big_Redhead]  
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The_Real_Hawkeye Offline
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The_Real_Hawkeye  Offline
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Originally Posted by Big_Redhead
I never had a wild rabbit worth eating. Maybe domesticated ones are better?
In France and Italy (and much of Europe), raising rabbits in backyard hutches for eating is very common. There it's sort of like chicken, and is in fact classified as poultry.


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"It’s the usual Christophobic fifth column rooting for the Islamization of the West." - Ann Coulter
#4193919 - 06/25/10 Re: Rabbit Recipes [Re: The_Real_Hawkeye]  
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atvalaska Offline
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907novacancy
ll bean cook book from the early 80's...has a good one for bunnyes sour cream mushroom sause.... good stuff, at work or i'd type her up for u ...


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#4196210 - 06/26/10 Re: Rabbit Recipes [Re: atvalaska]  
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medicman Offline
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We used to raise rabbits and could produce meat for less than 50 cents a pound using commercial feed. In five weeks from birth there was 5 lbs of clean meat. It is a white meat but actually does not taste at all like chicken. We ate so much of it my wife refuses to eat or cook it. I am still very fond of rabbit, but now all I eat is wild rabbit, or rather varrying hare.

Randy


Praise the Lord for full Salvation
Christ Still lives upon the throne
And I know the blood still cleansess
Deeper than the sin has gone
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