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anyone ever cook rabbit?

pineypiney Posts: 406
edited July 2012 in EggHead Forum
A freind of mine wants me to cook tame rabbit, any ideas?
Lenoir, N.C.

Comments

  • FanOfFanboysFanOfFanboys Posts: 1,607
    I've cooked rabbit before but was before I got my egg.

    I imagine could spatchcock? Or could do raised direct.
    Boom
  • unit26unit26 Posts: 45
    Spatchcock at about 300 sounds good
  • stikestike Posts: 15,597
    paella is traditionally done with rabbit, as steven mentioned.  here's my first paella ala Naked Whiz' method.  done with rabbit.
    image

    and about a year or so ago, in the fall, i did a rabbit with calvados and apples. 
    damned if i can't find the pic at the moment.  let's see if i can turn up the recipe:

    (goes looking in his half-assed file system)
    ....aaaaaand that's a no.

    i did find my old post at the other place (nearly impossible to search. ugh).  here's a link.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1000262&catid=1


    ed egli avea del cul fatto trombetta -Dante
  • Rabbit is most suited to a braise as sir stike mentions. Brining and a low and slow cook to do it alone. Light on added smoke as it is a pretty mild meat.
  • stikestike Posts: 15,597
    yeah. i did that calvados cook in a Dutch Oven (covered, braised i mean).

    if i were to do it again, I'd just go very low with some smoke, cover off, for a while.  then cover and finish the braise.  i like smoke....

    same for osso bucco.  i do it cover-off in the egg for a long time.  then to the finish line with the cover on
    ed egli avea del cul fatto trombetta -Dante
  • gdenbygdenby Posts: 4,304
    Yes, quite often. Here's a pic from a few years ago, shorty after I got my 1st Egg:
    [IMG]http://i53.photobucket.com/albums/g57/gdenby/Rabbits2.jpg[/IMG]

    That was pretty straight forward. Rubbed a little oil on the skinny suckers, and dusted w. S&P.  Good results, but left a lot to be desired.

    My current method. Seperate the front and hind quarters from the loin/saddle section. Toss into a Ziploc with neutral oil and a bunch of herbs. I use sage and thyme. Oregano, basil, other work well. Use as you like. Put in a slow cooker set on "keep warm," or "low." After a few hours at 140 - 150 (depending on the cooker) the rabbit will be near falling apart.

    Remove from bags, brush off any big pieces of herbs, and add salt. Onto the Egg, raised, direct, and sear. The front quarter pieces will be done in no time. The rest will probably need a few turns, but will be done fast. Serve w. a mustard sauce.

    In between, here's what I did. Rabbit has almost no fat, and all the muscle is sheathed in silver skin. And it is rather bland. I found that if I pricked it all over with a sharp fork, and then marinated over night in buttermilk, or yogurt, or oil, that would soften the flesh just enough that a fast cook would make something tender, tasty, and not dry.

    And, I got silly,and took a small carrot and put it into the body cavity, and toothpicked it shut thru the rib meat flaps. Not any more moist, but was a fun presentation.
  • Richard FlRichard Fl Posts: 7,698
    This will wowrk in a Dutch Oven on BGE:





     Rabbit, Red Cabbaage, Hasenpfeffer
     





















     













































































    INGREDIENTS: 
    2 Whole  Rabbits, Cleaned 
    1 Cup  Vinegar 
    1/2 Cup  Water 
    1 1/2 Cups  Red Wine 
    2 Cups  Sliced Onions 
    2 Tsp  Salt or to taste 
    1 Tsp  black pepper or to taste 
    1 Tbs  Powdered Mustard seed 
    1 Tbs  Pickling Spices 
    2 Whole  Bay Leaves 
    4 Slices  Bacon 

     Flour for coating 
    1/2 Stick  Butter/Margarine 
     




































































    3 Tbs  Sugar 
    2 Tbs  Flour 
    2 Tbs  Butter 
    1 Cup  or more sour cream 
    Red Cabbage 
    2 Tbs  Bacon Drippings 
    4 Cups  Red Cabbage, Shredded 
    2 Cups  Apples, Unpared, Cubed 
    1/4 Cup  Brown Sugar 
    1/4 Cup  Vinegar 
    1/4 Cup  Water 
    1 1/4 Tsp  Salt 
    1/2 Tsp  Caraway seed 
    Dash  Pepper 
     




















    Procedure:
    1Make marinade of vinegar, water, wine, onion, salt, pepper,
    mustard, pickling spices and bay leaves. Cut rabbits into serving pieces; cover
    with marinade and refrigerate for 2 days, turning several times.
    2Remove from marinade; drain on paper towel. Shake in bag to
    coat with flour; brown in 1/2 stick butter.
    3Put rabbit in casserole, pour marinade over. Lay strips of
    bacon across meat. Place in 300°F oven and bake for 2 1/2 hours or until tender.
    Put the meat on platter and keep warm.
    4Add suger to the marinade and cook down to 2 cups. In a cup,
    mix 2 Tablespoons flour and 2 tablespoons butter; add to marinade to thicken.
    Add sour cream; heat but do not boil. Pour over meat. Serve with noodles or
    potatoes, red cabbage and applesauce.
    Red Cabbage
    1Heat drippings in skillet. Add remaining ingredients; cover
    tightly and cook over low heat, stirring occasionally. For crisp cabbage, cook
    15 minutes; for tender cabbage, cook 25-30 minutes. Serves
    4-6
     
     Recipe Type
    Main Dish, Meat
     
     Recipe Source

    Source: Florida Today

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