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anyone ever cook rabbit?
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piney
Posts: 1,478
A freind of mine wants me to cook tame rabbit, any ideas?
Lenoir, N.C.
Comments
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I've cooked rabbit before but was before I got my egg.
I imagine could spatchcock? Or could do raised direct.Boom -
Paella!
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Spatchcock at about 300 sounds good
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paella is traditionally done with rabbit, as steven mentioned. here's my first paella ala Naked Whiz' method. done with rabbit.
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.
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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 -
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.
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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: 1 Make 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.2 Remove from marinade; drain on paper towel. Shake in bag to
coat with flour; brown in 1/2 stick butter.3 Put 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.4 Add 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 1 Heat 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
4-6Recipe Type Main Dish, Meat Recipe Source Source: Florida Today
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