anyone ever cook rabbit?

piney · July 2012

A freind of mine wants me to cook tame rabbit, any ideas?

FanOfFanboys · July 2012

I've cooked rabbit before but was before I got my egg.

I imagine could spatchcock? Or could do raised direct.

Little Steven · July 2012

Paella!

unit26 · July 2012

Spatchcock at about 300 sounds good

stike · July 2012

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

Little Steven · July 2012

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.

stike · July 2012

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

gdenby · July 2012

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 Fl · July 2012

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 4-6

Recipe Type

Main Dish, Meat

Recipe Source

Source: Florida Today

anyone ever cook rabbit?

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