Lo and Slow Fresh Rabbit

Willie

I would like to try a fresh rabbit on the egg, thinking indirect raised grill at 250F.
Has anyone tried this?
Thanks for any advice.
Bon Appetit
Willie

Richard Fl

Perhaps there are some ideas here.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=694859&catid=1

'Q Bruddah

I used to raise meat rabbits and these are two very useful videos. This may very well be more work than you are willing to do but having videos is very helpful.

If you can part a chicken you can watch these videos. If that turns you off skip them.

http://ahungerartist.bobdelgrosso.com/2008/11/im-baaaack-silence-of-bunnys.html

http://www.youtube.com/watch?v=J6ud68Qmdyc&feature=mfu_in_order&list=UL

I quit raising rabbits before I got an egg. I certainly wish I had had an egg then. The fresher the better and you know what is going into your food supply.

ron4fish

Would love to see how it turns out and tasted. Some photos would be nice.

Gulfcoastguy

Just as long as Peter Cottontail doesn't end up in the egg and not Rudolf either!

thirdeye

Keep us posted on this cook. Are we talking domestic rabbits or are you a hunter? Wild rabbits are like wild salmon, ducks, geese, venison or other game animals. They can be delicious, if cooked properly. I was a hunter for many, many years, now I concentrate on fishing.

It's a good thing, because I have several families of rabbits and squirrels that hang out in my front and back yards. The kits are just starting to roam and the does stay under cover most of the day. I'm keeping a close eye on my basil and lettuce. hehehee.

They are good when it comes to hiding.

Hoss

Best rabbit I ever ate was marinated overnite,rolled in flour,then an eggwash,then flour again,browned in a CI skillet with lard then finished in the oven(don't see why the egg wouldn't work) at 300 till fallin off the bone.Served with biscuits and rice and gravy.YUMMEE!