Rabbit Recipes

shadowcaster

I went hunting this weekend with two of my buddies and we shot 21 rabbits and 5 pheasants. Needless to say I have quite a bit of rabbit meat. I have cooked it before but was just wondering if anyone had any recipes for doing rabbit on the egg. The Pheasant that I took home is skinned and whole. I was thinking about stuffing it and then putting it on the Egg with a little smoke, any recipes for that would be great too! I have cooked both before but usually on the stove top or in the oven but I think the Egg might take it to the next level.

Sundown

Braise or fast and hot. Never much fat on the bunnies or squirrels.

Best bet is to toss them into the stew pot along with some vegetables. Yum.

Little Steven

Sundown said:

Braise or fast and hot. Never much fat on the bunnies or squirrels.

Best bet is to toss them into the stew pot along with some vegetables. Yum.

Come on you ol' redneck. You don't eat squirrel

shadowcaster

Sundown said:

Braise or fast and hot. Never much fat on the bunnies or squirrels.

Best bet is to toss them into the stew pot along with some vegetables. Yum.

I have done the stews before, they are always good. Just looking for something a little different to try. I have quite a bit of rabbit so I'm sure I will be doing a stew at some point. Thanks for the info!

shadowcaster

Little Steven said:

Sundown said:

Braise or fast and hot. Never much fat on the bunnies or squirrels.

Best bet is to toss them into the stew pot along with some vegetables. Yum.

Come on you ol' redneck. You don't eat squirrel

I think I have some squirrel in my freezer as well  Can never have enough of that stuff!

Little Steven

I don't know how it is where you live but we have to brine rabbit a long time to get the evergreen taste out. You can roast the saddle ok but not much success wit anything else. I bet sous vide would work.

shadowcaster

Little Steven said:

I don't know how it is where you live but we have to brine rabbit a long time to get the evergreen taste out. You can roast the saddle ok but not much success wit anything else. I bet sous vide would work.

Never really had a problem with the "evergreen taste" that you mentioned. We ate 2 for dinner Saturday night along with 2 of the pheasants and it was great. I haven't done the sous vide method yet, maybe I will give it a try.

Richard Fl

for the past 2-3 years Adam has brought lots of this frozen to the Florida Mini Fest and we have it for breakfast Sun AM. Great hangover food.  You will not be dissapointed:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=846789&catid=1

 

Rabbit:

Rabbit, PattyO

I adapted this for chicken but written for rabbit, it's from Julia Child

INGREDIENTS:
1 rabbit quartered, or whatever pieces you want
2 lemons
2-3 Slices Ginger, fresh or candied, not powder
2 Tbs soy sauce
4 Tbs olive oil
1 tsp sesame oil
1/2 tsp thyme, oregano or Italian seasoning
2 to 4 cloves garlic, minced
black pepper

PROCEDURE:

1. Dry rabbit. zest one lemon. shred ginger. juice the peeled lemon. combine all ingredients but remaining lemon in non metal bowl or casserole. marinate 2 hr or longer. drain rabbit and save marinade. pat dry and broil or grill. baste while cooking. When cooking is completed, layer in casserole with thinly sliced lemon. cover and wait 10 minutes before serving.

Recipe Type: Main Dish, Meat

Source
Source: BGE Forum, PattyO, 2012/02/14

 

Fred19Flintstone

My favorite method is fried like your favorite fried chicken. Not an egg dish per se, but very tasty!

gdenby

I haven't done wild rabbit, but lots of domesticated. I suppose wild has even less fat, which is to say none, and a different taste. Domestic is quite bland, just a little bit sweet.

I've made pretty good rabbit by lightly pricking the meat to get thru the silver skin. Then, soaking them in a yogurt/tandoori paste sauce. Cooked them indirect, basting w. the sauce at 300. About the time the meat hits 130, I ramp the dome up to at least 375, so the paste-yoghurt sets firm.

Better yet, either oil poach them w. herbs in a slow cooker on low, or w. butter and herbs in an SV bag. 140F for 6 hours was to long, the protein denatured too much. So I aim at 4 hours. Then sear direct on the Egg just long enough to blacken the edges.

caliking

I vote for @gdenby 's tandoori rabbit!

I could have sworn I did a Szechuan rabbit cook on the egg, but I can't seem to find any details about it. 

shadowcaster

Thanks for the help guys. I will be sure to let you know what I do

HDumptyEsq

I don't know if you like anise-flavored stuff but it goes really well with rabbit, especially in a DO. Fennel, fennel seed, a splash of Pernod added to the usual suspects. Makes a really nice change.

LBC Dawg

Rabbit gumbo is outstanding. 

Coletrain

Rabbit roulade wrapped in bacon. I used to make it at a restaurant I worked at. It is super time intensive but worth it.

gmac

I boil my rabbits. Strip the meat off the bones and then fry up a big mess of onions and mushrooms in butter, add the rabbit back in and fry the whole lot in the butter. Could do if in CI on the egg. I don't get many rabbits so this is usually my preferred method.

bo_mull

http://youtu.be/5bGvv2VUP_8