Rabbit

Monty13

any good recipes for rabbit going out in morn to shoot a few hopefully 

SmokyBear

OMG..wife LOVES bunnies so I'm gonna have to make sure she doesn't see this one...  I have bunnies literally all over my house, on our porch, in the gardens, etc - stone bunnies, plaster bunnies, tera cotta bunnies.  You name it - if it can be shaped into a bunny, it's in or around our house.

Bunnies on the Egg..she'd be HORRIFIED!!!

Yikes!!!

Monty13

Haha

tarheelmatt

Have a buddy that raises meat rabbits.  He wants me to come and get one to cook and take pictures for him, but I have yet to cross paths with him.  

Legume

Spatchare?

Monty13

These ones are free range eating farmers field to bits 

Dobie

SmokingPiney

Legume said:

Spatchare?

LOL! I keep telling my wife that bunnies are good to eat............and she never buys it.

Legume

I had no idea there would be so many recipes for bbq rabbit.  they all seem to warn about drying it out, so the egg should be perfect.

http://riseandshinerabbitry.com/tag/dry-rub/

http://www.fieldandstream.com/blogs/wild-chef/2013/03/recipe-how-cook-smoked-barbecue-wild-rabbit

Monty13

Cheers guys 

gdenby

I s'pose free range rabbits may have more flavor than raised. Farmed rabbit is very learn, fairly tender, and almost completely fat free.  Not much flavor.

I've tried several ways on the Egg. Whole, after a simple marinade. Whole, with the cavity stuffed w. veg. Both were OK, but nothin' special. Best I had was cutting them apart, and letting them sit in a tandoori yoghurt marinade over night.

More recently, I've been braising them. Had good luck with sautéing some mushrooms, adding the rabbit pieces, S&P, then into a slow cooker on low, covered in Chianti, w. a couple of bay leaves. By the time the pieces were tender, the liquid had reduced some. I strained it and boiled it down, and poured back over the meat. During the cooking, the meat had absorbed some sauce flavor, but not too much.

tcampbell

Cut it off the bone in small pieces batter in flour salt and pepper deep fry in oil just like u do fish. Its really good that way.

SwampBadger

Wow.  Wife (coonass) says bunnies are what are in the yard, rabbits are what are on the plate.  Never tried grilled rabbit, never even thought about it.  Rabbit pie, yes.  Rabbit stew (Hasenpfeffer), yes.  Rabbit Sauce Piquant, all day long.  Rabbit and shrimp in a dark gravy with celery, onion, carrot, and garlic in a puff pastry bowl, yes.  Grilled? I'm interested in how this would turn out.

poster

+1 on braising. I really like a tomato/pasta sauce

WeberWho

When in Europe last month rabbit was available at almost every butcher shop I came across.  I wouldn't mind trying it if I came across some