Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Wascal Wabbit
Options
stike
Posts: 15,597
a cook from a few days ago. was in a dutch oven, not very egg-centric.
fresh rabbit
i cut it up into two forelegs, two rear, and two saddle pieces. that, together with some trimmings, liver, and kidneys (and the heart) got sauteed in the dutch oven in 2 tbs butter til browned both sides. pulled it out on a plate while i cooked down an entire shallot in the same butter, along with a few sprigs of sage and thyme and rosemary from the garden. a cup or so of calvados went in, and i touched a match to it to burn off the alcohol. two or three cups of cider went into the pot, along with the pieces. i put the backbone and ribs in first, and the rest on top of that. let it go for about 45 with the cover on.
took out the ribs and backbone and lever/kidneys/etc., and plated the rabbit pieces. fast-simmered (lid off) til the sauce was a little more reduced, added a couple tbs heavy cream, salt pepper to taste.
carmelized some tart apples in butter til the edges browned, and put those over the rabbit with a little sauce, the rest of the sauce on the side as a gravy.
mashed potatoes and some grilled eggplant rounded it out, along with some brussel sprouts.
kids seemed not at all concerned that it was rabbit. enjoyed it.
what's left over went into the gravy, thinned with some chicken stock, added some leftover corn, and am calling it rabbit soup.
fresh rabbit
i cut it up into two forelegs, two rear, and two saddle pieces. that, together with some trimmings, liver, and kidneys (and the heart) got sauteed in the dutch oven in 2 tbs butter til browned both sides. pulled it out on a plate while i cooked down an entire shallot in the same butter, along with a few sprigs of sage and thyme and rosemary from the garden. a cup or so of calvados went in, and i touched a match to it to burn off the alcohol. two or three cups of cider went into the pot, along with the pieces. i put the backbone and ribs in first, and the rest on top of that. let it go for about 45 with the cover on.
took out the ribs and backbone and lever/kidneys/etc., and plated the rabbit pieces. fast-simmered (lid off) til the sauce was a little more reduced, added a couple tbs heavy cream, salt pepper to taste.
carmelized some tart apples in butter til the edges browned, and put those over the rabbit with a little sauce, the rest of the sauce on the side as a gravy.
mashed potatoes and some grilled eggplant rounded it out, along with some brussel sprouts.
kids seemed not at all concerned that it was rabbit. enjoyed it.
what's left over went into the gravy, thinned with some chicken stock, added some leftover corn, and am calling it rabbit soup.
ed egli avea del cul fatto trombetta -Dante
Comments
-
Nice cook Stike!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Stike, that looks good. I love rabbit though I've only had it fried. Thanks for posting.
-
Where do you get a rabbit? I have had no luck getting one close to where I live.
Yours looks mighty fine. -
shoot tit..in season of course :blink:
-
nice lookin wabbit stike..was gonna tellya to save some o those pieces for brunswick stew, it's great in that! :woohoo:
-
thanks. not many pics, and much was done on the stove top... ah well.ed egli avea del cul fatto trombetta -Dante
-
got it from the meat dept at the supermarket... farm raiseded egli avea del cul fatto trombetta -Dante
-
looking forward to the rabbit stew... lunch tomorrowed egli avea del cul fatto trombetta -Dante
-
looks like some hoffinfeffer!! :laugh:
-
Looks delightful. I love rabbit, but my slightly picky wife won't even think about it, so I'm relegated to those rare restaurants that feature it.
-
damn, looks good stikey!!!. .. i love rabbit...not sure why i don't buy em and cook em up. ..
-
Love rabbit and that one looks to be done nicely as I would only expect from you sir! Don't know if one would do i as I tend to make a glutton of ones self with rabbit or squerrel! BTW it is sooo nice to see our little Italian gal back gratting carrots again. Just not Stike with out it! :laugh:
-
Nice cook. Just grilled up the last eggplant I got out of the garden the other night....Garden is now officially dead...
Very interesting cook. I wonder if I could get my wife to try rabbit...maybe tell her it is chicken -
looks great!
I also like the pic of the fire :evil:context is important -
Nice cook Stike, I cooked a burger last night, no pics. :(
-
Stike, Nice! I have a herd of those things living around my house. After looking at your cook, one my inadvertantly find its way into my Egg someday.
Brian -
Like it. Soup is going to be great I bet.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum