How should i cook rabbit?

Question

right now i have a whole rabbit, i wanted to serve it whole, but would it be better if i cut it into peices

Answer 1

the best way we have found to cook rabbit is... debone it, cut it into chunks, put it in a crock pot, tomato juice, tomatoes, celery, carrots, basically make a rabbit stew.... it is absolutly to die for... the final trick is after simmering for a bit, add either egg noodles or rice to the stew.. it is one of the best meals my husband makes and he is a hunter :)

Answer 2

I would cut it up into pieces.

Then I would dust it in flour and brown it in a skillet medium high, turning it over regularly until the whole thing is browned (much like you do with other things). Then I would lift out of the oil, put in into a baking pan relatively deep skillet with a top and put at least one can of Cream of Chicken soup into it. You can salt, pepper, or whatever else you want to do,. I always put a 1/4 of a can (the soup can) of water in there also to get the soup soupier. But spread the soup over all of the pieces. Put the top on the skillet, turn the burner lower, medium or a notch below, and let it simmer for about 25-30 minutes.

Now that is what I do most of the time. You can, of course, fry it like fried chicken and save what oil you put it in to make gravey. that you could do with a little flour mixed with cold water which is put into the grease while it is bubbling.

Most of the rabbit eaters that I know like the gravey as much as the rabbit, so you can make biscuits for them to sop up the gravey with.

In the first process, you can taste the rabbit in the cream of chicken soup, you will have a bit more gravey, probably, and not so much grease.

I do squirrels the same way, though most people like it cooked in a stew with dumplings - but then I don't like dumplins. You can also do that with the rabbit.

Rabbit has a virtually all white meat consistency, so you don't want to cook it too long or the same thing will happen to it that happens to chicken breast when they are cooked too long, so on the 25-30 minutes, check it after 15 and see that the meat is moist and then check it every five minutes after that.

This is the house husband talking here, not his wife. She, to the best of my knowledge, has never cooked a rabbit.

It has larger bones in it than a chicken, just cut off its arms and legs, and split the back the way that seems best to you.

I am sure that there are baking recipes, but generally when I cook, I am on the run and the two methods I mentioned don't take that much time.

The last time I had a real rabbit eater here was when the AC man came to check out my AC. He came at supper time, he had no wife, and was going to eat a Big Mac or something. I told him to sit down and eat - which he did - and there was no rabbit left at the end of the meal.

In Italy, it is standard for rabbit to be in the meat counters, you might want to look up some Italian recipes for it.

I would guess that if you wanted a little wine in the first recipe, y ou could put some in. I would not over do it. I would use a white wine that you like - serve the rest with the meal.

Answer 3

Whole rabbit would be better roasted. If you want to cook it in any other way (grilled or stewed perhaps) it would be advisable to cut it into pieces of course. I once had a ragout of rabbit, which is a stew of rabbit meat with some vegetables, and it was quite a hearty meal.

Answer 4

I remember that my dad would put it whole in a covered roaster with carrots, potatoes, onions, mushrooms, squash and garlic with a cup of water. Seasoned with salt pepper and whatever seasonings you enjoy, then bake it until tender. I add a jalapeno and tomato to the mix and enjoy.

Answer 5

Cook it with a clove of garlic shoved up it's nose. That dispenses the flavor evenly throughout the rabbit.

Answer 6

Why would you want to serve it whole?you can cook it whole I guess. I cut mine up and smother fry until brown--add onions -garlic-bellpepper-2cans roi-tel tomatoes, cover and cook til tender.Serve over white rice.......(salt and season with cayenne pepper to taste)....

Answer 7

cut it in pieces. saute garlic and mushrooms in olive oil,add rabbit and 1 glass of white wine let simmer for 20-25 min. delicious.

Answer 8

Cut the rabbit in half, and roast it in a wine reduction orange glaze.

Answer 9

Refer to the Looney Toons recipe book. Poor rabbit...Oh well!

Answer 10

in my country we boil rabbit first in big pot then we grill the eyesballs liver and intestines to make stew.

cut meat from bones. put bones in trap to chatch more animal. Save won bone for grandmother of wife to suck. These grandmothers usually obtain no teeths.

roast meat over fire pit. eat with potato. make for very good meal. eat for week!

salt to tastey.