What are the best ways to cook a rabbit?

Question

My neighbor slaughtered a rabbit and asked if I wanted some, but im not sure how to cook it. Can you bake them like chicken?

Answer 1

Rabbit can be quite greasy. VERY DAMN GOOD, but greasy. I would actually bake it just like a turkey, but on a broil pan to drain the grease, with the stuffing and everything. I would use the stove top Chicken Flavored. Now if you don't care about the grease, like I don't care, then I would bake it, stuffed with the stuffing, directly on a 9X13 cake pan, and put carrots, onions, and potatoes, all chopped up around it, kinda like a stuffed pot roast. Damn good.

Answer 2

First of all: Hossenfeffer is spelled Hasenpfeffer (it's a German word) it's made like this. Cut the skinned rabbit into pieces. Put it into a bowl. Cover it in red wine, roughly cut onions, carrots and leek. Add some bay leaves, cocktail onions, crushed black pepper corns, cloves (not to much), fresh rosemary and some fresh basil. mix it and put some weight on top of it. A few dinnerplates will do. leave it in the fridge for a week. Drain the moisture out and fry all of it in a large pan with oil. After everything is nice and brown add a good spoon full of tomato paste to it and fry it with the rabbit and the vegetables. add some broth (chicken broth does fine if you have no other). Cook it slowly, till the meat is tender. Again, drain it and keep the liquid. The vegetables should now be mushy and done. Give em to your goat. Put the meet and the sauce back in the pot and add some nicely cut onions, carrots and leeks to it and a hand full of cocktail onions. Add salt and pepper to taste and add some fresh ox blood to thicken the sauce. Bon appetit.
Another recipe would be: Cut the rabbit. Rub it in with Dijon mustard, black pepper and some salt (not to much, since the mustard already has salt. Fry the pieces in oil till brown. add some cognac and light it. cover it with water and heavy cream. slow cook till tender (about 2 to 3 hours). Finish the sauce with some gravy mix, heavy cream and mustard. add some fresh tarragon leaves. It's to die for.

Answer 3

You can dredge with flour and fry just like a chicken is fried. Or you can boil the pieces, remove from bone and make a rabbit pie.
2 9" pie crusts
rabbit meat, cooked, cut bite sized
15 oz. can mixed vegetables, drained
1 can cream of mushroom soup

Mix rabbit, vegetables, soup and 1/3 soup can milk. Salt and pepper to taste. May add minced onion and garlic powder if desired. Put in pie shell, put top crust on, cut vent holes, and brush top with milk or egg white. Bake at 400' till golden brown.

Answer 4

Beer, rabbit, and neighborhood camaraderie, you can't go wrong.

Beer Braised Rabbit Recipe courtesy Emeril Lagasse, 1999

3 tablespoons oil
2 whole rabbits, skin on and cut into individual pieces
1/2 cup plus 3 tablespoons flour
Salt
Freshly ground black pepper
1/2 pound ground andouille or other pork sausage
2 cups thinly sliced onions
1 1/2 pounds white mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
2 cups amber beer
4 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley

In a large, oven-proof pan with a lid, heat the oil. Season the rabbit and 1/2 cup of the flour with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the beer and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender, about 30 to 35 minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the rabbit with the potato gratin and garnish with parsley

Answer 5

Dredge pieces with flour seasoned with salt and pepper
Brown pieces in olive oil
remove pieces from pan
in same pan
saute chopped onion, celery and carrots
deglaze pan with 1/2 cup white wine
Add 1 tbsp tomato paste.
2 cups stock ( chicken or vegetable)
Replace rabbit pieces
cover and reduce heat
simmer for 45 minutes or until tender.
Alternately bake in oven at 375 for 1 hour or until pieces are tender.
remove rabbit pieces
strain and reduce sauce
thicken slightly
Finish with 2 tbsp fresh parsley, salt and pepper
replace rabbit.

Answer 6

Get this Rajasthani Recipe (Rajasthan is a state in the Indian union, its a conglomeration of erstwhile princely states)
its called KHAT KHARGOSH, basically the rabit is skinned , stuffed and embalmed with spices, wrapped in banana leaves and burried underground. then they light a fire on top of this rabbit and have a bon fire, after a set time the rabit is dug out, its cooked and awesome.
the recipe will be a tough one to find, but trust me itll be worth it

Answer 7

Rabbit stew is a dish I remember as a child. That was always a hearty winter dish which went a long way

Answer 8

I have a great Mexican recipe for Rabbit stew. They are delicious if cooked properly. I sauteed mine with root vegetables and a lot of seasoning spices.

Answer 9

Hossenfeffer. I'm not sure of the precise recipe but Bugs Bunny used to crack jokes about it on cartoons when I was a kid. Spelling may be slightly off.

Answer 10

Fry it. Tastes just like chicken