cooking a wild rabbit, any recipes?

Answer 1

Hasenpfeffer

Ingredients:
4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream

Directions:
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.

Melt butter in a Dutch oven or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste for seasoning. Mix the sour cream into the gravy just before serving.

Answer 2

1

Answer 3

When cooking wild game you want to cook with things that the animal will eat in the wild, to bring out the flavors that are in the meat. Like dried Berry's, and some earthy tasting herbs(thyme, oregano). You will also want to braise the rabbit. It will turn out as a better product, more tender. Pan sear, de-glaze with wine, add stock and the other ingredients and place in oven at 300 for like 3-4 hours. Till tender. Make sure you bring the liquid up to a simmer before you put it in the oven ( cuts cooking time down). Also you can take all the pan liquid out strain and reduce it down to make the sauce. You can add things like liquor or about anything to finish the sauce.

Answer 4

Rabbit Hunter’s Style:

Serve over rice or with steamed new potatoes.

5½ hours 30 min prep
2-3 servings

1 (2.5-3 lb) rabbit, cut into 8 pieces, rinsed, and patted dry
salt
fresh ground black pepper
4 slices bacon
4 shallots, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 (8 ounce) can tomato sauce
1/2 cup water
1 teaspoon chopped fresh thyme
1 teaspoon minced fresh basil
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped fresh flat leaf parsley

1. Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
2. Transfer to paper towels to drain; crumble and set aside.
3. Add the rabbit to the hot bacon fat and brown on all sides.
4. Transfer to a slow cooker.
5. Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
6. Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
7. Add in the tomato sauce, water, thyme, and basil; bring to a boil.
8. Pour over the rabbit; cover and cook on HIGH for 2 hours.
9. Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
10. Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.

Answer 5

No matter what recipe you use I pass on some advice.
My husband (who is an excellent cook) did one a couple yrs ago.
Open up all your windows while it's cooking as I could still smell it days later.Wild rabbit is very strong as compared to domestic rabbit.

Answer 6

RABBIT ROASTED WITH SWEET FENNEL

2 1/2-2 3/4-pound rabbit, cut into 8 to 10 serving pieces
5 cloves garlic, peeled
2-inch sprig fresh rosemary or 1 1/2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bulbs fresh fennel, cored, cut into 1 1/2-inch wedges
1 large onion, cut into 1 1/2-inch wedges
3 ounces pancetta (unsmoked Italian bacon), minced
1 teaspoon fennel seed, coarsely ground
1/2 cup coarsely chopped fennel tops
1/4 cup extra-virgin olive oil
3/4 cup dry white wine
1/2 cup low-sodium chicken stock

1. The night before cooking, rinse and dry the rabbit pieces. Use a mortar
and pestle or a knife on a cutting board to make a paste of 2 garlic
cloves, the rosemary, salt and pepper. Rub the paste over the rabbit
pieces. Put them on a plate, cover lightly with plastic wrap and
refrigerate.

2. Heat the oven to 350 degrees. Have ready a shallow roasting pan large
enough to hold the rabbit in a single layer, with space for the vegetables.
Arrange the rabbit pieces in the pan. Dab the rabbit pieces with any
seasoning rub that may have been left on the plate. Scatter the fennel,
onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel
tops over the rabbit. Sprinkle with the olive oil and a bit of salt and
pepper. Roast 30 minutes, basting often with the pan juices. Pour in 1/2
cup of the wine and roast another 1 hour. Baste often, turning the pieces
occasionally. Add a little water to the pan if the pan is dry.

3. Increase the heat to 450 degrees, cook until the rabbit is golden brown,
about 10 minutes. Turn the rabbit and vegetable pieces and roast until
golden on the other side, basting once with the pan juices, about 10
minutes.

4. Transfer the rabbit and vegetables to a heated platter and keep them
warm in the turned off oven with the door open. Quickly make a pan sauce by
setting the roasting pan over two stove burners turned to high. Add
remaining 1/4 cup wine and the stock. Scrape up the brown glaze from the
bottom of the roasting pan as the liquids boil down by about half, 3 to 5
minutes. Scatter the remaining fennel leaves over the rabbit. Pass the
sauce with the rabbit at the table



2 rabbits
1 cup flour
12 small onions, slivered
1/2 lb. diced bacon or peameal
2 Tbs. butter
1/2 cup of beef stock
1/4 cup red currant jam or jelly

4 onions, sliced in slivered
4 sprigs of parsley
2 cloves garlic, crushed
1 bay leaf
1 sprig fresh rosemary, thyme
1/2 cup wine vinegar ( or white)
1 bottle of red wine
salt & pepper (fresh)

Clean and joint rabbits. Marinate rabbits at room temperature for
24 hours.

Drain, pat dry and flour rabbit pieces. Place in skillet with
butter onions and bacon. Saute until onions are golden, stirring
in 2 tablespoons of flour.

Transfer to a large casserole dish and add beef stock. Cover and
bake at 325 to 350 F. for 1 1/2 hours.

Add currant jam or jelly before serving. Serve with egg noodles
or mashed potatoes.

Answer 7

Wild rabbit is likely to be gamey & tough.

Probably a good candidate for a stew.

Check in any older recipe books (like your mom's or g-ma's) They often still have game cooking. (Meta Given's and OLD Betty Crocker do!)

If you can't find one, just modify any stew recipe - it should work!

Answer 8

BAKED WILD RABBIT

1 or 2 wild rabbits
All-purpose flour
2 tbsp. sage
1 med. onion
Salt and pepper
6 slices breakfast bacon

Dress rabbits and cut up, place meat in a large bowl of salt water, let stand 1 hour. Pat dry. Sprinkle pieces with small amount flour; salt and pepper to taste.
Place 3 slices bacon on bottom of Dutch oven. Add rabbit, sprinkle sage over meat. Add onion slices to top of meat. Then add 3 more strips of bacon on top of meat. Pour water to cover and bake 2 1/2 hours at 375 degrees adding water as needed. Meat will be brown and crisp outside, juice and tender inside.

SKILLET FRIED WILD RABBIT

1 med. wild rabbit
1 c. oil or shortening
Flour
Salt
Pepper
1/2 c. onions
1 to 2 c. water

Soak dressing rabbit in cold salted water for 2 to 3 hours. Remove rabbit from salted water and wash in cold water. Pat excess water from rabbit. Cut rabbit into serving pieces and season to taste with salt and pepper and roll pieces in flour.
Place rabbit pieces in about 1 cup of oil or shortening. Cook rabbit over medium heat until golden brown on both sides, turning as needed. Drain oil or shortening from skillet and place sliced onions to taste on top of rabbit and add water.

Cook on low heat until water becomes gravy. More water may be added and cooked until rabbit is tender.

BARBECUED WILD RABBIT

1 lg. onion, minced
2 green pepper, minced
1 c. water
1/2 c. catsup
1/4 c. butter
1/2 tsp. cayenne or red pepper pods
1 clove garlic, minced
1 can tomato juice
1 c. vinegar
1/2 c. Worcestershire sauce
1 tsp. salt
2-3 rabbits, cut up

Combine all ingredients except rabbits; boil for 5-10 minutes. Place rabbit pieces in pan in single layer. Pour sauce over rabbit, covering completely. Bake at 250 degrees for 3 hours or until tender, turning occasionally. Serves 6-8.

Answer 9

RABBIT, CARROT, LEEK, AND GREEN BEAN RAGOUT

Active time: 1 1/4 hr Start to finish: 2 hr

1 (3-lb) rabbit (thawed if frozen), cut into 8 serving pieces 1/2 tablespoon vegetable oil
1 tablespoon unsalted butter
1/4 cup dry white wine
2 cups fat-free chicken broth
2 tablespoons chopped garlic
1/2 tablespoon fresh thyme
1 teaspoon kosher salt
1 bay leaf (not California)
4 small (2-inch) red onions (1/2 lb total)
3 large leeks, white and pale green parts only, cut into 1/2-inch-thick rounds
3 large carrots, cut diagonally into 1/2-inch-thick slices
1/2 lb small (1-inch) boiling potatoes (8)
1/2 lb haricots verts or regular green beans, cut diagonally into 2-inch pieces


Remove fat, kidneys, and liver from rabbit if necessary. Pat rabbit dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a wide 6-quart heavy pot over moderately high heat until foam subsides, then brown rabbit in 2 batches, 2 to 3 minutes per side. Transfer as browned to a plate. Add wine to pot and boil 30 seconds. Add broth and deglaze pot by boiling, scraping up brown bits. Mince and mash garlic with thyme and salt and stir into broth with bay leaf and rabbit. Simmer, covered, 40 minutes.

While rabbit is simmering, quarter onions lengthwise, leaving enough of core intact to keep layers together. Soak leeks in a large bowl of water 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water.

Scatter onions, leeks, carrots, and potatoes over and around rabbit and continue to simmer, covered, until rabbit and vegetables are tender, 40 to 50 minutes.

When rabbit is almost done, cook beans in a large pot of boiling salted water until just tender, 3 to 5 minutes, and drain in a colander.

Stir beans into ragout, then transfer rabbit and vegetables with a slotted spoon to a deep platter and keep warm. Boil cooking liquid until reduced to about 3/4 cup and whisk in remaining 1/2 tablespoon butter. Pour some of sauce over rabbit and vegetables and serve the rest on the side.

Each serving about 421 calories and 13 grams fat
Makes 4 servings.

Answer 10

you'll definitely want to go with a wet heat cooking method here. it's likely going to be tough all over, so you might try a braise. hell, make some paella. olive oil, saffron, chorizo, the rabbit, rice, and you could add some shellfish if you want. bet it would be tasty.