Rabbit Recipe?

Question

Anyone have any good recipes for rabbit. I've had fried rabbit and really enjoyed it. I was wondering about some others ways to prepare it.

Thanks for all the good recipes. I can't decide best answer so I will put it to a vote.

Answer 1

Braising is perfect for rabbit...the browning and slow cooking brings out all the flavor! This is truly wonderful...

Braised Rabbit in Red Wine

About 3 tablespoons unbleached all-purpose flour
One 2-1/2 to 3-pound rabbit, cut into small pieces
Salt and fresh-ground black pepper
1/2 cup olive oil
4 medium carrots, chopped
2 medium onions, chopped
1 garlic clove, chopped
1 cup red wine
1 cup water
8 whole baby carrots
Chopped flat-leaf parsley


Spread the flour in a shallow dish. Season the rabbit with salt and pepper, and dredge it in the flour. Shake off the excess flour.

In a large skillet or saucepan, heat the oil over high heat. Add the rabbit, and cook it for 5 to 6 minutes, turning, until it is lightly browned. Lift the meat from the pan, and set it aside.

Add the carrots, onions, and garlic, and cook them over medium-high heat for about 5 minutes, until the onions are lightly browned. Reduce the heat, and cook the vegetables over low heat for about 10 minutes, stirring occasionally. Add the rabbit, wine, and water, and cover the pan. Cook over low heat for about 20 minutes, until the rabbit is cooked through.

Steam the baby carrots for 8 to 10 minutes, until they're just tender.

Meanwhile, using a slotted spoon or spatula, remove the rabbit from the pan, and set it aside. purée the remaining ingredients in the pan in a food mill, food processor, or blender. Return the sauce to the pan, add the rabbit, and heat gently. Serve the rabbit and sauce immediately, garnished with parsley and the steamed carrots.

Yum!

Answer 2

Try it in a crockpot with Bullseye Barbeque Sauce. I've seen some add honey and pineapple to it for a little sweeter taste. Cooking rabbit in a crockpot works great. The meat gets really tender and just falls right off the bone.

Or you might try it with a recipe I like to use for chicken a lot. When used for chicken it is called Chicken Bryan

Baste the rabbit with a half and half mix of olive oil and balsalmic vinegar. Then salt and pepper the rabbit and grill it.

Add 4 tablespoons of butter to a cooking pan then sautee 1 small yellow cooking onion and some garlic in the butter. I recommend using about half as much minced garlic as you do chopped onion.

After you finish sauteeing the onion and garlic. Add:

1/2 cup of dry white wine (Chardonnay works good)
1/2 tsp of kosher salt
1/2 tsp white pepper
Juice from 2 freshly squeezed lemons
Juice from 2 freshly squeezed limes
1/4 cup of white clover honey

After adding the ingredients, raise the heat to medium high and reduce to half.

After reduced to half, turn the burner back down to medium low and add 8 tablespoons of butter 4 tablespoons at a time and weight till they completely melt.

Take a 3.5 oz container of sun-dried tomatoes and cut them up into about half inch bits. It should make about 1.5 cups. Then add that to the sauce once all of the butter has melted. Set the skillet to medium and heat till the sun-dried tomatoes are halfway soft.

Set the grilled rabbit out on a large plate or a pyrex tray and cover the rabbit with about 4 to 8 ounces of crumbled up goat cheese. Then pour your lemon butter and sundried tomato sauce over the grilled rabbit. Finally top it off by sprinkling a small handful of chopped fresh basil over the top.

And as Mr. Food says, when you taste it you'll say "Oooh, It's so Good!"

BTW, it's not a Mr. Food recipe. It's an Italian dish that I originally had at Carabba's, then I took the dish and modified it to make it taste just the way I wanted it to. It gives it a great sweet and sour taste with the lemon and honey. Then the cheese gives it a nice smooth creamy taste added in. Then you have some nice spice added in with the sun dried tomatoes, with basil as a great herb to compliment the tomato.

One thing I tried doing with this dish besides making it taste totally awesome was to stick to amounts that don't leave a bunch of left-over ingredients that could go bad. No left-over onion, no left-over cheese, no left-over sun-dried tomatoes, etc.

Answer 3

One of the best domestic rabbit recipes I've ever tasted was when the rabbit was grilled. The cook had taken individual thigh portions and wrapped them in bacon and covered them with a sweet and tangy barbecue sauce. They were put on a medium grill and basted and turned regularly to insure they didn't burn. I think the cook also used either cherry or apple wood in the grilling process, so the flavor was out of sight! As far as cooking time, it should be the same amount of time chicken thighs would need. Hope you get a chance to try this one.

Answer 4

We have rabbit a few times a year. Our favorite way is to just pan fry to brown it good. Finish it off in the oven in a covered roaster. Add a bit of water on the bottom so it doesn't burn. Can add veggies to the pan if you wish to, potatoes and carrot pieces and maybe onion. It's up to you. This is really good. Cook as long as chicken. Enjoy.

Answer 5

when I was young,we ate a lot of wild animals,one favorite was rabbit-stew, so after you process the rabbit, par-boil it (put in a pan covered with water) boil with onion and celery, till the rabbit. falls off the bone, remove the bone using the same stock water add potatoes,carrots and rutabaga(found in produce section)
serve with warm bread and jam..enjoy

Answer 6

The best I have tasted it was fried like chicken, take the meat and deep fry it.

Answer 7

We always had rabbit stew or Shaken'Bake rabbit. My fav was the Shakn'Bake.

Answer 8

you can have it roasted or put it in a salad or wrap it with something like bacon, oh that is really good

try these recipes
http://allrecipes.com/Search/Recipes.aspx?WithTerm=rabbit
there are alot, i'm not sure what you are going for so i will just give you them all

Answer 9

youeat cute little animals