How do I cook a rabbit?

Answer 1

Like you would a chicken - it's pretty much the same thing.

Answer 2

You have some good rabbit recipes already but the first thing I would recommend is to soak the rabbit in milk for an hour before starting. That's what my neighbor used to do. It will soften the flavor of the meat. I found a lot of store-bought rabbit meat has an aftertaste that our home-grown rabbits never had. Probably from their adrenalin at time of death. The milk will help with that.

From that point, you can make a mixture of soy sauce, a little sugar, black pepper, ground ginger, sesame oil, and water for a marinade. Then bake it.

Or, you can braise it in a curry sauce - very good that way too.

You can fry it like they do in the South.

But braising will tenderize the rabbit and make it fall-off-the-bone good.

Answer 3

First, catch the rabbit. By that time you'll be too tired to cook it.
Seriously, cook rabbit exactly as you would chicken.

Answer 4

Yum! Rabbit is so hard to find where I live, but I really love it! Braising is my favorite way to do it!

Red Wine Braised Rabbit
2 tablespoons all-purpose flour
1 teaspoon salt
a 2 1/2- to 3-pound rabbit, thawed if frozen, cut into 7 or 8 serving pieces
3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh rosemary leaves
1 1/2 cups chicken broth
1 cup dry red wine
2 tablespoons coarsely chopped fresh parsley leaves

In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.

Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.

Enjoy and Happy New Year!

Answer 5

im a chef so i will make it as easy to understand as posible,
if u can get your butcher to take off the back legs do so,if not its simple to do,have one hand on the body and one on the leg,pull away from each other til u hear a pop......thats the knuckle popping out of its joint,run a sharp knife around the joint,
right the easy bit......................
in a hot pan with a tea spoon of oil in put the legs and body in and leave for 1-2mins,then turn over and do the same, you are looking for a golden colour on the outside,remember you not cooking just colouring,place rabit in to a deep oven proof dish,must be deep........
this is the amount for 1 rabbit......
2 carrots,2 sticks of celery and 1 onion, all cut in large dice, dont worry about being neat,rustic is good,
2 or 3 cloves of garlic,whole
sprigs off thyme and rosemary,no need to chop,easy to take out at the end,
2 or 3 handfuls of pearl barley,this will help give it body,
8 rashes of streaky bacon, chopped,
place everythink in the oven proof over the rabbit (veg etc}
now add half a bottle of red wine and top up with water making sure the rabbit is covered in water, add a 3 or 4 meat stock cubes mixing it in well,
FINISHED......................
put a lid on the oven dish or cover with tinfoil and place in a oven for 4 to 5 hours on about 155 degres C
after 4 hours have a look and stick a knife into one of the legs,
if it is nice a softthen its ready to eat if not cook for another hour,
when ready to serve place rabit on the plate and serve with a good laddle of veg and liquid,

i havnt been exact with measurements,u dont have to with a dish like this,so if you feel you want to put somethink else in go for it,the key is to make sure the rabbit has had enough time in the oven to be nice a tender and to take on all those flavous,hope you injoy.....
dont forget to invite me.......................................

Answer 6

This is cute!!

This recipe was sent by Flintchip
Rabbit tracks running in Grease ( a leading southern favorite!)
Sprinkle flour over an area where rabbits congregate.
Put small amount of grease in bottom of fry-pan.
Place pan on edge of area, with a bit of clover or other delicacy in middle of pan.
When sufficient tracks are collected, fry gently till golden brown.
If clover is left in pan, the meal is already garnished.

Now seriously here's a recipe..
recipe were sent by Nova.
RABBIT STEW
1 three pound rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

OR TRY...
Rabbit Coq Au Vin
8 rabbit thighs
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
¼ cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity Wine
2 cups brown chicken stock
2 tbs. butter
1 tbs. finely chopped parsley

Season the rabbit with salt and pepper.
In a shallow pan, add 2 cups of the flour.
Season with salt and pepper.
In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour.
Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.
In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve.
Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the bacon fat and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme and bay leaves.
Add the rabbit to the vegetable mixture. Add the wine 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 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 Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings

Answer 7

CUT IT UP AN ROLL IN FLOUR AN PAN FRY

Answer 8

YOUR EVIL... DO NOT EAT AN INNOCENT RABBIT!!!

Answer 9

DON'T COOK A RABBIT!!!! YOUR EVIL!!!!!!!!!!!

Answer 10

stew it and make some gravy