Re: Rabbit Recipes
[Re: ]
#1024894
12/03/08 01:49 PM
12/03/08 01:49 PM
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Ohbuyer
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Ohbuyer
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Hup,will this recipe work on squirrels also...thanks in advance
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Re: Rabbit Recipes
[Re: VaBeagler]
#1024947
12/03/08 02:34 PM
12/03/08 02:34 PM
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Joined: Jan 2008
Posts: 4,945 West Tennessee
PappyD
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Joined: Jan 2008
Posts: 4,945
West Tennessee
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VaBeagler, sounds good except it needs to be coors light!!!
Come November, critters will die!!!
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Re: Rabbit Recipes
[Re: PappyD]
#1024991
12/03/08 03:06 PM
12/03/08 03:06 PM
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Joined: Dec 2006
Posts: 2,116 Ames, IA
MikeTraps2
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Joined: Dec 2006
Posts: 2,116
Ames, IA
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Skin, quarter and split the back into 2 pieces, trim off any blood shot meat etc.
Soak over night in salt water. Rinse well, then put pieces in a large pot, and add 1 chopped onion and 1 chopped stalk of celery, bring to a boil them turn down to a high simmer till the meat is just about falling off the bones.
Get big cast iron skillet 1/2 stick of butter and get it hot! Brown each piece of rabbit nice and brown add some flour to pan to make roux then add water from the boiling pot to the skillet and let it reduce.
Serve with homefries and corn bread MM MMMM
Far better is it to dare mighty things, to win glorious triumphs, even though checkered by failure
Theodore Roosevelt
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Re: Rabbit Recipes
[Re: MikeTraps2]
#1024994
12/03/08 03:10 PM
12/03/08 03:10 PM
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Joined: Dec 2006
Posts: 3,686 Clearwater, KS
j morris
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Clearwater, KS
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I feed them to my bobcats.... They put a whoopin' on rabbit quarters.
"I stop putting catchy phrases in my signature because too many of you morons keep stealing them to put on your facebook pages....."
Jerry Morris
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Re: Rabbit Recipes
[Re: kkbait]
#1025618
12/03/08 08:30 PM
12/03/08 08:30 PM
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Joined: Dec 2006
Posts: 2,151 Syracuse,Utica-Rome,Madison,On...
Bob Evans,-CWCP
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Syracuse,Utica-Rome,Madison,On...
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Shot bunny! Clean NOW. in large bowel fill with water add salt& arm& hammer soda soak overnight. rinse,cut in quarters. par boil w/bay leaves. remove from heat when meat pulls of bones. in a greased baking pan layer meat,veg-all veggies,add potato,onion,garlic to taste cover w/cream of mushroom soup. make topping of bisquick bake till done. stand out of the way of the rush! bob evans
Bird,live honey Bee,Unique wildlife problems SOLVED. Serving the great state of New York
livetrappingbymatt.net
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Re: Rabbit Recipes
[Re: Bob Evans,-CWCP]
#1025708
12/03/08 09:04 PM
12/03/08 09:04 PM
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Youngtraprs Dad
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Youngtraprs Dad
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Soak meat in buttermilk overnight. Drain buttermilk off then batter in Fryin' Magic(batter mix). Lightly brown both sides in skillet with Butter Flavored Crisco on Med-High heat. Turn heat down to warm/low and cover for 1 hour(turning meat over occasionally so as not to burn). YUM!!!
Last edited by Youngtraprs Dad; 12/03/08 09:05 PM.
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Re: Rabbit Recipes
[Re: Gary]
#1025853
12/03/08 09:53 PM
12/03/08 09:53 PM
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Joined: Nov 2008
Posts: 127 Houston TX
Brian V.
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Houston TX
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I like a Italian recipe for rabbit and tree rats (cant spell squrill lol).
So brown the quarted rabbit in olive oil till its about done... In a separate pan cook some carrots cut about 1/2 inch and onion about the same size, some garlic, oregano, and a bit of celery in butter and olive oil (the oil keeps the butter from burning). once the carrots are some what tinder to your liking...drop the rabbit in the veggies, and drop in about 1/2 cup of white wine ( drink the rest) simmer for about 10 minutes till rabbit is done.
You may want to add some raw tomato in the veggies about half way or cooked tomato about 5 min's before done....Salt and Pepper as you like!
Used this on tree rat and the kids (2 & 5) and the wife ate it...
2015
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Re: Rabbit Recipes
[Re: Tsarevna]
#1026230
12/04/08 05:29 AM
12/04/08 05:29 AM
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Joined: Dec 2006
Posts: 838 AR. in the delta
tonymalone
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Joined: Dec 2006
Posts: 838
AR. in the delta
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well besides the obvious fried rabbit, fried taters, gravy and biscuits, try this sometime.
i like to use 2 rabbits, cut em up, put em in a pot ya use for makeing soup. add plenty taters cut to about dice size a couple of big oinoins cut up, maybe even 3 2 bullion cubes 1/2 stick butter 1 can of cream of mushroom soup salt and pepper about a thimble full of sage add water till pot is filled to suit ya you'll like it, and it's easy!
good for rabbits, squirrells, deer, and have even cooked some bobcat that way.
Last edited by tonymalone; 12/04/08 05:32 AM.
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Re: Rabbit Recipes
[Re: upstateNY]
#1162832
01/31/09 02:39 PM
01/31/09 02:39 PM
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Joined: Jan 2009
Posts: 27 Kentucky
lh_countryboy
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Kentucky
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I heard of this recipe for Rabbit Ragu the other day. I have cooked chicken this way and will have to try it with rabbit next time I catch one. This technique used is actually braising.
Quarter the rabbit and soak in some eggs that have been lightly beaten. Let them soak for anywhere from 10 minutes to overnight. Then roll them in flour seasoned well with salt pepper paprika and garlic powder. Transfer to a hot (med-high to high) tall sided saute pan JUST COATED with oil on the bottom. Be sure to flip only ONCE. While waiting for chicken start some water going to cook some pasta (I prefer fetuccini, linguini or angel hair). Cooking the rabbit all the way through isn't nessecarry. Remove from pan to a plate when it has reached a nice golden brown crust. If this is done right there will be come stuff stuck to the bottom. That is okay, it is what you want.
Next add a finely diced mirepoix (french term it means 50% onions to 25% celary and 25% carrots) and a few cloves of garlic to the same pan. Add some salt and let is cook stirring occasionally. Cook until the veggies are getting tender. Then add to the mirepoix and garlic some beef stock or broth and scrape the stuck on food down with this (this is called deglazing). Next add a can of tomato sauce and then put the rabbit back in the pan and cook on low heat until the rabbit is done and tender. Add the rabbit and the sauce with all the veggied on top of the finished pasta. Parmasean cheese tops this dish nicely.
Cooking meats using the braising method makes it very tender so there should be no need for pre-boiling meat to tenderize it. I also like to add salt pepper and a bit of hot sauce to my eggwash because it just adds a bit more flavor to the meat. The acid in the hot sauce will also help tenderize the meat somewhat if it is left to sit for a while (under refridgeration, of course).
I am a culinary arts student and have speant the last 4 years of my life working with food so I plan on spending a lot of time in the cooking forum.:)
I find the word "hillbilly" offensive... We prefer the term Appalachian American!
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