looking for some new ways to cook up some bunnies ..... anyone have any good ones?

If you have a pressure canner there are tonnes of recipes on the net that are very good.

Hup,will this recipe work on squirrels also...thanks in advance

He said rabbits not the pine eating hares you have

That's funny #2.

Skin rabbit and quarter it.
Put in pressure cooker with just enough water to cover with a little salt and pepper.
Pressure cook for 20 minutes.
Take rabbit out and pat dry. Also save the water that the rabbit was cooked in.
Put a couple of cups of seasoned flour in a big ziploc bag. Put rabbit in the bag with the flour and shake well.
Get grease good and hot in the frying pan. Cook rabbit about 3 to 4 minutes on each side until golden brown.
Pour out all but a little bit of the grease. Put a couple of tablespoons of flour in the grease and brown it. Put about a cup of the water that the rabbit was cooked in and stir until the gravy gets to the thickness that you want.

Pop a can of butter me not bisquits in the oven.
Couple ice cold Natural Lights.

Enjoy

VaBeagler, sounds good except it needs to be coors light!!!

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

I feed them to my bobcats.... They put a whoopin' on rabbit quarters.

Fry him like you would chicken, get some rice gravy & HOME MADE BISCUTS!! :P <-- GETTIN EXCITED THINKING ABOUT IT!!

TTT

fry them with salt and pepper and then simmer them in spaghetti sauce.

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

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!!!

thanks guys ! keep them coming !

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...

I like this guy's method, he's very clear and seems to know what he's doing. Haven't tried it yet. It's rabbit in tomato pasta. He advises some tricks like soaking the meat in salt water overnight to take away bitterness.

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.

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 like to soak rabitt overnight in salt water then cut in quarters and lay tin foil in baking dish place 1/2 stick butter in bottom of dish then lay quarters on tin foil cover quarters with mayonaise and layer with chopped wallnuts and minced garlic. cover rabitt with tin foil so your meat is actually rolled up in tin foil. then bake at 375 for 45 min to an hour.