"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 06-27-2005, 07:30 PM   #1
Assistant Cook
 
Join Date: Jun 2005
Posts: 4
Rabbit

Hello, can anybody give me guide about rabbit dishes, i have done marinating and barbiqued rabbit and lamb meat before, my friend is offereing me 1 month old babyrabbit on weekend, which comes alive, i have been searching for rabbit stew recipts, is there any differences of cooking big or small rabbit?

__________________

__________________
Alina is offline   Reply With Quote
Old 06-27-2005, 08:33 PM   #2
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
25-cent answer .... young=tender, old=tough. Young rabbit is good any way you want to prepare it, by any method such as grilling, baking, frying. Older rabbit needs a longer, slower, moist method - such as stewing.
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 06-29-2005, 05:28 PM   #3
Assistant Cook
 
Join Date: Jun 2005
Posts: 4
Thankyou for help!
__________________
Alina is offline   Reply With Quote
Old 06-29-2005, 07:43 PM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Braised Rabbit

Cut the rabbit in pieces kind of like you would a chicken. Season with salt and pepper, and dredge in seasoned flour.
Heat oil in deep skillet, and brown the rabbit quickly, then remove and set aside. Caramelize some onions in the same skillet, then put the rabbit back in, add a can (or 2) of chicken broth, and simmer until rabbit is tender. Add a flour slurry to the juices in the skillet, and cook until thickened.
Serve with mashed potatoes, biscuits, and vegie of choice.

Rabbit is also very good in Jambalaya!
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 06-29-2005, 07:46 PM   #5
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Hasenpfeffer

Title: HASENPFEFFER (SPICY BRAISED RABBIT)

3 lb Frozen rabbit,thawed & cut
1/3 c All-purpose flour
1/2 c Finely chopped shallots
1 c Dry red wine
1 tb Instant chicken bouillon
10 Black peppercorns,crushed
1/4 ts Dried rosemary leaves,crushe
2 ts Lemon juice
2 tb Flour
1/2 ts Salt
1/2 lb Bacon,cut into 1/4" pieces
1 Clove garlic,finely chopped
1 c Water
1 tb Currant jelly
1 Small bay leaf
1/8 ts Dried thyme leaves
3 tb Water

Sprinkle rabbit with salt. Coat with 1/3 cup flour; shake off excess.
Fry bacon in Dutch oven over medium heat until crisp; remove bacon and
drain on paper towels. Brown a few pieces of rabbit in hot bacon fat;
remove browned pieces. Repeat with remaining rabbit. Remove all but 2
tablespoons fat.
Cook and stir shallots and garlic in hot fat in Dutch oven until
shallots are tender, about 4 minutes. Stir in wine, 1 cup water and
the instant bouillon. Heat to boiling. Stir in jelly, peppercorns,
bay leaf, rosemary and thyme. Return rabbit and bacon to Dutch oven.
Heat to boiling; reduce heat. Cover and simmer until rabbit is
tender, about 1 1/2 hours.
Remove bay leaf and discard. Place rabbit on warm platter; keep warm
while preparing gravy. Stir lemon juice into liquid in Dutch oven.
Shake 3 tablespoons water and 2 tablespoons flour in covered jar.
Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.
stir 1 minute. (If gravy is too thick, stir in more water until of
desired consistency.) Serve gravy with rabbit.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 07-01-2005, 04:38 PM   #6
Assistant Cook
 
Join Date: Jun 2005
Posts: 4
Thanx alot! I ll try that!
=)
__________________
Alina is offline   Reply With Quote
Old 07-09-2005, 03:52 PM   #7
Assistant Cook
 
Join Date: Jun 2005
Posts: 4
I tried the first one "Braised Rabbit" and it turend out really good :) thanx again!
__________________
Alina is offline   Reply With Quote
Old 07-09-2005, 11:48 PM   #8
Head Chef
 
lindatooo's Avatar
 
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
I will find my [long french name] for rabbit with mushrooms and onions and a wonderful sauce and post it here. I first had it at Timberline Lodge and fell in love with it - have made it many times to rave reviews but I will probably not post it until tomorrow.

I think it was Lapin aux champignons avec vin. But my French is awful!

2
__________________

__________________
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.