"Discover Cooking, Discuss Life."
Advanced Search

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Wild Game
Reload this Page Braised Rabbit

Join Forest River Forums Today

Reply
Page 2 of 2 1 2
 
Thread Tools Display Modes
 
Old 02-12-2012, 12:03 PM   #11
Head Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: Los Angeles
Posts: 1,841
By the way, if you don't see rabbit at your supermarket be sure to ask the meat department if they can order one for you. (Usually sold as a cut up whole rabbit.) I used to see rabbit in Los Angeles supermarkets all the time, but in recent years I haven't seen any although I've usually found they can be ordered for next day delivery at the meat department.

I don't know why rabbit has disappeared from the shelves and I'm saddened by this. I hope it doesn't mean that eventually we won't even be able to order it for next day. I'd hate to see the day where Internet is the only way you can buy rabbit.

__________________
temporary notice: member name changed, still the same Greg
Greg Who Cooks is offline   Reply With Quote
Reply
Page 2 of 2 1 2

Tags
recipe

« Venison ideas? | Chef Tom Catherdallīs Roast Duck & Grand Marnier »
Braised Rabbit This is more a sort of recipe, nothing exact. The other thing, why is it that most of the websites that deal with cooking consider things like rabbit wild game. The one I am cooking today is a domestic rabbit. Lovers of wild game would generally consider it too bland in flavor. I have no access to a hunting lease [south Texas, no public hunting, so you must lease] Anyway it will be very good. I have raised some herbs in planters outside, today it is about 60 degrees out and tomorrow it will be in the 80s. So...rabbit is washed and laid in a pan on its side, sweet onion rings are laid on top, whole sprigs of lemon basil over that, thick smoked bacon strips on that, seasoning is whatever I like, fresh cut sprigs of rosemary are stuffed in the ribcage and between the thighs. A cup or two of water in the pan. Spray a little butter flavored pam or whatever on top. I would use olive oil but there is none in the house, so I must make do. So, heat up the oven, about 400 when preheated, stick in the bunny, then after about 20 minutes turn it down to about 325 and leave it to become delicious. Rabbit is so low in fat, the bacon is almost a necessity to keep it moistish. 3 stars 1 reviews
Thread Tools
Display Modes
Linear Mode Linear Mode

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



Are you Meal Planning Yet?

ChateauOnline-Europes leading online wine merchant

» 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

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV 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 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:56 PM.

Contact Us - Discuss Cooking - Cooking Forums - Archive - Community Rules - Terms of Service - Privacy - Privacy Statement - Top

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]