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Old 02-12-2012, 01:03 PM   #11
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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.
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Old 08-18-2012, 08:16 PM   #12
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Looks great LT

Quote:
Originally Posted by luckytrim View Post
Skillet-Fried Rabbit
2 young rabbits, dressed out and rinsed clean
2 egg yokes, beaten
3 c. milk
1 1/2 c. flour
1 tsp. salt
1/2 c. shortening
Pat the rabbits dry.
With a large, heavy knife trim the ends of the front and hind legs. Discard.
Cut off the front and hind legs at the joints.
Cut the hind legs into 2 pieces at the joint
Cut the body into 3 equal sections.
Cut the rib section in half through the breast and back bones and then cut each half in half.

Whisk together the egg yolks and 1 cup of milk;
gradually add in 1 cup of the flour;
add the salt; beat until smooth.
Heat the shortening in a deep cast-iron skillet
Dip rabbit pieces into the batter and fry in hot fat until brown, or about 15 minutes. Reduce the heat and continue cooking until tender, about 30 to 40 minutes, turning frequently.

To make gravy add the remaining flour to fat in pan, gradually add the remaining milk and stirring constantly, heat to boiling.
Lower heat and season with salt and pepper to taste.
Serve over the rabbit pieces and whatever taters you're having
and season to taste with salt and black pepper. Pour over the pieces of rabbit.









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Old 08-18-2012, 08:17 PM   #13
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Quote:
Originally Posted by Margi Cintrano View Post
Good Afternoon,

Rabbit is common fare in Tuscany as well as in France and in the landlocked parts of Spain. Coniglio alla Cacciatora, Rabbit is prepared in Tuscany as follows:

2.5 pounds or 3 pounds of rabbit
salt and freshly ground pepper
1 tblsp olive oil extra virgin
2 tblsps rosemary sprigs
1/2 cup white wine
3/4 cup beef or chicken broth
2 tsp butter
1 tsp all purpose flour
4 cloves garlic
1 tomato

The rabbit is browned ( as you can see in the Poster┤s photos ) and then, the broth and wine and spices are created with the pan juices.

In Spain, it is sauteÚd in olive oil with garlic and called Conejo al Ajo, browned and sauteÚd with garlic minced and white wine and olive oil.

Very common here during the autumn.

Nice form of posting with the photos, well done job.

Margi Cintrano.
Sounds lovely Margi....it has been that long since I have had rabbit but I do love the flavour, this looks perfect!
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Old 08-18-2012, 08:39 PM   #14
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Silly Trick, rabbits are for kids!
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Old 08-18-2012, 08:44 PM   #15
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Quote:
Originally Posted by Sir_Loin_of_Beef
Silly Trick, rabbits are for kids!
Silly Rabbi, kicks are for treads!

Can't quite remember the joke that goes with the punchline.
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Old 08-18-2012, 08:57 PM   #16
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I dont get it?
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Old 08-18-2012, 09:04 PM   #17
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It's a cereal, Trix. The usual punchline is "Silly Rabbit, Trix are for kids.".
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Old 08-18-2012, 09:05 PM   #18
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Oh okay, thanks DL...I thought, why am I not getting this
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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
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