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Old 06-02-2012, 05:53 PM   #1
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ISO Rabbit Recommendations

Hey all,
I recently bought some rabbit from a local farmers market. I have had rabbit once before in a stew, but have never made it myself before. I have about 3 pounds frozen right now. Am looking for suggestions of how to not waste this opportunity. What has been your favorite way of cooking rabbit? Should it been cooked more like beef or lamb or pork? What is an overcooking time like? I love spicy foods so what peppers would you suggest?

Thanks in advance all!

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Old 06-02-2012, 06:35 PM   #2
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Without a doubt, Rabbit in Mustard Sauce is one of my favorite recipes.

Rabbit in Mustard Sauce Recipe - Saveur.com

Rabbit has very little fat, and can therefore have a tendency to be tough and stringy. Slow braising seems to help tenderize the meat.
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Old 06-02-2012, 07:27 PM   #3
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Domestic - fried. Wild- roasted or stewed garnished with a sour cream and green pepper corn sauce.
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Old 06-02-2012, 07:33 PM   #4
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I would start out with fried or stewed and then move on to this recipe from my Mother's church group

Elephant Stew
1 Elephant
200 c Water
700 ts Salt
Pepper, to taste
650 (10 oz.) cans brown gravy
2 Rabbits (optional)

Remove tusks; wash well; cut into chunks - takes about 2 weeks.

Place meat in large kettles; season with salt and pepper. Cover with water and gravy. Cook over kerosene fire at 455 degrees for about 4 weeks, or until tender.

This amount should serve 3,800 people; however, if more guests are expected, you may add 2 rabbits the last hour of cooking, but do so only if necessary because most people do not like to find hare in their stew.
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Old 06-02-2012, 07:38 PM   #5
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Quote:
Originally Posted by Aunt Bea View Post
I would start out with fried or stewed and then move on to this recipe from my Mother's church group

Elephant Stew
1 Elephant
200 c Water
700 ts Salt
Pepper, to taste
650 (10 oz.) cans brown gravy
2 Rabbits (optional)

Remove tusks; wash well; cut into chunks - takes about 2 weeks.

Place meat in large kettles; season with salt and pepper. Cover with water and gravy. Cook over kerosene fire at 455 degrees for about 4 weeks, or until tender.

This amount should serve 3,800 people; however, if more guests are expected, you may add 2 rabbits the last hour of cooking, but do so only if necessary because most people do not like to find hare in their stew.
Groan....
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Old 06-02-2012, 08:40 PM   #6
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Groan....
+1
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Old 06-02-2012, 09:11 PM   #7
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Remove tusks; wash well; cut into chunks - takes about 2 weeks.
I would have thought the tusks were inedible.
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Old 06-02-2012, 10:07 PM   #8
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I used to cook snowshoe hare like chicken. We ate a lot of it and got kinda tired of it. It was good in rabbit cacciatore (just substitute the rabbit for the chicken in a chicken cacciatore recipe). It means "hunter's chicken". I suspect the recipe was originally for rabbit.

We also enjoyed snowshoe vindaloo.
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Old 06-03-2012, 10:33 AM   #9
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Buonsera,

In Malta, Tuscany, Italia and in Andalusia as well as Castilla La Mancha, on the Iberian Peninsula, and in France, rabbit is quite common fare ...

In Spain: The most popular preparation is " al ajillo " with garlic
In Malta: Marinated and then, Slow Braised in Red Wine with Garlic, beef stock, Evoo & Onion
In Toscana: Tomato with vegetables in a slow braise stew
In France: With Dij̣n Mustard

Have a nice Sunday.
Margi. Ciao.
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Old 06-03-2012, 01:08 PM   #10
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Originally Posted by Jolokia View Post
Hey all,
I recently bought some rabbit from a local farmers market. I have had rabbit once before in a stew, but have never made it myself before. I have about 3 pounds frozen right now. Am looking for suggestions of how to not waste this opportunity. What has been your favorite way of cooking rabbit? Should it been cooked more like beef or lamb or pork? What is an overcooking time like? I love spicy foods so what peppers would you suggest?

Thanks in advance all!
The first thing that comes to mind is Paella:

paella | Williams-Sonoma


Paella with Rabbit and Artichokes Recipe at Epicurious.com

ETA: Adding chorizo (and paprika) will give you some heat & smokiness.
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