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Old 06-20-2017, 10:36 PM   #31
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Originally Posted by taxlady View Post
Meat from any mammal is red meat, so rabbit is red meat.
Who told you that? You haven't heard PORK, THE OTHER WHITE MEAT!

Welcome to Western New York, where the only kind of weather we have is inclement!
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Old 06-20-2017, 10:48 PM   #32
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I used to serve brandied rabbit in mustard sauce for Sunday dinner every Easter. My son and his friends loved it!

Welcome to Western New York, where the only kind of weather we have is inclement!
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Old 06-21-2017, 02:02 PM   #33
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There is a recipe for shredded rabbit in a spicy ginger sauce, favoured by Mughlai courts. Cannot remember the name, however...
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Old 06-25-2017, 03:10 PM   #34
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Rabbit Quick Recipe which is very common in Barcelona and Toledo ..

1 Kilo rabbit
3 cloves garlic minced
1 fresh sprig of thyme
4 Tblsps. dry White wine of choice
12 saffron threads ( will give an amazing color to the rabbit pieces )
Salt and freshly ground black pepper
Unbleached flour or chick pea flour to dredge - dust the rabbit in Evoo

Chick pea flour prevents the entrance to the Evoo into the rabbit pieces and therefore you have no Evoo oil seepage into your meat and it will not be greasy ..

Have a nice evening.
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.
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Old 06-26-2017, 09:35 AM   #35
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Originally Posted by otuatail View Post
Just seen a recipe on TV

They are cooking Rabbit. Never had it before and don't know what it tastes like.

Is it expensive, relative to chicken for example?

They say it is white meat. I say this only I have had a bit of a cnacer scare and told not to eat red meat.

I think it is more to do with processed food like a steak pie though.
Depends on weather it's farmed or wild. And if wild it depends on the age.

I like it very much (although I don't buy farmed rabbit). A friend has an arrangement with a local farmer to cull the rabbits on his land. (Friend is ex-army so is safe with a gun - what am I SAYING!!!) In this instance we can't depend on the rabbit's age so I casserole/stew it (usually in red wine). Need to be aware of shot in the flesh as well. The flavour isn't strong normally but I find it a little tastier than chicken unless said chicken is free-range and older than your average supermarket bird.

Some "proper" butchers have them in season, ready skinned and will portion them for you (at least my butcher does)

Beware also of trapped rabbits. You don't know how long the animal was in the trap either alive or dead and that's cruel.
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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Old 06-29-2017, 10:01 AM   #36
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I confit rabbit in duck fat. It has bags of flavour that way. I do it exactly the same way as I would using duck legs. A real treat and will keep for a couple of weeks left in the fat and kept in the fridge. Never gets to stay that long in our house though!
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Old 07-06-2017, 01:43 AM   #37
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I raise rabbits for food, farm raised rabbit, skinless chicken breast, whichever, only the shape of the pieces of meat is different. Us it the same way, cook it the same. If you are hunting or raising your own, you do need to skin and gut it, then refrigerate 8 to 10 hours and let the rigamortis come off the carcass before cutting it up and cooking it, it's a good deal more tender that way. Cooked too soon and it can be tough.

If you must cook one right after it's killed, I suggest a slow braise in a light gravy, or slow cooker rabbit stew.

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