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Old 03-12-2011, 07:42 AM   #11
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Originally Posted by Andy M. View Post
Ay caramba! That's one big squab!


You'd have to section it to pull it off !
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Old 03-12-2011, 11:27 PM   #12
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Can I come for dinner? I usually use either a jugged hare recipe or a coq au vin one! Haven't seen a rabbit for meat sale for awhile.
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Old 03-12-2011, 11:47 PM   #13
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Can I come for dinner? I usually use either a jugged hare recipe or a coq au vin one! Haven't seen a rabbit for meat sale for awhile.
We used to make hare cacciatore. We figured that was probably the original recipe. How many hunters bring back a chicken?
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Old 03-13-2011, 08:36 AM   #14
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I like the looks of it whole, Lucky! I'm going to have to search the net for some rabbit. I think I have a nice spot on the smoker for some bacon wrapped rabbit.
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Old 03-13-2011, 03:42 PM   #15
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That looks delicious, lucky! I know where to get one frozen, and will have to try. My first and last time I tried rabbit, it was good, but I quit eating halfway through after picking about a half dozen lead buckshots out of it.
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Old 03-13-2011, 03:59 PM   #16
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Those recipes look pretty good. Thanks guys. My friend made some a while ago and it really needed a sauce, or glaze to cook in. I'm sure your recipes would taste much better.
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Old 03-13-2011, 10:04 PM   #17
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When I was in my early teens, my best friend's mother was French (who am I kidding; I moved every 2-3 years, and for some reason, I always hitched up with friends whose mothers were French. My husband is pondering that mystery to this day) and she fixed me my first rabbit dinner. It was with wine and mushrooms, and that's why I use a basic coq au vin or bouef bourginion recipe most of the time. Haven't done it it years. Mostly because I haven't looked into buying a bunny for dinner here, and suspect most of my friends would be apalled.
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Old 03-14-2011, 10:42 AM   #18
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I have one in my freezer right now. I order them online, either from D'Artagnan or Ardeng Rabbits. Yes, they cost a bit, but the feed a bunch (at least the way I make them, they do).

The two ways I usually make them are either braised with mustard and white wine (and a couple of hot peppers for "zest," or roasted, stuffed with Armagnac-soaked prunes and wrapped in bacon. I'll try to remember to post a photo of the braised rabbit tonight. One of my favorite things to make and eat.
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Old 03-14-2011, 01:24 PM   #19
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I love to eat rabbit, but I always had to cut it up before cooking. Looks too much like a skinned cat if it is whole. :(

My son once told my mom that 'Daddy shoots the rabbit, and Mommy turns it into chicken, and then we eat it!"
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