Reply to: Rabbit cooking

[EternalOptimist]

It's good to see such a bunch of practical and non squeamish people at CUK, there are loads of people around who would balk at talk like this

[norrahe]

It'll be from the butchers, so assume its frozen!

Ask him, as you'll need to find out if its wild or farmed, otherwise you'll end up with tough bunny.

As for soaking it, it only applies if you've shot it yourself and cleaned it, the soaking will help clear any "impurities" after bleeding the rabbit. If its farmed you don't need to worry about that, if its wild and from the butchers, it will have to been cleaned properly.

[scooby]

Is it fresh or frozen rabbit? If fresh, you should leave it in a solution of water, lemon juice and vinegar for at least 24 hours.

It'll be from the butchers, so assume its frozen!

[petergriffin]

Is it fresh or frozen rabbit? If fresh, you should leave it in a solution of water, lemon juice and vinegar for at least 24 hours.

[Diver]

I understand that Rabbits scream like a baby if you put them in the microwave before killing them


That statement is very disturbing !

[NotAllThere]

...However you are allowed to scoop up roadkill of others, ... ducks and rabbits are fine so long as they are cooked thoroughly. Badgers and other animals are a bit risky.

I know a guy who got an entire deer this way. The car in front hit it - so took the damage - he stopped, picked it up and into the back of his car. Lived off venison for a couple of months. A very practical chap.

We had rabbit stew on Easter Saturday (so no chocolate eggs on the Sunday), using Jamie Oliver's recipe. It was very tasty.

[MarillionFan]

What sort of trap you talking about? Gin traps been illegal for decades and snares are too indiscriminate for my liking. Much better off with a gun, a dog or a ferret.

??

[wim121]

At what point do you kill it?

Hahaha perhaps before you skin it and put it in the slow cooker. However rabbits go slightly hypnotised when you lay them on their back, so you could poach them alive first.

What sort of trap you talking about? Gin traps been illegal for decades and snares are too indiscriminate for my liking. Much better off with a gun, a dog or a ferret.

They're illegal? I know quite a few areas where gin traps and ones very similar are used. Nasty things, but effective.

[administrator]

No point hunting. If you have woodland of your own or access to private woodland with permission, set a trap and go back later. You can buy old traps quite cheaply.

What sort of trap you talking about? Gin traps been illegal for decades and snares are too indiscriminate for my liking. Much better off with a gun, a dog or a ferret.

[suityou01]

Any recipe suggestions? The boy wants to try it...

Rent boy?

[norrahe]

At what point do you kill it?

You don't.

Hence the surprise. (Depends on if you have the oven high enough )

[Paddy]

WOS ....

Really simple, get the kids to roll out the pastry, slow cook the rabbit with vegetables all cubed up for a few hours, add red wine. Put in ramakins/baking dish, roll over and bake on 160*c for about 40 mins. The filling of the pie will be really nice and tender.

At what point do you kill it?

[norrahe]

just roast it, it looks and tastes like chicken when roasted (and sliced). just a little drier on the palate

Need to be careful when doing that as it dries out, wrap in in pancetta and keep the oven low. You also need to vary your cooking times dependent on whether the rabbit is wild or farmed( wild will be tougher and require longer cooking).

[norrahe]

Rabbit with mustard

1 rabbit jointed
garlic - 1 clove
2 shallots - chopped
sprigs of thyme and rosemary
dijon mustard - 3 tablespoons
chicken stock - 200ml and 100ml white wine
120ml single cream
45g butter
45g flour

Brown the rabbit, add the shallots, garlic and herbs and flour, add the stock and wine cook in a covered casserole for 45 mins.

After 45 mins remove rabbit pieces. then make the sauce by adding the dijon and reduce till the sauce is thick enough to cover the back of a spoon, add the cream and butter and season to taste.

you can do the same recipe but with cider, omit the dijon and wine and add smoked bacon/pancetta about 100g ( use streaky)

Or you can do rabbit with ale and prunes, omit the dijon, wine, rosemary and stock add 150g stewed prunes and 600ml ale and again 100g gram of smoked bacon

[Diver]

just roast it, it looks and tastes like chicken when roasted (and sliced). just a little drier on the palate