I want to cook rabbit but how ?!
already prepared "skinned" and I want to do it justice but how?
any cooking idea's ?
Answers: I want to cook some rabbit I have bought a nice one
already prepared "skinned" and I want to do it justice but how?
any cooking idea's ?
Rabbit suits casseroles very well. Cooking it with cider,Dijon mustard and prunes is a good way.
I roast mine with a homemade stuffing of shallots,garlic,bacon cut small and parsley.
When you roast it, butter a large sheet of tin foil. Lay rabbit on with cavity filled with the stuffing. Wrap bacon around the stuffing. Dot well with butter. Put another sheet of buttered foil over the top and make a envelope leaving one end open. Add water/wine/cider into parcel and seal.
Bake for approx 1 hour 200c opening the envelope to colour rabbit. Delicious.
stew it in the slow cooker....yum
Use any chicken recipe, especially with a sauce as it can be a little dryer than chicken.
The best way I have had it , it was fried. Taste great.
You can roast them like a chicken...or you can stew them with veg and stuff...
Watch the movie "Fatal Attraction " Glenn Close cooked rabbit for Michael Douglas in it.
i like a good rabbit stew
my dad used to fry off fillets in butter mushrooms and onions
that was nice too
Stewing is the best way to cook it.
Rabbit has a very strong flavor, which is why the most common way to do it up is in a soup or stew, to dilute the flavor from the meat so it's not overpowering.
Rabbit, leek and potato pie - deep dish required
Layer the rabbit, leek and sliced potato - several layers of each - season and add chicken stock - cover with a flaky pastry - beautiful
Cut it up into parts, slow boil it with a table spoon oil bacon grease until done. You may want to dredge it in flour mixed with season salt and pepper, and fry to golden brown, start repeating. KILL THE RABBIT
I've always loved mine fried with a brown gravy....soo sooo tasty!!!
A nice cold rabbit salad....hot broth--with the addition of whole fresh pepper, put the rabbit in whole, yes head and all. Cook about 45 minutes, cool in the broth. Debone, and cut into julienne. Add olive oil, whole garlic cloves and fresh sage leaves (which are removed before serving) a splash of white vinegar, salt and pepper to taste. Let marinade for 24 hours. Serve with fresh salad, and a hint of balsamic vinegar vinegrette before serving. In piemont we call it tonno di coniglio....tuna(ed) rabbit..because of the texture of the meat, not the taste.
haven't had it for a while. i used to just fry it or grill it the same as chicken , make some buffalo sauce, and have buffalo rabbit.
Meanie.
bung it in the oven lol xx