ace_of_hearts Posted June 30, 2013 Report Share Posted June 30, 2013 Trialled some rabbit recipes tonight in preparation for my BBQ party on Friday -Reggae rabbit -Lemon and Honey Rabbit -Rabbit Satay The skewers were delicious and very tender, but i was a bit disappointed with how tough the whole rabbit pieces were, they probably need longer on a lower heat on the bbq, but its strange as they were on the same time as the satay skewers which were great The final menu for Friday though will be -Reggae rabbit skewers -Satay rabbit -Rabbit and chorizo burgers Hopefully my guests are understanding Quote Link to comment Share on other sites More sharing options...
SamanthaDebra Posted June 30, 2013 Report Share Posted June 30, 2013 Yum can't wait to try some Lewis! Quote Link to comment Share on other sites More sharing options...
mike-b Posted June 30, 2013 Report Share Posted June 30, 2013 the first time i tried whole rabbit on the bbq they came out quite tough! like you say slower on a lower heat will be the way forward! something ive though about but not tried before is a trick i use on chicken and ribs, which is to boil the meat you will be cooking in apple juice for 40 mins before marinating and cooking on the bbq this leaves it really moist and helps take on the flavour of the marinate and smoke! the bunny skewers and the bunny burger sounds great mate! Quote Link to comment Share on other sites More sharing options...
team tractor Posted June 30, 2013 Report Share Posted June 30, 2013 At my mates we placed 3 whole rabbits to one side and cooked for an hour while eating burgers etc . The meat fell off the bone but his bbq is 4' wide so easy to do so Quote Link to comment Share on other sites More sharing options...
camokid Posted July 1, 2013 Report Share Posted July 1, 2013 the rabbits always look a bit naughty lying there like that am i the only one that feels this??? Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted July 1, 2013 Report Share Posted July 1, 2013 the rabbits always look a bit naughty lying there like that am i the only one that feels this??? Probably. Quote Link to comment Share on other sites More sharing options...
tjm160 Posted July 1, 2013 Report Share Posted July 1, 2013 Thanks AoH, a most helpful post. Returning to the sport and determined not to shoot anything (other than corvids) unless it's for the pot, I have been plucking up the courage to start cooking the rabbits. So far not being at all gifted in the kitchen, I have been practicing the skinning and preparing and have then been passing on the ready to cook samples to an elderly former farmer and several friends (to their great delight). Seeing the above so well presented and in a manner of cooking that I feel confident enough to give a try (BBQ is one area in which I can hold my own), has given a much better idea as to how to get started. I'm much obliged fella Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted July 2, 2013 Report Share Posted July 2, 2013 (edited) The skewers were delicious and very tender, I would have thought the Skewers would be rather hard and metalic tasting :lol: Did you steep the rabbit meat in brine overnight? As for Tough meat, either slow cook in foil to keep moist or you COULD mince it up, mix a ratio of 60% pork 40% rabbit to make it go further and add spices to make burgers It can also help with parky eaters who don't like the taste of Rabbit The BBQ spread looks VERY good though! Is that a Jamie Oliver BBQ? Where are Our invites? Edited July 2, 2013 by Lord Geordie Quote Link to comment Share on other sites More sharing options...
flynny Posted July 2, 2013 Report Share Posted July 2, 2013 Good spread there mate, looks great, ATB Flynny Quote Link to comment Share on other sites More sharing options...
darren m Posted July 2, 2013 Report Share Posted July 2, 2013 the rabbits always look a bit naughty lying there like that am i the only one that feels this??? and i thought i was strange no they just make me feel hungry and jelous , not had rabbit for ages now Quote Link to comment Share on other sites More sharing options...
Scottoj18 Posted July 3, 2013 Report Share Posted July 3, 2013 Satay dip made get the rabbit in the marinade Thursday nite.... Quote Link to comment Share on other sites More sharing options...
Birdboy Posted July 4, 2013 Report Share Posted July 4, 2013 Reggae Rabbit ? Great name ! See you on Dragons Den maybe Quote Link to comment Share on other sites More sharing options...
cheekychappy Posted July 4, 2013 Report Share Posted July 4, 2013 guess the skewers through the meat will transfer the heat evenly and cook them better, not just from the outside in cooking way. Quote Link to comment Share on other sites More sharing options...
FalconFN Posted July 4, 2013 Report Share Posted July 4, 2013 I've never found a way of cooking rabbit quickly without it being tough. I always slow cook it on the bone Preferably with plenty of something fatty like bacon or sausages and then pie/mince it, or slow cook it in wine, stock, veg, oregano, basil and parmesan to make a ragu. Even the smallest of rabbits need some fat to keep them moist so the burger idea is a good one for a BBQ. Quote Link to comment Share on other sites More sharing options...
welsh1 Posted July 4, 2013 Report Share Posted July 4, 2013 I've never found a way of cooking rabbit quickly without it being tough. I always slow cook it on the bone Preferably with plenty of something fatty like bacon or sausages and then pie/mince it, or slow cook it in wine, stock, veg, oregano, basil and parmesan to make a ragu. Even the smallest of rabbits need some fat to keep them moist so the burger idea is a good one for a BBQ. We do rabbit burgers,and they are great on the bbq,but as you said this is because of the fat added in the mincing process,my favourite is the ones laced with some cheeky chillies,lovely Quote Link to comment Share on other sites More sharing options...
ace_of_hearts Posted July 4, 2013 Author Report Share Posted July 4, 2013 13 rabbit and chorizo burgers just been made, I have also boiled up 4 x loins in stock and are now marinating in Jack Daniels BBQ sauce. Scott is making the Satay so all is good I will report with the results on Saturday (after i have dealt with my hangover ) Quote Link to comment Share on other sites More sharing options...
ace_of_hearts Posted July 7, 2013 Author Report Share Posted July 7, 2013 The finished article, thumbs up all round and there were no left overs Quote Link to comment Share on other sites More sharing options...
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