Rabbit Recipes

[Hammergun]

Here's one I came across recently.

 

A mediterranean method.

 

Joint a rabbit into hind legs and saddle, and boil in lightly salted water for 1/2 an hour. Remove from water, pat dry , rub with herbs / spices of your choice (you can use mediterranean herb, cajun spices or arabian spice mix, or anything else which takes your fancy). Dip in egg and then roll in spiced breadcrumbs (crush a few slices of dried stale wholemeal bread and ix in spices) and deep fry for a few minutes. Serve with salsa and / or maynnaise and salad.

 

Delicious!

[rkidcj]

Try this one,

Take your rabbit and remove the head and legs, these can be used in other dishes. You now have left just the saddle (back) With a sharp knife remove the two fillets either side of the spine, season and fry in a mix of equal parts of butter and oil, treat them like you would a steak. I personally like this pink in the middle so not to dry out the meat.

Once cooked remove the fillets keeping them warm and let the meat relax.

Next take the pan that you have cooked the rabbit in and deglaze (clean/mix) with 2 dessert spoons of redcurrant jelly and ¼ pint of cream.

Take the fillets and cut into medallions about ½ inch think and add back to the pan to coat.

Hope you like it

 

Cheers CJ

[Hammergun]

Here is a good recipe I posted earlier. Perhaps one of the moderators can move it into this section.

 

http://forums.pigeonwatch.co.uk/forums/ind...?showtopic=2104

[Hammergun]

Bunny Tandoori.

 

Ingredients

 

1 lb diced and boned rabbit meat

juice of 1 lemon

2 oz butter

3/4 pint yoghurt

1 chopped onion

3 cloves garlic

sachet of tandoori spice

rathia sauce

salad

naan

 

Marinate the pieces with yoghurt, garlic, lemon juice, butter and tandoori spices. Place on an oven tray with the marniade and a chopped onion and bake in a medium oven until done (usually about 1 hr), basting frequently to stop them drying out. You can cook them on skewers.

 

Serve with naan & salad and rathia sauce, or use as meat in a masala sauce

[Big Angus]

Kingdom Of Fife Pie

__________________

 

2 Small rabbits Grated nutmeg, sal, pepper

3/4 lb Picked pork 1 oz Dripping

2 Hard boiled eggs

 

12 oz flour made into rough puff pastery.

 

Cut up the skinned and cleaned rabbit. Make a good stock from the forelegs, ribs and head. Fry the joints of rabbit in the dripping, drain and place in a pie dish. Add pickled pork and seasonings. Cut the eggs into 1/4s and arrange in the dish. Add if liked. Stuffing made from:

 

Minced rabbit liver salt and pepper

3 oz breadcrumbs 1 teasp chopped parsley

1 oz chopped bacon a little thyme

egg to bind

 

Pou in enough stock to come two-thirds up the pie dish. Cover with pastry. Make two or three slits in the pie crust. Put into the oven at 220o for 20mins and the reduce the heat to 180o and cook for a further 1 1/2- 2 hours. Brush with egg to glaze about 10 mins before serving. YUM YUM

[Big Angus]

Sheeps Head Pie.

______________

 

1 sheeps head 1 teasp salt

4 sheeps trotters 6 black peppercorns

water to cover.

 

Remove the brains from the head and wash in cold water to which 1/2 teasp vinegar has been added. Soak the head and trotters for 24 hours, changing the water at least once. Rinse the head and make sure all the clots of blood are removed. Rub over the head and trotters with the brains. Put the head and trotters into a pan with water to which salt is added and bring slowly to the boil. Add the pepercorns and simmer for 2-3 hours till the flesh is coming away from the bones. Remove from the liquid and slice the flesh thinly. Skin the tongue and slice thinly. Place the meat into the pie dish. Reduce the stock and pour over the meat serve cold with salad.

 

Enjoy he who dares

[red_stag88]

Sounds minging. Errrr..

[Big Angus]

Red thats what i was reared on when i was a bairn. Now you know were the jocks get the madness from.

[new to the flock]

BRANDIED RABBIT IN MUSTARD SAUCE

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Meats Main dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 md Rabbit, cut up, frying

1 tb Olive oil

1 tb Butter or margarine

1 md Onion, cut in four

Whole cloves

Bouquet garni *

Salt to taste

Brandy

4 tb Whipping cream

1 1/2 tb Grainy coarse Dijon Mustard

 

* See Bouquet garni recipe for ingredients.

Calories: 311; Protein 27 g.; Carbohydrate 3 g.; Fat 21 g/serving.

Wipe meat pieces and trim off any fat. Heat olive oil and butter or

margarine in large skillet until bubbly. Add meat pieces and saute on all

sides until browned.

While browning, press whole cloves into onion chunks (generously). Add

chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with

salt. Generously 'slosh' brandy over top (at least 1/2 cup). Cover.

Cook over medium to low heat about 30 minutes or until meat is cooked

through. Remove meat pieces from pan and keep warm. Discard onion chunks,

cloves and Bouquet garni. Increase heat to medium high. Add cream and

mustard; cook, stirring constantly until slightly thickened. Return meat

to pan and coat on all sides with sauce. Serve at once.

[new to the flock]

Chef's Rabbit

 

1 Rabbit

Salt and white pepper

Flour

6 Bacon slices - cut into large squares

1 Onion - chopped fine

8 Extra large mushrooms - whole or quartered

6 oz Beef stock

1 c Sour cream

 

Season meat with salt and white pepper and dredge with flour. In hot skillet, cook bacon pieces about half way. Add rabbit and brown on both sides. Add onions and saute with meat. Add mushrooms. Pour beef stock over all and put in preheated oven at 450 degrees for 30 minutes, or until meat is done. Take meat out. Whip sour cream into remaining pan juices and pour over meat.

[new to the flock]

Cottontail Cuisine

 

 

 

.

 

Ingredients

 

2 rabbits, quartered

 

1 cup olive oil

 

¼ cup vinegar

 

¼ cup red wine

 

1 small minced onion

 

2 cloves minced garlic

 

Juice from ½ lemon

 

5 tablespoons catsup

 

4 tablespoons A-1 sauce

 

¼ teaspoon cayenne pepper

 

Dash of Tabasco

 

¼ teaspoon black pepper

 

Combine all ingredients except the rabbit in a medium saucepan. Mix well and simmer for 20 minutes, stirring frequently.

 

Place the quartered rabbits on a medium-hot grill. Baste the rabbits generously every 5 minutes with the sauce mixture, turning frequently.

 

It will take about 40-50 minutes until they are done, make sure you have used all of your sauce. With this recipe the sauce is the key!!

[new to the flock]

Louisiana Creole Rabbit

 

1 Cleaned rabbit (3lb)

1 ts Salt

1 ts Black pepper

1/2 ts Cayenne pepper

1/4 c Onion - chopped

3 Garlic cloves - minced

2 tb White vinegar

1 ts Browning sauce

1 can Mushrooms - drained (8oz)

1 tb Butter or margarine - melted

1 tb Parsley,minced

2 tb Green bell pepper - minced

2 tb Green onions - chopped

2/3 c White wine - dry

 

Dry rabbit and place in bowl. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. Cover bowl and marinade overnight in refrigerator. Transfer rabbit and marinade to well-greased baking dish. Bake in preheated 450°F oven 1 hour. Combine remaining ingredients and pour over rabbit. Bake 30 to 45 minutes longer, until rabbit is fork-tender.