robmiller Posted September 6, 2009 Report Share Posted September 6, 2009 Easiest way to cook a rabbit..................? Quote Link to comment Share on other sites More sharing options...
pyr8 Posted September 6, 2009 Report Share Posted September 6, 2009 cassarole it. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted September 6, 2009 Report Share Posted September 6, 2009 Stew/casserole it. Joint it and then flash fry it in a stockpot (with a bit of bacon); fry up some onions/celery/carrot/swede in the same pot; rabbit and bacon back in and barely cover with beer/cider/stock/water. Then slowly, slowly, slowly bring it to a slow simmer for a couple of hours. Obviously, you can tart it up with herbs and spices and mince around with reducing the sauce or whisking in cream, but 9 times out of ten that is the way to do it. LS Quote Link to comment Share on other sites More sharing options...
magman Posted September 6, 2009 Report Share Posted September 6, 2009 Quarter it , then boil for 20 mins , then debone putting it back in the boiling water add veg = cassarole If you want a real treat then cover with puff pastry and bang in the oven till pastry is ready . Watch them fight over the pastry Quote Link to comment Share on other sites More sharing options...
smig4373 Posted September 6, 2009 Report Share Posted September 6, 2009 (edited) Rabbit kebabs.....cube up the meat, push on skewers,marinade with sauce of choice......mine happens to be peanut/honey satay..20mins under grill..........mmmm.mmmmmm or joint up the bunny....lay joints on a bed of blanched leeks,cover with dry cider...cover with foil..bake in oven for 1 1/2 hours.....lush..... simple's Edited September 6, 2009 by smig4373 Quote Link to comment Share on other sites More sharing options...
smiiithy Posted September 7, 2009 Report Share Posted September 7, 2009 (edited) I swear by the pressure cooker. Wouldn't have it any other way. Had a lovely pigeon and rabbit pie last night, the rabbit was perfectly pre-cooked for going into the pie and only had to pick it off the bone when it came out the pressure cooker. Have a look at myzeneye's topic a while back. gutted, skinned and cut into legs/saddles/f legs and then left in salt water...in the pressure cooker over night... that saves washing another pot..... then, next day, tip the salt water off, rinse, then add one cup full off water or so... not alot, your mostly gonna steam the begger... add some mixed herbs, throw on the lid and blast it of full heat till the doobry ferking starts to spin fast.... then lower the heat till the doobry stops spinning and simmer like this for around 20 minutes or so... maybe a little more for 2-3 rabbits.... then remove from heat, depressurise lid... lift wabbits out and pich lovely super tender meat off the bones.... you can then do whatever you wish wish the meat.... my fav.... dip in egg ,roll in corn four and then deep fry for a few mins............. if you add 5 spice/salt/pepper etc to the corn flours or egg mix.... mm mm mmmmmm.... alternatively, when you cook the rabbit, use the little tray in the p.cooker...... cooker veg and stock at the same time under neath it.... when youve lifted the rabbit out and de boned it, throw the meat back in the pot with the veg, add some more stock and simmer for a wee while..... this way, i can do a welll tasty stu/ pie filling etc in around 40 mins...... give it a go, see what you think..... Edited September 7, 2009 by smiiithy Quote Link to comment Share on other sites More sharing options...
Sauer Posted September 7, 2009 Report Share Posted September 7, 2009 look on you tube for "mark gilchrist" it starts off with how to skin and joint...but what he does and i now do is soak overnight in tub o water with handful of salt thrown in.. then next day boil it for at least 2 hrs and he explains why.... basically till it falls to pieces.. and pick the carcass put all the meat into an ice cream tub and soak in olive oil..(you can flavour it chilli garlic etc or whatever ) and it will keep for a fortnght... use in stir frys or whatever sauer Quote Link to comment Share on other sites More sharing options...
smiiithy Posted September 7, 2009 Report Share Posted September 7, 2009 Watching his video is how I learnt to gut and skin a rabbit! look on you tube for "mark gilchrist" it starts off with how to skin and joint...but what he does and i now do is soak overnight in tub o water with handful of salt thrown in.. then next day boil it for at least 2 hrs and he explains why.... basically till it falls to pieces.. and pick the carcass put all the meat into an ice cream tub and soak in olive oil..(you can flavour it chilli garlic etc or whatever ) and it will keep for a fortnght... use in stir frys or whatever sauer Quote Link to comment Share on other sites More sharing options...
nellie117 Posted September 16, 2009 Report Share Posted September 16, 2009 Rabbit curry mmmmmmm!!!! right what u need to do is boil the bunny as above till it pretty much falls of the bone, then chop two onions and fry in a little olive oil until golden add a clove of chopped garlic 1 and a half teaspoons of cumin 1 and a half teaspoons of tumeric 1 teaspoon of chilli powder (or as much as you dare) then roughly chop 5-6 large tomatoes add to your wok add the meat from 1 or two rabbits (pre boiled) add a generous pinch of fenugreek leaf and another of panch phoran (indian mixed seeds) stir cover and simmer for about 45 minutes then add half a cup of coconut milk simmer for a further 15 mins or unil the sauce starts to thicken season with salt and freshly ground black pepper serve with naan bread and a nice cold pint. its not that easy but im sure youll agree what a curry B) Quote Link to comment Share on other sites More sharing options...
libs Posted September 16, 2009 Report Share Posted September 16, 2009 Swop rabbit for chicken in more or less anything, is often a bit tougher but not enough to make it un pleasent. Did a stirfry last night with plenty of soy and oyster sauce, sherry and balsamic vinegar and it turned out great! Quote Link to comment Share on other sites More sharing options...
smiiithy Posted September 16, 2009 Report Share Posted September 16, 2009 Agreed. When the rabbit has been done in the pressure cooker it's often so tender that sometimes hard to tell the difference between rabbit and chicken, especially the smaller ones. Swop rabbit for chicken in more or less anything, is often a bit tougher but not enough to make it un pleasent. Did a stirfry last night with plenty of soy and oyster sauce, sherry and balsamic vinegar and it turned out great! Quote Link to comment Share on other sites More sharing options...
Tobyb525 Posted September 16, 2009 Report Share Posted September 16, 2009 easiest way? Bung the whole thing in a pot bring to boil and leave it simmering for 2 hours, this way it is melt in your mouth and you don't waste any meat. I guess you need to flavor it aswell. I just do them this way as I give most of it to the dog. Quote Link to comment Share on other sites More sharing options...
smiiithy Posted November 26, 2009 Report Share Posted November 26, 2009 (edited) Pressure cooker and other kitchen bargains at Lidl. Once you try rabbit in it you'll never go back. Had a hare in it last night and it was amazing drool: Edited November 26, 2009 by smiiithy Quote Link to comment Share on other sites More sharing options...
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