I bought a propane refrigerator yesterday off of Craigslist. When I arrived to pick it up way out in the sticks, the homeowner was in the carport skinning a coon. The guy turned out to be a cool guy who loved to trap, and hunt so we hit it off. He had a lot of rabbits, in which he gave me a nice frozen skinned one to eat. Any of you have a good rabbit recipe?
I like to stew 'em. the turn out a bit tough dry cooked. My grandma always quartered them, dredged, fried, and slow-cooked in chicken stock with onions. Served with mashers and chard.
Here's Julia's Childs' recipe for Deviled Rabbit with a Mustard Coating. While I have not cooked rabbit, I have enjoyed it at restaurants, I have had great success with everything I have made from her recipes and would give this one a try at first chance!
Broil the quartered rabbit for 15 minutes per side. Drain the juices. To the juices, add 6 T of Dijon mustard, 3 1/2 T minced shallot, 1/2 tsp for fresh tarragon, 4 drops of hot pepper sauce. You will also need 2 cups of fresh bread crumbs.
Coat the mixed ingredients above, sans the bread crumbs which you pat on top afterwards.
Roast in the upper 1/3rd of the oven at 400 degrees. for 10-12 minutes.
One of my childhood memories is driving by Walt's White Wabbit Wanch on Hwy 101 between Coos Bay and Gold Beach.
Mom use to fix fried (domestic) rabbit about once a month.
Made hasenpfeffer last night. Fan-freaking-tastic! Been wanting to try it for years but didn't want to spend the $9/lb the regular grocery store wants for one. Enter my first visit to the Super G Mart ethnic grocery. $8.41 for a 3lb'er. I'm gonna try to grab another one Friday for the grill. THIS is the recipe I used. I got carried away doing other stuff while this cooked so I forgot to takes any pics of the final product - but I did get a browning shot, at least.
I've never had domestic rabbit, only wild. I fix it two different ways.
1) flour and fry like chicken.
2) flour, brown, and put it in a skillet with a can of Cream of Mushroom and finish it off.
Good stuff, have done squirrel the same way, as well as pheasants.
Oh yea, Cotton Tails. Never been in an area where they have Northern Hares or Snow Shoes.
Used to do a casserole/baked rabbit squirrel combo with cream of mushroom and spices. 350 for about 45 mins.
Get home from hunting them, skin/gut, into the casserole pan.
I worked in the Oregon outback one summer. We'd buy live rabbits from a lady that looked straight out "Rodger and Me". I'd BBQ over them slowly over charcoal or wood. They were pretty tasty.
Made hasenpfeffer last night. Fan-freaking-tastic! Been wanting to try it for years but didn't want to spend the $9/lb the regular grocery store wants for one.
If it is worthy of a staple, I would consider building a Hutch. They are relatively easy to take care of, I.E. take up limited space, the feed is inexpensive (alfalfa pellets), and they breed like.....You know...
I rate them right up there with chickens, but tastier.
Down is they are cute and family members have a tendency to give them names, then they don't taste so good.
One of the sweetest sounds in the woods on cool crisp winter's morning, a pack of beagles trailing a rabbit.
Many-Many moons ago, hunted rabbit in South Georgia. But only after eating breakfast at the Unadilla 76 Truck Stop. Hunted Cane Cutters, Swamp's and Cottontails.....and on warm days even a few 5' plus South Georgia rattlers were had.
Eating rabbit, fried was the preference. But heck, like most things around here, fried is the Southern Way.....I $hit you not, last year at one of my son's away football game against West Forsyth, my daughter comes back from the concession stand and says, "Dad, here, you got to try this!"....Me: "What is it?"....Daugher: "A fried Oreo!".........Someone done gone and took one of the most perfect foods, dredged it in good'ole funnel cake mix, and fried that sucker!
