Domestic rabbit is a versatile meat that can be cooked in most of the same ways as Chicken. In fact, in some countries it is classified as poultry. Nearly any chicken recipe can be used for domestic rabbit. Many recipes for veal or pork are adaptable to rabbit. Rabbit’s light, delicate meat is often compared to chicken, but there are differences. It is somewhat more flavorful than chicken, with a mild but distinctive taste that is not exactly like that of other poultry or meat. Also, it is very lean (more like chicken or turkey breast than legs) and can become dry if overcooked.
Rabbit takes well to marination, and it can also be cooked without prior marination. Either way, it can be cooked by long, slow simmering, braising, or stewing, or it can be quickly cooked by sautéing, grilling, or roasting. The structure of rabbit, of course, is like that of other land mammals rather than like that of poultry. Cutting methods divide the meaty hind legs, the bonier forelegs, and the choice saddle or back section (râble in French).The whole carcass, cut up, is used for stews and sautés, while the saddle alone is often roasted. It may be boned or Bone-in. Small rabbits, 3 pounds (1.5 kg) or less, are the best for cooking. Mature rabbits, weighing about 4 to 5 pounds (about 2 kg), tend to be tougher and drier. Along with chicken recipes, you can grind rabbit meat and use it as a ground meat for spaghetti (works great), for hamburgers, or with noodles and sauce. Even though all of that is fine, rabbit meat, broiled, baked or boiled tastes great all on its own. You can put an entire carcass in the oven and roast it to juicy perfection, make honey glaze for an added treat, or barbecue it on the grill for a fantastic summer treat. Cut up rabbit into cubes, coat them in breading and make “rabbit nuggets” for the kids and they’ll adore them.
Rabbit takes well to marination, and it can also be cooked without prior marination. Either way, it can be cooked by long, slow simmering, braising, or stewing, or it can be quickly cooked by sautéing, grilling, or roasting. The structure of rabbit, of course, is like that of other land mammals rather than like that of poultry. Cutting methods divide the meaty hind legs, the bonier forelegs, and the choice saddle or back section (râble in French).The whole carcass, cut up, is used for stews and sautés, while the saddle alone is often roasted. It may be boned or Bone-in. Small rabbits, 3 pounds (1.5 kg) or less, are the best for cooking. Mature rabbits, weighing about 4 to 5 pounds (about 2 kg), tend to be tougher and drier. Along with chicken recipes, you can grind rabbit meat and use it as a ground meat for spaghetti (works great), for hamburgers, or with noodles and sauce. Even though all of that is fine, rabbit meat, broiled, baked or boiled tastes great all on its own. You can put an entire carcass in the oven and roast it to juicy perfection, make honey glaze for an added treat, or barbecue it on the grill for a fantastic summer treat. Cut up rabbit into cubes, coat them in breading and make “rabbit nuggets” for the kids and they’ll adore them.
Rabbit: skinning and preparing with Mark GilchristThis is not necessarily how I do it but if you want to save the hide it is a good process and I think there are some good tips here for the beginner
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Plants That Are Safe For Your Bunny | |
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The photo for this lovely dish is the one pictured in the title bar.
This recipe works equally as well with white wine |
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Rabbit stew is known in some other countries as “Hassenpfeffer.” But no matter what you call this delicious meal, it is a winner at the dinner table. Rabbit stew is easy to prepare, and can be used as a side dish, or is filling enough to be the main course.
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Grilled Rabbit | |
File Size: | 138 kb |
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Beer Braised Rabbit | |
File Size: | 179 kb |
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Rabbit n' Gravy | |
File Size: | 130 kb |
File Type: | rabbit n. gravypdf |
Rabbit w/ Mustard | |
File Size: | 129 kb |
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Rabbit, Andouille Sausage & Wild Mushroom Gumbo | |
File Size: | 118 kb |
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These two recipes go together |
MasterChef Cooks Rabbit
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MasterChef Austrailia
Loin of Rabbit Stuffed w/ Sicilian Olives & Leeks Wrapped in Pancetta w/ Carrot Puree & Mustard Fruit Syrup | |
File Size: | 88 kb |
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Braised Rabbit in a Capsicum Tomato & Fennel Sauce | |
File Size: | 89 kb |
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Braised Rabbit w/ Leeks Parsnip & Caramelised Figs | |
File Size: | 80 kb |
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Rabbit Ragu w/ Pasta Sheets | |
File Size: | 6 kb |
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Rabbit w/ Artichokes, Onions, Potatoes & Rosemary | |
File Size: | 68 kb |
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MasterChef England
Teenage Emily pipped to the MasterChef crown (but her daring recipes still steal the show)
She was just 18 at the time, let her story be an inspiration to you, and although I haven't tried it her
Rabbit saddle and langoustine mousseline with carrot, lemongrass and ginger puree does sound good.
She was just 18 at the time, let her story be an inspiration to you, and although I haven't tried it her
Rabbit saddle and langoustine mousseline with carrot, lemongrass and ginger puree does sound good.
MasterChef New Zealand
Assiette of Rabbit, White Asparagus, Roasted Yams and Passion fruit Vinaigrette | |
File Size: | 141 kb |
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Pan Seared Rabbit Backstrap with Watercress | |
File Size: | 85 kb |
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