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 Rabbit recipe
#2183182
03/14/11 07:38 PM
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Joined: Dec 2010
Posts: 3,382
blancobuster
OP
Veteran Tracker
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OP
Veteran Tracker
Joined: Dec 2010
Posts: 3,382 |
My room mate and I went to the lease looking for hogs, we didnt have any luck but we got 3 rabbits on the way back to camp. We BBQd one and it was pretty good but if any one has a good recipe for stew using rabbit let me know.
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Re: Rabbit recipe
[Re: blancobuster]
#2183243
03/14/11 08:17 PM
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Joined: Aug 2008
Posts: 14,956
don k
THF Celebrity
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THF Celebrity
Joined: Aug 2008
Posts: 14,956 |
Fry it. Too many small bones to make stew.
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Re: Rabbit recipe
[Re: blancobuster]
#2183325
03/14/11 09:07 PM
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Joined: May 2006
Posts: 6,262
RICK O'SHAY
THF Trophy Hunter
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THF Trophy Hunter
Joined: May 2006
Posts: 6,262 |
I don't know about stew but I've made rabbit and dumplins before and it was great.
DISCLAIMER
ATTENTION: Your decision should NEVER be based SOLELY upon my advice, recomendation, or opinion.
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Re: Rabbit recipe
[Re: RICK O'SHAY]
#2183519
03/14/11 11:35 PM
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Joined: Mar 2010
Posts: 1,156
BOB7
Pro Tracker
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Pro Tracker
Joined: Mar 2010
Posts: 1,156 |
found this a while back, not sure where i got it and never have tried it. recipe for rabbit (or squirrel) hasenpfeffer has been floating around in my family for a long time. The name translates to peppered hare, and many people know it from the evil German cartoon character who's always demanding that the dish be prepared for him from the flesh of Bugs Bunny.
My mother says this particular recipe originally came to my grandmother from the print on a box of frozen rabbit, but we've always used it for wild cottontail rabbits and snowshoe hares. Nowadays, I most commonly use this recipe when preparing squirrel.
Start with the animal skinned and cut into 5 pieces (4 legs and the back). You want 2-3 pounds of meat. Soak it for 2 or 3 days in a brine of:
1 1/2 cups water
1 1/2 cups cider vinegar
1 tsp. whole cloves
3 bay leaves 1 medium onion, sliced
2 tsp. salt
2 tsp. sugar
1/4 tsp. pepper
1/8 tsp. ground allspice
After the brining period, drain the meat and save the brine.
Pat the meat dry and dust it in flour.
Fry the pieces in hot oil until they are nicely browned.
Add the onions and fry them a bit. Then pour in the brine, enough to cover the meat, and let it simmer on a low flame for 2-3 hours, until the meat is fork tender.
Remove the meat and thicken the gravy in the pan with crushed gingersnap cookies.
Then pour the gravy over the meat. Serve hot with mashed potatoes. You'll be happy you made this dish, it's top-shelf.
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Re: Rabbit recipe
[Re: BOB7]
#2186481
03/16/11 03:48 AM
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Joined: Dec 2010
Posts: 517
txshotgun
Tracker
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Tracker
Joined: Dec 2010
Posts: 517 |
I had this dish at a small Belgian brewery 10 yrs ago and still remember it clearly. The best rabbit I've had. La Chouffe is a dark unfiltered beer similiar to a dark unfiltered hefeweizen which is easier to find. Paradise Liquors at 402 and IH 35w actually orders La Chouffe for me. If you're near that area it has an excellent beer selection and even better wine selection.
Ingredients:
4 rabbit legs
Marinade:
* 1 glass of orange juice
* ½ litre of Mc-Chouffe
* 3 tablespoons of olive oil
* 3 tablespoons of soya sauce
* 4 tablespoons of honey
* 1 pinch of red pepper
Sauce:
* 1 onion
* ½ pepper
* 125g mushrooms
* ½ litre of Mc-Chouffe
* 1 tablespoon of vinegar
* 2 or 3 tablespoons of honey
* 250ml brown sauce (stock + corn flour + roux)
Method:
* Mix all the marinade ingredients together and then add the rabbit legs for at least 2 hours.
* Brown the chopped onion, peppers and mushrooms in the oil.
* Add the vinegar, then the beer and the honey.
* Leave to simmer until about a third of it has evaporated.
* Add the brown sauce.
* Correct the seasoning and the consistency (thicken if necessary).
* Pour the rest of the Mc-Chouffe over the rabbit and then cook it in the oven for 40 minutes at 180°C.
Variation:
Cook the rabbit in the marinade sauce if you would like the meat to stay whiter and moister.
Suggestion :
Serve with rice.
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