What do you do? Im working on some dishes this weekend.

Slow cooked on the grill is good.

Rabbit and dumplins!

Easy and taste GREAT!

http://outdoornebraska.ne.gov/wildlife/wildlife_species_guide/rabbit.asp

Tularemia is a bacterial disease of rabbits that is transmittible to man, usually through openings in the skin. Hunters who notice small white or yellow spots on the surface of the rabbit's liver when they are field dressing it should discard the entire rabbit immediately. During the early stages of the disease the liver can appear normal, though the infected rabbit may behave oddly, move slowly or be easily captured. It is a good idea to wear rubber gloves when dressing a rabbit and it is important to always cook rabbit meat thoroughly. Tularemia is transmitted between rabbits by fleas and ticks. Rabbits die from the disease, so it is not a problem once there has been a good hard frost and the temperature remains cool. A hard frost kills ticks and fleas which carry the disease, and a rabbit infected prior to the freeze will normally die within a few days of contracting the disease.

i cooked one about a month ago. i bought the rabbit at heb. i marinated it in buttermilk,with some chopped garlic and onion overnight. the next day i drained,seasoned with salt and pepper, and rolled it in crushed cornflakes. i then baked it at 400 for 45 minutes. the rabbit was very good,but i think it would have been better rolled in panko bread crumbs instead of the cornflake. as far as the rabbit meat,it was great! mild and juicy. i will be getting some more for sure.

PHHHPPTT !!!! YA GOTTA DIE FROM SOMETHIN SOME DAY!
Who inspects a rabbits liver?

Ive always heard you can only eat them in a month that has an "R" in it; otherwise you are going to be reaching for the Kaopectate or Immodium!!!!!!!!!!!!

Seriously!???



I've always heard the same too. I think it also applies to oysters.

I've had rabbit several ways. Just treat it like quail or duck, it has similar qualities.

chicken fried cottontail!

Rabbit can be eaten year-round...the 'R' thing is an old-wives tale same as with oysters.

My grandfather used to tell me you could only pick up/harvest oysters in months with an 'R' in them, but that isn't true. The oyster season is November-April.

You can eat them anytime, but they are the best once it gets cold and they put on some fat after a few rainfalls.

Fried rabbit with mustard sauce (Chef Paul recipe...dang right fantastic) and smothered rabbit with onions, mushrooms and gravy!

yes,heb has rabbit and quail in the frozen food section. the quail are not bad either.

I've heard that about pigs as well... Cook it thoroughly and you're good.

Jessie, when you get some recipes together post em up. ps I'm waiting on that goose recipe, I cooked a cackler the other day and it wasn't pretty.

R months for oysters was because those are the cooler months. now regulations require refrigeration. warm months for rabbits was because of a "wolf". Worm you can feel in the neck. Cut off the neck and there goes the worm.

try cooking in tomato gravy in the place of meatballs.

Fresh killed panfried cottontail is delicious. No breading, just salt pepper, and throw it in the skillet. Great camp meals start like this!

Here is another option for you:

Creole Rabbit

1 lg Or 2 small rabbits, disjointed
1/2 c Flour
1/2 ts Salt
Oil for frying
3 lg Onions, sliced in rings
1 c Diced celery (2 large ribs)
1 c Diced scallions (2 bunches) including about 1" of green portion
6 Cloves garlic, diced fine
4 Bay leaves
3 Lemons quartered
1/4 ts Basil
3/4 c Chicken broth
Salt and pepper to taste

Wash and pat dry rabbit parts. Combine flour and salt and dredge rabbit parts in it. Heat oil to 360 degrees and fry rabbit 3-4 minutes per side until crisp. Remove, drain on paper towels, and place in a large (5-6 quart) covered casserole.
Preheat oven to 350 degrees. Spread all remaining ingredients on top of rabbit, squeezing each lemon quarter, then including rind. Cover and bake one hour.

Remove cover of casserole, stir ingredients gently, then return to oven, uncovered. Turn heat up to 500 degrees. Bake 15 minutes, or until rabbit is well browned. Discard lemons and bay leaves. Add salt and pepper to taste. Serve over rice.

Cooked it once like fried chicken and it tasted like fried chicken.

Thanks for all the input guys l
I agree with kyotees post I'm not scare of all the parasite worm thing I ate some tenderloin from one of the rabbits cooked at med and it was tender and delicious the saddle and hind I braised them and will be doing something with that post to follow... Kdub I have a bag of goose Kelly brought me but I hant done anything with it but I'll let you know