Cooking rabbit?

Okay, so.. when I was in the Navy, they actually cooked rabbit more than one would think. Since then, however, I have not eaten rabbit but I think I remember it being pretty good.

So, a local guy sold me some quail as I needed the wings to try and train my dog...may as well eat them, right?;)

He also sold me a rabbit and some quail eggs.

So, debating, best way to cook a rabbit?

I know, ask 10 guys what the best way is and end up with 30 answers heh.. but, figured to get some ideas. I was thinking of taking that and maybe another rabbit to the ranch on opening weekend and cooking them up. Since it is not easy to redo it.. figured to see what ways you all like and if there are any good recipes.

Thanks!

Russ

We always fried it when I was growing up.

Like a Mountain Man:

You Cook A Might Fine Rabbit Pilgrim

Fricasee'd. My mom made it that way growing up, she called it smothered rabbit. Flour and brown both sides of a cut up rabbit. Add some onion, garlic, mushrooms, salt pepper, whatever sounds good. Dump in enough broth to cover, bring to a boil then simmer about an hour.

She chicken fried it a lot also, hard to beat that either.

You can substitute rabbit for chicken in any dish. I like it fried or grilled over mesquite. Dad raised beagles and we ate lots of rabbit.

my mom always German fried them ... quarter them up, roll in flour, salt, pepper, enough oil (usually bacon grease) to cover bottom of skillet over low to medium low heat, put in rabbit and put on a lid to hold in the steam. cook 12-15 minutes per side until lightly browned ... use remaining grease & drippings to make gravy. She did squirrel the same way (venison too for that matter). The lower temperature and steaming effect made everything tender.

Fried, or rabbit and dumplings for me.

We raised rabbits and chickens....mom cooked lots of both of them. Like TexasKC said...you can cook rabbit any way you cook chicken.

Excellent, fellas. Thanks for the ideas and input!

I noticed the rabbit seems pretty darn stiff compared to chicken. I assume the meat is just more "bulky" or.. more like the chicken leg in muscle makeup, if that makes sense, so I like the idea of slow fry steaming, something to tender it more... heh

Russ

If it's a young rabbit, you can cook it like chicken, any way you like. If it's an older rabbit, that meat will be tougher than everlasting shoe soles if you don't parboil it first to get it tender.

John, the rabbit you ate while in the Navy, if done in the mess, was commercially produced and is likely almost nothing like a wild rabbit will be. Commercial fryer rabbits are around 5 pounds and 8-9 weeks old. The "roasters" are still less than a year old. The breeds commonly raised for meat weight well over 10 pounds as adults. Wild adult cottontails are typically smaller than 8-week commercial fryers but may be substantially tougher. I'd do something to tenderize the cottontail before eating.

I hear ya. It was raised in captivity and I would guestimate about 3-5lbs? ...I could be way off, but this is definately not a cottontail... heh

What kind of rabbit? If its a domestic rabbit any way you like. If its a wild rabbit I recommend brazing it in liquid or smothering it in something and cooking low and slow.

BBQ'd wild cotton tail has got to be one of the toughest driest things I have ever eaten. Last one I ate I quartered it, then brazed the quarters in wishbone dressing then breaded and fried and served with white gravy and they were great.

I had a braised rabbit not too long ago and will do it that way next time I decide to clean and cook one. It was delicious and the meat was moist.

Russ; be sure and let us know how you end up cooking it and how it turned out

Probably cannot go wrong with brazing it no matter what type, right? heh

Thanks Red and George and the rest of you fine gents!

R

Stubinator.. I'll take pictures and write whatever recipe I do up... you know.. if it is any good.. lol

R

Since your'e the chef, I am sure it will be mighty tasty

Cooked it once like fried chicken, and it pretty much tasted like fried chicken.

pecan smoked