Cooking Rabbit and Rabbit Recipes
To make a delicious rabbit meal, in the immortal words of Mrs Beeton, the 19th century cook and writer .....
"First catch your rabbit".
This can be accomplished by various means, the energetic way, be it ferreting, shooting, long netting, or maybe running through the fields early in the morning shouting here bunny bunny!
My preferred way to obtain my favourite meat is to saunter down to our local butchers shop and purchasing a couple of pot ready prepared bunnies.
"First catch your rabbit".
This can be accomplished by various means, the energetic way, be it ferreting, shooting, long netting, or maybe running through the fields early in the morning shouting here bunny bunny!
My preferred way to obtain my favourite meat is to saunter down to our local butchers shop and purchasing a couple of pot ready prepared bunnies.
Rabbit Stew my all time favourite
First Up Rabbit Stew
The Easy Way
IngredientsA couple of Rabbits
Olive Oil
Garlic, Onions and Chillies (if you like it HOT)
Root Vegetables Carrots Swede Potatoes or any other root veg you have
A couple of pints of chicken stock
Salt and Pepper to taste
Method
Remove Lungs Heart Liver Kidneys (use those for more stock or discard).
Joint the Rabbits into back legs front legs and saddle cut the saddle in to two pieces discard the rib cage (or use for stock).
Chop the root vegetables into large chunks. Not the potatoes that comes later.
Start heating the chicken stock ..bring it to the boil and turn down to a very slow simmer.
Using a heavy based frying pan sweat the garlic (crush and chop it) onions (roughly chop them) and chillies (finely chop them) in a liberal splash of olive oil..once tender transfer to a heavy based stew pot.
Turn up the heat on the frying pan, add another liberal splash of olive oil, seal the rabbit joints in the frying pan.
(Don't go overboard on the frying just enough to give a nice light brown colour).
Once sealed transfer the Rabbit joints to the stew pot pour the hot chicken stock over the rabbit.
Season to taste with salt and pepper.
Add the chopped root vegetables bring the whole lot back up to the boil.
Turn down the heat to a low simmer stir the stew, cover and leave to simmer for about an hour.
Then add the potatoes (cubed) bring the stew back up to a slow simmer stir it and leave for about another three quarters of an hour or until the potatoes are tender.
Serve with crusty bread and green vegetables.
I also find a good bottle of Claret helps the whole lot down.
Enjoy.
Rabbit Roundabout Amazon USA
Mustard Rabbit
This Mustard Rabbit dish takes some time ...but it's worth it!
Ingredients
Half a dozen rabbit joints
4 large tablespoons of Dijon mustard
Seasoned flour
Large knob of unsalted butter (a couple of ounces is about right)
3 or 4 rashers on streaky bacon
onion
garlic
about half a pint of double cream
Method
Wash and dry your rabbit joints.
Put them in a large bowl, cover with salted water and leave to soak for a couple of hours.
Drain and dry.
Coat the rabbit joints evenly with the Dijon mustard and leave them in a cool place overnight. (I suggest the fridge).
The following day...I said this mustard rabbit recipe takes time...
Dust the rabbit joints lightly with seasoned flour, shake off any surplus.
Melt the butter in a flame-proof casserole and lightly brown the rabbit joints on both sides.
Lift out the rabbit joints and set them aside.
Peel and finely chop one onion and garlic cloves to taste.
Remove the rind from the bacon and roughly chop it.
Fry the bacon in the butter for three or four minutes add the onion and garlic and cook over a low heat until the onion is soft.
Return the Rabbit joints to the casserole, cover with a close fitting lid and cook over a very low heat for a further thirty minuets.
Remove the casserole from the heat and stir in the double cream.
Cover again with a close fitting lid and throw the whole lot into an oven preheated to about 180c.
Cook for about forty five minuets..you might like to stir the casserole once or twice during the cooking time.
Serve straight from the casserole (mind you don't burn the table)!
Boiled potatoes and the usual green vegetables go well with this dish
You might want to throw a few bread croutons over the top as well.
Enjoy.
Ingredients
Half a dozen rabbit joints
4 large tablespoons of Dijon mustard
Seasoned flour
Large knob of unsalted butter (a couple of ounces is about right)
3 or 4 rashers on streaky bacon
onion
garlic
about half a pint of double cream
Method
Wash and dry your rabbit joints.
Put them in a large bowl, cover with salted water and leave to soak for a couple of hours.
Drain and dry.
Coat the rabbit joints evenly with the Dijon mustard and leave them in a cool place overnight. (I suggest the fridge).
The following day...I said this mustard rabbit recipe takes time...
Dust the rabbit joints lightly with seasoned flour, shake off any surplus.
Melt the butter in a flame-proof casserole and lightly brown the rabbit joints on both sides.
Lift out the rabbit joints and set them aside.
Peel and finely chop one onion and garlic cloves to taste.
Remove the rind from the bacon and roughly chop it.
Fry the bacon in the butter for three or four minutes add the onion and garlic and cook over a low heat until the onion is soft.
Return the Rabbit joints to the casserole, cover with a close fitting lid and cook over a very low heat for a further thirty minuets.
Remove the casserole from the heat and stir in the double cream.
Cover again with a close fitting lid and throw the whole lot into an oven preheated to about 180c.
Cook for about forty five minuets..you might like to stir the casserole once or twice during the cooking time.
Serve straight from the casserole (mind you don't burn the table)!
Boiled potatoes and the usual green vegetables go well with this dish
You might want to throw a few bread croutons over the top as well.
Enjoy.
Ferreting About
First Catch your Rabbit
After the elusive Rabbit
Bodicote Banbury Oxfordshire
1994
Yes we did have bunny for dinner!
Scarper
Scarper
This is how you normally see your bunny on a ferreting expedition..if you don't get it right.
A lovely painting by Paul Tavernor.
This is how you normally see your bunny on a ferreting expedition..if you don't get it right.
A lovely painting by Paul Tavernor.
Run Rabbit, Run Rabbit, Run, Run, Run
Running Rabbits
Various Artists MP3's
Available to download from amazon.
Various Artists MP3's
Available to download from amazon.
The Warreners
Two Boys Set a Ferret
I'll bet these two can catch Rabbits!
I'll bet these two can catch Rabbits!
Ferrets
Ferrets the best way to catch Rabbits
If you want rabbits keep ferrets.
But you need to know how to look after them
The Complete Guide to Ferrets by James McKay
I have read and can personally recommend
The Complete Guide to Ferrets by James McKay
Not only is it an informative read it's also written in a very entertaining style.
Rabbits
A Word about Rabbit Meat
Rabbit meat is one of the leanest meats available it is leaner than beef, pork, or chicken meat.
Farmed Rabbit is to my taste rather bland more like chicken than rabbit. It's all right if you want to use it in an heavily flavoured dish such as curry but for stewing, roasting, frying or barbecuing I'd say go for the wild rabbit every time.
If at all possible obtain ferreted rabbits as they won't have any shot in them to catch unwary teeth!
Farmed Rabbit is sold in two different categories the Fryer and the Roaster
The Fryer is a young rabbit of up too twelve weeks old and weighing in between one and a half and three and a half pound.
The tender fine grained flesh of the fryer is ideal for barbecuing or frying.
The roaster is a rabbit over eight months old and weighing in at over four pounds.
As the name suggests the roasters more coarsely grained but less tender flesh is ideal for roasting but also great for stewing.
Farmed Rabbit is to my taste rather bland more like chicken than rabbit. It's all right if you want to use it in an heavily flavoured dish such as curry but for stewing, roasting, frying or barbecuing I'd say go for the wild rabbit every time.
If at all possible obtain ferreted rabbits as they won't have any shot in them to catch unwary teeth!
Farmed Rabbit is sold in two different categories the Fryer and the Roaster
The Fryer is a young rabbit of up too twelve weeks old and weighing in between one and a half and three and a half pound.
The tender fine grained flesh of the fryer is ideal for barbecuing or frying.
The roaster is a rabbit over eight months old and weighing in at over four pounds.
As the name suggests the roasters more coarsely grained but less tender flesh is ideal for roasting but also great for stewing.
Rabbit Roundabout Amazon UK
Bunny Burgers
HIC Weston Brand Hamburger Press Single
This one is quick and simple.
Ingredients
Rabbit Meat off the Bone
One egg (beaten)
Onion (if you want Crunch)
Breadcrumbs
Salt and Pepper
Method
Course grind your rabbit meat and put it in a bowl.
Season to taste with salt and pepper.
Add finely chopped onion now if you want a crunchy texture to the finished burger.
Add some bread crumbs and mix well (use your hands you get a better mix that way) add a little beaten egg and mix again.
The object is to get the rabbit meat to bind together so it will stay as one piece when it is cooking. Not too wet and not too dry.
If the mixture is too dry add a little more beaten egg or if it is too wet add more breadcrumbs or rabbit meat.
When you are satisfied that your mixture is correct you can proceed to the burger making stage.
You can just grab a handful of the mixture, roll it into a ball between your palms and press it flat on a board.
But by far the easiest way to form the burger is to use a Burger Press
as this gives an even uniform result every time and if you are making a lot of burgers it will save you an awful lot of valuable time.Now you have your bunny burgers cook them in the normal way.
Grill or barbecue them turning once or twice during the process.
Keep Rabbits for Food or as Pets
Mr. Bunny Mascot Adult Costume
Mr. Bunny Mascot Adult Costume
is made by a former toy manufacturer.
Life-like, soft and comfortable to wear!
Complete costume includes: mascot body with zipper in the back, shoe covers, separate mascot head and hand covers.
These costumes generally fit a person up to 6'2" and 200 pounds.
For all you real Rabbit Fans
Black Rabbit Tote Bag
Black Rabbit Tote Bag
Useful for carrying your rabbits back from the butcher!
Washable reusable and defiantly green.
100% cotton canvas tote bag
Useful for carrying your rabbits back from the butcher!
Washable reusable and defiantly green.
100% cotton canvas tote bag
Dried Rabbit Ears
Not a recipe but they will keep your dog happy while you cook!
Died Rabbit Ears
from wild rabbits, also suitable for sensitive dogs.
Rabbit ears are portioned chew snacks for small- and medium sized dogs.
They are reduced in fat and contain less calories.
Ideal as a reward.
from wild rabbits, also suitable for sensitive dogs.
Rabbit ears are portioned chew snacks for small- and medium sized dogs.
They are reduced in fat and contain less calories.
Ideal as a reward.
Search for Anything on Amazon
Nesco PC-6-25-30TPR 3 in 1 Digital Pressure Cooker Nesco PC-6-25-30TPR 3 in 1 Digital Pressure Cooker
Nesco PC-6-25-30TPR 3 in 1 Digital Pressure Cooker
An Excellent Bunny Boiler!
This Professional stainless steel digital 3-in-One Digital Pressure Cooker will pressure cook, slow cook or steam cook.
It makes pressure cooking safe and easy with its digital controls.
Programmable delay start, warm mode, slow cook mode, steam mode, and browning mode.
It has two pressure level selections and safety steam release feature.
It comes with a removable non stick cooking chamber. 6 Qt capacity. Versatile, multifunctional. Easy to use digital controls.
Two pressure level selections.
Removable non stick cooking chamber.
Stay Cool lid and handles.
Warranty: 1 Year.
Nesco PC-6-25-30TPR 3 in 1 Digital Pressure Cooker
Click Here for More Information
Rabbit in a Terracotta Baking Brick
Henry Watson's Clay Baking Brick
All you need is a Rabbit a Baking Brick and some olive oil
Quick and simple.
Pre heat your oven to about 180C
Grease the inside of the Baking Brick with olive oil.
Put your cleaned whole rabbit into the brick.
You might like to season your rabbit with whatever comes to hand and maybe splash in a half glass of white wine.
Place the lid on the brick.
Throw the whole lot into the oven for an hour and twenty minuets.
Remove from oven and serve.
Rabbit Stew Two
The Picky Way
Ingredients
A couple of Rabbits (Try to obtain young rabbits for this recipe).
Garlic, Onions and Extra Virgin Olive Oil.
Root Vegetables Carrots and Swede.
Closed Cup Button Mushrooms.
Red Wine...open a bottle drink half, save half!
(you don't have to drink the whole half bottle at once this recipe takes a while)!
Method
Clean your rabbits remove the lungs liver kidneys and heart.
Joint your rabbits, you needn't be too fussy with this part just back legs off and a chop above the saddle will do.
Put the rabbit pieces in a large saucepan cover and with water.
Bring to the boil and remove any scum that forms.
Reduce the heat to a low simmer throw in a couple of whole peeled garlic cloves, cover and simmer slowly for about an hour.
You could busy yourself with the half bottle of wine during this hour.
When the hour is up remove the rabbit pieces and garlic cloves from the liquid.
Pour the remaining half bottle of wine into the liquid..(you did save some wine didn't you)?
Bring this back to a simmer and leave it to reduce by about one third.
Now for the picky part..take all the meat off the bones, it should be quiet tender by this time and you'll get some good sized chunks from the back legs and saddle, leave them whole.
Be wary it will be HOT.
Use a blunt knife to remove the meat if it's too hot to handle.
Put the meat to one side.
Sweat some garlic and onions in a liberal dash of olive oil in a frying pan.
Once tender add to a large stew pot.
Give the root vegetables and button mushrooms a quick glaze in olive oil in the frying pan.
Add to the stew pot.
Put the rabbit meat into the stew pan and add the reduced wine/stock liquid.
Bring this to a very low simmer stir, cover and leave for three quarters of and hour or until the root vegetables are tender.
Serve with mashed potato and leafy green vegetables and you could open another bottle of wine after all this time!
Enjoy.
A couple of Rabbits (Try to obtain young rabbits for this recipe).
Garlic, Onions and Extra Virgin Olive Oil.
Root Vegetables Carrots and Swede.
Closed Cup Button Mushrooms.
Red Wine...open a bottle drink half, save half!
(you don't have to drink the whole half bottle at once this recipe takes a while)!
Method
Clean your rabbits remove the lungs liver kidneys and heart.
Joint your rabbits, you needn't be too fussy with this part just back legs off and a chop above the saddle will do.
Put the rabbit pieces in a large saucepan cover and with water.
Bring to the boil and remove any scum that forms.
Reduce the heat to a low simmer throw in a couple of whole peeled garlic cloves, cover and simmer slowly for about an hour.
You could busy yourself with the half bottle of wine during this hour.
When the hour is up remove the rabbit pieces and garlic cloves from the liquid.
Pour the remaining half bottle of wine into the liquid..(you did save some wine didn't you)?
Bring this back to a simmer and leave it to reduce by about one third.
Now for the picky part..take all the meat off the bones, it should be quiet tender by this time and you'll get some good sized chunks from the back legs and saddle, leave them whole.
Be wary it will be HOT.
Use a blunt knife to remove the meat if it's too hot to handle.
Put the meat to one side.
Sweat some garlic and onions in a liberal dash of olive oil in a frying pan.
Once tender add to a large stew pot.
Give the root vegetables and button mushrooms a quick glaze in olive oil in the frying pan.
Add to the stew pot.
Put the rabbit meat into the stew pan and add the reduced wine/stock liquid.
Bring this to a very low simmer stir, cover and leave for three quarters of and hour or until the root vegetables are tender.
Serve with mashed potato and leafy green vegetables and you could open another bottle of wine after all this time!
Enjoy.
Rabbits Rule OK
Rabbits Rule Mousepad
Rabbits Rule
Yes of course they do.
Rabbits Rule
Yes of course they do.
All Things Rabbit on Amazon
Monty Python Slippers Killer Rabbit
Monty Python Slippers Killer Rabbit
Monty Python Slippers Killer Rabbit are only offered in one size.
Each measure 12 inches long.
Monty Python Slippers Killer Rabbit
Click Here for More Information
Rabbit Posters from AllPosters
If you don't like eating Rabbits how about looking at them?
Click a Picture for More Information
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Bunny Addict Wall Clock
Bunny Addict Wall Clock
Bunny Addict Wall Clock
Rabbits Telling the Time
What ever next?
Bunny Addict Wall Clock
Rabbits Telling the Time
What ever next?
Drop Bunnies not Bombs!
Bunny Droppings Large Mug
Why Drop Bombs When You can Drop Bunnies?
Why Drop Bombs When You can Drop Bunnies?
Online Expert Cooks and Chefs
Not Strictly Rabbit
The Top Ten Cookery Books from Amazon UK
Fetching RSS feed... please stand byBlack Rabbit Baseball Cap
Black Rabbit Black Cap
The distinctive outline of a black rabbit looks striking on this sturdy black Baseball cap, which makes a great gift for the rabbit lover.
The distinctive outline of a black rabbit looks striking on this sturdy black Baseball cap, which makes a great gift for the rabbit lover.
Vote for your favourite Recipe Book
The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison--300 Recipes for Home-cooked Meals (Everything: Cooking) by Karen Eagle
Making something different for dinner has never be more...1 point
Paella: 40 Delicious Spanish Style Recipes (Contemporary Cooking) by Fiona Roberts
delicious spanish style recipes0 points
Rabbit Food Cookbook: Tasty Vegan/Vegetarian Recipes: A Historical Timeline of Food in America, and Other Miscellany by Beth A. Barnett
Cookbook with 82 strict vegetarian/vegan recipes a more...0 points
American Rabbit Breeder's Association Domestic Rabbit Cook Book
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Reply
- how-to-cook-eggs how-to-cook-eggs Jul 28, 2009 @ 11:18 am
- very interesting and helpfull thanx. 5
-
Reply
- Gordon_Hamilton Gordon_Hamilton Nov 22, 2008 @ 3:52 pm
- I love rabbit. I remember, however, once getting bitten by a ferret when "rabbiting" as a child. Wow - that hurt! I remember my Gran always used to add a little bit of mutton to her rabbit stews as she said it kept the rabbit more moist. I think she was probably right.
Welcome to the Healthier Eating Options group.
-
Reply
- papawu papawu Oct 30, 2008 @ 2:46 pm
- I first had rabbit when I was very young and have not had the opportunity to eat it again since. I would definitely like to try the rabbit stew though. After all, I am a die-hard carnivore and I am a big fan of stews. Great lens.
-
Reply
- lakeerieartists lakeerieartists Sep 15, 2008 @ 7:48 pm
- Welcome to the Comfort Food Group.
-
Reply
- KimGiancaterino KimGiancaterino Aug 25, 2008 @ 11:49 am
- Welcome to Culinary Favorites From A to Z.
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Lensmaster allsewnupfabrics has been a member since April 8 2008, has rated 72 lenses, favorited 44, and has created 57 lenses from scratch. This member's top-ranked page is "Rabbit Recipes How to Cook Rabbit". See all my lenses
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