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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Rabbit recipe?
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Rabbit recipe?  This thread currently has 1,182 views. Print Print Thread
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FigNibs
Sunday, April 25, 2010, 9:01pm Report to Moderator Report to Moderator

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Anyone have a good simple rabbit recipe?
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DenverFoodie
Sunday, April 25, 2010, 9:59pm Report to Moderator Report to Moderator

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Simple Rabbit (as opposed to a Complex Rabbit)?  


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C_Sharp
Sunday, April 25, 2010, 10:32pm Report to Moderator Report to Moderator

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Cristina Silva
Sunday, April 25, 2010, 11:20pm Report to Moderator Report to Moderator

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Hello,
I usually bake rabbit with sauce composed by olive oil, pricked garlic, past of red pepper, white  or red wine, salt(if you want) and some aromatic herbs like rosemary, or thyme or others. let marinate the rabbit whole with this sauce for one hour before cooking. Put the meat in the oven to bake for 40 -50 minutes.
Good apetite!  
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Ribbit
Monday, April 26, 2010, 2:04am Report to Moderator Report to Moderator

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Oh, whew!  For a second there I thought somebody was eating ribbits!


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ABJoe
Monday, April 26, 2010, 2:08am Report to Moderator Report to Moderator

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silly ribbit, dat's foe wabbits...


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4thRabbit
Monday, April 26, 2010, 2:10am Report to Moderator Report to Moderator

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Sorry no rabbit recipes at our house/warren.
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Ribbit
Monday, April 26, 2010, 2:14am Report to Moderator Report to Moderator

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"Kill da wabbit....kill da wabbit...."  Good ole Elmer "Fudge" as my kids call him.


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"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Possum
Monday, April 26, 2010, 2:35am Report to Moderator Report to Moderator

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Raising a bunch of hunters there I see..
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JJR
Monday, April 26, 2010, 5:29pm Report to Moderator Report to Moderator

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battle dwarf
Monday, April 26, 2010, 8:24pm Report to Moderator Report to Moderator

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if it is farm raised you can use any recape you would use for chicken. wild is redder and gamier and needs more prep tp sofen the meat. maranades or things in small bits are your best bet for wild. slowpots are great the grill might be a bit touph unless you are making kabobs. if you can find a ragistanie cook book the indians reveir them for there game recapes. my ex's cook book was in hindi and he took it with him in any case but the few he made from it were great.


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gulfcoastguy
Monday, April 26, 2010, 9:27pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from C_Sharp


That applebraised rabbit does sound good. But the measurement was missing on maple syrup. Was that a cup? I'd probably substitute agave to cut back on sugar and substitute carrots for parsnips to make my GTD happy. They sell frozen rabbit at my nearest grocery store.
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deblynn3
Tuesday, April 27, 2010, 1:45am Report to Moderator Report to Moderator

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My favorite is:

One whole rabbit, rice, liquid for rice (I use stock), frozen or fresh vegetables of your choice. Mix then put rice, vegetables and any spices you like and liquid in bottom of dutch oven (large pot with lid) put dressed whole rabbit on top. cover with lid. Bake on 350F oven till done. My vegetbles are usually onion, peas carrot, cellery. If I have them mushroom.  Italian herbs, garlic, maybe turmeric.  Might be able to do in slow pot which would take longer. but once it's done that's it.

I don't measure.


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Leanne
Tuesday, April 27, 2010, 5:11pm Report to Moderator Report to Moderator

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As a general rule we salt all of our meat before freezing it or 4 hours before using it.  It will take the toughest meat and make it tender and juicy.  
So far the rabbits my boys have been getting haven't been gamey at all.  And when we raised rabbits those didn't have a barnyard flavor either.  
I know that hormones effect a lot of that kind of flavor.  But if you want to take out any possible flavor soak your meat in some baking soda water.  Put the meat in a bowl and cover it with water and add maybe a tablespoon of baking soda.  You can thaw it in this if your meat is frozen.
Tonight I'm going to grill the rabbit for the flavor then transfer it to the oven and allow it to slow cook until it's done.  If you got a marinade that you like I'd suggest that you spoon it over the meat every now and then to help keep the outside moist.  
Otherwise, I think someone already mentioned putting it in a crockpot on rice.  That's good and easy too.

Leanne


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Possum
Thursday, July 12, 2012, 3:02am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
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Was looking round for thoughts on eating rabbit... I bought some wild rabbit & certainly did find it a challenge to eat?! I had slow cooked it in a crockpot & it definitely was gamey & this is coming from someone who eats goat   
For something that is considered a pest & doesn't cost anything to feed while it is growing, it is surprisingly expensive too... so I'm not sure I would make it a habit to buy in the future...
Quoted from battle dwarf
if it is farm raised you can use any recipe you would use for chicken. wild is redder and gamier and needs more prep to soften the meat. marinades or things in small bits are your best bet for wild.

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Possum
Thursday, July 12, 2012, 11:04pm Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
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Thought I should add (in case I put anyone off one of their diamond meats) - I had bought (& cooked together) two rabbits & noticed the meat is better (less gamey) lower in the pot...  
Maybe the second rabbit fed on different things? Certainly I am enjoying it more now, but still think there are way too many fiddly bones & is overpriced
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san j
Friday, July 13, 2012, 4:04am Report to Moderator Report to Moderator

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Quoted from Possum
Thought I should add (in case I put anyone off one of their diamond meats) - I had bought (& cooked together) two rabbits & noticed the meat is better (less gamey) lower in the pot...  
Maybe the second rabbit fed on different things? Certainly I am enjoying it more now, but still think there are way too many fiddly bones & is overpriced


I have had mixed (not the best) results with rabbit at home, due to boniness, but have found it well prepared at some restaurants - esp. French and Spanish and Latin American. Unfortunately, that means I eat it very, very rarely. I really like it, too.  



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Conor
Friday, July 13, 2012, 6:12am Report to Moderator Report to Moderator

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Quoted from FigNibs
Anyone have a good simple rabbit recipe?

"Shhh ... be vewy, vewy quiet. I'm hunting wabbits. Huh-uh-uh-uh-uh-uh-uh-uh."

Words of wisdom and levity from my all-time favorite wabbit hunter, Elmer Fudd. Of course, I never quite figured out how ol' Elmer stayed so pudgy, as he was the most luckless, and empty-handed, hunter I've ever known. Maybe the fact that he never did catch that wascally Bugs Bunny caused him to resort to foods wrong for his blood type (as well as his GenoType), not to mentioned being depressed about his lack of hunting prowess. Plus, he [Elmer] was always growing that blasted corn in his garden. That nasty lectin- and agglutinin-containing plant, which is also a metabolic inhibitor and can modify known disease susceptibility. Elmer, corn, just say no!

Anyhow, FigNibs, you might like this traditional rabbit stew that a friend's mémé in Bretagne would make for us that was incredibly tasty for a simple stew. The recipe listed for Classic Lapin au Vin in the link is the one closest to what she would make that I can find. However, to make it compliant for me (see my avatar), I made some modifications, i.e.,

  • Pork bacon: replace with Applegate Farms Organic Turkey Bacon
  • Russet potatoes: replace with sweet potatoes or yams (which I've found adds an unique flavor to the stew that the potatoes didn't)
  • White wine: since white wine is an avoid for me but red wine isn't, I've had good success experimenting with a lighter-bodied red wine instead (it also seems to have a more complementary flavor profile with the sweet potatoes/yams, whereas white wine seemed a little overpowered by the earthiness)
  • Chicken stock: not a deal breaker if you don't, but I prefer to use homemade turkey bone broth (to be consistent with the turkey bacon)

Anyhow, here's the recipe link again:

By the way, there are some very cogent points in the paragraphs preceding the aforenoted recipe, that will assist in obtaining the best taste and texture (hence, best value) from the stewing rabbit.



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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yvonneb
Friday, July 13, 2012, 6:42am Report to Moderator Report to Moderator

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Quoted from battle dwarf
if it is farm raised you can use any recape you would use for chicken. wild is redder and gamier and needs more prep tp sofen the meat.


Surely the rabbit is meant to be wild to be a diamond food ?
Farmraised would have the same problems as farmed beef- fatty rather than muscular etc.

Dr.D made a point about the possibility of organic beef coming from cows fed organic corn versus grass fed beef which might not be organic but where the cows are out on pasture moving/ running putting on more lean meat.

I assumed the same applies to rabbits..
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Conor
Friday, July 13, 2012, 7:22am Report to Moderator Report to Moderator

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Quoted from yvonneb
Surely the rabbit is meant to be wild to be a diamond food ?

Hi yvonneb, I think it all depends upon the farm's enclosure system. If the rabbits are kept caged their entire lives, yes, then it would be similar to caged chicken and feedlot-fed cattle. However, in the U.S. there are a number of rabbit farms using pasture, either completely or in part, on which to raise their rabbits. I've had some good quality pastured rabbits. Too, even pasture-raised rabbits have a limited amount of intramuscular fat. Although, what little fat there is, the rabbits raised on pasture--and all that entails--have a higher level of omega-3s than do the cage-raised rabbits. On the other hand, it is nice to have wild hare when it's available. I've found that you usually have to go shoot your own, though.



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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yvonneb
Saturday, July 14, 2012, 6:47am Report to Moderator Report to Moderator

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Quoted from Conor

However, in the U.S. there are a number of rabbit farms using pasture, either completely or in part, on which to raise their rabbits.


I LIKE THAT!! Must look into the viability of doing that in my 'garden' aka 1/2 acre of rough grass -wonder how they stop the foxes taking the rabbits...

A friend of mine used to shoot rabbits, but he says they are all gone...seemingly they got a virus and died by the million...so no luck there for a while.

New business idea in the recession..."shoot your own rabbit in grassland"  
A variation on fishing in a stocked lake  

Oh- I could get rich yet   !
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RedLilac
Saturday, July 14, 2012, 1:12pm Report to Moderator Report to Moderator

SWAMI tweaked Explorer Super Taster from Illinois
Kyosha Nim
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I saw my son’s recipe from when he was 21; he’s 28 now and has cooked rabbit for me many times in many variations.  He likes to experiment.  Now that it is summertime, he’s going to try it on the grill for the 1st time once he figures out how he wants to do it.


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Conor
Sunday, July 15, 2012, 9:50pm Report to Moderator Report to Moderator

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Quoted from yvonneb
I LIKE THAT!! Must look into the viability of doing that in my 'garden' aka 1/2 acre of rough grass . . . wonder how they stop the foxes taking the rabbits . . .

Here's a link to blog I bookmarked a couple of years ago that discusses rabbit fencing in some detail, as well as other aspects of raising meat rabbits on pasture:

And here's a link to a "rabbit tractor," a version of which is what most rabbit farmers seem to use, with some discussion about its construction in the comments section:



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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san j
Monday, July 16, 2012, 2:32am Report to Moderator Report to Moderator

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Have people tried the rabbit recipes here at RecipeBase?


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