Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Rabbit
Posted by: Laura P, Sunday, December 31, 2006, 6:33pm
Had some Rabbit that I cooked today, Wonderful, very easily digestable and tasty.  I would definitly recommend it to anyone who has been nervous to eat fluffy
Posted by: Lola, Sunday, December 31, 2006, 6:36pm; Reply: 1
how did you prepare it, Laura?
sounds tasty!
Posted by: Don, Sunday, December 31, 2006, 6:37pm; Reply: 2
Rabbit was one of my type O dad's favorite meats. I haven't had it in a long time. I did notice a few months ago that the local Publix grocery store has rabbit in the frozen meat section, although it is kind of pricey.
Posted by: MyraBee, Monday, January 8, 2007, 3:36am; Reply: 3
I guess Walt Disney has had a great deal of effect on me.  I can't stand the thought of eating Thumper any more than I can stand the thought of eating Bambi's mother.
:'( :'( :'(

My.
Posted by: ISA-MANUELA (Guest), Monday, January 8, 2007, 10:25am; Reply: 4
go for this ;) ;D:

cut the whole rabbit in pieces, take some oignons, garlic and herbes de provence put all together in
a big dish, take 1,5 teaspoon of seasalt, a bit of coriander, ginger and add at last  a bottle of good red wine.... let it macerade 3-4 days in the fridge....after those days take it out and cook it in the oven or
normal in a pot for 1,5 hours . Very yummie too :D
Posted by: Kristin, Monday, January 8, 2007, 2:30pm; Reply: 5
Oooo Isa.... that sounds so good!!

And you really let it marinate for 3-4 days? Wow... I bet that makes it tender and juicy...


Mouth is watering now...  ;D
Posted by: Laura P, Monday, January 8, 2007, 2:36pm; Reply: 6
Quoted from ISA-MANUELA
go for this ;) ;D:

cut the whole rabbit in pieces, take some oignons, garlic and herbes de provence put all together in
a big dish, take 1,5 teaspoon of seasalt, a bit of coriander, ginger and add at last  a bottle of good red wine.... let it macerade 3-4 days in the fridge....after those days take it out and cook it in the oven or
normal in a pot for 1,5 hours . Very yummie too :D



This is basically how I did it, minus the wine and long marienating time

Posted by: ISA-MANUELA (Guest), Monday, January 8, 2007, 3:48pm; Reply: 7
::) yessss dear missa the B....half of mine ;D....do you think that's too long??) :D .....nope it is really tender the meat ::) yum-yum :D



you can also go for that:

shnipple rabbit as mentioned above ;D....take some carrots,oignons,garlic, & saisonings at your ease,
even some kohlrabi...that's very yummi too, some fresh non-shnippled herbes like parsley and maggikraut ;D ;)...who like to add some fresh little potatoes...yumi too, and then cook all together in a big pan.....of course add also some seasalt :B .......add some Curry & bouillon........;D


or that?
shnippeled rabbit.......put some mustard on, roast it in the oven; a bit dry here :? but if you go to
add some brown or dark beer....yummi too :D

good luck ....(whistle)
Posted by: Schluggell, Monday, January 8, 2007, 4:37pm; Reply: 8
A couple Tblsp. of Cocoa and you have  Hassenpfeffer basically - though unsweetened Carob Powder works too.

Towards the middle/end of cooking - cook the rabbit's 'variety meats' in the wine juice for a rich traditional gravy.
Posted by: Debra+, Monday, January 8, 2007, 6:34pm; Reply: 9
My brother sent me four wild rabbits last week.  Cooked two of them up with onions and garlic.  They were yummilcious.  Will have to try the marinating Isa.  Made some rabbit soup with the broth and some of the rabbit and some lentils, carrots, onions, broccoli. It was also yummilicious.   Had the rest of the soup this morning for breaky.  :D

Debra :)
Print page generated: Thursday, April 24, 2014, 1:35pm