Forum:

cooking

Best rabbit recipes

Posts: 6

posted 3 years ago

4
Number of slices to send:

Optional 'thank-you' note:

Send

Hello Permies!

At our current location, the only "livestock" we can legally have is rabbit. I purchased a rabbit from a neighbor to make sure we enjoy the meat, but I have no idea how to cook it besides stew/soup. Anyone have any awesome rabbit recipes.?

Anne Miller

steward

Posts: 17830

Location: USDA Zone 8a

4549

I like...

posted 3 years ago

1
Number of slices to send:

Optional 'thank-you' note:

Send

I have only had rabbit cooked into a stew though I am wondering how tasty is chicken fried rabbit? I like any kind of meat that is breaded and then fried.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Sid Deshotel

Posts: 48

Location: deep south zone 9

I like...

posted 3 years ago

2
Number of slices to send:

Optional 'thank-you' note:

Send

It's hard to beat a good stewed rabbit dinner. Treat it just like you would a chicken.

itsmesrd

Olga Booker

pollinator

Posts: 672

Location: South West France

258

posted 3 years ago

5
Number of slices to send:

Optional 'thank-you' note:

Send

Rabbit is a fairly dry meat with little or no fat on it. In France we always cook it in a sauce, or in a stew.

Try civet de lapin:
https://cooking-ez.com/viandes/recipe-rabbit-civet.php
Or lapin a la moutarde:
https://www.simplyrecipes.com/recipes/rabbit_in_mustard_sauce/

You can marinate it in beer instead of wine as in the civet recipe, or use half wine, half broth for the marinade. I like to chuck in a few green olives in it but that is my preference.

The rabbit in mustard sauce is delicious but quite rich, maybe for a special occasion! Otherwise, use it in soup and stews like you would a chicken.

Whatever, I am sure you could find loads of recipes on the Internet and use your inventiveness to improvise.

Good luck and happy eating!

Love is the only resource that grows the more you use it.
David Brower

Heather Staas

pollinator

Posts: 773

Location: Western MA, zone 6b

482

I like...

posted 3 years ago

4
Number of slices to send:

Optional 'thank-you' note:

Send

Good timing, I just made this the other night.

I processed and pressure canned several jars of rabbit a few months back. I opened one that was canned with some organic garlic.

I first lightly steamed my last harvest of baby kale, and set it aside. Then I opened the rabbit and sauteed it in a bit of butter, added the baby kale back in.

Then I made a small batch of alfredo sauce; parmesan cheese, cream, salt and pepper, and added in a handful of sauteed baby jalepenos.

Poured over the top of the rabbit and kale. It was SO GOOD. I have another helping waiting for me at home for dinner tonight!

IMG_1491.JPG

"The world is changed by your example, not your opinion." ~ Paulo Coelho

PEP - BB40 Badge (verified skill)
Skill verified by gir bot

Heather Staas

pollinator

Posts: 773

Location: Western MA, zone 6b

482

I like...

posted 3 years ago

5
Number of slices to send:

Optional 'thank-you' note:

Send

I have also deboned fresh rabbit, cut in cubes, marinaded in an italian (oily) dressing, then made into skewers for the grill. It was tender and yummy, not dry, and cooked perfectly. I had several guests that day who were trying rabbit for the first time and it was a big hit! Even my 10 year old nephew who didn't think he could eat rabbit gave it 2 thumbs up after all! No pictures :(

"The world is changed by your example, not your opinion." ~ Paulo Coelho

Allen Ayers

Posts: 21

Location: East Tennesee, Zone 7

I like...

posted 3 years ago

4
Number of slices to send:

Optional 'thank-you' note:

Send

You could try rabbit confit! You slow-cook the rabbit in olive oil (or any other fat!) until it's tender and succulent, then broil until it's crispy on the outside. I've used this recipe in the past, although I cheated and used a crock pot instead of a dutch oven because I'm lazy. https://elevatedwild.com/elevatedwildblog/crispy-rabbit-confit-recipe

Additionally, the MeatEater website is geared towards hunters and anglers, but they have plenty of recipes that work just as well with farmed rabbit as they do with wild ones. https://www.themeateater.com/recipes?ingredients=rabbit

Gray Henon

pollinator

Posts: 861

Location: Appalachian Foothills-Zone 7

216

posted 3 years ago

3
Number of slices to send:

Optional 'thank-you' note:

Send

Pretty much still stew, but we make it with drop dumplings (biscuit mix). If I fry it, I pressure cook it first for 15 minutes or so, depending on the age of the rabbit, until it is tender, but not quite pulling off the bone, then fry. Good, but not as good as squirrel or groundhog that are dark meat with just a bit more fat.

I never got to try guinea pig when we were in Peru, but I’d be interested to know how it compares to rabbit. I’d look into it if I was restricted on what animals I could raise.

https://permies.com/t/161023/biochar-production-tally-thread

tool care - air badge (verified skill)
Skill verified by Mike Haasl

Matthew Nistico

pollinator

Posts: 806

Location: Clemson, SC ("new" Zone 8a)

183

posted 3 years ago

3
Number of slices to send:

Optional 'thank-you' note:

Send

I know one time-tested use for rabbit is in a pie. Substitute rabbit meat for the breast meat of chicken in your favorite chicken pot pie recipe. Note that this is a wet, saucy application, which as has already been mentioned above you really want, given rabbit's leanness and thus its tendency to dry out when cooked.

Blazing trails in disabled homesteading

Cris Fellows

pollinator

Posts: 337

Location: Youngstown, Ohio

111

I like...

posted 3 years ago

2
Number of slices to send:

Optional 'thank-you' note:

Send

See...this is why you need Judson's book.

Together is our favorite place to be

R Scott

pollinator

Posts: 4151

Location: Kansas Zone 6a

329

posted 3 years ago

1
Number of slices to send:

Optional 'thank-you' note:

Send

Legs make fried chicken that’s better than chicken. The back legs take twice as long to cook than the front so we always did them first.

"You must be the change you want to see in the world." "First they ignore you, then they laugh at you, then they fight you, then you win." --Mahatma Gandhi
"Preach the Gospel always, and if necessary, use words." --Francis of Assisi.
"Family farms work when the whole family works the farm." -- Adam Klaus

See Hes

pollinator

Posts: 541

Location: Ban Mak Ya Thailand Zone 11-12

217

I like...

posted 3 years ago

2
Number of slices to send:

Optional 'thank-you' note:

Send

Put it for 24 -36 hrs in Buttermilk, add salt, pepper, marjoram and paprika then wrap it in bacon.

Put it for an hour or so in the oven by 165 degrees Celsius and bake it till brown.
Take the fond and thicken it with starch or flour as gravy.

The Buttermilk takes the game taste out and makes it tender and the bacon keeps it moist..

In modern times the only right way forward is to come back to nature.

Kim Goodwin

gardener

Posts: 803

Location: 4200 ft elevation, zone 8a desert, high of 118F, lows in teens

537

I like...

posted 3 years ago

2
Number of slices to send:

Optional 'thank-you' note:

Send

One of my favorites is Rabbit in Red Wine with Prunes and Olives. There are Italian and also French versions - this one doesn't have the prunes.

Rabbit stew with olives

Rabbit is quite good. Putting prunes in the recipe seem strange to US tastebuds, but if you like Spanish bar food like tapas you may have encountered it before. Prunes add wonderful sweet-tartness.

Here is a French version with prunes: Rabbit with Prunes

Be joyful, though you have considered all the facts. ~Wendell Berry

Timothy Norton

Steward of piddlers

Posts: 6410

Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall

3182

I like...

posted 8 months ago

3
Number of slices to send:

Optional 'thank-you' note:

Send

I have only had rabbit on a rotisserie over a charcoal fire. It was delightful!

- Tim's Homestead Journal - Purchase a copy of Building a Better World in Your Backyard - Purchase 6 Decks of Permaculture Cards -
- Purchase 12x Decks of Permaculture Cards - Purchase a copy of the SKIP Book - Purchase 12x copies of Building a Better World in your Backyard

PEP - BB60 Badge (verified skill)
Skill verified by gir bot

master pollinator

Posts: 577

Location: Zone 8A

107

I like...

posted 1 month ago

4
Number of slices to send:

Optional 'thank-you' note:

Send

This is our second meat rabbit season. Our main cooking methods have been slow cooking and smoking. Either whole or parted out and then using the carcass for bone broth. Wow, makes great bone broth.

After we slow cook or smoke, we debone and package the shredded meat into 3# packages. We just tried using the shredded meat in a chicken salad recipe and it was really great. It is also really good in taquito recipes.

These two items are probably our main go to way to make/consume it from now on until I get the proficiency to debone. I plan to work on that when we start breeding again when it cools down here in a 4-6 weeks. https://permies.com/t/283537/Deboning-Rabbit

"The genius of American farm experts is very well demonstrated here: they can take a solution and divide it neatly into two problems." -Wendell Berry

I agree. Here's the link: http://stoves2.com