Register

Recipes!

Discussion of all aspects of rabbits as meat animals. If this subject is offensive to you, please do not visit.
4 years of membership4 years of membership4 years of membership4 years of membership
User avatar
Posts: 193
Joined: January 14, 2013
Location: Hawaii
Male
Thanks: 13
Thanked: 23 in 15 posts
BunnyBucks: 1,174.00

Re: Recipes!

Post Number:#46  Unread postby ramblingrabbit » Tue Feb 25, 2014 5:52 pm


This is a huge favorite at our house:

Rabbit Braised in Milk (based on an old Italian preparation common for pork)

1 rabbit
a few tablespoons of butter
fresh whole milk, enough to partially cover the meat while it cooks
3-6 garlic cloves, peeled and crushed
1 bouquet garni, or a few whole sprigs of some combination of fresh parsley, thyme, rosemary and sage
Juice from 1 lemon
Several slices of lemon rind
Salt and pepper

Cut rabbit into pieces (bone in). Heat butter in a large pan or pot and brown meat. Add milk, deglaze if necessary, and add garlic, bouquet garni, lemon juice, and lemon rind, and season with salt and pepper. Cover and cook on a very low simmer for at least 3 hours, or longer, until meat comes off the bone easily--stirring occasionally and making sure the curdled milk doesn't burn.

The following user would like to thank ramblingrabbit for this post
Rainey, Zinnia

3 years of membership3 years of membership3 years of membership
User avatar
Posts: 19
Joined: March 31, 2014
Thanks: 17
Thanked: 2 in 2 posts
BunnyBucks: 90.00

Re: Recipes!

Post Number:#47  Unread postby JulieCunicole » Tue Apr 01, 2014 12:04 pm


Truckinguy wrote:Any suggestions on how to cook up the organs... heart, kidneys, liver?


I give the heart and kidneys to my chickens while I'm processing the bunnies.

Liver: Pate! This is my *favorite* recipe:


Chicken Faux Gras
Diary of a Foodie: Season One: Contraband Cuisine
Serves12 (first course)

Active Time:45 min
Start to Finish:4 3/4 hr (includes cooling)

January 2007

ADAPTED FROM HAPPY IN THE KITCHEN BY MICHEL RICHARD

For Mousse

1 cup finely chopped onion (1 medium)
2 sticks (1 cup) unsalted butter, softened
1 garlic clove, minced
1/2 cup heavy cream
1 pound chicken livers, trimmed
1 teaspoon fine sea salt
1/2 teaspoon black pepper

For Parsley Gelée

1 seedless cucumber (usually plastic-wrapped)
1 teaspoon unflavored gelatin
1 teaspoon fresh lemon juice
1 teaspoon sugar
1 to 2 drops Tabasco sauce
2 teaspoons finely chopped fresh flat-leaf parsley

Special equipment:
4 (8-oz) ovenproof ramekins
Accompaniment:
crackers or baguette slices

Make mousse:

Put oven rack in middle position and preheat oven to 300ºF.
Cook onion in 2 tablespoons butter in a small heavy saucepan over moderately low heat, covered, stirring occasionally, until translucent, 5 to 7 minutes. Stir in garlic and cream and simmer, covered, until onion is tender, about 6 minutes.
Remove from heat and stir in remaining 1 3/4 sticks butter, then return to heat and stir until butter is melted and mixture is combined.
Purée livers with onion mixture, sea salt, and pepper in a blender, scraping down sides as necessary, until smooth. Force mixture through a fine-mesh sieve into a large measuring cup. Bring a teakettle full of water to a boil.
Evenly space ramekins in a 13- by 9-inch roasting pan. Divide liver mixture among ramekins, then cover each ramekin with foil and place roasting pan in oven. Pour enough boiling water into pan to fill pan halfway. Bake until mousse is just set, about 30 minutes. Remove foil and transfer ramekins to a rack to cool to room temperature, about 1 hour, then chill mousse, covered, at least 3 hours.

Prepare gelée once mousse is cold:

Chop half of cucumber and reserve remainder for another use. Purée chopped cucumber in a food processor until liquefied. Pour through a fine-mesh sieve into a liquid measuring cup (You should have 1/2 cup cucumber water. If not, chop and purée more cucumber.)
Sprinkle gelatin over 1/4 cup cucumber water in a small saucepan and let stand 1 minute to allow gelatin to soften. Heat gelatin mixture over low heat, swirling pan, until gelatin is liquefied, then remove from heat and stir in lemon juice, sugar, Tabasco (to taste), parsley, and remaining 1/4 cup cucumber water until sugar is dissolved.
Cool gelée 5 minutes, then spoon about 2 tablespoons over each mousse. Chill until gelée is set, about 1 hour.
Bring mousse to room temperature, about 30 minutes, before serving.

Cooks' note: Baked mousse with gelée can be chilled up to 3 days.

The following user would like to thank JulieCunicole for this post
coffeenutdesigns

4 years of membership4 years of membership4 years of membership4 years of membership
User avatar
Posts: 193
Joined: January 14, 2013
Location: Hawaii
Male
Thanks: 13
Thanked: 23 in 15 posts
BunnyBucks: 1,174.00

Re: Recipes!

Post Number:#48  Unread postby ramblingrabbit » Tue Apr 01, 2014 4:59 pm


JulieCunicole wrote:
Truckinguy wrote:Any suggestions on how to cook up the organs... heart, kidneys, liver?


I give the heart and kidneys to my chickens while I'm processing the bunnies.


:shock: Aaaah, nooooooo! :lol:

The organs of the rabbits are actually quite prized in our house. Liver, kidneys, and heart--we usually chop and saute them up quickly in butter with some caramelized onions, some herbs like rosemary, thyme, parsley, and some salt and lots of pepper. Great with hot buttered toast!

I consider rabbit kind of like "organ meats, lite." They are tender and have a wonderful, mild flavor, that is similar to but not as strong as, say, pork liver or kidneys.

And of course the organ meats are in many ways the most nutritious part of an animal. It's really a shame more people these days don't give 'em a chance IMO. :)

The following user would like to thank ramblingrabbit for this post
Ramjet

3 years of membership3 years of membership3 years of membership
User avatar
Posts: 271
Joined: February 9, 2014
Location: Arkansas
United States of America Female
Thanks: 7
Thanked: 49 in 41 posts
BunnyBucks: 1,365.00

Re: Recipes!

Post Number:#49  Unread postby BlueMoods » Tue Apr 08, 2014 3:24 pm


Definitely prized bits here too, especially the livers. When we butcher here, I set the deep fryer to heating up before going out to kill rabbits. I know we are going to want breaded and fried livers ASAP. That is a butcher day treat around here.

I dip the livers in seasoned (salt, pepper, onion and, garlic powder) flour, into buttermilk or and egg wash if I am out of buttermilk the, in Panko break crumbs ad fry them golden brown.

Heats we save up for stew making and kidney's for pot pies or to add to pork, chicken and beef offal for making scrapple which we love as well.

The following user would like to thank BlueMoods for this post
Ramjet

2 years of membership2 years of membership
User avatar
Posts: 966
Joined: December 23, 2014
Location: NW Missouri
United States of America Female
Thanks: 175
Thanked: 145 in 119 posts
BunnyBucks: 5,248.00

Re: Recipes!

Post Number:#50  Unread postby wamplercathy » Sun Feb 15, 2015 2:02 pm


To the ones that cook and eat rabbit frequently. I was going to plant a small herb garden and would like to know some that are best or more frequently seen in rabbit recipes. Cilantro is one that we use a lot. Mint and a few of the basic herbs are on the list as well.

Site Supporter
3 years of membership3 years of membership3 years of membership
User avatar
Posts: 1571
Joined: November 30, 2013
Location: Pueblo, CO
United States of America Male
Thanks: 212
Thanked: 407 in 335 posts
BunnyBucks: 8,882.00

Re: Recipes!

Post Number:#51  Unread postby Homer » Sun Feb 15, 2015 3:41 pm


We use a lot of thyme in our rabbit. We grow 8-10 basil plants too. We season the rabbits from the inside out. :twisted: They really like it and we dehydrate what they don't get.
Previous owner of the elusive and much sought after "Get Away With It" card.

http://bdbunnyranch.weebly.com/

Moderator
7 years of membership7 years of membership7 years of membership7 years of membership7 years of membership7 years of membership7 years of membership
User avatar
Posts: 14493
Joined: January 20, 2010
United States of America Female
Thanks: 964
Thanked: 1496 in 1224 posts
BunnyBucks: 56,200.00

Re: Recipes!

Post Number:#52  Unread postby Miss M » Mon Feb 16, 2015 12:18 am


Homer wrote:We use a lot of thyme in our rabbit. We grow 8-10 basil plants too. We season the rabbits from the inside out. :twisted: They really like it and we dehydrate what they don't get.

Well, don't forget the outside! Galadriel and Bunny-Wan Kenobi pulled some basil leaves, put them in the slicker brush, and brushed Thumper. Wow, did he smell good after that! :chef:

Image
Sithrah Farm - http://sithrahfarm.com/

We are right to take alarm at the first experiment upon our liberties.
- James Madison

Site Supporter
3 years of membership3 years of membership3 years of membership
User avatar
Posts: 1571
Joined: November 30, 2013
Location: Pueblo, CO
United States of America Male
Thanks: 212
Thanked: 407 in 335 posts
BunnyBucks: 8,882.00

Re: Recipes!

Post Number:#53  Unread postby Homer » Mon Feb 16, 2015 10:40 am


Miss M wrote:Well, don't forget the outside! Galadriel and Bunny-Wan Kenobi pulled some basil leaves, put them in the slicker brush, and brushed Thumper. Wow, did he smell good after that! :chef:

:slap: Well bring it on! :dinner: :lol:
Previous owner of the elusive and much sought after "Get Away With It" card.

http://bdbunnyranch.weebly.com/

Site Supporter
2 years of membership2 years of membership
User avatar
Posts: 839
Joined: October 4, 2014
Location: central New York
Female
Thanks: 288
Thanked: 178 in 137 posts
BunnyBucks: 4,850.00

Re: Recipes!

Post Number:#54  Unread postby Rainey » Mon Feb 16, 2015 9:09 pm


wamplercathy wrote:To the ones that cook and eat rabbit frequently. I was going to plant a small herb garden and would like to know some that are best or more frequently seen in rabbit recipes. Cilantro is one that we use a lot. Mint and a few of the basic herbs are on the list as well.


Last summer when I had fresh herbs and we were cooking our first rabbits, I used tarragon and lemon balm together and we liked it. Also have used thyme and rosemary together along with parsley--as I would for chicken.
Tonight I baked rabbit pieces that I coated with a mix of bread crumbs, applesauce, minced onion and lard. I've done that before and we liked it, but tonight I added chopped fennel seed and it was very tasty.

2 years of membership2 years of membership
User avatar
Posts: 966
Joined: December 23, 2014
Location: NW Missouri
United States of America Female
Thanks: 175
Thanked: 145 in 119 posts
BunnyBucks: 5,248.00

Re: Recipes!

Post Number:#55  Unread postby wamplercathy » Sat Mar 28, 2015 10:43 pm


Some pictures would "kick this thread up a notch". :P :lol: :lol: :lol:

__________ Sat Mar 28, 2015 9:43 pm __________

We were planning on having roast rabbit for Easter dinner, but we are now thinking a sandwich buffet. That way we can actually spend time out of the kitchen. :P So I have this killer recipes for pulled pork and was wondering if a pork recipes would be good on rabbit?

Key ingredients are:
Brown Sugar
Season Salt
Cumin
Pepper
Cajun(depending on how we're feeling)
Pineapple juice

What's yall's thoughts. :popcorn:

3 years of membership3 years of membership3 years of membership
User avatar
Posts: 1383
Joined: January 13, 2014
Location: Northern Nevada
United States of America Female
Thanks: 65
Thanked: 213 in 197 posts
BunnyBucks: 7,263.00

Re: Recipes!

Post Number:#56  Unread postby Sagebrush » Sat Mar 28, 2015 10:45 pm


Sounds kinda like a "Sloppy Hoppy" to me :P

2 years of membership2 years of membership
User avatar
Posts: 966
Joined: December 23, 2014
Location: NW Missouri
United States of America Female
Thanks: 175
Thanked: 145 in 119 posts
BunnyBucks: 5,248.00

Re: Recipes!

Post Number:#57  Unread postby wamplercathy » Sat Mar 28, 2015 11:43 pm


Sagebrush wrote:Sounds kinda like a "Sloppy Hoppy" to me :P


Kind of. The juices are drained off when done. Place on bun and add your choice of BBQ sauce and other toppings.

pulling-the-pork-1024x685 (400x268).jpg
pulling-the-pork-1024x685 (400x268).jpg (71.81 KiB) Viewed 521 times


I'll post of pics after Easter. :P :lol:

3 years of membership3 years of membership3 years of membership
User avatar
Posts: 1383
Joined: January 13, 2014
Location: Northern Nevada
United States of America Female
Thanks: 65
Thanked: 213 in 197 posts
BunnyBucks: 7,263.00

Re: Recipes!

Post Number:#58  Unread postby Sagebrush » Sun Mar 29, 2015 2:22 pm


What I have done to make Sloppy Hoppy sandwiches is to put the rabbit (tend to use a roaster rabbit for this) in the crock pot overnight, minimal water that is seasoned already. Cook on low. Once meat is fall of the bone tender I debone and shred, use forkes!! I then add in the sauce of choice, cooking for another hour on low. Serve on toasted buns and it is a happy night. I tend to serve them with either fresh sauteed squash or french fries, whatever the kids want that night.

The following user would like to thank Sagebrush for this post
Ramjet

3 years of membership3 years of membership3 years of membership
Posts: 1061
Joined: August 27, 2013
Location: Texas
United States of America Male
Thanks: 129
Thanked: 199 in 166 posts
BunnyBucks: 5,370.00

Re: Recipes!

Post Number:#59  Unread postby Ramjet » Sun Mar 29, 2015 4:39 pm


Salt , pepper , lemon ..... into the BBQ pit.

That was lunch today.


wamplercathy wrote:Some pictures would "kick this thread up a notch". :P :lol: :lol: :lol:




Image

ramblingrabbit wrote:
JulieCunicole wrote:
Truckinguy wrote:Any suggestions on how to cook up the organs... heart, kidneys, liver?


I give the heart and kidneys to my chickens while I'm processing the bunnies.


:shock: Aaaah, nooooooo! :lol:

The organs of the rabbits are actually quite prized in our house. Liver, kidneys, and heart--we usually chop and saute them up quickly in butter with some caramelized onions, some herbs like rosemary, thyme, parsley, and some salt and lots of pepper. Great with hot buttered toast!

I consider rabbit kind of like "organ meats, lite." They are tender and have a wonderful, mild flavor, that is similar to but not as strong as, say, pork liver or kidneys.

And of course the organ meats are in many ways the most nutritious part of an animal. It's really a shame more people these days don't give 'em a chance IMO. :)



Three years into this rabbit raising / eating process & I have yet to taste the kidneys or liver .... I did keep all of those parts from the last batch I butchered & have every intention of trying them. Soon.
Hindsight is always 20/20 but looking back its still a bit fuzzy.

https://www.facebook.com/texrex.rabbits

TexRexRabbitry@Hotmail.com

2 years of membership2 years of membership
User avatar
Posts: 966
Joined: December 23, 2014
Location: NW Missouri
United States of America Female
Thanks: 175
Thanked: 145 in 119 posts
BunnyBucks: 5,248.00

Re: Recipes!

Post Number:#60  Unread postby wamplercathy » Sat Apr 04, 2015 9:55 pm


I might have over done it on the seasoning. :oops: Or that's what my hubby is telling me. Because it tasty just like my chicken. :oops: Think I'll cut back next time. But the kids aren't going to know the difference :twisted:

008 (400x300).jpg
Starting Point.
008 (400x300).jpg (89.15 KiB) Viewed 491 times

009 (400x300).jpg
Fully cooked.
009 (400x300).jpg (90.47 KiB) Viewed 491 times

010 (400x300).jpg
Crock Pot Full
010 (400x300).jpg (97.61 KiB) Viewed 491 times


Tomorrow I'll plug the crock pot in and allow it to cook a little longer so it's good and hot for dinner. :wr_bottle: :wr_kabob:

PreviousNext

Who is online

Users browsing this forum: No registered users and 1 guest