I've been hesitant to try deboning a rabbit since I started raising them 2 1/2 yrs ago. I tried once before but it didn't turn out well :lol: :x Yesterday I decided to give it another go and was very pleased with the results. I used a sharp paring knife rather than the deboning knife I have and I think the shorter blade helped to give more control. I watched a youtube video and referenced it several times during. I think it took me about 30min to get the entire thing deboned :lol: but I know it will go quicker with practice. There was very little meat left on the bones when I was done.
I found several recipes for stuffed rabbit but nothing fit what I had on hand so I decided to just throw some things together and see how it went.
1 rabbit, deboned
Saute the following in olive oil:
onions
garlic
mushrooms
carrot
celery
lambsquarter (spinich sub) add toward the end
Sprinkle liberally with rosemary, salt, and pepper.
Salt and pepper the rabbit and layer deli ham slices, shredded cheese, and the sauted mixture. Roll the rabbit, trying to keep all the mixture inside :lol: If you have kitchen string use it. My presentation would have been much nicer if I had had string.
I added about 1 1/2 cups of homemade rabbit stock to the roasting pan (could have been less but my roasting pan is over sized for the job :lol and cooked at 325F with the lid on for 1hr.
The rabbit I used was a 13 week old that had rested in the fridge for 24 hrs. It would have been better if I had let it rest longer before cooking but the meat was fairly tender and moist just a bit chewier than I usually prefer. I could have cooked it a bit longer as well and probably achieved the same results but the kids were hungry.
It turned out well enough that hubby gave it a thumbs up. While he'll eat most anything, it's rare that something not fried gets a good review. :lol: :x
I will be doing this again and probably trying some variations.
I found several recipes for stuffed rabbit but nothing fit what I had on hand so I decided to just throw some things together and see how it went.
1 rabbit, deboned
Saute the following in olive oil:
onions
garlic
mushrooms
carrot
celery
lambsquarter (spinich sub) add toward the end
Sprinkle liberally with rosemary, salt, and pepper.
Salt and pepper the rabbit and layer deli ham slices, shredded cheese, and the sauted mixture. Roll the rabbit, trying to keep all the mixture inside :lol: If you have kitchen string use it. My presentation would have been much nicer if I had had string.
I added about 1 1/2 cups of homemade rabbit stock to the roasting pan (could have been less but my roasting pan is over sized for the job :lol and cooked at 325F with the lid on for 1hr.
The rabbit I used was a 13 week old that had rested in the fridge for 24 hrs. It would have been better if I had let it rest longer before cooking but the meat was fairly tender and moist just a bit chewier than I usually prefer. I could have cooked it a bit longer as well and probably achieved the same results but the kids were hungry.
It turned out well enough that hubby gave it a thumbs up. While he'll eat most anything, it's rare that something not fried gets a good review. :lol: :x
I will be doing this again and probably trying some variations.