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I want to eat rabbit. But, I don't know what recipes are any good. What are your favorite recipes for eating rabbit? I know I want to try pot pie. I love pot pie!
Also, do you guys feed rabbits to your dog? If so, how do you feed it?
Thanks!

I recently made the fried rabbit from this recipe: https://kentrollins.com/rabbit/ It was fantastic. I made mashed potatoes and country gravy to go with it, perfection. I boil the rabbit when feeding to my dog, boil until cooked then peel from bones. Some people like to feed raw to their dogs but I haven't tried that.

@olhippityhop That looks like a good recipe.

My dog is big, so he gets whole frozen body parts--heads, bones, guts, fur, you name it, he will eat it. I freeze it so that I kill any parasites that might have been present. I sometimes thaw things for him that are not as messy, but he honestly doesn't seem to care, and raw bones are good for him, whereas I have been told cooked bones can splinter badly. I honestly suspect he would chew well enough, but better safe than sorry I guess.

I mostly eat hind legs, and loins, and livers, because those are the very best bits that are the least work for me to cook. If you even sort of kind of might like liver, then this is literally the best liver you can get in my opinion.

The rest of it I cook in any way you would a boneless chicken breast. I make all the same stir-fry/thai/curry/enchilada/taco recipes that I already loved, and I also have a grinder to make ground meat for "sausage", which you can season to your liking, make "sausage" meatballs for pasta, chorizo crumbles for breakfast burritos, etc. It won't be fatty like real sausage unless you save all the body fat you can get and maybe even add more from somewhere else, but I just add oil to the pan when I cook it and it is fine. I think rabbit can be fixed any way you could cook skinless chicken. You just have to be careful not to dry it out, just like chicken.

I've had bad luck with grilling legs. It has come out tougher than I'd like. Maybe I'm doing it wrong. When I fry it, it always comes out tender. Instapot makes everything tender.

rabbit pot pie

Last night i made a cheesy noodle bake with a jar of canned rabbit. Very comfort foody as i grew up eating all kinds of noodle bakes.

It was a 12 oz bag of cokked and drained egg noodles
1 can cheddar cheese soup
1 can rotel
1 pt jar rabbit
Freah chopped chive
1 cup shredded cheese
Seasoned to taste with garlic powder, chili powder, salt and pepper and italian seasoning

Pour in a dutch oven. Top with shredded cheese and some fried onions or chips or crackers or bread crumbs. Bake at 350 till bubbly and melty.

Serve with a veggie side of your choosing. I hot seared hostas shoots in butter and garlic.

also...rabbit liver IS the best liver ever!

RABBITGIRLFORTHEWIN said:

I want to eat rabbit. But, I don't know what recipes are any good. What are your favorite recipes for eating rabbit? I know I want to try pot pie. I love pot pie!
Also, do you guys feed rabbits to your dog? If so, how do you feed it?
Thanks!

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I started out pressure cooking but have learned it much nicer slow roasted. I portion it when I harvest into hindquarters, front quarters, back straps,. Soak in a little salt water 2-3 days in cool place (my root cellar is 40*) to let rigor pass belly flaps, kidneys, and hearts are saved in freezer till enough to grind for sausage or meatballs. Backstraps are a boneless tender chunk I use for panfrying, or breading and done in oven as fingers with oven fried potatoes. Hind and front quarters I Brown pieces in a little fat. Then season, sprinkle on some onion. Cover and roast in slow 320* oven for about 1 1/2 hours. I like to do several meals at a time.left overs can be warmed up several ways barbecued, pan fried, picked off bones for sandwiches, salads, stir fry. The pan dripping make excellent gravy add mushrooms and leftover meat to put over mashed tators. Made pot pie yesterday. So yummy. Anything you do with chicken, pork, or turkey you can do with rabbit only it will be better. Rabbit liver is the absolute best! My reward on harvest day. Dredge in flour of choice. Cook gently in fat with lots of fried onions. Yum! Happy experimenting and come back and tell us your new favorite

dlynn said:

I started out pressure cooking but have learned it much nicer slow roasted. I portion it when I harvest into hindquarters, front quarters, back straps,. Soak in a little salt water 2-3 days in cool place (my root cellar is 40*) to let rigor pass belly flaps, kidneys, and hearts are saved in freezer till enough to grind for sausage or meatballs. Backstraps are a boneless tender chunk I use for panfrying, or breading and done in oven as fingers with oven fried potatoes. Hind and front quarters I Brown pieces in a little fat. Then season, sprinkle on some onion. Cover and roast in slow 320* oven for about 1 1/2 hours. I like to do several meals at a time.left overs can be warmed up several ways barbecued, pan fried, picked off bones for sandwiches, salads, stir fry. The pan dripping make excellent gravy add mushrooms and leftover meat to put over mashed tators. Made pot pie yesterday. So yummy. Anything you do with chicken, pork, or turkey you can do with rabbit only it will be better. Rabbit liver is the absolute best! My reward on harvest day. Dredge in flour of choice. Cook gently in fat with lots of fried onions. Yum! Happy experimenting and come back and tell us your new favorite

Click to expand...

Forgot the spines are cut out and used for broth

Our favorites are just swapping out any chicken for rabbit casserole dishes.
We've had it many other ways on it's own and it's not fatty as I'm use to.
Marinating it it Chiavettas bbq marinade is quite tasty though on the grill.

Thank you for all your yummy ideas. I can't wait to try them.