Cooking Rabbit Properly

[paper_crane2]

I keep reading and hearing people say that rabbit tastes good if you "cook it properly". Does that mean that you can do it wrong and have it come out not tasting good?

What would be the best way to cook it? Does it matter what part of the rabbit is being cooked?

(Some people in my family are very against eating rabbit because of a "traumatizing" experience with a really bad rabbit soup that someone made. Now all rabbit is disgusting to them. I want to have something that will change their minds, and I've never cooked rabbit before so I have no idea how to do it.)

 

[paradox]

You just have to remember it is a leaner meat and adjust accordingly. We cook ours lots of ways, any way that you would use chicken really. But either cook it lower and slower or baste as needed to keep it moist. If we grill it we spritz it with that spray butter which combines well with the seasonings we use(yummy). But lost of people are opposed to using butter for health reasons.

 

[Zass]

I've never gone wrong with bunny soup. I'm not even sure how someone could mess that one up in such a way that it was the RABBIT part of the soup that was at fault.

 

[PSFAngoras]

As long as you cook it slowly you can't go wrong.

 

[camanojim]

thus far I have only been doing a coarse grind with some pork and made sausage. I don't know if that is a fair way to judge the flavor of rabbit but it sure worked out well for me. No matter what I do The kid won't touch it, but my wife and I like it fine. Slip it in some tacos :lol:

 

[paper_crane2]

Zass, the person who made the soup makes everything taste bad. She does really weird things to everything she cooks. So, I'm not sure it was actually the rabbit. But either way, they have associated it with the rabbit part.

 

[OneAcreFarm]

All around crowd pleaser....

http://allrecipes.com/recipe/maltese-rabbit-stew/

:dinner: :dinner: :dinner:

 

[dayna]

All around crowd pleaser....

http://allrecipes.com/recipe/maltese-rabbit-stew/

:dinner: :dinner: :dinner:

I'm gonna click on it, but all I see is dog and rabbit stew when I look at the name! hahahahahha

 

[Zass]

All around crowd pleaser....

http://allrecipes.com/recipe/maltese-rabbit-stew/

:dinner: :dinner: :dinner:

I'll have to try this one!


My mother will never let me bring rabbit to the table at her place, because her husband became ill after eating wild rabbit once. Of course, that rabbit flu is something you can only ever get once, and had he just handled and cooked it properly it wouldn't have been a danger.
(assuming it really was the rabbit that made him sick)
But nothing could ever convince them now that rabbit isn't poison.

 

[OneAcreFarm]

All around crowd pleaser....

http://allrecipes.com/recipe/maltese-rabbit-stew/

:dinner: :dinner: :dinner:

I'm gonna click on it, but all I see is dog and rabbit stew when I look at the name! hahahahahha

Maltese...as in "Isle of Malta"....not small furry dog...

 

[Dood]

I tried a brined then roasted rabbit recipe after a member recommended it and now that is how my family prefers it Tastes just like chicken and I flake it off the bones and add it to stir fry, put it cold sandwiches with some mayo, etc...

I then uses the bones for rabbit soup

I am not a fan of the gamey flavor of older rabbits or the fat so the oldest we eat is 16 weeks and when roasting we put it on a bed of vegetables or a rack so it doesn't come in contact with the drippings.

 

[HoppyMeal]

You need to cook rabbit at lower temps. My favorite way to eat rabbit is to use the Shake & Bake Pretzel and bake it in the oven at 375 for about 45 minutes or till it reaches 180 degrees. This is my 6 year olds favorite way to eat it.

 

[dayna]

All around crowd pleaser....

http://allrecipes.com/recipe/maltese-rabbit-stew/

:dinner: :dinner: :dinner:

I'm gonna click on it, but all I see is dog and rabbit stew when I look at the name! hahahahahha

Maltese...as in "Isle of Malta"....not small furry dog...

I know, but it's the groomer in me. I see dogs everywhere! lol

 

[Miss M]

Low and slow, with moisture, like in a crockpot, can hardly go wrong.

You can wrap it in bacon and bake it. The bacon adds fat and helps hold in moisture. And everybody loves bacon. :twisted:

the person who made the soup makes everything taste bad. She does really weird things to everything she cooks.

I know somebody like that... friend of my grandmother's. :lol: It isn't that everything she makes tastes bad, though... more like odd. Different, in a not-really-positive sort of way. :?

 

[skysthelimit]

I tried a brined then roasted rabbit recipe after a member recommended it and now that is how my family prefers it Tastes just like chicken and I flake it off the bones and add it to stir fry, put it cold sandwiches with some mayo, etc...

I then uses the bones for rabbit soup

I am not a fan of the gamey flavor of older rabbits or the fat so the oldest we eat is 16 weeks and when roasting we put it on a bed of vegetables or a rack so it doesn't come in contact with the drippings.

I need to get a passport!

 

[Miss M]

I need to get a passport!

You don't need one to go to Canada. :mrgreen:

Or... at least... when I went, you didn't. :thinking:

 

[Demamma]

Tonight I cooked12 rabbit wings in the crock pot with bbq sauce. So simple and easy. I served it with rice and broccoli. Took only minutes to prepare and the crock pot and rice cooker did the rest. Best way to get someone to try rabbit is say nothing and have a crock pot of pulled rabbit cooking. They won't be able to stop themselves.

 

[mountainrabbits]

After reading this thread I really need rabbits to eat! My does are due today but with a first timer buck so who knows since they aren't nesting. But really...sounds delicious! I can see bbq bunny "wings" being a big hit around my house for superbowl especially!

 

[GBov]

Tonight I cooked12 rabbit wings in the crock pot with bbq sauce. So simple and easy. I served it with rice and broccoli. Took only minutes to prepare and the crock pot and rice cooker did the rest. Best way to get someone to try rabbit is say nothing and have a crock pot of pulled rabbit cooking. They won't be able to stop themselves.

So what kinda rabbits do you have? :shock:

Rabbit baked with LOTS of garlic butter and topped off with cracker crumbs right at the end is a favorite.

No mater what or how I do it, the saddle meat is ALWAYS dry, even on 8 week old fryers.

Going to have to try it ground up next time with some fat added in. I will NOT be defeated by meat :twisted:

If the OP had soup made from rabbit that was boiled really hard and fast it would have made for fierce tough and dry meat. And OMG one of my sis in laws is an "interesting" cook. :x

 

[skysthelimit]

I need to get a passport!

You don't need one to go to Canada. :mrgreen:

Or... at least... when I went, you didn't. :thinking:

Getting in is easy. Getting out is the hard part.


So why does the bop method, which causes bruising, matter when you cook it? Is it just visually unapealing or does it do something to the taste of the meat?