Want to share your rabbit recipes or cooking tips?

[emys]

Anyone out there want to share your simple but delicious rabbit recipe? I have a frozen rabbit in my freezer all skinned out and ready for something. But, I've never eaten rabbit and don't have any good recipes for it...do you? I'd like something that lets me taste the meat, not a heavily spiced dish.

Or maybe I should just ask if anyone has any tips for cooking. It is skinned, so could I cook like chicken breast - substituting rabbit for chicken in a recipe I already have?

 

[aggieterpkatie]

We did our first rabbit in the crock pot, just like a roast! It was SOOOO good!!

 

[emys]

That's a thought, sounds easy enough, maybe I'll just try that.

Thanks.

 

[Shiloh Acres]

I always liked rabbit fried, just like chicken. The texture and flavor is different, but maybe you would get a more "rabbity" taste some other way. I have had a request to try cooking the next one on the BBQ so I will see soon how that goes.

 

[Shiloh Acres]

Hey, just noticed your post count.

 

[emys]

Thanks for the welcome. DH has suggested raising rabbits for meat. I said, I don't even know if I like rabbit meat, since I'd heard it tasted like duck, and I'm not that crazy about duck meat. So, I guess I'll give it a try this weekend.

 

[PattySh]

Domestic rabbit doesn't taste like duck. Closer to chicken with more flavor. We like ours lots of ways but a favorite is to make rabbit and dumplings. Substitute the rabbit for chicken and it's delicious. You can actually use rabbit in most recipes that call for chicken. If you butcher a rabbit let it sit in the fridge for 3 days before freezing or it will be tough.

 

[emys]

I ended up roasting the little guy (weighed about 2 and a half pounds). Found a cook book that said substitute rabbit for any pheasant recipe. Then I found roasting times for pheasant - Twenty minutes uncovered at 400 degrees, baste generously and then 2 hours covered at 250 degrees. It came out really nice.

I have to agree it doesn't taste like duck. It had a much stronger flavor than duck or home grown chicken. I can see how it does lend itself to heavy sauces and stews, because the flavor will not be lost in those dishes. I might have to do some more lurking in the meat rabbit section...