Cooking wabbit

[South Austin 52515]

I was at Central Market yesterday and saw they have whole rabbit behind the butcher counter.  I'm intrigued and will pick one up to cook this weekend.  I've never cooked rabbit, and have only had it once or twice in my life.  Any Surly-approved recipes or suggestions?

[PenelopeWitherspoon 19101]

I was at Central Market yesterday and saw they have whole rabbit behind the butcher counter.  I'm intrigued and will pick one up to cook this weekend.  I've never cooked rabbit, and have only had it once or twice in my life.  Any Surly-approved recipes or suggestions?

You cannot go wrong with Lapin a la Moutarde.

[South Austin 52515]

That came up in a lot of Google searches.  Looks good.  Was also thinking about a red wine braise, but unsure if that would overpower the rabbit.

[creeper 98]

Break the rabbit down using the method found in the Zuni cookbook.  Front legs, hind legs, loins, belly flaps.  Most recipes have you hack the saddle into thirds and then toss it into the braise with (or roasted alongside) the legs.  Think of the loins as white meat that can be easily overcooked.  If you're doing a braise, add them for the final few minutes.

If it comes with liver and heart, those are great cooked gently in a pan and then chopped up on toast.

This is a great recipe for a first-time rabbit cook.  Make sure the olives are oil-cured and not brined.

[PenelopeWitherspoon 19101]

That came up in a lot of Google searches.  Looks good.  Was also thinking about a red wine braise, but unsure if that would overpower the rabbit.

I've not tried a red wine braise. Lapin a la moutarde is a go to for me. Love the flavors.

[Jerry Callo 8703]

[Brisketexan 105151]

This is what my grandma used to do with the desert cottontails we'd shoot down in Chihuahua:

Simple as hell, and goddamn, it was so good.  Fried rabbit eaten by the light of a hurricane lamp in the ranch house.  Doesn't get much more pure and delicious than that.

My wife loves "bunnies!" so she won't let me serve rabbit at home.  Ridiculous.

[South Austin 52515]

Holy shite, Brisket, that looks damn tasty.  I probably won't fry this time around, but will file that away for later use.

[Brisketexan 105151]

5 minutes ago, South Austin said:

Holy shite, Brisket, that looks damn tasty.  I probably won't fry this time around, but will file that away for later use.

To clarify, that's an interwebs photo -- I don't know if we have any pics from the ranch in 1974.  But that's what it looked like.  It's really lean, so you don't want to overcook it.  But it's smaller than most chicken parts, so it cooks faster, too.  I could eat about 4 hind legs at a sitting, and I was all of 4-5 at the time.

[Jack Straw 2954]

rabbit in mustard sauce is about as good as it gets for a cold weather dish.  i will often make a stop in Louisiana to get a cut up rabbit when i drive back from NO, and that's how I always cook it.  last time i did it, i served with braised red cabbage topped with goat cheese.  it was great.  i think i could find both recipes if you want them. 

 

[PenelopeWitherspoon 19101]

This is what my grandma used to do with the desert cottontails we'd shoot down in Chihuahua:

Simple as hell, and goddamn, it was so good.  Fried rabbit eaten by the light of a hurricane lamp in the ranch house.  Doesn't get much more pure and delicious than that.
My wife loves "bunnies!" so she won't let me serve rabbit at home.  Ridiculous.

Fried rabbit is outstanding.

[tx 3 putt 76974]

Just the thought of grilled rabbit makes my mouth water 

[Austinvines 318]

Lapin a la Moutarde on egg noodles with Brussels Sprouts and toast with sautéed organ cream. CM was out of bunny when I went last night. The butcher was kinda shocked. I assume lots of Surlies had dropped in and wiped it out. Circle C HEB carries frozen bunny all the time so I grabbed a three pound box for four of us.

The twins dug it. Such a mild flavor. I wanted to try the olive recipe but figured this would be baby steps. The box came with three kidneys, a heart and a liver. Sautéed in butter with shallots, chopped and added heavy cream to make the topping for the toast. Shit on a Shingle has a long way to go.

[South Austin 52515]

Looks damn good. I’m going with a more Italian dish with a red wine braise. I think my kiddos will like that over a mustard dish.  Will post results if this Luddite can figure out how to post pictures from my phone.

[Whatever 700]

This is what my grandma used to do with the desert cottontails we'd shoot down in Chihuahua:

Simple as hell, and goddamn, it was so good.  Fried rabbit eaten by the light of a hurricane lamp in the ranch house.  Doesn't get much more pure and delicious than that.
My wife loves "bunnies!" so she won't let me serve rabbit at home.  Ridiculous.

Used to spotlight for rabbits at the deer lease near Tilden when I was a kid. We fried 'em up everytime for a late night snack. It's fantastic.

[Brisketexan 105151]

Used to spotlight for rabbits at the deer lease near Tilden when I was a kid. We fried 'em up everytime for a late night snack. It's fantastic.

Did the same in high school and college at my uncle’s place near Devine. We’d knock down 15 jacks and cottontails some nights.

[Pato del Muerto 52503]

Jackrabbit chimichangas /fakenolanryan

[billfromlaketravis 11486]

Call Brennan's and ask for their recipe. 

[Whatever 700]

Did the same in high school and college at my uncle’s place near Devine. We’d knock down 15 jacks and cottontails some nights.

We always hit the jackrabbits. Honestly I've never eaten a cotton tail.

[Kyrie Eleison 9312]

thank me later...

http://www.jfolse.com/recipes/game/rabbit03.htm

[Wiler77 1566]

Boiled rabbit is simplest

[South Austin 52515]

I opted for more of an Italian dish, braising in red wine, garlic, rosemary and sage.  Below is a picture from the internet, but this is pretty much how it looked.  It was damn tasty.  I'll try a French-style mustard-based recipe for Round 2.

[phdhorn 6224]

It ain't easy

[PenelopeWitherspoon 19101]

So reviving this thread.  I have a recipe for rabbit that involves red wine soaked prunes stuffed with foie gras that are then stuffed into the rabbit.  The rabbit is braised in the red wine.  It produces an amazing rabbit that I would recommend to anyone.  It is a recipe I have from Domaine Tempier.  It is time consuming, but I highly recommend it.  I can post it here if there is interest.

[tx 3 putt 76974]

8 hours ago, PenelopeWitherspoon said:

So reviving this thread.  I have a recipe for rabbit that involves red wine soaked prunes stuffed with foie gras that are then stuffed into the rabbit.  The rabbit is braised in the red wine.  It produces an amazing rabbit that I would recommend to anyone.  It is a recipe I have from Domaine Tempier.  It is time consuming, but I highly recommend it.  I can post it here if there is interest.

 

ill swing by and pick up a plate !

 

but I'm serious, montreal steak seasoning and on the grill. little bbq sauce before you take it off the grill 

[HeHateMe 886]

Ate at Jamie Oliver’s place in Sydney.  Braised rabbit ravioli with some sort of cream sauce was the special.  It slammed.  I enjoy making fresh pasta and would totally try to replicate if I had easy access to rabbit.  You should go that route.  Post pics whatever you do.  Godspeed.

[Hpara759 1778]