Rabbit

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Brian Springthorpe
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Rabbit

Post by Brian Springthorpe » Fri May 08 2020 09:31

Rather than the usual stew or pie, any exiting recipes out there ? I’ve tried doing a Tandori rabbit, just left it in yogurt and tandori paste with a few other spices, tasted good but very very dry

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Mike J
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Re: Rabbit

Post by Mike J » Fri May 08 2020 10:09

Brian Springthorpe wrote:
Rather than the usual stew or pie, any exiting recipes out there ? I’ve tried doing a Tandori rabbit, just left it in yogurt and tandori paste with a few other spices, tasted good but very very dry


No fat on a bunnie hence the dry texture.

The French have some good recipes, nearly all have the joints submerged in a broth with a dash of wine added, Ive eaten a few and they were good but none were spectacular.

Try it in a Tagine, onion, garlic, tomatoes, chickpeas, ground coriander, ground ginger, sweet paprika and stock, simmer for 40, add potatoes and simmer for 15, add lemon 1/2 preserved or fresh (but no pips). Harisa paste as a side and Cuscus for those who want it.
I will post the quantities if your interested,

I make it with chicken legs (Wednesday) to the leftover pot I add pork or more chicken for another meal or blend everything up into a soup and add grated cheese and toasted croutons on the table.

Yum yum.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus

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Andytheammer
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Re: Rabbit

Post by Andytheammer » Fri May 08 2020 14:38

Mike J wrote:
Brian Springthorpe wrote:
Rather than the usual stew or pie, any exiting recipes out there ? I’ve tried doing a Tandori rabbit, just left it in yogurt and tandori paste with a few other spices, tasted good but very very dry


No fat on a bunnie hence the dry texture.

The French have some good recipes, nearly all have the joints submerged in a broth with a dash of wine added, Ive eaten a few and they were good but none were spectacular.

Try it in a Tagine, onion, garlic, tomatoes, chickpeas, ground coriander, ground ginger, sweet paprika and stock, simmer for 40, add potatoes and simmer for 15, add lemon 1/2 preserved or fresh (but no pips). Harisa paste as a side and Cuscus for those who want it.
I will post the quantities if your interested,

I make it with chicken legs (Wednesday) to the leftover pot I add pork or more chicken for another meal or blend everything up into a soup and add grated cheese and toasted croutons on the table.

Yum yum.
Will give that a try for sure Mike.
Never found a recipe yet that could make Rabbit into a decent meal!

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Mike J
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Re: Rabbit

Post by Mike J » Fri May 08 2020 17:14

Here you go.
Just remember no milky does or old bucks.

Chicken/Rabbit Tagine - use a big stock pot for this!

Olive oil
Onion x 2 sliced thin
Garlic x 4-6 chopped fine/crushed/chopped
Turmeric x 1tsp
Cumin x 1tsp ground
Coriander x 2tsp ground
Ginger x 1tsp ground
Chicken/Rabbit thighs and legs x 2 (our put everything in to add even more flavour to the stock)
Paprika sweet x 1tsp
Chicken stock x 2 cubes
Chickpeas x 1can drained
Potatoes cut into pieces amount as required (I prefer the baby tatties)
Tomatoes x tin chopped or 4 -6 fresh/frozen
Lemon 1/2 preserved, or fresh sliced in half (no pips, they make it sour)
Salt to taste

In the oil gently onion & garlic soften, add cumin, coriander, turmeric and ginger, stir and fry gently,
then add the meat, stir well and brown,
then add paprika and stock, boil and then simmer.
Next add chickpeas, potatoes and tomatoes, bring to boil then simmer.
When meat if done add the lemon and cook over gentle heat for 10min. then remove the lemon.
Salt to taste and serve in deep bowls, meat first, then veg and stock when bones have been removed.
Cuscus can be added to the stock if preferred.
Harisa paste lift the dish of you like a kick.

Yummy!
....
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus

Brian Springthorpe
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Re: Rabbit

Post by Brian Springthorpe » Fri May 08 2020 21:00

Going to try that Mike thanks

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Mike J
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Re: Rabbit

Post by Mike J » Sat May 09 2020 08:00

Brian Springthorpe wrote:
Going to try that Mike thanks

Please let me know what you think.

FYI I didnt have to write it, just copy it from a recipe book Ive been compiling over the years.
'No Man Ever Fishes The Same River Twice, .... For It Is Not The Same River, .... And He Is Not The Same Man' Heraclitus of Ephesus

Chris Hammond
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Re: Rabbit

Post by Chris Hammond » Tue May 19 2020 05:35

Cant stomach the dish myself but rabbit is a key component of a traditional paella which is a simple dish to make.

Even chicken can be dry if you use the breast unless you slow cook it, or better still IMHO is to cook it it one day, put it to one side and re-heat it the following day.

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Steve Dennington
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Re: Rabbit

Post by Steve Dennington » Tue May 19 2020 13:02

A mate of mine shoots, and brings me rabbits and pigeons. I tried rabbit curry, but still found it dry and flavourless (the total opposite of the pigeons).

Now, I just skin and gut them and chuck them in the oven for the dog, who absolutely loves them. Mind you, it's practically the only cooked meat she has, so it's probably just something a little different. I certainly wouldn't feed raw wild rabbit to her, because my vet tells me that her worming treatment covers pretty much every parasite that she's likely to encounter, except a certain type of roundworm that dogs only get from eating wild rabbits.

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Bob Watson
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Re: Rabbit

Post by Bob Watson » Tue May 19 2020 19:15

My Granny used to do rabbit regularly in many guises, her tip for a pie was to use twice as much chicken as you do rabbit and it'll be lovely :grin:

Rabbit's good in a stew, browned off first then slow cooked on a low simmer until the meat starts falling off the bone.
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