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Shot a couple of rabbits @muckos place on sunday night to blood the marlin model 60. The other half roasted them slowly last night and everyone in the house liked it heaps so I definitely have to get out for more rabbit hunts, picking the left over bits off the bones as I type :D
First time trying rabbit, bit of a challenge to get off the bloody bone, but still good
They are good. I'll get ticked off by the troops if I don't bring any home.
Stew them and all the meat falls off the bones
Too right mate we will be back out again to do some more bunny busting but I really do need to change that scope I have on the 22 at the momentQuote:
Originally Posted by mucko
Quote:
Originally Posted by veitnamcam
Yep boil them in heavily salted n peppered water until the meat falls from the bones (2hrs)
Cover a Pizza base with cranberry/apricot sauce/jam, some Bri or cheese to taste and sliced spring onion
Arrange the soft meat around the pizza and drizzle a little more cranberry/apricot sauce on the meat
Cook/bake until ready
You will never have left over pizza :)
Its even nice cold if you have made two or three pizzas to take for work lunches, I saved for my first home by eating a diet of Rabbit/Goat and rice.
Smoked rabbit is good too.
I actually want to try cooking some rabbit on my charcoal BBQ to get that smokey taste happening
Mmmmmm smoked rabbit sounds delicious
I have a bradley smoker, but no rabbits... Small issue. Might try and sort this issue over the small break ahead.
I'm picking wet brining first, then in the smoker?
Never put one in a Hungi they are gross:sick: Crockpot slow cooked is the way or roast in the oven.
Yes, then a rub with brown sugar.Quote:
Originally Posted by Beaker
I remember my mother telling me how you used to be able to buy rabbits at the butchers back in the 1930's & 40's.
Boned out and minced, they make really good pies. A few hours in a casserole during the winter with heaps of vegies.
Now that could be a recipe I could convince my inlaws to try, he likes to leave them in the paddocks for the hawks.Quote:
Originally Posted by 7mmsaum
Cut out scent glands, soak in salted water overnight, slowly casserole in cider.....simples !
aye gadget in your case smoked with the .22 .;)
slow roasted is the best way ive tried them
Rabbits, Pheasant, Duck all available at my local butcher just down the road "Clarks Organic Butchery" in West coast road, Auckland. I also rate the butcher at Greenwood's corner in Mt Eden as he will break down, bone out a deer you've shot and are bringing home depending on your time available or inclination...Quote:
Originally Posted by 10-Ring
The only thing he asks is that its a relatively clean carcass without grass, sticks and shit in or on it, so he's got something to work with. Worth storing in the memory banks and both make great Sausages and salamis - particularly duck and black pepper is my personal fave!!!
I like to take the meat off the bone smack it lightly with the kitchen hammer then crumb and fry it. Rabbit schnitzel. Swear it's luverly. Even the better half likes it
Can't beat roast rabbit in the oven.
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Dinner served
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Nooo....its Watties n rabbit ...;-)Quote:
Originally Posted by Dundee
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Saw that,was to shocked to comment.sweet chili the way.:yaeh am not durnk:Quote:
Originally Posted by tiroatedson
Solly,solly, that was with pussy.Quote:
Originally Posted by madjon_
oi one plate had gravey:D
You heathen dundee..
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As is only right and proper. Tomato sauce (even watties) on the meat would be an abomination before the eyes of godQuote:
Originally Posted by Dundee
What temp do you guys roast a rabbit at and for how long roughly? keen to give it a go
When I was a kid in a relatively poor house with no Dad, Mum used to pick up rabbits if we ran them over in the little Morris and they weren't too badly damaged. She used to cook them in a pressure cooker with rice.
Same as a chicken what ever temp that is.:)Quote:
Originally Posted by EVILWAYZ
I bone them out, and vacuum seal them before putting in the freezer. I get about 400 - 500gm of meat off each rabbit, so tend to be a really good size for a couple of meals.
I just substitute chicken in recipes with it. It takes on flavors like chicken does, so to the uninitiated it is just chicken.
I enjoy bunny back straps wrapped in streaky bacon, fryed in the pan then yumyum time
So took my first stab at serving up rabbit to the family.
Poached pieces for 45mins in chicken stock, white wine and bay leaves.
Left to cool over night.
Next day dried them off dipped in egg and crumbed them, fried in oil until golden.
Went down a treat and my son even asked for more.
I've been following the Scott Rea Projects for sometime now.
Here's a couple of his recipe's you may want to try
Boudin De Lapin
https://www.youtube.com/watch?v=aMcDn6U7LZw
Bunny Burgers
https://www.youtube.com/watch?v=aESuqWNAoto
Braised Young Rabbits
https://www.youtube.com/watch?v=BmgYaWsh7qE
All are delicious. :P
Cheers
Pete
I tried the scott rea recipe with mustard and cream was fantastic
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So the 2 I got the other night from the kitchen window where just laying there on the lawn and that's where they where going to stay.......then I thought bugger it I hate seeing stuff go to waste, I'm going to give this rabbit thing a go. Well just crumbed some back steaks, not bad, could be better, but i think it was more down to my cooking skills or lack off. Looking forward to having another go with it soon.
Against all advice, I put the saddle from a freshly shot young rabbit on the BBQ and it was great, neither tough nor too gamey. For the rest, we followed this recipe to the letter and it was lovely!
Slow-cooked rabbit stew | BBC Good Food
