Thread: Is my hare/rabbit okay to eat?

LOL
Guy on utube gave me a recipe the other day. He shooting rabbits up north. Marinade in butter milk overnight, drain and pat dry. Add "southern fried" crumb as per packet instructions.
Let you know how it goes.
Soak hare or rabbit in a mild brine solution for a few hours if you don't like the gamey taste.

yes - soak hare backsteaks in salted water over night in the fridge. (Or you can put a pinch of msg in the water instead of the salt. Get your MSG from your local chinese supermarket or the nearest chinese takeaways.) and then fry it in egg / four batter.

(Do not boil!)

I still love the basic - button mushrooms, baby onions, cubed bacon, hare/rabbit/possum jointed like some KFC, and a bottle of red wine, recipe.

My version:

Rabbit/Hare/Possum

Ingredients

a Rabbit/Hare/Possum, jointed (like KFC sized pieces)
500g bacon cubed 1~2cm (more or less, brown a little in a pan for extra yum, keep the fat and add it too)
2 tbsp olive oil
10~15 button mushrooms, (dirt brushed off with a tea towel)
10 small onions peeled (size of a walnut)
5 garlic cloves, peeled and whacked with the flat of a cook's knife (still whole but damaged)
4 cloves
2 bay leaves
1 teaspoon dried thyme (or other)
1 bottle red wine (remember if you wont drink it, don't cook with it)
150 g butter
salt and pepper
2 tbsp chopped parsley for garnish at end.
A fresh baguette, to serve

Instructions

Place Rabbit/Hare/Possum, generous pinches of salt and pepper, olive oil, onion, garlic, cloves, bay leaves, thyme and wine, in a large mixing bowl. Cover and marinate for an hour or two, or refrigerate overnight.

Remove Rabbit/Hare/Possum from marinade and set aside.

Pour marinade into a casserole or heavy pot over high heat. Bring to the boil and cook (at a rolling boil) for 10 minutes. Reduce the heat, add the rabbit, cover and cook for 15-20 minutes or until cooked. Add mushrooms and bacon (fat too if you kept it), simmer for 20 more minutes

Remove and hold the solid ingredients.

Increase heat to high and cook liquid for 10 minutes or so, until reduced by half. Add the butter, whisking it in, until it is combined and shiny. Add the solid ingredients back and cook slowly for 2 minutes.

Place big portions on serving plates. Pour over some of the sauce. Garnish with parsley and serve with baguette.

Note

* with any game, the best eating is young, but not too small, do not use the largest, oldest, smelliest, one, for this dish.

*as some suggest: steeping the cut pieces of Rabbit/Hare/Possum in butter milk or salted water, overnight in cool place will help de-stink the meat.

Originally Posted by Micky Duck

uuuurrrrr wrong.... hare if treated the same will taste almost identical to venison...the very best of venison at that.

Man I love veni but live in an area with none but hares are not uncommon at all

what would you call the go to type of thing to get the best out of it, medallions of the back steaks or some form of schnitzel?

Im a big fan of rabbit but havent ever bothered cutting a hare up

A question to those on here, if you live in a semi residential semi rural area and there's alot of bunnies, are they generally safe to eat?

Hard to say, are council or the neighbors poisoning? Is there any toxic environmental features (sick waterways etc) in the area? Are there any industrial sources of pollution that might be affecting the animals?

Originally Posted by Lupo

A question to those on here, if you live in a semi residential semi rural area and there's alot of bunnies, are they generally safe to eat?

For me - if they have a good looking liver - I eat 'em