Cooking Rabbit (not a climb, OT)

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Patrick Sawyer

climber
Originally California now Ireland
Topic Author's Original Post - Oct 5, 2008 - 10:58pm PT
I like to think that I am a decent cook. In the late 1970s and early 1980s I worked in 'dinner houses' cooking in between climbing and soccer seasons.

However, one 'dish' has me a bit perlexed.

Rabbit. Sometimes I can cook it to where it is tender, and sometimes I have to throw it out. In the past few months, I have cooked rabbit five times and only two were successful (read tender and tasty).

In the past I have coated it in Dijon mustard and wrapped it in streaky bacon and baked it, but the past two attempts have proved useless. So I decided to make a stew this time, and let it slowly simmer.

The rabbit is still tough.

Any advice.

I know you may think this is a silly thread, but since this is really the only forum I visit and contribute to, I thought that I would give it a try.
Mtnmun

Trad climber
Top of the Mountain Mun
Oct 5, 2008 - 11:06pm PT
I wish I could give you my grandmothers recipe. It was always tender and tasty.
Ghost

climber
A long way from where I started
Oct 5, 2008 - 11:06pm PT
Slow-roasted a rabbit in a mole sauce (actually more of a mole marinade) a couple of nights ago and it was perfect.

If you want to post some specifics about your successful and unsuccessful attempts, I might be able to comment. Or, if you think ST is not the place for bunny-baking discussions, send me an email.

David
G_Gnome

Trad climber
In the mountains... somewhere...
Oct 5, 2008 - 11:10pm PT
Marinade as long as possible and grill for as little time as possible. And use some spice but not too much flavor, you don't want to overwhelm the rabbit.
adam d

climber
CA
Oct 5, 2008 - 11:19pm PT
I have a couple in the freezer I was saving til the .22 brought some more in, but I haven't had opportunity lately nor is any coming soon. Any recommendations for what to do with two little frozen bunnies?

Ghost

climber
A long way from where I started
Oct 5, 2008 - 11:26pm PT
Gnome said Marinade as long as possible and grill for as little time as possible.

On the other hand, our dinner rabbit a couple of nights ago was marinated for a relatively short time, and slow-roasted for over an hour. But that was in an almost airtight ceramic cooker (Green Egg), which doesn't dry things out.

There's more than one way to skin a cat. Or cook a rabbit.
stevep

Boulder climber
Salt Lake, UT
Oct 5, 2008 - 11:31pm PT
Rabbit and 40 cloves of garlic.

Get one of the many chicken and 40 cloves of garlic recipes off the net. Swap rabbit for chicken and red wine for white. Marinate rabbit overnight in red wine.
Mungeclimber

Trad climber
sorry, just posting out loud.
Oct 5, 2008 - 11:32pm PT
Mungeclimber

Trad climber
sorry, just posting out loud.
Oct 5, 2008 - 11:33pm PT
http://www.youtube.com/watch?v=kS6ksEyO_l8

"We're gonna have roast rabbit! We're gonna have roast rabbit!"
neebee

Social climber
calif/texas
Oct 5, 2008 - 11:37pm PT
hey there patrick... say, the only time i was able to find rabbit in the store, we ?sauted? it, and may have fried it a bit more, like chicken, dont remember exactly now----and it came out well...

but then, in texas, rabbit could be tough....

it may also depend on the rabbit, itself, you---as to which are tougher... some are a lot more muscle-toned,you know...

crock-pots are nice for all night cooking, as to tender...

dont know if meat-hammer tenderize or not????

also, cut into tiny thin pieces, if possible, and stir fried, may at least maybe help???? but not sure... we've done that years ago with thougher cuts of meat... being thinner, pieces, the toughness is not as noticeable...

best wishes and good eating...
Indianclimber

Trad climber
Lost Wages
Oct 5, 2008 - 11:46pm PT
Portuguese grilled rabbit

2 clove garlic
teaspoon course salt
2 tablespoon parsley
tablespoon paprika
1/4 teaspoon pepper
small onion chopped
2 cups dry white
1/4 cup olive oil
rabbit cut into serving pieces


Mash garlic ,salt,paprika,pepper,parsley,add onion,stir in 2 cups dry white wine
Pour over rabbit let sit overnight in fridge
next day grill rabbit basting with marinade

Mmmm good
Gary

climber
Desolation Basin, Calif.
Oct 6, 2008 - 12:03am PT
My mom always just fried it like chicken and it was great.
Karl Baba

Trad climber
Yosemite, Ca
Oct 6, 2008 - 12:06am PT
I heard today that Rabbits eat their own feces to glean that extra bit of nutrition.

Yum

Peace

Karl
Ouch!

climber
Oct 6, 2008 - 12:10am PT
Patrick, rabbit is like goat. Gotta get them young if you want to have tender meat. You can fry young ones like chicken but old ones just get tough. Rabbits don't have fat in the meat. I've boiled jackrabbits till the bones started to dissolve and the meat turned into baseballs. Chunk them up and make stew.
Indianclimber

Trad climber
Lost Wages
Oct 6, 2008 - 12:19am PT
I'm with you Locker,no chunked up baseballs for me
Wayno

Big Wall climber
Seattle, WA
Oct 6, 2008 - 01:28am PT
the wabbit:
As neebee and others said, it depends on the rabbit. If you have fresh, young bunny as I get in the food biz, It's like chicken without the fat. The most consistent way that I've figured out is braising. I first clean the whole thing down to quarters and make a stock with the scrap. Then just brown and then braise(low heat ,tight seal, some liquid) with the stock, some kinda wine and savory type spices. I then use a variety of sauces and presentations to get it on the table.
If it's a tired old hare, then marinades with fruit and wine and vinegar are good for breaking down all the connective tissue and then slow cook.

Lately, my favorite sauce has been with boar bacon, blueberries and white wine reduction, butter ...
Mighty Hiker

Social climber
Vancouver, B.C.
Oct 6, 2008 - 01:45am PT
Pressure cookers can help with tough meat.
adam d

climber
CA
Oct 6, 2008 - 02:01am PT
LEB, have you caught and eaten fish?

Having seen my girlfriend learn to shoot this year, then place a perfect and well considered headshot on a rabbit, gut it, and feel pretty responsible and empowered by it...I think it's a good experience for most eaters to have.
Wayno

Big Wall climber
Seattle, WA
Oct 6, 2008 - 02:34am PT
Growing stuff sure is wonderful. I used to have a pair of french Lops years ago that a friend gave me. they started diggin' one day, and overnite they musta moved a cubic yard of dirt. Then they disappeared for a while and then there were bunnies abundant. Lucky for them, I wasn't into eating wabbits at the time.
Wayno

Big Wall climber
Seattle, WA
Oct 6, 2008 - 02:44am PT
I didn't say what all that bunny poop was great for. Neutralized with some wood ash...





























Oh Sheeit...
Messages 1 - 20 of total 33 in this topic << First  |  < Previous  |  Show All  |  Next >  |  Last >>
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