Discussion Topic |
|
This thread has been locked |
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
|
|
I wish I could give you my grandmothers recipe. It was always tender and tasty.
|
|
Ghost
climber
A long way from where I started
|
|
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...
|
|
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
|
|
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
|
|
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
|
|
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.
|
|
neebee
Social climber
calif/texas
|
|
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
|
|
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.
|
|
My mom always just fried it like chicken and it was great.
|
|
Karl Baba
Trad climber
Yosemite, Ca
|
|
I heard today that Rabbits eat their own feces to glean that extra bit of nutrition.
Yum
Peace
Karl
|
|
Ouch!
climber
|
|
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
|
|
I'm with you Locker,no chunked up baseballs for me
|
|
Wayno
Big Wall climber
Seattle, WA
|
|
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.
|
|
Pressure cookers can help with tough meat.
|
|
adam d
climber
CA
|
|
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
|
|
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
|
|
I didn't say what all that bunny poop was great for. Neutralized with some wood ash...
Oh Sheeit...
|
|
|
SuperTopo on the Web
|