Now that could be a recipe I could convince my inlaws to try, he likes to leave them in the paddocks for the hawks.
Printable View
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...
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.
Attachment 42739
Attachment 42740Attachment 42741
Dinner served
Attachment 42742Attachment 42743
oi one plate had gravey:D
You heathen dundee..
Sent from my GT-P5210 using Tapatalk
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.