Thread: I will never turn my nose up at eating rabbit again

Originally Posted by EVILWAYZ

What temp do you guys roast a rabbit at and for how long roughly? keen to give it a go

Same as a chicken what ever temp that is.

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


Bunny Burgers


Braised Young Rabbits


All are delicious.

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