Thread: Finally made rabbit edible...

I've not had great experiences with eating rabbit, but this is the best recipe so far. Not my own invention, just pulled together elements from things I'd seen/read.

1. Soak rabbit pieces overnight in buttermilk substitute (1 cup milk to 1 tablespoon lemon juice).

2. Shake dry and coat in Colonel Sander's "secret" recipe (copied from Wikipedia).

• 2 Cups White Flour
• 2⁄3 Tablespoon Salt
• ​1⁄2 Tablespoon Thyme
• ​1⁄2 Tablespoon Basil
• ​1⁄3 Tablespoon Oregano
• 1 Teaspoon Celery salt
• 1 Teaspoon Black pepper
• 1 Teaspoon Dried mustard
• 4 Tablespoon Paprika
• 2 Tablespoon Garlic salt
• 1 Tablespoon Ground ginger
• 3 Tablespoon White pepper

3. Put canola oil in a baking dish, add coated rabbit pieces and add some more oil until it is about half the rabbit is covered. Drizzle some more oil over the meat which is exposed.

4. Cook for 60 - 90 minutes at 180 degrees C, turning the pieces half way through.

That is quite the spice mix!
Dried mustard = colemans powdered mustard?

Got some vac packed young bunnys in the freezer...I might have to give this a crack.

Second batch tonight. All good, maybe a little overcooked. Next time, I'm going to limit cooking time to 60 minutes from room temperature. Also double dipped, recipe as above, then dunked in egg wash and back in the flour/herb mix for a thicker coating.

For my own benefit, I've also rationalised the units used in the Wikipedia recipe (once upon a time I was a research scientist, so it has been driving me nuts!).

• 2 cups white flour
• 2⁄3 tablespoon salt
• ​1⁄2 tablespoon thyme
• ​1⁄2 tablespoon basil
• ​1⁄3 tablespoon oregano
• 1/3 tablespoon celery salt
• 1/3 tablespoon black pepper
• 1/3 tablespoon dried mustard
• 4 tablespoon paprika
• 2 tablespoon garlic salt
• 1 tablespoon ground ginger
• 3 tablespoon white pepper

It would certainly be simpler to feed the rabbits to the dogs and go to KFC! We've tried all sorts of things with rabbit and this recipe is the only thing that has really worked. Putting rabbit in frying pan has not gone well for us in the past, but always good to hear about other recipes.

I guess with that amount of secret herbs and spices you could use possum if no bunnys are running around

There was a nice french recipe from friwi that used red wine

@Friwi do you have this recipe mentioned above?

rabbit and frypan......take out the backstraps...cut into sections about 1cm long....place in plastic bac with some of your herbs n spices and a little flour....quickfry in decent amount of liquid...oil or better still butter.... when juices run clear...JUST ... slap on plate and scoff with toothpicks or steak fork..or fingers.
the KFC herbs n spices could be good.masterfoods mild steak seasoning is my goto.

Bunny burgers have always worked well for me in the past.
Just mince it with a knife unless have quite a few that you could run through the mincer, little bit of bacon for fat.
A sprinkle of garlic, pepper and thyme.
Bish bash bosh, bunny burger.

Will give your recipe a crack MB
Cheers

Keep it simple always works for me..

2x bunnies cleaned and quartered, into a pot with:

2 cups chicken stock
3 or 4 sliced carrots
Bunch of diced celery
1 cup white wine (or if you are @Frodo just add damn near the whole bottle...)
Salt and cracked pepper to taste
Bring to the boil then turn it right down low and leave it to simmer away for a few hours

Originally Posted by Ryan_Songhurst

Keep it simple always works for me..

2x bunnies cleaned and quartered, into a pot with:

2 cups chicken stock
3 or 4 sliced carrots
Bunch of diced celery
1 cup white wine (or if you are @Frodo just add damn near the whole bottle...)
Salt and cracked pepper to taste
Bring to the boil then turn it right down low and leave it to simmer away for a few hours

Best meal I've ever had. Hands down.

Originally Posted by Ryan_Songhurst

Keep it simple always works for me..

2x bunnies cleaned and quartered, into a pot with:

2 cups chicken stock
3 or 4 sliced carrots
Bunch of diced celery
1 cup white wine (or if you are @Frodo just add damn near the whole bottle...)
Salt and cracked pepper to taste
Bring to the boil then turn it right down low and leave it to simmer away for a few hours

Philistine (yes that is a real word) - drink the wine! (well most of it anyway)

Originally Posted by Tentman

Philistine (yes that is a real word) - drink the wine! (well most of it anyway)

My wife is a wine maker, her passion is "real" wine (red..) and "real" red wine is fined using oxblood, although now outlawed in the EU and US

"White wine is for cooking" she tells me

Soak the jointed rabbit overnight in a light salt brine
Drain, wash, dry
Brown in pan
Place joints in oven bag with seasoned flour and a teaspoon of Ground Cumin.
Roll around in bag to coat being careful not to damage the bag on bones.
Tie the bag leaving only a tiny gap
Bake covered 2hrs at 160, turning down to 140 at half time.

I can't recall a recipe with red wine.
There is the rabbit with mustard.
There is the hare cooked in cream for 3 hours.
And there are the rabbit rillettes ( like a rabbit pate but with pork fat for longer time preservation)
And lapin chasseur but that is with white wine
Which one do you want?