Anyone familiar with cooking rabbit??? It's our ingredient for our mid-term this week....

M

music-city-missy

Well-known member
It's going to be a mystery basket to go with it so I can only plan so much. I've searched and seen some of the recipes you all have posted but just wondered exactly what your experiences with rabbit might be.

The kitchen at school has been lacking in ingredients lately or I would feel confident after reading your recipes. I can count on carrots, potatoes, red or green bell peppers, celery, butter and cream. Other than that we've been low in both dried or fresh herbs and spices, few things like rices or polenta. Just not much to pull together a main and a starch and or side.

 
Yes. Rabbit must be . . .

. . . field dressed quickly after shooting or it will -- well, you're probably not interested in that part of it. If your ingredients are limited, deep frying or light pan frying is good. I prefer lightly coating in a seasoned flour and pan fry in butter/margarine or whatever oil you want to use.

 
Eric may be right, but I assume you will be using already dressed farm-raised

rabbit. I'd use any recipe you would use for chicken especially a cacciatore type dish with or without tomato but use wine. Good luck, it's delicious.

 
It overcooks easily and dries out. Recently I had it at a French bistro

and it was amazingly tender. It was just barely past the pink stage, and I'm sure many would have considered it undercooked (but this is an excellent restaurant, true to the bistro tradition).

A cream and mustard sauce braise would be quite traditional, or coat it with mustard (and dried/fresh tarragon) and roast it as you would a chicken breast. The Italians deep-fry it, but I've never tried.

Glazed carrots on the side, souffléed potatoes if you can get fancy in class.

One of my fave recipes involves dredging rabbit pieces in flour and frying till golden brown, then saute a sliced onion in the fat; add about 1/2 cup water, green brined olives, a big handful of capers and about a cup of sliced celery. Cover and braise on the stovetop for about 25 minutes, until the rabbit is fork-tender. Sprinkle with 1 tsp sugar and 1/3 cup white vinegar, stir it in, cover again, turn off the heat but leave the pan on the element for 20 minutes. (This can be done a few hours ahead and carefully reheated.) Sprinkle with pine nuts.

 
Those are some great ideas that I can probably manage...

but I am dying to try a couple of them now so I guess I am going to go splurge for that package I saw at the grocery on Friday - almost $10 for a little bitty package

 
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