rabbit

[asaysail]

In todays Courier-Journal

Skillet-fried rabbit smothered in gravy

1 cup flour
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon Accent seasoning
1 rabbit, cut into serving-sized pieces
1 cup Crisco
2 tablespoons flour
1 cup (about) water

In a paper bag, combine flour, salt, pepper and Accent. Add a few pieces of rabbit. Shake the bag well to coat. Remove rabbit and let rest on a plate. Flour remaining pieces; let them rest for 15 minutes or so.

Melt the Crisco in a black iron skillet (or other oven-safe pan). Heat until a drip of water sizzles immediately when tossed in. Brown rabbit pieces in batches, if necessary, to avoid crowding the pan, about 5 minutes each side. Drain on paper towels.

Heat oven to 300 degrees.

Carefully pour off all but 2 tablespoons or so of the cooking oil. Return to medium heat. Whisk in 2 tablespoons of flour, stirring well to make a roux. Cook roux 2 or 3 minutes. Add the water, ½ cup at first, then more as needed to make a gravy. Return drained rabbit pieces to the gravy in the skillet, cover and place in the oven for about 1 hour, until the rabbit is very tender and beginning to fall from the bone.

[PhilpotHunter]

I know this always comes up with deer meat, but how about rabbit?
Whats your favorite recipe? I personally like to slow cook it in a skillet, 3 hours long, then make gravy and biscuits for a side item.

[SixPack07]

Only time I've had it, we fried some of it, and mixed some of it in with some pheasant alfredo for supper, and then ate the legs that were left over when we got back from the bars. Tasted like cold chicken legs.

[tbassman]

Mom puts it in the crock pot all day and covers em with onions...by the time its done the meat just falls right off the bone. However, I've always loved just fryin em up in a skillet and eating them with biscuits and gravy.

[KentuckyTracker]

I like making squirrel and rabbit burgoo. It takes up most of the day, but boy is it good!

[MrHank]

Looking for some new ways to cook rabbit besides the fried way. I saw a recipe on Ky. Afield a couple of weeks ago and I am trying it now, anybody else try that recipe? How was it? Will let you all know how it turns out.

[yote hunter]

i have made some very good rabbit quail and deer sausage.jumbilia

[blueskyman]

I have eaten rabbit all my life. My favorite is fried slowly, no heat heat. Make the brown gravey and have the hot biscuits ready. :D

[GSP]

I have eaten rabbit all my life. My favorite is fried slowly, no heat heat. Make the brown gravey and have the hot biscuits ready. :D

Close, but you need white gravey over cornbread!;)

MrHank, can't help you on the recipe, but a little something I like doing (maybe you already do this) is, cut the back straps off like you would a deer's, spiral roll them up and pin them with a tooth pick, fry them towards the end of the rabbit being done and save them for yourself. :cool:

[MrHank]

Thats sounds good about frying the backstraps on toothpicks, but as far as keeping them for myself I think my wife would fight me for them. The recipe from Ky. Afield I tried turned out pretty good we will cook it that way again, but we do like them fried very well also.

[mathews1991]

what is a good way to grill your rabbit way? or how do you guys cook your rabbit meat???

[rock802]

how many have tried tame rabbit? what do you think of it?

[mathews1991]

my friend has like 50 tame rabbits and when they have no meat they just go out and kill them. but i think theyre good i cant really taste the difference.

[JohnChops]

Made duck and rabbit gumbo at the end of last duck season. Man was that stuff good. Cannot wait to make it again. :D

[trkycreek]

I like braising my older bunnies with other hearty earthy ingredients. Wild mushrooms, leeks, rutabega, butternut squash. For those of you that dont know....braising is browning the outside over high heat, then cook in liquid over low heat for long periods of time. It is a good method for tougher pieces of meat, such as older rabbits. For the liquids, I like to used a good chicken stock, some dry red wine, and a little beef stock. Herbs and spices always make things better. I suggest fresh herbs such as thyme, parsley, and rosemary. As far as spices go....whatever you want....I put bayleaf, peppercorn, dried chillies, cloves, and a fair amount of kosher salt.

[redneckbuck]

Try putting it in the crock pot with potatoes, carrots, and onions, mix in a package of beef stew mix. It is really good.

As for tame rabbits I like them better than wild. Bigger and more tender.