Marshal Mo Hare, SASS #45984 Posted April 22, 2013 Share Posted April 22, 2013 Have rabbit, will cook. I'm looking for some rabbit recipes. Link to comment Share on other sites More sharing options...
Grizzly Dave Posted April 22, 2013 Share Posted April 22, 2013 Flour like a pork chop and pan fry. Never tried it, but sounds good Link to comment Share on other sites More sharing options...
Calico Mary Posted April 22, 2013 Share Posted April 22, 2013 And yet the Evil critter thinks he gets picked on..... Link to comment Share on other sites More sharing options...
evil dogooder Posted April 22, 2013 Share Posted April 22, 2013 And yet the Evil critter thinks he gets picked on..... Hey i didn't say a thing.... Soak in lemon juice , or red wine if you prefer, pepper a touch of salt over night Grill ...douse with juice mixed with garlic andmelted butter periodically. Link to comment Share on other sites More sharing options...
G. I. Tarpicker, SASS #998 Posted April 22, 2013 Share Posted April 22, 2013 There is a Game Cookbook that was put out by Remington many years ago that has a recipie for Sherry Baked Rabbit which is really excellent. -- GIT Link to comment Share on other sites More sharing options...
Hangry Bob Posted April 23, 2013 Share Posted April 23, 2013 Rabbit, 2 sliced onions, 3 tablespoons vinegar, pinch of thyme, salt and pepper to taste, 12 prunes, cornstarch and water to thicken pan juices. Cut into serving size pieces, brown in butter, but dont cook through. Saute onions and place over rabbit in deep pan, add water to cover. Add vinegar and thyme, salt, and pepper. Cover and place in oven at 350 for an hour. Turn oven down to 325, add prunes, bake 45 minutes longer. Thicken pan juices and serve over brown rice. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted April 23, 2013 Share Posted April 23, 2013 Dress it, cut it up into frying pieces, dredge in seasoned flour. Get a pan going on the stove, add some oil. Slice up a bunch or two of green onions, add to pan. When the white parts JUST start to turn color, remove the onions from the pan, reserve. Add the rabbit to the pad. Brown well. Add the juice of two lemons, and about half a cup of port or sherry. Let reduce some. Add a tablespoon or two of coarsely chopped capers. Add back the green onions. Cover and let cook for a few minutes. Remove rabbit pieces to serving platter, pour pan sauce over it, add some freshly chopped green onions. Enjoy. Link to comment Share on other sites More sharing options...
Apache Hawk 60642 Posted April 23, 2013 Share Posted April 23, 2013 Rabbit or should I say "Thumper" dumlins' an stew ! Can't member whats in it, but I likes it ! Link to comment Share on other sites More sharing options...
Grizzly Dave Posted April 23, 2013 Share Posted April 23, 2013 There ya go Joe, that's what I was thinking about! Only I might have added some mushrooms. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted April 23, 2013 Share Posted April 23, 2013 There ya go Joe, that's what I was thinking about! Only I might have added some mushrooms. Works for me, Grizz. And serve with buttered egg noodles. Or a white & wild rice pilaf. Link to comment Share on other sites More sharing options...
Noz Posted April 23, 2013 Share Posted April 23, 2013 Wild thumper needs some cooking time in liquid for tenderizing. Store bought can be handled like chicken. Link to comment Share on other sites More sharing options...
Apache Hawk 60642 Posted April 23, 2013 Share Posted April 23, 2013 Wild thumper needs some cooking time in liquid for tenderizing. Store bought can be handled like chicken. Yea but store bought rabbit don't taste like wild grown Thumper wood ! Link to comment Share on other sites More sharing options...
Yellowhouse Sam # 25171 Posted April 23, 2013 Share Posted April 23, 2013 Using a covered skillet will tenderize fried rabbit. Link to comment Share on other sites More sharing options...
Yellowhouse Sam # 25171 Posted April 23, 2013 Share Posted April 23, 2013 Using a covered skillet will tenderize fried rabbit. Link to comment Share on other sites More sharing options...
Jackson Rose, SASS #45478 Posted April 23, 2013 Share Posted April 23, 2013 rub with your favorite BBQ rub( mine is 1 part Lawry's and 6 parts brown sugar with a little extra garlic powder). Cook in oven at 250 for 1 hour per pound. Shred and apply BBQ sauce. Bun is optional. Link to comment Share on other sites More sharing options...
Apache Hawk 60642 Posted April 23, 2013 Share Posted April 23, 2013 Cook up some Thumper and Bambi stew wif dumplins' and cracklins' and coffee ! So good, it'll make ya slap ole Grandmaw ! Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted April 23, 2013 Author Share Posted April 23, 2013 Wild thumper needs some cooking time in liquid for tenderizing. Store bought can be handled like chicken. Most culinary school recipes do exactly that (braising) for even store bought lagomorphs. The hind legs get a lot of use and can be relatively tough even on a young rabbit. Link to comment Share on other sites More sharing options...
Apache Hawk 60642 Posted April 23, 2013 Share Posted April 23, 2013 Lagomorphs ? Dat aint dim frog legs , is it ? I likes dim two ! Link to comment Share on other sites More sharing options...
Michigan Slim Posted April 23, 2013 Share Posted April 23, 2013 Oh, man -FROG LEGS!!! But thats another topic! Link to comment Share on other sites More sharing options...
Apache Hawk 60642 Posted April 24, 2013 Share Posted April 24, 2013 Not ifin yur gonna back dat backwoods gumbo ! Link to comment Share on other sites More sharing options...
Cheyenne Culpepper 32827 Posted April 24, 2013 Share Posted April 24, 2013 myself I prefer venison,,,,, if Imma gonna clean somethan I want there to be a lot of it... pb Link to comment Share on other sites More sharing options...
Chickasaw Bill SASS #70001 Posted April 24, 2013 Share Posted April 24, 2013 that reminds me , need to pull bambi outta the freezer now ya KNOW , whats for dinner CB Link to comment Share on other sites More sharing options...
Cheyenne Culpepper 32827 Posted April 24, 2013 Share Posted April 24, 2013 I've got two backstraps soaking in Pinot Noir in the fridge as we speak.....you know what's on the menu for tomorrow.... pb Link to comment Share on other sites More sharing options...
Calico Mary Posted April 24, 2013 Share Posted April 24, 2013 Ya know....ya can all stop referring to your food as Bambi and Thumper!!!! I just don't get no respect round here!! Link to comment Share on other sites More sharing options...
Cheyenne Culpepper 32827 Posted April 24, 2013 Share Posted April 24, 2013 Your the icing............heeheheeeeeeeeeeeee Link to comment Share on other sites More sharing options...
Apache Hawk 60642 Posted April 25, 2013 Share Posted April 25, 2013 R-E-S-P-E-C-T ! Tank dat's da way it's spellt . Link to comment Share on other sites More sharing options...
Colorado Big Al #3195 Posted April 25, 2013 Share Posted April 25, 2013 My mamma used to fry them in bacon grease . no flour, only salt and pepper. She would serve them with fresh pinto beans and tortillas or Fry bread and it was a meal! Boy, I miss those days!!!!! mmm, mmmm Link to comment Share on other sites More sharing options...
Knarley Bob Posted April 25, 2013 Share Posted April 25, 2013 Ya know....ya can all stop referring to your food as Bambi and Thumper!!!! I just don't get no respect round here!! I 'spoze "Daisy" the cow is out too.......I'm gettin' hungry. Gonna go shoot somethin'.............. Knarley Link to comment Share on other sites More sharing options...
Calico Mary Posted April 25, 2013 Share Posted April 25, 2013 cows IS fer eating..... who the heck is Daisy?? Link to comment Share on other sites More sharing options...
Willy Cheaten Posted April 25, 2013 Share Posted April 25, 2013 cows IS fer eating..... who the heck is Daisy?? Cows is for giving milk, Rocky bullwinkel, thumper.bambi. and buffilo is for eaten. Link to comment Share on other sites More sharing options...
Knarley Bob Posted April 25, 2013 Share Posted April 25, 2013 "Daisy" THE COW, along with "Buttercup"(They be milkers) ...................The be the happy ones from Cali-funny-a........... And then there is "Angus" (He be the bergerbull @ Hardee's) Knarley Link to comment Share on other sites More sharing options...
Calico Mary Posted April 25, 2013 Share Posted April 25, 2013 Cows is for giving milk, Rocky bullwinkel, thumper.bambi. and buffilo is for eaten. I don't eat milk, I eat cow! I will agree with you on the buffalo....them's good eatin! Link to comment Share on other sites More sharing options...
Willy Cheaten Posted April 25, 2013 Share Posted April 25, 2013 So is Rocky, Bullwinkel, Thumper, and Bambi. all good eats. Link to comment Share on other sites More sharing options...
Calico Mary Posted April 25, 2013 Share Posted April 25, 2013 nope......I'z from farm stock, not huntin' stock..... cows, chickens, pigs, turkeys, and the occassional buffalo! Link to comment Share on other sites More sharing options...
Crazy Gun Barney, SASS #2428 Posted April 25, 2013 Share Posted April 25, 2013 There is room for all of God's creatures...right there on the plate next to the taters! Speaking of meat...cow is beef, pig is pork, deer is venison. Then why is elk simply elk, bear is bear, and squirrel is squirrel. Happens with birds too, Chicken is chicken and duck is duck, but pigeon is squab. Is that because calling it flying rat meat isn't as palatable to the folks in them fancy French restaurants? Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.