[Dr.Rob]

So, looks like we have a rabbit showing up here on Sunday and I have to cook it. Found numerous recipies on FoodTV.com.

Anyone else have some wabbit wecipies?

Please share.

[Atticus]

My favorite:
In a pyrex pan- place the rabbit (I prefer the saddles) between two layers of sliced onions and sour cream. Bake for about an hour at 350 deg. or so. It's awsome!

[Joe Demko]

Quarter it. Parboil it. Bread and fry the parts. Serve it with marinara sauce and pasta.
*IME, rabbit is always better if you soak it overnight in salt water before cooking. Same-same for skroils, grindhogs, and other rodentia.*

[El Tejon]

Soak it overnight in beer (damn, Hoosier).:) Cut it up in strips and place in wok with fresh garlic, fresh onion, a little salt, pepper and sesame oil.

Serve over rice with Sriracha hot chili sauce (green tip with the rooster on it at the Asian food shoppes) and green tea. Mmmm!:cool:

Many a fat suburban backyard rabbit somehow landed in my wok. Don't know how that happened with that ordinance against discharging luftgewehren in the city.:rolleyes: Oh, yeah, I remember, we kill stuff here! :D

[Moparmike]

Oh, wait. Not hunting silly rabbits, but cooking them. Darn.

Good sounding suggestions so far.:)

[Shalako]

Best rabbit I cooked lately went a little something like this:

Soak overnight in salt water.
Rinse meat and separate hind quaters from torso. With large knife or cleaver, chop through rabbit along either side of backbone. Remove backbone and discard.
Place peices in a pyrex casarole dish (the kind with a glass lid) and pepper both sides. Let sit about 15 minutes then douse with some olive oil.
Bake uncovered at 375 for 15 minutes.
Flip peices over and bake uncovered for another 15 minutes.
Flip pieces over again and smother in spicy BBQ sauce. Cover with lid and bake for 30 minutes.
Uncover, flip pieces over, and apply more spicy BBQ sauce. Bake uncovered 15 more minutes.

Serve with a baked potato and fermented beverage of choice.

Yum.

[smokemaker]

Quarter the little guy up, soak in salt water overnight, toss in a cast iron skillet with salt, pepper, and a bottle of good beer (important) and cook till done. It's very tasty.

[Dr.Rob]

Well here is how I did it:

marinated rabbits (2) for 4 hours, chopped rabbits into large pieces (font legs, hind legs, backsptraps into large on bone chunks. Grilled on hot slate (courtesy Home depot) until done with large chunks zucchini and quartered yellow onions (also given a quick olive oil douse). be sure to grease the slate withy olive oil or the rabbit will stick.

Fantastic flavor.

The marinade:

Liberal amt Olive oil (say a half cup)
juice 3 lemons
sea salt
course ground pepper
1 bunch fresh rosemary (strip the leave off against the grain in a downward motion, releases the flavor and smell)
1 bunch fresh Thyme (strip the leave off against the grain in a downward motion, releases the flavor and smell)
1 small bunch italian parsley, leaves only.
Finish with paprika. (just sort of dust the rabbit with it before you cook it)

Turn rabbits every hour or so and make sure the insides get some marinade too.. I used a turkey baster.

Additional rabbit parts (unused ribs, etc are going into a stock pot for soup tonight)

Thanks for the recipies gang.

[Atticus]

Soooo...does this rabbit just stop by on Sunday's ...or what? Was it an ambush?:D

[Dr.Rob]

It was an experiment. I haven't had rabbit since college and was wondering if it was worth eating. Luckily I have a little gourmet shop nearby... and it was my birthday, so I had a little feast.

Thinking about taking off after snowshoe hare this season.

[sm]

Dr. Rob,
That sounds like a great marinade, thanks for sharing! I bet it would work for a variety of game.
Onions and zucchni are great cooked that way, makes me hungry thinking about it.

I still use italian dressing for marinade, often just mix my own in cruet.
Dice up game, roll in flour,olive oil and cast iron dutch oven...I do bushy tails and venison this way. I guess my earliest memories of game cooked include this way. When placed on paper towel to drain add salt pepper to taste. Then make gravy.

[mod12]

cut into 5 pcs. soak in salt water overnight. pat dry, flour and brown in butter. put in casarole with 1 can cream of mushroom soup, half can of buttermilk about a quarter lb. of fresh mushrooms, salt pepper, and a dash of hot sauce. bake covered until ready to fall off bone. serve over brown rice. 3 rabbits will fill up me, the wife and two growing boys. my wife had never eaten any sort of game until we were married and now loves it. when i was a kid, one christmas, we wouldn't have had a holiday dinner if it weren't for the rabbits and pheasants mom had saved from the game dad had shot. i still remember it and that was 60 yrs. ago.