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Best way to cook a rabbit?

Discussion in 'Hunting' started by BigMustard, Oct 16, 2009.

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  1. BigMustard

    BigMustard Member

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    I was wondering what the best way to cook a rabbit was? In the past all I have done is made a fire, stuck a stick through the rabbit and leaned it near the fire. I know it's primitive, but it gets the job done. There's got to be a better way right?
     
  2. Rodeo4joe

    Rodeo4joe Member

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    For me it's deep frying.
     
  3. rcmodel

    rcmodel Member in memoriam

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    Just like Fried chicken exactly.

    Or, you can put the meat in a sealed zip-lock bag.
    Place in a large bowl.
    Cover the bag with Jack Danial's overnight.
    The following day, throw the zip-lock bag away.
    Drink the marinade with ice & Coke.

    rc
     
  4. ArmedBear

    ArmedBear Member

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    ROTFLMAO

    When I've cooked rabbit, it's tasted good, but had the toughness of a boot sole. I don't mean leather or soft rubber, I mean a Vibram boot sole.

    Fortunately, our pit bull loves to eat, and had no trouble chewing through it. Even ate the bones.:D
     
  5. BigMustard

    BigMustard Member

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    I never thought about frying them. rcmodel, was that a joke? Or does the Jack D somehow seep through the bag?
     
  6. tjj

    tjj Member

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    rabbit spaghetti or rabbit stew
     
  7. 1KPerDay

    1KPerDay Member

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    HHAAAAAAaaaa!!! :D
     
  8. nathan

    nathan Member

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    Rabbit meat stew. Marinate 8 hrs in lemon and soy sauce , salt and crushed peppercorn, garlic and ginger to take out the wild smell .

    Place in hot pot and pour everything. Place one bayleaf to add flavor and aroma. Boil and simmer at medium heat . Cover with lid until fully cooked as juice evaporate.

    Great to eat the day after . Reheat in microwave . Nice to go wtih rice and bread.
     
  9. 61chalk

    61chalk Member

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    Pan fried or crock pot for a few hours with your favorite seasonings...falls right off the bone.
     
  10. kanook

    kanook Member

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    Slow smoke cook using lemon juice and 1/2 can of beer to keep moist.
     
  11. fourdollarbill

    fourdollarbill Member

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    If your cooking away from home in the woods I wrap it in alum foil leaving enough room for steam to cook it. Lay it on a rock in the fire and the foil will expand with steam to a small foot ball shape. Leave it in a while and then enjoy. Hopefully you brought salt.

    One good reason to hand roll foil and keep it in your pack.
     
  12. rcmodel

    rcmodel Member in memoriam

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    No, it was not a joke. The other part about the Black Jack D was a joke.

    As a boy, my family ate fried cottontail rabbit at least once a week all winter.
    My mother prepared and cooked it exactly like fried chicken, and it was mighty good!

    Jack rabbits on the otherhand are tougher then a boot after maturity, and we considered them unfit for human consumption.
    We had a jack rabbit plague in the late 50's here in Kansas.
    So many jacks they were eating our winter wheat fields bare. My dad bought me all the .22 shells I could shoot, and every evening when I got home from school I went and shot jack rabbits until it got too dark to see them.
    Dad would come with the tractor and haul them in and feed them to the hogs.

    We even had jack rabbit drives, and all the farmers would gather on someones farm and drive them into a fenced-off corner, then beat them to death with clubs!

    The county paid .10 cents a pair of ears as bounty!

    http://www.kshs.org/portraits/jackrabbit_drives.htm

    About 1960 they got some sort of disease and every last one of them died off that winter.
    Stiil very rare to see a jack rabbit around here today.

    rc
     
  13. ArmedBear

    ArmedBear Member

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    Stew. Apparently the Navajo know how to make an excellent stew. It has to simmer all day, but the sage taste comes out and everything.
     
  14. BigMustard

    BigMustard Member

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    Looks like ya learn something new everyday. That's incredible. I'm going to have to try the foil trick next time I head down to the ranch. Maybe I'll bring one back and fry it :)
     
  15. inclinebench

    inclinebench Member

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    Quarter it, and put it in a deep pot with minced garlic and diced onions some creole seasoning, and any other spices you would like. Brown it, then add a half cup of halved green olives then a cup of rice, and two cups of water, and cook like you would do rice (bring to a boil, then turn down heat to simmer). That is fine eating. You can also remove the meat from the bone before cooking to make it easier to eat, but when no one else is around, I eat the rabbit by holding the bone, just like chicken.

    Frying them, pan or deep, is also always good. I like to roll them in seasoned flour before frying. I have never tried dipping in batter before frying, but some folks swear by it.
     
  16. qajaq59

    qajaq59 Member

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    I have a recipe from friends in LA that sound much like Inclinebench's except you use wine instead of water. And it is delicious
     
  17. Arkansas Paul

    Arkansas Paul Member

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    I'm from the south, we fry everything. That's probably not a good thing, but to me you just can't beat pan fried rabbit.
     
  18. desidog

    desidog Member

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    I think the best way is to get a standard recipe for Osso Bucco and subsitute the veal-shank with rabbit-quarter.
     
  19. Kernel

    Kernel Member

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    Old fashion pressure cooker.
     
  20. hammerklavier

    hammerklavier Member

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    I want my Hossenpfeffer! Bring me my Hossenpfeffer!
     
  21. BADUNAME37

    BADUNAME37 Member

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    Shoot it with a S&W 500 Magnum. :eek:
     
  22. retsub

    retsub Member

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    It was tradition at my uncles camp the night before buck season to have rabbits and squirrels roasted with prunes and raisins. He used to put the quartered critters in a roaster just covered with water with a bunch of raisins and prunes and roast them until they start to fall apart. Use the juice on boiled potatoes.

    Mmmmmm......
     
  23. AStone

    AStone Member

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    19 trillion of them moved to eastern Oregon.
    The other 53 trillion are in other western states.

    Zuni Jackrabbit Stew.
     
  24. Marlin 45 carbine

    Marlin 45 carbine Member

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    clean the hare well removing the lymph gland at the leg junction and section.
    place in a heavy pot w/a tight lid and seasonings, just enough water to cover and simmer for 1&1/2 hr.
    make dumpling batter with some of the broth and add to pot, cover and simmer another 20 mins.
    if youhave 2 or more hares when you remove broth to make dumpling add to the pot a small can of condensed cream of mushroom soup and 1/2 can liquid and stir then add dumpling.
     
  25. Sav .250

    Sav .250 Member

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    Lots of different ways but one thing is for sure.......make sure it`s, cooked!
     
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