Rabbit Recipes

[TPeers]

Hi all,

Would any of you have a few rabbit recipies please?

In the past I have bought bunnies whole and jugged them or just made a simple casserole, but I have always had some idea of the age of the bunny and how long it has been hung.

This year my local butcher has a load of bunnies but they have been jointed and skinned so I can't tell how old they are. Does this make much difference in how I should cook them?

Thanks

Terry

[Birdie Wife]

If you don't know how old they are, I would err on the safe side and casserole. There's a nice Mary Berry recipe I used to use when I had a lot of rabbits to deal with, basically chuck in a casserole with sweated onion and some prunes and cook slowish - really yummy.

[Two_Sheds]

Doesn't matter how you cook them, you MUST say it's chicken, not bunny

[Dobby]

Bunny a la runy honey

this is from cook on the wild side not tryed it yet

2 young rabbits
a knob of butter or goats cream butter
clove of garlic
1/2 150ml bitter
1 table spoon runny honny
salt and pepper

Heat the butter in a pan and brown the rabbit pieces (fairly gently so as not to burn the butter

throw the garlic in

add the bitter honey salt pepper and bring to the boil then simmer for 30 40 min if the rabbits is older cook for about 1 hour

[valmarg]

This is from one of the Dairy cookbooks. We call it chicken bunny stew because if we haven't got rabbit we use chicken. The important accompaniment is loads of runner beans.

RABBIT CASSEROLE WITH DUMPLINGS

4oz streaky bacon rashers rinded and chopped
4 rabbit portions
4 celery stick chopped
2 leeks, trimmer, and sliced
1 bay leaf
8oz carrots sliced
2tbsp plain wholemeal flour
1 pint chicken stock
salt and pepper

Fry the bacon in a flameproof casserole until the fat runs. Add the rabbit and fry gently until browned. Remove from casserole. Add the celery, leeks and bay leaf and carrots and mix well. Sprinkle in the wholemeal flour and stir well. Cook for a minute, then gradually add stock. Bring to boil, stirring continuously. Season to taste. Return rabbit to casserole.

Cover and bake at 170C for about 1½ hours, or until the rabbit is tender.

Dumplings

3oz self-raising flour
1½ shredded beef suet
1tbsp snipped fresh chives

To make the dumplings, mix the self-raising flour, suet, chives and salt and pepper. Add enough cold water to make a soft dough. Twenty to twenty five minutes before the end of the cooking time, shape the dough into 12 balls and place on top of the casserole. Cover again and bake until the dumplings are well risen and cooked through.

[TPeers]

Lovely recipes! Had some chaos this week so the bunny is only being cooked this evening! Hazel is ok with it being a bunny so one problem over!

I'm trying an version of valmargs recipe for tonight - must just go and put the dumplings in. (Version based on what I have in.... it is p...ing down so no chives!)

Oh yeah, and debone the rabbit now it's cooked! Can't see either Hazel or Richard copping with that!

[TPeers]

And having done that...

I hate weighing things so the casserole is of the ... some celery, some carrots, some onion, a rabbit.....

Smells good!

I rather think from the smell of the rabbit meat that it was rather well hung and from the texture as I hacked it off the bones, somewhat on the old side!

Should still be good though.

Will try the runny honey recipe for the other bunny - currently residing in the freezer.

[valmarg]

Ah well TP, try it with chicken thighs, and instead of dumplings - lashings of mash.

valmarg

[TPeers]

Ah well TP, try it with chicken thighs, and instead of dumplings - lashings of mash.

valmarg

I loved it, Richard liked it, Hazel thought it 'ok'......

[Alice]

Lucky you T Peers. I would just use your favourite chicken casserole recipe and add some prunes. But they would be in there anyway - wouldn't they ?

[TPeers]

Lucky you T Peers. I would just use your favourite chicken casserole recipe and add some prunes. But they would be in there anyway - wouldn't they ?

Ahh.... no, probably not..... none of us like prunes all that much!

Dried Apricots.... now that's a different matter!

[Flummery]

They taste totally different when used with meat. I used to push a few prunes under the skin of chicken before roasting (when I ate meat, that is) - wonderful.

[Alice]

If you haven't tried prunes with your savouries TPeers you could try this. Next time you make chicken soup put a portion in a small pot, drop in a few prunes and simmer for 10 minutes and try it. That way if you don't like it you haven't ruined anything and maybe you'll find what a treat you've been missing. Cock - a - leekie without prunes - not the same thing at all in my book.

[TPeers]

If you haven't tried prunes with your savouries TPeers you could try this. Next time you make chicken soup put a portion in a small pot, drop in a few prunes and simmer for 10 minutes and try it. That way if you don't like it you haven't ruined anything and maybe you'll find what a treat you've been missing. Cock - a - leekie without prunes - not the same thing at all in my book.

I'll give it a try.

Terry

[Snadger]

And having done that...

I hate weighing things so the casserole is of the ... some celery, some carrots, some onion, a rabbit.....

Smells good!

I rather think from the smell of the rabbit meat that it was rather well hung and from the texture as I hacked it off the bones, somewhat on the old side!

Should still be good though.

Will try the runny honey recipe for the other bunny - currently residing in the freezer.

So it was a buck rabbit then?