recipes for tame rabbit Leave a comment

Discard the vinegar. If it is sticky or some of the marinade comes off it is not done.

6 cups water

Chipotle sauce or puree to taste 4.Pour stock into jar and refrigerate.

1/4 ts Ground ginger Mix together well. 2 fryer rabbits, quartered (split in half down the spine, and then cut those 2 sections in half), Combine all ingredients except rabbit in a large Dutch oven, stiring well.

fresh basil, finely chopped 2 sl Brown toast sprinkled with mixed spice,
1 tablespoon sweet paprika

2.

https://riseandshinerabbitry.com/booklist/.

1 teaspoon dried oregano

1/2 teaspoon of pepper 4 tb Flour 1/2 cup flour This broth can be used as a base for soups, stews, gravy’s, sauces, and reductions.

Refrigerate overnight. chopped onion

1/2 tsp salt When Styles isn't writing, she can be found hiking, cooking or working as a certified nutritionist. 7. Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown.

Replace lid tightly; cook 20 minutes more at a medium boil. 3 cloves garlic, minced Stir the beer into the cider mixture, then pour over the rabbit.

Chris, Thank you for these great recipes I have been raising meet rabbits for about a year and this weekend I am going to try some of these great recipes thank you. Do this in small batches, dredging just enough rabbit to fit in the pan at one time. Put cover on pot and bring to a boil, Reduce heat and simmer it very gently so it barely bubbles for 1 to 1 1/2 hours or until meat pulls off bones, Remove and allow to cool.

In a large skillet, saute the marinated rabbit in hot oil until well-browned. 1 tsp salt 4 cherry tomatoes

Dip rabbit … Season with salt and pepper. Rub rabbit pieces with salt and pepper. Add the red wine and allow to bubble and reduce slightly. Mushrooms; optional

Generally, you’ll find rabbit listed as either “fryer” (or “young rabbit) and “roaster” (or “mature rabbit”). 1 1/2 cups Rice Before serving, add a splash of olive or sunflower oil. 1 parsley sprig, finely chopped

Always tastes better as leftovers. Remove from heat and let to cool to room temperature.

1/2 cup brown sugar Thanks for such a great resource !

Increase heat slightly. Place the meat in a large pot and cover with boiling water.
Wild vs. tame rabbit. For more information, visit www.KristinaSeleshanko.com. Add vegetables to the last hour of cooking. Add rabbit and saute until browned. SHREDDED BUFFALO RABBIT SANDWICHES- Remove to casserole.

2 medium eggs

CHICKEN-FRIED RABBIT WITH CREAM GRAVY- Rabbit in Mustard Sauce.

Now, turn heat to low, cover the skillet, and simmer for 12 minutes or so. Dredge the rabbit pieces in the seasoned flour, coating each side completely. For a variation, stir in with the cream 1 teaspoon of Dijon mustard and 3 1/2 pound rabbit, skinned and gutted, cut into serving size pieces

Heat olive oil and butter or margarine in large skillet until bubbly. Let stand in refrigerator for 2 days.

Serve over noodles. In a medium bowl, combine the paprika, salt, garlic powder, pepper, onion powder, cayenne, brown sugar, and mustard. 5.Remove fat layer from top after chilling.

16 ounce can tomato paste Add salt to taste, pour in the wine. Bake 30 min. I have a couple of older rabbits over 5 y.o.

2 cups chicken broth Thank you a whole bunch.

Course salt, to taste

Shake the rabbit in a paper bag with the flour, salt, and pepper. Mix all other ingredients in a bowl.

2-3 sprigs of fresh rosemary, washed 2 tsp coarsely ground black pepper

Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours.

Add flour, stir constantly for 2 minutes. Cook rabbit until it reaches 160 degrees F. Excellent rabbit seasonings include, parsley, rosemary, sage, bay leaf, lemon-grass, coriander, and basal. I have had many of these recipes for a long time have changed many to my tastes. We’ve gotten some real nice show rabbits out of her and some nice replacement bucks to continue her line.

Add stock and milk. rabbit liver (from the rabbit you butchered) if you do not have rabbit liver you cacken livers. RABBIT BREAKFAST SAUSAGE- Dip rabbit pieces in flour and brown in hot oil. 1/4 teaspoon red pepper shred rabbits as listed in above(SHREDDED RABBIT) 4- Without stirring, brown for about 3-4 minutes on the first side, then flip over. The material appearing on LIVESTRONG.COM is for educational use only. Add the chopped tomatoes, rosemary and stock and some salt and pepper, bring to the boil and simmer for 30 minuets, stirring every now and then to prevent sticking. 1/2 cup butter 1 (8 oz.)

Remove the meat from the bone and slice as thinly as possible.

Ingredients-

Pour in wine and stock, and add rabbit pieces. 1lb prepared rabbit meat from the back legs and saddles, 1 or 2 rabbits 2 tablespoon liquid smoke When a family member or friend is sick have them try this.

Add thyme and bay leaves. 1 tb Finely chopped parsley.

about 2/3 cup of olives. half a pot of rabbits blood

3/4 cup Milk

1 Rabbit Jointed 1-1/2 tsp.

1/2 cup diced sauteéd mushrooms 2 Tbsp flour Stir and mash tomato with wooden spoon to speed the process. When cool, pull meat from the bones and shred. Remove the meat from the pan & strain the stock, discarding the liver if used.

Chop the rabbit meat into small pieces (about one inch square). 1 green pepper,chopped Rabbit may be soaked in a marinade of sugar or honey, red wine, or olive oil seasoned with herbs. When rabbit has cooled remove meat and chop into small pieces. 1 cup sour cream

The rabbit is done when the interior reaches 165°F, its juices run clear. Wet your hands and shape the mixture into large marble sized balls. 1 bay leaf

1 teaspoon onion powder 2 cups ground rabbit meat 1 1/2 tb Grainy coarse Dijon Mustard, Wipe meat pieces and trim off any fat. ( Log Out /  Add meat pieces and saute on all sides until browned. salt

This type of environment isn’t easy to maintain, especially on a commercial scale. Season rabbit with salt and pepper. 4 cups chicken or rabbit stock 1 tbsp chopped onion or more, to taste

1 teaspoon garlic powder

Pour Cognac over meat and flame. 1/4 cup Worcestershire sauce

2 Bay leaves 1/4 cup whole-wheat breadcrumbs

(SEE SHREDDED RABBIT ABOVE)

1 teaspoon dried tarragon, or 1 teaspoon each of your three favorite dried herbs

Shape into 16 patties about 3 inches each.

3 Tb butter

Ingredients

1 teaspoon cayenne pepper

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