The American Beagler Forum

Whats Your Favorite Rabbit Recipe?

If you have a favorite recipe would you mind to post it here? I've been trying a few and haven't really found any new ones i like...

Please give a detailed discription of how you prepare the meat and everything else...

Thanks (In Advance)
-Jack

Jack we Can them. When you want to eat them take it from the Jar and roll them in flower and fry them in real butter. I've tryed them several ways this is by far the best I've tryed.

I like em done a lot of ways. A week or so ago I tried a new recipe that was a real good one. Put the rabbits in pot of water or slow cooker and cook til nice and tender. Then, with a fork, pull the meat from the bones. Take the meat and some diced onion or any spices you like and saute it in some butter for a while then add some of your favorite barbacue sauce. Makes great sandwiches on hard buns !!

tommyg... We've canned a lot of chickens (thighs and breasts) and tons of venison and it's hard to beat that canned meat. You can do so many different things with it. i.e. stews, soups, gravys, barbacue sandwiches... but we never thought of doin' rabbit. You can bet we're gonna give it a try now though. Thanks....... CHH

tommyg

As far as canning.... Do you can the quarters and back meat? Do you debone before canning?

Thanks,
Jack

I like to cook them in a pressure cooker or slow cooker till the meat falls off the bone. Then I mix in a can of 'Ro-Tel' diced tomatos with green chilly pepers and simmer for about a half an hour.The I make fajatis out of it just like you would with chicken or beef, add your favorite fixins and MMMMM good eating

Mine is one that Jack Kaiser shared with me. When you go to cook (bake) a big ham, place some rabbit pieces down around the ham and let it cook alongside the ham. OMG, the rabbit is so tender and has absorbed a bit of the ham flavoring....YUMMMM. No fussing with the rabbit (flouring and browning not needed) just drop the pieces in there and let the ham do the rest.

xdawg wrote:tommyg

As far as canning.... Do you can the quarters and back meat? Do you debone before canning?

Thanks,
Jack

Yea Jack Quaters and the back bone in. You can also put a half sausage link in the jar,thats how some people do it and its good but not nessary.

Cannon Hollow its the best way I've done rabbit. If you want to make Rabbit stew the meat falls off the bone when heated. I can't get past Frying it for now.

Ok heres my recipe.
Set the oven at about 400,clean the rabbit and cut it up however you like, take a green apple cut it up into slices and rap the apples and the rabbit up in tinfoil and cook for approximately and hour or so, pull the tinfoil out of the oven and open, make sure the apples are cooked good then throw away the rabbit and eat the apples.
Before anyone gets mad this was a joke. LOL

Tommyg,
I also can all my rabbit but ive never had much luck getting it out of the jar in one piece so I could fry it. I usually just make stew or rabbit and noodles. I started out boning out the meat and then canning it but now all I bone out is the loins on the back and just throw them in the jar with all the legs. How long do you pressure cook your jars and at what pressure?? I cook them for 75 minutes at 10 lbs pressure. Maybe the reason they fall all apart on me is the amount of time and pressure im cooking them at. Just curious....

Just a dumb question from a yankee. How do you go about canning meat?
I've seen fruit and preserves done, but never meat.

I like to make Hasenpfeffer. But it takes some time. I made a recipe last year that I got from a Malto Mario cookbook. I liked it alot, but it only took a half hour. I felt like I was chewing for a week. Maybe the canned meat would be better for that.

Let me know if your interested, and I'll copy it down. It's basically rabbit in tomatoe ragu, only fancy.

I take three or 4 whole rabbits and put them in a crockpot. I dump in a couple cans of cream of mushroom and a can of cream of chicken.
Cook on low all day. This is easy and takes little time.

I also do the same thing except minus the cans of cream. I add water and cook them and the meat falls off the bone. I then take the meat only and put in back in the crockpot and pour in my favorite BBQ sauce.
This makes awesome rabbit BBQ sandwiches.

AV

Stony_Branch_Kennels wrote:Tommyg,
I also can all my rabbit but ive never had much luck getting it out of the jar in one piece so I could fry it. I usually just make stew or rabbit and noodles. I started out boning out the meat and then canning it but now all I bone out is the loins on the back and just throw them in the jar with all the legs. How long do you pressure cook your jars and at what pressure?? I cook them for 75 minutes at 10 lbs pressure. Maybe the reason they fall all apart on me is the amount of time and pressure im cooking them at. Just curious....

i would do it the same way LOL

HarleyPA wrote:Just a dumb question from a yankee. How do you go about canning meat?
I've seen fruit and preserves done, but never meat.

Get you some mason jars and clean them up real good. Make sure the sealing surface is clean and smooth(some jars get chipped). Start stuffing the rabbit in the jar. I push it in as tight as I can get it and leave just a little room between the top of the jar and the rabbit. Boil your lids in water. Take lids out of boiling water and put on top of jar and then screw on the lid ring tight. Put jars in pressure cooker, put top on and place the pressure wieght on top of cooker(I use the 10 lb. pressure setting). Once the wieght starts jiggling I start the timmer and let it cook for 75 minutes. If the wieght starts jiggling to fast just turn down the heat a little. After 75 min. turn off burner and just let cooker sit(dont take off the wieght) once it cools off(maybe 30-60 min.) you can take the top off the cooker and set jars on the counter. Jars will seal when they cool.(you will hear the lids make a popping sound. After jars have completely cooled you can tap on the tops of the lids to make sure all the jars have sealed(the ones that arent sealed will make a different sound and the center of the lid will be popped up). Even a Yankee can do it! LOL!

Thanks for the info.

You don't put anything in with the meat?

nope. I have heard of some people putting a little canning salt on top of the meat but I dont. Lots of people think you need to add water but you dont. If you fill the jar up with meat the jar will be full of water when its done and adding water does nothing except makes it leak out of the jar when its cooking.
I also can deer meat the same way. If you have someone who doesnt like deer I can promise they wont know what they are eating if you can it. It seems to take out all the gamey taste.