The American Beagler Forum

How does everyone cook their bounty?I am always messin in the kitchen and looking for good game recipes.One of my favorites is rabbit salad,like chicken salad but use rabbit.Bring rabbits to a boil and then simmer in salted water for about 20 minutes or so.Drain and let cool then remove meat with a fork,chop fine.Put in a bowl ,add mayo,chopped onion,sweet pickle,cajun seasoning,salt and pepper.enjoy!

I quarter the bunnies put in slow cooker add potatoes, mushroom soup, 1 fine diced onion, 1 clove of fresh garlic, cook on med for 8 hrs
when done, I mash the potatoes and use the mushroom soup as gravy

I put mine in at about 10am and eat around 6 pm

i have never ate rabbit salad but it sounds great. we always make rabbit gravy or rabbit dumplins. thanks for the idea on rabbit salad

Just plain old fried rabbit is my favorite. You have to do it nice and slow so the meat doesn't get tough but man is it good!! Next set I bring home is gonna get the quick fry and then smothered in gravy and put into the oven for a bit........that one is from Joeyman. I haven't tried it yet but it sure looks tasty.

RunninHard wrote:I quarter the bunnies put in slow cooker add potatoes, mushroom soup, 1 fine diced onion, 1 clove of fresh garlic, cook on med for 8 hrs
when done, I mash the potatoes and use the mushroom soup as gravy

I put mine in at about 10am and eat around 6 pm

This one sounds like a winner too.....I'll have to try that one next.

Take the backstraps out like you would a deer and pan fry them for breakfast.

Also, I love rabbit in gumbo or jumbalaya.

you all are making me HUNGRY!!!!!!!!!!!LOL

I put all parts in salted water for 1 to 2 days, then wrap in applewood smoked thick bacon, put in smoker at 225 degrees for two to two and half hours smoking with apple or cherry chips for the first half hour or fourty five minutes. YUM!

I like to put floured boned out rabbit in a frypan with butter and teaspoon each tyme, rosemary and garlic. Brown then de-glaze with white wine add chicken stock and simmer till tender and gravy thickens, serve over rice ,noodles or mashed potatoes.

My wife has a rice cooker that will also pressure cook meat. It will hold 3 rabbits quartered, 1tsp beef boullion, 1 clove garlic, 1 small onion, 2C water. Meat is more tender than chicken when done. Serve with rice and your favorite veggie's.....

Its delicious!

Mybeagles

fried rabbit is my favorite but rabbit pie is also delicous, just like chicken pie but with rabbit

I cooked some the other day by browning it in a skillet. then making gumbo. excellent!!!. my favorite is to fry it and have biscuts and gravy with it. I have found that if I debone it first, it changes the taste of it completely.

I will debone the back legs, the back staps, and the front legs I leave alone and use in soups or gumbo.
I then soak the meat in salt water over night (at least 24 hr, 48 is better)
I mix half self rising flour, and self rising corn meal in a zip top bag
Add garlic pouder, onion powder, salt and pepper, and I like just alittle crushed red pepper flakes
then take an egg and buttermilk and mix.
drench the meat in wet mix, and then into zip top bag with dry mix.
fry with peanut oil (or what ever you have)

Deboneing the meat makes it fry quicker, and changes the taste slightly. it seems to take the wild out of the meat some.

so good.

ill agree with the deboning.makes more tender & when you fry it you do not run out of crust before you get all the meat chewed off the bone.

Par boil a rabbit with cellery,onions, and seasoning in the water. When the meat comes loose from the bone. Debone the rabbit and drain off the vegatables. Grease a cassorole dish, put the deboned meat and vegatables down and cover them with a can of cream of chicken soup. Over that put a bag of frozen brocolli. Bake at 350 for 40 min. cover with your favorite shredded cheese and put back in the oven til melted. You talk about making your mouth water!!!!!! ENJOY!!!!!

When you guys clean your bunnies do you try to remove that "silver skin" or just leave it on?? Sometimes when I cook it, it can be kinda chewy and hard to break through so it just got me to wondering. I'm not sure how you would take it off though.