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Rabbit?

R

rcbaughn

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Anyone have any ideas for rabbit? My birthday was two days ago and my roommate got me a rabbit from the Asian market down the road. I've been trying to pop one out in the yard back home on the weekends to cook up but it's like ever since I tried to kill one they started hiding! Definitely a thoughtful present though and I'm pumped to try rabbit for the first time.

Anywho, anyone ever cooked one on the smoker or grill? I love the idea of doing it like that since most recipes I've found just do a french prep and braise or something a long those lines. I like to have most all my meats smokey and braising you just don't get that ever, even though the mustard braised recipes I've seen do sound pretty good. I also like mashed taters or french fries with my meats and their ain't nothing better than something off the grill or smoker with em. Thanks ahead for any ideas.

P.S. - I tried searching the forum first and couldn't so maybe I'm not harping on a subject that's been covered.
 
It's been loooong time since I've cooked rabbit. Wild rabbit is pretty lean so I cooked them 300+ with whatever rub or seasoning I was in the mood for and cook until I could twist a leg off. My favorite was when my Grandmaw would cook some on the stove with some gravg and a pan of biscuits. Yummy!! Oh and we have the same B-day. Happy birthday and good luck!!
 
Rabbit is the leanest meat there is and does not do well in the smoker. It is better braised, with some aromatics and a little red wine, or fried like chicken.
 
I would cut the meat off the bone. Take a portaballa mushroom, red onion, and green pepper along with the slice of rabbit and wrap the whole deal in bacon. Put in the smoker at 300 and when the bacon is done the meat will be done.
 
I have tried it SEVERAL ways. Fried with biscuits and gravy was the BEST of em all.I like to season,flour and brown em in a CI skillet with a little grease then pop em in the oven @ 300f til tender.
 
Happy birthday to you too Garrett! Well, think I'll probably keep the cooking indoors then since smoking ain't too good of an idea. I wish I could make good buttermilk catheads, but I just can't yet. I can make a damn good milk gravy with grease of whatever animal, but biscuits, no way no how. Dense lumps and no fluffy.

I may end up doing that red wine idea or white wine and mustard and throwing in some heavy cream to thicken 'er up. Now that would be some bread sopping goodness with some mashed or roasted taters.

I got duck fat too so I may get that in the rabbit cookery somehow instead of bacon. I got so many ideas swirling I can't get em all together and where I wanna go now. LOL, just wanna get it right since I've never had it and it ain't cheap from what he said even at a Chinese place. They do butcher and freeze them there though so that's nice.
 
Not sure if it's Asian or not. I know they butcher their own eels and every other meat, but since this was frozen you may be right. He took the price tag off so I can't tell from that. Either way gonna cook it up and hopefully well!
 
Bludawg is your man here.
You can grill. And get some smoke and it is okay, but do one of those French recipes braise with mustard and wine and the rabbit is freaking good, so it's a waste to que it IMO
Happy birthday!
 
Hasenpfeffer sounds good! I bet that sweet touch the jam gives to the sauce is great. Gonna be that or the cream based sauce, either or at this point!
 
+1 on frying it up and making some gravy thats how i like it best. Never known anyone to smoke it if u do so let us know how it goes.
 
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Dad always cooked it like fried chicken. Breaded and deep fried. I never ate it then because they were pets, but probably would eat rabbit now.
 
Ima be honest here..... I can't pan fry stuff worth a damn. Every time I bread something to pan fry, like chicken, it always comes out greasy and miserable looking. That said though, I am okay at getting stuff in the deep fryer to turn out edible and not as greasy. Don't know why pan frying is so much harder than deep frying for me but it just is.
 
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