Rabbit variations!

[Oilysean]

First off big thanks to Antilagman who supplied three wabbits for me at work cheers mate your a star!

Shot the previous night I took them straight out the back and gutted and skinned them. Gave them a wash off and they were in the fridge till I got home. So last night I stuck them in a bowl of salty water and left it overnight and most of today.

Got back from work tonight and quickly jointed them (rear legs, saddle, ribs/frontlegs) didn't bother seperating the front legs a theres not really much point. Easy enough, put them all in a pan with some water, all fitted in nicely with plenty of tarrogan and a little bit of sage. Stuck it on to the boil, then set to simmer for 2 and a half hours..

Checked up after an hour to find the rabbit like leather (good news this is what it should be like!)

2 and a half hours later and we have this!







Oh my it's tasty! Just enough herbs to make me pull a leg off and go sit in the front room and forget about it, meat was just falling off of the bone, very tender. Got about 1.5Kg worth of meat out of the wabbits. YUM!

So the plans (will update the thread when cooking) are to make curried rabbit tomorrow.
Rabbit pie at some point.
and chinese hoi sin and onion with spices stir fry!

Sister still looks petrified refusing point blank to eat rabbit.

and the missus is going to get a surprise tomorrow once she's finished her curry! hahaha

[zimbabweian]

Rabbit and pigeon korma tastes great if you try it.

[Oilysean]

Yeah planning to do a korma, has to be mild as rabbit is a dense meat, unlike chicken etc where you can really get the spices in.

To be fair i'd have happily sat there and ate it off the bone had it not been half 11 at night!

[metalmorgan]

Looks good man. I personally insist on gutting my rabbits immediately after dispatch though, I don't like leaving them a night with the guts still in.

[Oilysean]

I wanted to gut them (first time gutting/skinning/cooking rabbit) So i knew what I was doing. Ideally yes I would want to gut them asap as well. however the stink wasn't too bad as they were only a few hours dead. Going to get some marianading soon!

[metalmorgan]

Oh I see!

I love rabbit fried with garlic & chilli!

[Egg]

I personally insist on gutting my rabbits immediately after dispatch

I'm the same - I'm a bit squeamish about touching cold, dead internals - it gives me the boak - so I usually dress them within 10mns of shooting them. I've no issues about getting my hands into warm guts for some reason.

Got a couple of decent sized fella's on Saturday morning after my night shift so they're in the freezer just now - might just simple roast them, couple of strips of smoked, streaky bacon along the flanks to keep the meat moist & give it a bit of flavour.

[Oilysean]

Ended up doing the stir fry tonight. Hoi sin and spring onion sauce. Pics and and recipe here:

Enough for 3 people, good size portions.



You will need: 1 big sized portion of rabbit (pre cooked see above)
1 bag of straight to wok noodles.
1/2 yellow pepper
1/2 a sweet red pepper
1 onion
1 and a half carrots
and some prawn crackers for a side.

Dice all of your veggies up


Pre heat your wok on full, stick some olive oil in there and bring up to heat.

Stick the veggies in there and stir fry for 2-3 mins with some soy sauce, and I sprinkled a bit of chinese 5 spice on there as well.



keep on full and stir it around a bit, after 2-3mins have passed add your rabbit, this is at your own disgression as to how much. All off my rabbit was previously cooked so it was just a case of warming it up from the fridge.

Keep it on the heat for a further 2 or so minutes with the rabbit in stiring it around every now and again.

Now add your sauce 2 pots of it will be needed if your serving up any more then 3 people.

stir for another 2 minutes and add the straight to wok noodles (break up before adding them into the wok)

1 more minute passed and your ready to dish up. Stick it into a bowl and to finish it off and moisten it up a little pour a tad more soy sauce over the top of it all.

and voila we're done! serve with prawn crackers and tuck in!

[wabbit]

Mmmmmmmmmmmmmm

[trevnraj]

My wifes mother from India, her pigeon vindaloo is fantastic gonna try a rabbit one next !!!!