tuff rabbit

[Ianhw77k]

I tried using a slow cooker after boiling them and it went horribly wrong, it probably does work using fresh meat though (I presume that was what you were on about Tadpole?)
I stopped using a slow cooker a while back as it makes everything taste the same, maybe I wasn't being adventurous enough

[Tadpole]

I tried using a slow cooker after boiling them and it went horribly wrong, it probably does work using fresh meat though (I presume that was what you were on about Tadpole?)
I stopped using a slow cooker a while back as it makes everything taste the same, maybe I wasn't being adventurous enough

Soak overnight in salted water & cook or freeze.
If you freeze thaw overnight in salted water then cook (no aditional boiling) works for me hth ......................

[jireland]

Hope you don't mind me jumping on your thread but seems pointless starting another to talk about the same thing.

I tried cooking a rabbit at the weekend in the slow cooker. I used some stock cubes, an onion, carrots and mushrooms for bit of a stew. I cooked it for about 4 hours on medium heat (first half hour on high) but it all shrunk by a lot and was quite tough. Do you think I over-cooked it or does it normally reduce in size by a lot? I thought that as its very lean it wouldn't shrink much.

Also, is there a good technique for removing the meat from the bone? I found I could peel the meat off the ribs and then put a knife in to cut each side off along the back. The legs though, I just can not seem to get it off without making a right old mess of it.

[Oryctolagus]

Pressure cookers are the way forward. Last lot I soaked them in salt water over night, then pressure cooked them in stock and herbs and they was as tender as you like in 1 1/2 hours. There was three of them and all nearly fully grown.

[brettguise]

I used a slow cooker for my last one and thats how ill do it from now on. The rabbit id boiled for 20 minutes in salt water the night before and coated in oil and jerk sauce and left overnight. Did a rabbit curry with a jar of sauce added mushrooms, peas, onions, baby potatoes and herbs / garlic. Left it cook for about 10/11 hours whilst at work on low and it was fantastic.

[old lad]

My old gran had an open range, did all her cooking in the side oven.

When she did rabbit pie the whole carcass went in, bones and all, when it was done and served up the bones melted in your mouth.

My favourite is whole carcass stuffed with diced cooking apple, wrapped with streaky bacon, all wrapped in foil and cooked till the meat falls off the bone.

Like others have said, soak overnight in salt water, then slow cook.

[ferplexed]

I've never boiled any rabbits but have had them stewed (pretty much boiled) and slow roasted for about 3 hours or more. Always it's been beautiful!!

However, when i'm gutting and skinning them, i can generally tell which one's will need longer or just feed to the dogs. I use the rule of - if the skin is easy to pull off, it will make a nice tender meal. If it's difficult to get off, it may well make a better welly than a meal.

I had 4 big old bucks one morning and skinned them all. 3 of them i binned because i literally couldn't get the skin off no matter what i did.

[ferplexed]

Btw, nice recipe from my Dad which basically steam roasts the carcass.

Place a whole, skinned and gutted rabbit in some foil.
Place some veg of your choice inside and around your rabbit (i use potatoes, carrot, broccoli, and some diced onion).
Add a little salt and pepper and any herbs you want - bay leaves, sage etc.
Add a knob of butter.
Add a few table spoons of water - enough to cover the bottom of your foil.
Wrap the rabbit in the foil trying to make a 'boat' out of it as you go. Basically, try to make the base of the foil, thicker and sturdier than the top.
Place in the centre of a preheated oven on about 160degrees for about 3-4 hours or longer if you like.
Keep checking it every hour or so to make sure the water hasn't dried out (it shouldn't if you keep on top of it).
Serve on a plate in the foil.

You should end up with tender rabbit, nicely flavoured and cooked veg, and a herby-earthy-veggy-meaty gravy/juicy sauce that is to die for.