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Thread: rabbit

  1. #1
    Regular Member Al 22 dti's Avatar
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    Default rabbit

    STEW FOR TEA!..

    anyone got any good recepies for rabbit?

    al.

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    Regular Member Derek Mc's Avatar
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    New Potato's Onion, chalot's, carrot (ironic!) and (lot's of) garlic and a beef stock, I would also add a teasp of medium curry powder to give it some zing! slow baked at about 150C for two and a half hours put the new potato's in the cassarole too and then add some chicken gravy granules about an hour from the end to thicken the juices,,,,,,

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    Regular Member Al 22 dti's Avatar
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    Quote Originally Posted by Derek Mc View Post
    New Potato's Onion, chalot's, carrot (ironic!) and (lot's of) garlic and a beef stock, I would also add a teasp of medium curry powder to give it some zing! slow baked at about 150C for two and a half hours put the new potato's in the cassarole too and then add some chicken gravy granules about an hour from the end to thicken the juices,,,,,,
    all in appart from the garlic and curry cos i havnt got any lol.... i did throw a splash of red wine and a bit of leak in tho!..
    Last edited by Al 22 dti; 7th September 2011 at 16:01.

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    Regular Member Derek Mc's Avatar
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    Default

    Quote Originally Posted by Al 22 dti View Post
    all in appart from the garlic and curry cos i havnt got any lol.... i did throw a splash of red wine and a bit of leak in tho!..
    Aye a bit of Red never did harm in a stew either I hope it tastes as good as it reads

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    Regular Member armoured farmer's Avatar
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    Default

    bbq
    Gut/Skin a bunny...

    Get some butter and allow to come to room temp....mash up a ga'poo load of garlic and mix this with butter and lots of cracked black pepper.

    Open him out from the inside and push legs apart so it all becomes flatish - this will help it cook evenly..

    put on hot barbecue and smother with butter and keep turning every minute or so...


    Rabbit with Mustard Sauce

    2 kg (4 lb) Rabbit, cleaned and cut into serving pieces
    50 g (2 oz) 4 Tbs Butter
    Salt and pepper to taste
    1/2 tsp Dried thyme
    1/2 tsp Dried rosemary
    300 ml (10 fl oz) 1 1/4 cups Single (light) cream
    1 Tbs French mustard
    1 Tbs Cornflour (cornstarch), blended with 2 Tbs single (light) cream


    marinade
    300 ml (10 fl oz) 1 1/4 cups Dry white wine
    125 ml (4 fl oz) 1/2 cup Olive oil
    2 Garlic cloves, crushed
    Salt and pepper to taste
    1 Medium onion, thinly sliced
    1 Medium carrot, thinly sliced

    method
    1. To prepare the marinade, mix all the ingredients in a large, shallow bowl. Add the rabbit pieces and marinate them at room temperature for 6 hours, basting occasionally. Remove the rabbit from the marinade and dry on kitchen towels. Reserve the marinade.

    2. Melt the butter in a large, deep frying-pan. Add the rabbit pieces and fry until they are evenly browned. Pour in the marinade and bring to the boil. Stir in seasoning, cover and simmer for 1 to 1 1/4 hours, or until the pieces are cooked through and tender. Remove the pan from the heat and transfer the rabbit to a warmed serving dish. Keep warm while you make the sauce.

    3. Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon. Bring to the boil, then stir in the herbs. Reduce the heat to low and stir in the cream, a little at a time, then the mustard and cornflour (cornstarch) mixture. Gently warm the sauce, stirring constantly, until it is hot but not boiling, and is thick.

    4. Pour the sauce into a warmed sauceboat and serve at once, with the rabbit.

    Rabbit in slow cider

    rabbit slow cooked in dry cider,fry onion in butter till soft pour in 1 tin dry cider add mixed herbs little garlic salt put in rabbit bring to boil simmer for about 2hr, add single cream [thicken if desired with ] seve with mash and cabbage,mmm it was lovely ,enjoy.

    Bacon and Bunny burgers..

    Ingredients.
    2 small onions.
    4 rashers of bacon.
    The meat from 1 rabbit.
    4 slices of bread, processed into breadcrumbs.
    1 teaspoon mixed herbs.
    1 tbsp worcester sauce.
    1 egg.

    Method.
    Finely chop the rabbit, the onion and the bacon. Add all the ingredients together and mix well.
    Then just make them into burger shapes and cook like a regular burger
    You can decide the size of the burgers but this recipe will make approx 10-12 small burgers.
    If you prefer a spicier burger, add a teaspoon of chillie powder.

    theirs a few to get on wiv...


    micky.

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    Regular Member Grumpy1954's Avatar
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    Lol, was never allowed rabbit as a child, due to mxymatosis scares, our "treat" was corned beef.
    Best rabbit thing I saw, was the local butchers after Watership Down came out, had a rack of rabbbits in the window with a sign "you've seen the film, now eat the cast"

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