Rabbit 1/20/12

General Cooking your catch
1

Take the front and back legs off. Be sure to get the shoulder meat at the top of the front arms. Cut along the spine and remove back straps. I dip the back straps in buttermilk and bread and fry them. They are like big chicken fingers. Take the bones and make a stock. Dust legs in flour and season with salt and pepper. Brown in butter in a pot with a good fitting lid. Remove from pan. Next add celery, carrot, onion, garlic and cook until tender. Sprinkle in some flour stirring all together. Add a splash of red wine and the rabbit stock. Put the legs back in pot with fresh thyme and bring to a boil. Cover. Put in 350 degree oven for about 3 hours. Then stir in some sauted mushrooms. I served it over mashed potatoes.

[/img]

Karma is 360 degrees

2

That looks & sounds great! Thanks!

06 200 Bay Scout 150 Yam

3

x2

4

That is too funny. I was just thinking of looking for a new rabbit recipe and when I clicked here, this rabbit post was right on top!

Im going to have to try those rabbit fingers!

Typically I like to pull the meat off of the bone as I clean them. I think it helps with stretching the meat and making it more tender. Then Ill put the meat in a bowl with some spices and some whiskey for a day or two. Then I would throw it all in a frying pan and add it to a jambalaya recipe.