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Dawn-Bev* Member # 15190	posted any recipes for rabbit meat dishes, a friend of has been out poaching, and is going to skin and gut a few - Rabbit casserole is the only dish I can think of, are there any others, what goes well with rabbit? thanks
Chef Mick Member # 11209	posted Dutch Breaded Rabbit, Graul 2 rabbits 1 tablespoon flour 2 eggs,beaten 1 cup milk or cream 1 cup fine bread crumbs Salt, pepper Clean, wash, disjoint rabbit in several waters, and parboil for 10 minutes (water boiling when you put in the rabbit). Then take out and dip the pieces in beaten egg, then in bread crumbs; season with salt and pepper and fry in butter and lard, mixed, until brown. Then thicken the gravy with the flour and add the milk or cream and let come to a boil. Pour this over the rabbit, and add also onion sauce. another one Rabbit in Cream: (Serve with applesauce and fried potatoes) 1 large rabbit, cut into serving pieces, 6 tbs. flour, salt, black pepper, 2 tbs. butter, 2 tbs. oil, 1-1/2 cups light cream Wash rabbit pieces and pat dry with paper toweling. Dust with 4 tbs. flour and sprinkle with salt and pepper. Heat the butter and oil in pan, brown the pieces on each side, cover and cook for 30 mins. or until the juices run clear. Place the meat on a heated platter. Add the remaining 2 tbs. flour to the pan drippings, stir and scrape the bits from the bottom. Slowly stir in the cream and cook, stirring, over medium heat until the sauce is thickened, at least 7 mins. Spoon sauce over the meat before serving.
Tigerlily Member # 3567	posted Dawn, here in Germany we eat rabbit usually with boiled potatoes or dumplings and red cabbage with apples. Sorry can't give you the recipe as my mom is cooking it only.
unfinished thought. Member # 16076	posted By Matthew Fort The Guardian 'Any chance of the recipe?" I asked the old lady. She scowled, then disappeared back into the kitchen of the taverna, never to be seen again. I had a bit of sympathy: you spend years perfecting a dish, getting it just so, then some clever clogs ups and offs with it, and the next moment it's all over the internet and yours no longer. It was a pity, though, because we recipe writers are always on the lookout for new ideas, and the lady at the taverna at Perithia in the middle of Corfu had been responsible for one of the most delicious rabbit dishes I've had in ages. In the course of a holiday there and on Ithaca, I came across several dishes that moved us happily and seamlessly through long afternoons of conversation (followed by sleep) and animated evenings (followed by sleep). Lapis seas, lavender skies, the scents of wild herbs, the zithering of cicadas - and lunch or dinner. Does a chap ask for much more? All recipes serve four. Rabbit stifado I have recreated this dish with the help of Flavours Of Greece, by Rosemary Barron (Grub Street), and Greek Food, by Rena Salaman (Harper Collins). The secret, I have decided, is in the number of onions. You need lots. 115ml red-wine vinegar 2 cloves garlic, lightly crushed 4-6 grains allspice (or ¼ tsp ground) 1 stick cinnamon 4 bayleaves 1 orange, zested 1 large rabbit (or 2 small), jointed 80ml extra-virgin olive oil 140ml red wine 1.5kg small onions, peeled 2 tbsp tomato purée 1 tsp honey Salt and pepper In a bowl, mix the vinegar, garlic, allspice, cinnamon, bay and orange zest. Add the rabbit, stir to make sure the meat is well covered, then leave to marinade overnight or for 24 hours. Preheat the oven to 170C/325F/gas mark 3. Take out the rabbit bits and dry on kitchen towel. Heat the oil in a casserole, and fry the rabbit, a few pieces at a time, until golden all over. Once browned, put all the rabbit bits in the casserole, add the marinade, wine, onions, tomato purée and honey, then add water to cover and bring to a simmer on the stove-top. Transfer to the oven for an hour and a half or so, until the meat is falling off the bones. Check the juices for seasoning, and if necessary reduce to an intensity you like. This needs just a green salad and good bread by way of accompaniment.
*Dalia* Member # 13012	posted quote: Originally posted by Dawn-Bev: a friend of has been out poaching, and is going to skin and gut a few*
unfinished thought. Member # 16076	posted
Kalila : ) Member # 14517	posted quote: Originally posted by Dawn-Bev*: any recipes for rabbit meat dishes, a friend of has been out poaching, and is going to skin and gut a few - Rabbit casserole is the only dish I can think of, are there any others, what goes well with rabbit? thanks Dawn !! Mixi anyone ?
Cheekyferret Member # 15263	posted quote: Originally posted by Kalila : ): quote: Originally posted by Dawn-Bev: any recipes for rabbit meat dishes, a friend of has been out poaching, and is going to skin and gut a few - Rabbit casserole is the only dish I can think of, are there any others, what goes well with rabbit? thanks Dawn !! Mixi anyone ?* Oh aye, if it has a tumour on the skin or a weeping eye sling it... If it is healthy you could try rabbit in a white wine sauce... Then give the remains, uncooked to a ferret to devour... whenever my dogs caught a rabbit my partner would skin it and give it to the ferrets as a treat. (We also used to collect fresh dead phesants off the roadside for them).
Brada-Anansi Member # 16371	posted How could u stew me in wine or fry me in hot oil??..sniff..sniff!!...aien't I cute sniff..
Chef Mick Member # 11209	posted quote: Originally posted by Brada-Anansi: How could u stew me in wine or fry me in hot oil??..sniff..sniff!!...aien't I cute sniff.. or:
Tigerlily Member # 3567	posted Micky, I hope you don't turn into a vegan cook now!!
Chef Mick Member # 11209	posted quote: Originally posted by Tigerlily: Micky, I hope you don't turn into a vegan cook now!! never girly i just dont eat things that are so cute.
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Momma_Dukez Member # 16037	posted w'the ****? ^^^^^^