good recipe to cook bugs bunny?

[Dupont666]

I have a couple of rabbits and was wondering if anyone can recommend me a recipe that is quite easy to cook, but looks a bit special.

[Mobile Chicane]

Is it wild or farmed? If wild - and it's often difficult to tell - I'd say that the only way to cook it is in a casserole. If farmed, you could try mincing the meat for bunny burgers, or casseroling it.

A favourite treatment of mine is in the slow cooker with finely chopped onions, carrots, celery, and chicken stock / white wine / cider, served with mustard mash and steamed greens.

[edwardsje]

Mobile Chicane said:

Is it wild or farmed? If wild - and it's often difficult to tell - I'd say that the only way to cook it is in a casserole. If farmed, you could try mincing the meat for bunny burgers, or casseroling it.

A favourite treatment of mine is in the slow cooker with finely chopped onions, carrots, celery, and chicken stock / white wine / cider, served with mustard mash and steamed greens.

Exactly what I used to do as a student 30 years ago! (Cheapest available meat) Oh, and anything alcoholic met a different fate than cooking use, BTW.

[Dupont666]

believe its wild due to the butcher being in a small village we were in..... bunny has been hacked and slashed into pieces now.... forgot what proper game meat smelt like till today.... also whilst OH was away bunny 1 and bunny 2 got washed in the shower... easy to get rid of fluffy bits

marinade is:

• 1 x 1.2kg/2½lb rabbit, preferably wild, jointed
• a handful of fresh thyme and rosemary, leaves picked
• 4 garlic cloves, peeled
• olive oil
• zest and juice of 1 lemon
• 1 teaspoon honey
• 4 thick slices of pancetta
• salt and freshly ground black pepper

then going to grill/roast them

should be good.

[condor]

Hmmm...I'm not so sure that will taste good.

From my experience of cooking rabbit, it's a dry tasting meat that, for best results, really needs to be stewed/casserolled.

[Dupont666]

condor said:

Hmmm...I'm not so sure that will taste good.

From my experience of cooking rabbit, it's a dry tasting meat that, for best results, really needs to be stewed/casserolled.

i did think that but found one recipe for grilling as i kind of bust my stewing/casserole dish and wanted a change from trying to do a casserole

[condor]

Let us know how it goes then

[drivin_me_nuts]

rabbit stew with Chorizo, plenty of garlic, onions and paprika and the best part of a bottle of decent red

[Mobile Chicane]

I've tried roasting rabbit and it was as stringy / dry as fook. However that was a 'fresh' one that hadn't been hung.

Marinating it in yogurt / spices and then kebabing it over very fierce heat could work - I'll bet this type of cooking has evolved as a response to not having the luxury of young and tender meat.