Rabbit Recipes - Recipes for Rabbit, Hare and Squirrel | Hank Shaw (2024)

FAQs

Why do you soak rabbit before cooking? ›

A Brine Keeps the Rabbit Moist

And while the combination seasons the rabbit nicely, the buttermilk and salt give you a little wiggle room to ensure that the cooked rabbit doesn't dry out.

Raw hare meat is a deep reddish brown colour, juicy and has fine fibres. Compared to the mild flavour of rabbit meat, which tastes a little like fowl, hare meat is distinctly more gamey. The leg and back are particularly popular cuts of meat.

Cook rabbit in a range of comforting dishes. This rich game meat is delicious when slow-cooked in stews, roasted or served in pies and pasta ragu.

Notoriously tricky to cook, the lean flesh of rabbit can result in dry, tough meat. Slow cooking rabbit is one of your safest bets for a good result – cooking at a low heat over long period of time, submerged in a liquid, is great for bringing out the best in this delicate meat.

Marinating the rabbit for 2 hours is actually ideal since the marinade will have more time to permeate and flavor the meat. Preheat the oven to 425º. Prepare an ovenproof frying pan by adding the butter to it and warming it over medium-high heat.

Rabbits have never had a purpose as farm animals, meaning they did not have the same opportunity to become a popular meat in American households. Since rabbits never became a popular meat from the agricultural industry, a stigma was attached to the meat itself.

The legs are the meatiest part of the rabbit, and are a popular choice for a confit or slow braise. Rabbit shoulders are often braised for traditional ragouts and eaten bones and all, and the loin is delicious roasted or grilled.

Rabbit meat is commonly referred to as "rabbit" or "coney". The term "coney" is derived from the Old French word "conil," which means rabbit. While "rabbit" is the most widely used term, "coney" is also used in certain regions and culinary contexts.

For those looking for high vitamin content, rabbit is an excellent choice. Rabbit meat is rich in vitamins B12 and E, while also having a higher concentration of most minerals. One mineral it is lower in compared to other meats is sodium, making rabbit even more appealing to people with high blood pressure.

You can safely consume fully cooked rabbit meat in a variety of stews, soups, and baked dishes. Use your creativity to enjoy this lean, versatile, and heart-healthy meat as often as you like.

Why is rabbit meat so expensive? ›

Processing Costs: Processing rabbit meat involves a lot of work, including breeding, feeding, butchering, and packaging. The processing costs can significantly affect the rabbit meat price. The cost of feed, labour, and equipment used for processing can all contribute to the final price of rabbit meat.

The meat is slightly darker and has more flavor, but can also be slightly tougher,” says Christopher Eley, who explains that the best way to prepare a wild rabbit is to soak it in either a saltwater solution or buttermilk. Saltwater will draw out any remaining blood and start to tenderize it.

In order to tenderize the meat, we are going to marinate the rabbit overnight. For the deep fried rabbit, I prepared a buttermilk base with some rosemary and thyme. The recipe below will give you the exact ingredients. Make sure it soaks for a minimum of 12 hours, but 24 is better.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Damp Bunnies Can Become Ill

In addition to being extremely stressful, bathing can be bad for your rabbit's health. Wet fur can cause hypothermia quickly, especially if you use cold water. In addition, if water gets into your rabbit's nose or ears, it can cause an ear infection, which can be both painful and serious.