Hello All,

Just looking around for some ideas for quick to prepare rabbit recipes.
Nothing too involved preferably. Nearly all recipes I have found involving
rabbit uses flour, would be interested to hear about any you know about that
does not use flour. The rabbit is still whole, so anything using the whole
bunny or quartered is welcome. Thanks everyone!

"Brett" > wrote in message
...
>
> Hello All,
>
> Just looking around for some ideas for quick to prepare rabbit recipes.
> Nothing too involved preferably. Nearly all recipes I have found involving
> rabbit uses flour, would be interested to hear about any you know about
> that
> does not use flour. The rabbit is still whole, so anything using the whole
> bunny or quartered is welcome. Thanks everyone!

Use corn starch as you would flour.

Dimitri

Brett > wrote:

> Just looking around for some ideas for quick to prepare rabbit recipes.
> Nothing too involved preferably. Nearly all recipes I have found involving
> rabbit uses flour, would be interested to hear about any you know about that
> does not use flour. The rabbit is still whole, so anything using the whole
> bunny or quartered is welcome. Thanks everyone!

Some of my favourite bunny recipes contain no flour. I do not think
they are very involved, either. Here are two - and they are some of the
best of them all.

A truly wonderful rabbit and garlic recipe from the great Fergus
Henderson's _Nose to Tail Eating_.

Rabbit and Garlic
To feed ten

There was a wonderful rabbit I ate in Barcelona, which was dry but wet,
salty but not too salty, and above all garlicky. This recipe came out
of attempting to recreate it. In fact, except for the garlic it is
nothing like it, but still delicious none the less.

2 healthy splashes of olive oil
2 tame rabbits, chopped into sections (if you don't have a cleaver or a
heavy knife, ask your butcher)
sea salt and pepper
300 g smoked streaky bacon, cut into spirited chunks and rind reserved
24 shallots, peeled but kept whole
60-80 cloves of garlic, unpeeled
300 ml dry sherry
600 ml white wine
1 litre chicken stock
2 bay leaves
a bundle of fresh thyme and parsley tied together

Get a large ovenproof pot with a lid, place on the heat, and pour in
enough olive oil to just cover the bottom. Season the rabbit pieces
with salt and pepper and when the oil is hot brown the rabbit. When you
are happy with the hue, remove them from the pot (if all the oil has
gone with them add another splash). Put in the bacon, its skin, and the
shallots, allow to sizzle, and stir for 10 minutes, not letting them
burn. Now return the rabbit to the pot and add the garlic, sherry,
wine, stock, bay leaves, and finally the bundle of thyme and parsley.
Check the seasoning. Bring to a boil, straight away reduce to a simmer,
place the lid on and place the pot into a warm to hot oven for
approximately 1 1/2 hours, but keep an eye on it and check the meat for
giving qualities with a sharp knife (not quite but soon to fall off the
bone).

Serve hot straight from the pot, encouraging your fellow diners to suck
the flesh from the unpeeled garlic cloves, which will now be sweet and
delicious. For the juices you will need both bread and napkins.

__________________________________________________ __________________

A recipe for a simple rabbit stew. It can also be made with chicken.
The recipe is from Frances Bissell's _The Real Meat Cookbook_.

Coniglio alla Reggiana

1 rabbit, jointed
1/2 oz/15 g butter
1/2 oz/15 g lard or bacon fat or olive oil
1 onion, peeled and chopped
1 or 2 cloves of garlic, peeled and crushed
1 celery stalk, trimmed and sliced
1/2 lb/230 g ripe tomatoes, peeled seeded and chopped
1/2 pt/280 ml dry white wine
salt
pepper
To serve:
fresh parsley or chervil

In a deep frying pan or flame-proof casserole, brown the rabbit pieces
in the butter and lard, remove and put to one side. Lightly brown the
onion, then add the garlic, celery and tomatoes. Simmer for 5 minutes,
then put the rabbit pieces on top, pour on the wine and season lightly.
Bring to the boil, then reduce the heat, cover and simmer until the
meat is tender. Serve sprinkled with parsley or chervil.

__________________________________________________ __________________

And, finally, an improvised recipe that turned out very well, bunny in
pressure cooker!

Jeannot lapin à la moutarde à l'autocuiseur

I did not measure anything.

You need:
one dead, skinned, eviscerated bunny, about 1.2 kg (about
2.6 pounds)
clarified butter
leeks, minced
shallots, minced
mushrooms, sliced
about 10 cloves garlic, sliced
one medium carrot, chopped
1/2 celery root, chopped
potatoes, cubed or sliced
rosemary
salt
pepper
1/2 l (1/2 quart) dry white wine
sour cream
Dijon or Düsseldorf mustard

Dismember the bunny (a nice French one if you can get it) and sear the
pieces very briefly in clarified butter in an open pressure cooker.
Remove the bunny pieces, then add chopped leeks and shallots and, after
a while, mushrooms and garlic and fry for a while, turning them over.
Add the chopped carrot and celery root and cook a couple of minutes
longer. Add some 1/2 l (1/2 quart) white wine, deglazing the cooker.
Return the bunny pieces to the cooker and add the potatoes, as well as
rosemary and the seasonings. Bring up to pressure over high heat,
reduce heat to as low as possible to maintain the pressure and cook for
15 minutes maximum. Release the pressure quickly. Remove the solids
and strain the sauce through a fine mesh into a pot. Add the sour cream
and the mustard, bring the sauce to a simmer, whisking until blended,
and tasting for proportions and seasonings. Serve over the bunny pieces
and potatoes, etc.

Note: Domesticated bunny is very tender, so pressure-cook it for the
time indicated, maximum, or it will be overcooked. It can be
pressure-cooked for just ten minutes, with the pressure then released
naturally.

Victor

Brett wrote:
> Hello All,
>
> Just looking around for some ideas for quick to prepare rabbit recipes.
> Nothing too involved preferably. Nearly all recipes I have found involving
> rabbit uses flour, would be interested to hear about any you know about that
> does not use flour. The rabbit is still whole, so anything using the whole
> bunny or quartered is welcome. Thanks everyone!

Cutlets, fillets, mousses & mousselines, noisettes, pates, soufflŽs,

Rabbit with prunes?

Cut the rabbit into pieces and marinate for 24 hours in a marinade
well flavored with vinegar.

Drain the pieces, dry them well and season and fry to color on all sides
in butter.

Place in a pan and moisten with the strained marinade reduced by half
and a little water. Season and add 1 lb. pitted prunes, cover and cook
gently in the oven.

WHen ready add a few table spoons of red currant jelly, place in a dish
and serve.
--
JL

Brett wrote:
> Hello All,
>
> Just looking around for some ideas for quick to prepare rabbit recipes.
> Nothing too involved preferably. Nearly all recipes I have found involving
> rabbit uses flour, would be interested to hear about any you know about that
> does not use flour. The rabbit is still whole, so anything using the whole
> bunny or quartered is welcome. Thanks everyone!

How about rabbit stewed in tomato and white wine?

This is a really common dish and you can pretty much wing it using these
examples:

http://spanishfood.about.com/od/main...bbittomato.htm

http://www.grouprecipes.com/4114/rab...ato-sauce.html

Victor Sack wrote:
>
> 2 tame rabbits, chopped into sections (if you don't have a cleaver or a
> heavy knife, ask your butcher)

That'll teach 'em for being tame. Loser rabbits!
:-)

On Mar 2, 6:12*pm, (Victor Sack) wrote:

>
> Note: Domesticated bunny is very tender, so pressure-cook it for the
> time indicated, maximum, or it will be overcooked. *It can be
> pressure-cooked for just ten minutes, with the pressure then released
> naturally.
>
> Victor * * * *

Is it as tender as a fryer chicken? Where are people buying rabbits
and how do you know if it's French?

In article >, "Brett" >
wrote:

> Hello All,
>
> Just looking around for some ideas for quick to prepare rabbit recipes.
> Nothing too involved preferably. Nearly all recipes I have found involving
> rabbit uses flour, would be interested to hear about any you know about that
> does not use flour. The rabbit is still whole, so anything using the whole
> bunny or quartered is welcome. Thanks everyone!

I often cook rabbit in a marinara sauce.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Dimitri" > wrote:
>
>"Brett" > wrote in message
...
>>
>> Hello All,
>>
>> Just looking around for some ideas for quick to prepare rabbit recipes.
>> Nothing too involved preferably. Nearly all recipes I have found
>involving
>> rabbit uses flour, would be interested to hear about any you know
>about
>> that
>> does not use flour. The rabbit is still whole, so anything using
>the whole
>> bunny or quartered is welcome. Thanks everyone!
>
>Use corn starch as you would flour.
>
>Dimitri

Noted and thanks Dimitri.

Joseph Littleshoes > wrote:
>
>
>Brett wrote:
>> Hello All,
>>
>> Just looking around for some ideas for quick to prepare rabbit recipes.
>> Nothing too involved preferably. Nearly all recipes I have found
>involving
>> rabbit uses flour, would be interested to hear about any you know
>about that
>> does not use flour. The rabbit is still whole, so anything using
>the whole
>> bunny or quartered is welcome. Thanks everyone!
>
>Cutlets, fillets, mousses & mousselines, noisettes, pates, soufflŽs,
>
>Rabbit with prunes?
>
> Cut the rabbit into pieces and marinate for 24 hours in a marinade
>
>well flavored with vinegar.
>
>Drain the pieces, dry them well and season and fry to color on all
>sides
>in butter.
>
>Place in a pan and moisten with the strained marinade reduced by
>half
>and a little water. Season and add 1 lb. pitted prunes, cover and
>cook
>gently in the oven.
>
>WHen ready add a few table spoons of red currant jelly, place in a
>dish
>and serve.
>--
>JL

mmm, I'll have to try this one another time, it sounds very tempting, thanks!
I don't have any prunes or redcurrant jelly at the moment but it sure does
sound good. Thanks :-)

In article >, "Brett" >
wrote:

> Hello All,
>
> Just looking around for some ideas for quick to prepare rabbit recipes.
> Nothing too involved preferably. Nearly all recipes I have found involving
> rabbit uses flour, would be interested to hear about any you know about that
> does not use flour. The rabbit is still whole, so anything using the whole
> bunny or quartered is welcome. Thanks everyone!

If you can't eat or don't like flour, use potato flour, tapioca flour,
rice flour etc instead. They don't change the taste much and are
gluten-free.

Miche

--
Electricians do it in three phases

(Victor Sack) wrote:
>Brett > wrote:
>
>> Just looking around for some ideas for quick to prepare rabbit recipes.
>> Nothing too involved preferably. Nearly all recipes I have found
>involving
>> rabbit uses flour, would be interested to hear about any you know
>about that
>> does not use flour. The rabbit is still whole, so anything using
>the whole
>> bunny or quartered is welcome. Thanks everyone!
>
>Some of my favourite bunny recipes contain no flour. I do not think
>they are very involved, either. Here are two - and they are some
>of the
>best of them all.
>
>A truly wonderful rabbit and garlic recipe from the great Fergus
>Henderson's _Nose to Tail Eating_.
>
> Rabbit and Garlic
> To feed ten
>
>There was a wonderful rabbit I ate in Barcelona, which was dry but
>wet,

[cut for brevity]

Wow, thanks very much Victor. Those recipes are great. Again, as with JL's
reply, I lack many of the ingredients mentioned at the moment. However, I basically
have a never ending supply of rabbit here, so these recipes will certainly
be used in the future. Thanks again for the great ideas!

George > wrote:
>Brett wrote:
>> Hello All,
>>
>> Just looking around for some ideas for quick to prepare rabbit recipes.
>> Nothing too involved preferably. Nearly all recipes I have found
>involving
>> rabbit uses flour, would be interested to hear about any you know
>about that
>> does not use flour. The rabbit is still whole, so anything using
>the whole
>> bunny or quartered is welcome. Thanks everyone!
>
>How about rabbit stewed in tomato and white wine?
>
>This is a really common dish and you can pretty much wing it using
>these
>examples:
>
>http://spanishfood.about.com/od/main...bbittomato.htm
>
>http://www.grouprecipes.com/4114/rab...ato-sauce.html

OK, now this one I should be able to do with what little I have in the larder
at the moment. Thanks very much George, I think I'll use this recipe with the
rabbit I have here now. Cheers!

Mark Thorson > wrote:
>Victor Sack wrote:
>>
>> 2 tame rabbits, chopped into sections (if you don't have a cleaver
>or a
>> heavy knife, ask your butcher)
>
>That'll teach 'em for being tame. Loser rabbits!
>:-)

The rabbit(s) I use here were/are not tame, they eat my grass and dig around
the garden! Thus I have little guilt that they end up in my pot!

Mark Thorson > wrote:
>Victor Sack wrote:
>>
>> 2 tame rabbits, chopped into sections (if you don't have a cleaver
>or a
>> heavy knife, ask your butcher)
>
>That'll teach 'em for being tame. Loser rabbits!
>:-)

The rabbit(s) I use here were/are not tame, they eat my grass and dig around
the garden! Thus I have little guilt that they end up in my pot!

Omelet > wrote:
>In article >, "Brett" >
>
>wrote:
>
>> Hello All,
>>
>> Just looking around for some ideas for quick to prepare rabbit recipes.
>> Nothing too involved preferably. Nearly all recipes I have found
>involving
>> rabbit uses flour, would be interested to hear about any you know
>about that
>> does not use flour. The rabbit is still whole, so anything using
>the whole
>> bunny or quartered is welcome. Thanks everyone!
>
>I often cook rabbit in a marinara sauce.

Interesting idea Omelet, I doubt I'd have ever thought of marinara with rabbit,
cheers!

Brett wrote:

> Wow, thanks very much Victor. Those recipes are great. Again, as with JL's
> reply, I lack many of the ingredients mentioned at the moment. However, I basically
> have a never ending supply of rabbit here, so these recipes will certainly
> be used in the future. Thanks again for the great ideas!

Hi Brett ... is your surplus of rabbit in the wild or domestic range?
The flavor is so vastly different (and I do love both).

While I haven't had wild rabbit in a VERY long time, the domesticated
seems a bit "tougher" and needs more pampering when cooking. Not like
the rabbits we raised and slaughtered when I was younger.

Anyway, welcome Brett! Tell us a bit about yourself ...

--Lin

I like the recipe of rabbit stew it is really looking yummy . Can i have some recipe of rabbit with rice . Thanx in advance. Actually i have not tried but want this recipe.

Brett wrote:

> The rabbit(s) I use here were/are not tame, they eat my grass and dig around
> the garden! Thus I have little guilt that they end up in my pot!

Do you have any concerns with tularemia using wild rabbit or hare?

--Lin

Miche > wrote:
>In article >, "Brett" >
>
>wrote:
>
>> Hello All,
>>
>> Just looking around for some ideas for quick to prepare rabbit recipes.
>> Nothing too involved preferably. Nearly all recipes I have found
>involving
>> rabbit uses flour, would be interested to hear about any you know
>about that
>> does not use flour. The rabbit is still whole, so anything using
>the whole
>> bunny or quartered is welcome. Thanks everyone!
>
>If you can't eat or don't like flour, use potato flour, tapioca flour,
>
>rice flour etc instead. They don't change the taste much and are
>
>gluten-free.

Hi Miche, yes the gluten is an issue for me but as you say there are plenty
of alternative flours available to work around that little problem. In my quick
search I noticed that virtually all recipes involving rabbit seem to use flour
at some point, and I was interested to see what alternatives the rfc folk could
come up with. I'm glad I asked, there are some great ideas in this thread,
cheers :-)

In article >, "Brett" >
wrote:

> Miche > wrote:
> >In article >, "Brett" >
> >
> >wrote:
> >
> >> Hello All,
> >>
> >> Just looking around for some ideas for quick to prepare rabbit recipes.
> >> Nothing too involved preferably. Nearly all recipes I have found
> >involving
> >> rabbit uses flour, would be interested to hear about any you know
> >about that
> >> does not use flour. The rabbit is still whole, so anything using
> >the whole
> >> bunny or quartered is welcome. Thanks everyone!
> >
> >If you can't eat or don't like flour, use potato flour, tapioca flour,
> >
> >rice flour etc instead. They don't change the taste much and are
> >
> >gluten-free.
>
> Hi Miche, yes the gluten is an issue for me but as you say there are plenty
> of alternative flours available to work around that little problem. In my
> quick
> search I noticed that virtually all recipes involving rabbit seem to use
> flour
> at some point, and I was interested to see what alternatives the rfc folk
> could
> come up with. I'm glad I asked, there are some great ideas in this thread,
> cheers :-)

You're most welcome. As you might have gathered, I've fought this
particular battle myself.

Miche (wheat-free)

--
Electricians do it in three phases

Brett wrote:

> Just looking around for some ideas for quick to prepare rabbit
> recipes. Nothing too involved preferably. Nearly all recipes I have
> found involving rabbit uses flour, would be interested to hear about
> any you know about that does not use flour. The rabbit is still
> whole, so anything using the whole bunny or quartered is welcome.
> Thanks everyone!

A finely minced celery stalk, small onion and half a carrot, sautee in
abundant olive oil and add the rabbit, preferably chunked in about 10
pieces. Add half a glass of dry white wine and let it evaporate, then add a
little water, less then 1/3 inch. As it gets boiling again, put it in a
preheated oven at 180°C (circa 350°F), uncovered, for about an hour.
Less than 20 minutes preparation and then you just have to wait one hour.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Mon, 02 Mar 2009 18:06:39 -0800, impro6t9 wrote:

> On Mar 2, 6:12Â*pm, (Victor Sack) wrote:
>
>
>> Note: Domesticated bunny is very tender, so pressure-cook it for the
>> time indicated, maximum, or it will be overcooked. Â*It can be
>> pressure-cooked for just ten minutes, with the pressure then released
>> naturally.
>>
>> Victor
>
> Is it as tender as a fryer chicken? Where are people buying rabbits and
> how do you know if it's French?

If it says "bonjour, madame" it is..

--
Groet, salut, Wim.

Brett wrote:
> Joseph Littleshoes > wrote:
>
>>
>>Brett wrote:
>>
>>>Hello All,
>>>
>>>Just looking around for some ideas for quick to prepare rabbit recipes.
>>>Nothing too involved preferably. Nearly all recipes I have found
>>
>>involving
>>
>>>rabbit uses flour, would be interested to hear about any you know
>>
>>about that
>>
>>>does not use flour. The rabbit is still whole, so anything using
>>
>>the whole
>>
>>>bunny or quartered is welcome. Thanks everyone!
>>
>>Cutlets, fillets, mousses & mousselines, noisettes, pates, soufflŽs,
>>
>>Rabbit with prunes?
>>
>> Cut the rabbit into pieces and marinate for 24 hours in a marinade
>>
>>well flavored with vinegar.
>>
>>Drain the pieces, dry them well and season and fry to color on all
>>sides
>>in butter.
>>
>>Place in a pan and moisten with the strained marinade reduced by
>>half
>>and a little water. Season and add 1 lb. pitted prunes, cover and
>>cook
>>gently in the oven.
>>
>>WHen ready add a few table spoons of red currant jelly, place in a
>>dish
>>and serve.
>>--
>>JL
>
>
> mmm, I'll have to try this one another time, it sounds very tempting, thanks!
> I don't have any prunes or redcurrant jelly at the moment but it sure does
> sound good. Thanks :-)

The red currents with the prunes are traditional but too sweet for my
tastes, substitute a puree of blackberries or even raspberry or
strawberries for the red currant jelly.

But do try the prunes, they make a wonderful addition to many meat dishes.
--
JL

In article >,
Miche > wrote:

> In article >, "Brett" >
> wrote:
>
> > Hello All,
> >
> > Just looking around for some ideas for quick to prepare rabbit recipes.
> > Nothing too involved preferably. Nearly all recipes I have found involving
> > rabbit uses flour, would be interested to hear about any you know about that
> > does not use flour. The rabbit is still whole, so anything using the whole
> > bunny or quartered is welcome. Thanks everyone!
>
> If you can't eat or don't like flour, use potato flour, tapioca flour,
> rice flour etc instead. They don't change the taste much and are
> gluten-free.
>
> Miche

Rice flour or Arrowroot work well too.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >, "Brett" >
wrote:

> Omelet > wrote:
> >In article >, "Brett" >
> >
> >wrote:
> >
> >> Hello All,
> >>
> >> Just looking around for some ideas for quick to prepare rabbit recipes.
> >> Nothing too involved preferably. Nearly all recipes I have found
> >involving
> >> rabbit uses flour, would be interested to hear about any you know
> >about that
> >> does not use flour. The rabbit is still whole, so anything using
> >the whole
> >> bunny or quartered is welcome. Thanks everyone!
> >
> >I often cook rabbit in a marinara sauce.
>
> Interesting idea Omelet, I doubt I'd have ever thought of marinara with
> rabbit,
> cheers!

Works for Italian style chicken too. <g>

Cheers back atcha.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Lin > wrote:

> Brett wrote:
>
> > The rabbit(s) I use here were/are not tame, they eat my grass and dig around
> > the garden! Thus I have little guilt that they end up in my pot!
>
> Do you have any concerns with tularemia using wild rabbit or hare?
>
> --Lin

Dad taught me what to look for when processing a wild rabbit. Any hint
of the signs he showed me and wild bunny went out with the trash.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

> Brett wrote:
>
>> Wow, thanks very much Victor. Those recipes are great. Again, as with JL's
>> reply, I lack many of the ingredients mentioned at the moment.
>> However, I basically
>> have a never ending supply of rabbit here, so these recipes will certainly
>> be used in the future. Thanks again for the great ideas!

BBQ rabbit, cooked over a wood fire is very good, do you keep enough
ingredients around to make your own BBQ sauce?

Basics like vinegar, ketchup, molasses, mustard, Worcestershire sauce,
garlic, chili powder? rubbing the prepared meat that is ready for the
grill with a 'rub' of various spices can be an interesting way to roast,
grill, broil or BBQ an rabbit. Inserting slivers of garlic or sprigs of
various herbs can be very good. If you like squirrel you could do a
Brunswick stew with your rabbits.

Basically any way you would do chicken is suitable for rabbit, for which
the phrase 'tastes like chicken', i think, was first coined

For wild rabbit you might like to try to experiment with some of the
more strongly flavored wines, port, marsala, Madeira, brandies of
various types.

Shame you are not up to making a 'roux' you just pan fry your rabbit
that has been dipped in egg and flour, fry or 'sautŽ' in butter till
about 3/4 done.

Remove the rabbit, drain the pan and return a couple of tbs. of the pan
drippings to the pan, add flour to form a roux and then use a good
strong wine to deglaze the pan with. Once the wine has reduced to a
thick paste add cream, milk or stock to form a nice, copious amount of '
gravy' and return the rabbit to the gravy, cover and place in a 325F
oven & cook till done. Give the sauce a good stir and serve. Some
purists insist that this be done in an unglazed earthen ware container
reserved for this type of dish alone. As the container is said to
"season" with each use and impart its own flavor to any subsequent dish
cooked in it.

The above may be done as a "reduction" sauce, just omit the flour,
degalze the pan with wine, add enough stock or other liquid to submerge
the rabbit and bake in the oven, the sauce will reduce and thicken on
its own and a bit of butter or some other thickening agent than flour
can be used to thicken it if desired. Beurre mani is just bits of
butter and flour or tapioca or corn starch mixed together and formed
into small balls to be dropped in a sauce to thicken it.

There are also many traditional techniques for preserving rabbit ever
hear of jugged hare? potted rabbit if spiced up a bit is good. I cant
recall ever running across rabbit jerky but .....

Now im just speculating but a nice vinegret over some diced, cooked
rabbit meat might be nice or even as a marinade before cooking, which
again, if BBQ'ing marinated rabbit might be very good.

And last but not least, an sage and onion stuffing is very good with a
whole roasted rabbit.
--
J(rural reminiscenceL

Brett wrote:
> Hello All,
>
> Just looking around for some ideas for quick to prepare rabbit recipes.
> Nothing too involved preferably. Nearly all recipes I have found involving
> rabbit uses flour, would be interested to hear about any you know about that
> does not use flour. The rabbit is still whole, so anything using the whole
> bunny or quartered is welcome. Thanks everyone!

Here's about 260,000 of them without flour.
http://www.google.com/search?hl=en&q...earch&aq=f&oq=

-sw

> wrote:

> Is it as tender as a fryer chicken?

Sometimes even more so, but usually the flesh is is bit firmer, very
smooth, never stringy as chicken occasionally is.

> Where are people buying rabbits

Don't know about "people", but I buy them in supermarkets or butcher
shops.

> and how do you know if it's French?

Label.

Victor

claire909 > wrote:

> Can i
> have some recipe of rabbit with rice .

Here is a recipe for risotto with rabbit, by Gordon Ramsay:
<http://www.channel4.com/food/recipes/chefs/gordon-ramsay/rabbit-and-wild-garlic-risotto_p_1.html>.

And here is a nice video-recipe for the Spanish arroz de conejo, by José
Andrés:
<http://www.youtube.com/watch?v=pMI2_lTOEow>.

Victor

On Tue, 3 Mar 2009 23:57:03 +0100, (Victor Sack)
wrote:

> wrote:
>
>> Where are people buying rabbits
>
>Don't know about "people", but I buy them in supermarkets or butcher
>shops.
>
>> and how do you know if it's French?
>
>Label.
>
Here I was imagining les petits lapins puffing Gauloises and wearing
berets.
--
modom

ambitious when it comes to fiddling with meat

modom (palindrome guy) > wrote:

> Here I was imagining les petits lapins puffing Gauloises and wearing
> berets.

Here they a
<http://www.villagecountryinn.com/images/FRmauve.gif>
<http://www.villagecountryinn.com/images/FRhead.gif>

Victor

Victor Sack wrote:
> modom (palindrome guy) > wrote:
>
>> Here I was imagining les petits lapins puffing Gauloises and wearing
>> berets.
>
> Here they a
> <http://www.villagecountryinn.com/images/FRmauve.gif>
> http://www.villagecountryinn.com/images/FRhead.gif

Wonderful

Thank you for all the recipes. I have them saved. We get quite a lot of
rabbit because my better half shoots. It will be nice to have some
different ways to cook them.

On 03 Mar 2009 15:54:41 GMT, Wim van Bemmel wrote:

> On Mon, 02 Mar 2009 18:06:39 -0800, impro6t9 wrote:
>
>> On Mar 2, 6:12*pm, (Victor Sack) wrote:
>>
>>> Note: Domesticated bunny is very tender, so pressure-cook it for the
>>> time indicated, maximum, or it will be overcooked. *It can be
>>> pressure-cooked for just ten minutes, with the pressure then released
>>> naturally.
>>>
>>> Victor
>>
>> Is it as tender as a fryer chicken? Where are people buying rabbits and
>> how do you know if it's French?
>
> If it says "bonjour, madame" it is..

i think you mean 'quoi de neuf, docteur?'

your pal,
elmer

Ophelia wrote:
> Victor Sack wrote:
>
>>modom (palindrome guy) > wrote:
>>
>>
>>>Here I was imagining les petits lapins puffing Gauloises and wearing
>>>berets.
>>
>>Here they a
>><http://www.villagecountryinn.com/images/FRmauve.gif>
>>http://www.villagecountryinn.com/images/FRhead.gif
>
>
> Wonderful
>
> Thank you for all the recipes. I have them saved. We get quite a lot of
> rabbit because my better half shoots. It will be nice to have some
> different ways to cook them.
>
>

Slumming in RFC? how dŽclassŽ.
--
JL

In article >,
Omelet > wrote:

> In article >,
> Miche > wrote:
>
> > In article >, "Brett" >
> > wrote:
> >
> > > Hello All,
> > >
> > > Just looking around for some ideas for quick to prepare rabbit recipes.
> > > Nothing too involved preferably. Nearly all recipes I have found
> > > involving
> > > rabbit uses flour, would be interested to hear about any you know about
> > > that
> > > does not use flour. The rabbit is still whole, so anything using the
> > > whole
> > > bunny or quartered is welcome. Thanks everyone!
> >
> > If you can't eat or don't like flour, use potato flour, tapioca flour,
> > rice flour etc instead. They don't change the taste much and are
> > gluten-free.
>
> Rice flour or Arrowroot work well too.

Yep, mentioned rice flour.

Miche

--
Electricians do it in three phases

In article >,
Miche > wrote:

> In article >,
> Omelet > wrote:
>
> > In article >,
> > Miche > wrote:
> >
> > > In article >, "Brett" >
> > > wrote:
> > >
> > > > Hello All,
> > > >
> > > > Just looking around for some ideas for quick to prepare rabbit recipes.
> > > > Nothing too involved preferably. Nearly all recipes I have found
> > > > involving
> > > > rabbit uses flour, would be interested to hear about any you know about
> > > > that
> > > > does not use flour. The rabbit is still whole, so anything using the
> > > > whole
> > > > bunny or quartered is welcome. Thanks everyone!
> > >
> > > If you can't eat or don't like flour, use potato flour, tapioca flour,
> > > rice flour etc instead. They don't change the taste much and are
> > > gluten-free.
> >
> > Rice flour or Arrowroot work well too.
>
> Yep, mentioned rice flour.
>
> Miche

Yeah, I noted that after I posted, sorry!
I often use Corn Starch for frying if I don't have Arrowroot on hand.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Omelet > wrote:

> In article >,
> Miche > wrote:
>
> > In article >,
> > Omelet > wrote:
> >
> > > In article >,
> > > Miche > wrote:
> > >
> > > > In article >, "Brett" >
> > > > wrote:
> > > >
> > > > > Hello All,
> > > > >
> > > > > Just looking around for some ideas for quick to prepare rabbit
> > > > > recipes.
> > > > > Nothing too involved preferably. Nearly all recipes I have found
> > > > > involving
> > > > > rabbit uses flour, would be interested to hear about any you know
> > > > > about
> > > > > that
> > > > > does not use flour. The rabbit is still whole, so anything using the
> > > > > whole
> > > > > bunny or quartered is welcome. Thanks everyone!
> > > >
> > > > If you can't eat or don't like flour, use potato flour, tapioca flour,
> > > > rice flour etc instead. They don't change the taste much and are
> > > > gluten-free.
> > >
> > > Rice flour or Arrowroot work well too.
> >
> > Yep, mentioned rice flour.
>
> Yeah, I noted that after I posted, sorry!

All good.

> I often use Corn Starch for frying if I don't have Arrowroot on hand.

Yeah, it would produce a tempura-like consistency, I think.

Miche

--
Electricians do it in three phases

what I made for dinner tonight.

------


Rabbit Ragu With Pappardelle

1 rabbit (2 1/2 to 3 1/2 lb), cut into 8 pieces, bone in
Kosher salt and ground
black pepper
1/4 cup olive oil
1 anchovy (optional)
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
Pinch of red-pepper flakes
1 tablespoon minced garlic
1 teaspoon tomato paste
1 cup dry red wine
1 cup seeded, chopped San Marzano tomatoes
1 cup low-sodium chicken broth
2 bay leaves
2 sprigs thyme
2 tablespoons unsalted butter, cut into pieces
12 ounces pappardelle
Pecorino Romano cheese, for grating.

1. Pat the rabbit pieces dry and season with salt and pepper. In a Dutch
oven over medium-high heat, add the oil and brown the pieces, working in
batches if needed to avoid crowding. Transfer to a plate.

2. Reduce the heat to medium. Add the anchovy (if you choose) and mash
it until it dissolves into the oil. Add the onion, carrots and celery,
stirring until soft, about 5 minutes. Then add the red-pepper flakes,
garlic and tomato paste, stirring for another minute. Deglaze the pan
with the wine, turn the heat to high and boil to burn off the alcohol,
about 4 minutes. Add the tomatoes, broth, bay leaves and thyme. Return
the rabbit pieces to the pot, spacing them evenly so they are partly
covered by the liquid. Bring to a boil and then reduce the heat and
simmer, covered, until the rabbit is falling off the bone, about 2
hours. Turn the pieces at least once.

3. Turn off the heat and discard the thyme and bay leaves. Remove the
rabbit from the sauce and let cool; then pull the meat from the bones.
Shred some pieces and leave others large. Return the meat to the pan and
simmer the sauce until thickened, 10 to 15 minutes. Stir in the butter,
piece by piece. Season to taste with salt and pepper.

4. Bring a large pot of salted water to a boil. Cook the pappardelle
until al dente. Before draining, save a cup of the pasta water. Toss the
pappardelle with the sauce over low heat, adding pasta water as
necessary if the sauce is too thick. Divide among pasta bowls and top
with the grated cheese. Serves 6.