Foxi_Roxi 21 Posted July 6, 2014 Report Share Posted July 6, 2014 I currently have a small rabbit in the freezer and dont know what to do with it.. I have tried rabbit before but never cooked it for myself. it was given by a neighbour and is already skinned and gutted. Usually when the lurcher catches she has the rabbit split with the other dogs (i dont work her alot at the minute, but am looking to get her out more this season!) So any nice reccommendations would be good, I've had a look online, but wondered if anyone had any personal favourites. Quote Link to post Share on other sites
Joe1888 672 Posted July 6, 2014 Report Share Posted July 6, 2014 cant go wrong with the ready mixs you can buy, vindaloo etc Quote Link to post Share on other sites
Foxi_Roxi 21 Posted July 6, 2014 Author Report Share Posted July 6, 2014 i did think about a curry, only problem is i have no idea how to debone the rabbit! could be fun! Quote Link to post Share on other sites
mushroom 12,387 Posted July 6, 2014 Report Share Posted July 6, 2014 Rabbit de la sumyungai is really good so Malt and Paulus tell me Quote Link to post Share on other sites
chris87 297 Posted July 7, 2014 Report Share Posted July 7, 2014 Dont de-bone just joint the rabbit and you can either rip the cooked meat off the bone before serving or serve bone and all which i think does be tastier and more tender. Cant go wrong with curried rabbit! Quote Link to post Share on other sites
gnipper 5,945 Posted July 7, 2014 Report Share Posted July 7, 2014 If you cook it nice and slow the meat falls off the bone. Quote Link to post Share on other sites
Tomhill131 25 Posted July 15, 2014 Report Share Posted July 15, 2014 Hot water crust rabbit pie is always a good one , take the meat off the bone keep it chunky add some hardy root veg like swede , parsnip , carrots and onion a few redcurrants some thyme salt and pepper , line a Victoria sponge spring release tin with pastry put filling in and slightly compress it, top with pastry lid stab hole in the top egg wash ,into the oven at 200 for 20 minutes then down to 180 for another 90 minutes take it out nice crusty pastry and beautiful tender juicy insides. Quote Link to post Share on other sites
whitefeet4190 1,724 Posted July 17, 2014 Report Share Posted July 17, 2014 Take the meat off ie lion. Legs and wrap it in bacon and stuffing and put in oven for Half and hour that's nice Quote Link to post Share on other sites
terryd 8,036 Posted July 30, 2014 Report Share Posted July 30, 2014 Hot water crust rabbit pie is always a good one , take the meat off the bone keep it chunky add some hardy root veg like swede , parsnip , carrots and onion a few redcurrants some thyme salt and pepper , line a Victoria sponge spring release tin with pastry put filling in and slightly compress it, top with pastry lid stab hole in the top egg wash ,into the oven at 200 for 20 minutes then down to 180 for another 90 minutes take it out nice crusty pastry and beautiful tender juicy insides. Like the sound of that one. be one for the coming months Quote Link to post Share on other sites
Tomhill131 25 Posted July 30, 2014 Report Share Posted July 30, 2014 Hot water crust rabbit pie is always a good one , take the meat off the bone keep it chunky add some hardy root veg like swede , parsnip , carrots and onion a few redcurrants some thyme salt and pepper , line a Victoria sponge spring release tin with pastry put filling in and slightly compress it, top with pastry lid stab hole in the top egg wash ,into the oven at 200 for 20 minutes then down to 180 for another 90 minutes take it out nice crusty pastry and beautiful tender juicy insides. Like the sound of that one. be one for the coming months Am a chef it always goes down well with the punters! Quote Link to post Share on other sites
Foxi_Roxi 21 Posted August 6, 2014 Author Report Share Posted August 6, 2014 That sounds gorgeous!! going to give the pie a try definitely! Quote Link to post Share on other sites
Tomhill131 25 Posted August 6, 2014 Report Share Posted August 6, 2014 Cheers lads let me know what you think of it! If your stuck for any recipes hit me up got a huge stockpile of nice ones! Quote Link to post Share on other sites
Bosun11 537 Posted August 6, 2014 Report Share Posted August 6, 2014 Just simply joint two or three rabbits, gather good veg and stock and make the best 'rabbit stew' you can do. Bastardise any cooking recipe for that... Though always add pearl barley, it's a must! Now, you got two choices after, pastry crust or suet dumplings.... Me, dumplings every time! Easier than a crust, they both thicken the gravy and make a much more hearty, substantial meal. Sometimes, tradition really wins out. Quote Link to post Share on other sites
celticrusader 78 Posted August 11, 2014 Report Share Posted August 11, 2014 Yeh I second bosun11's as that's what I do winter time, rabbit skewer's sounds quite good and since I cut n dice from 3-4 to make a curry (don't like on the bone) then this would be something else I/you could do as well...in the oven tho for about 3hrs at 160 and above and you'll be sorted. Got a whole cook book on rabbit meals maybe you should sort on out for a couple of quid...you never know! Quote Link to post Share on other sites
let'sshoot 11 Posted September 7, 2014 Report Share Posted September 7, 2014 Cheers lads let me know what you think of it! If your stuck for any recipes hit me up got a huge stockpile of nice ones! PM'd you Thanks Quote Link to post Share on other sites
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