bigdan 11 Posted December 19, 2007 Report Share Posted December 19, 2007 right i dont do any cooking so complete beginner i want to roast a rabbit and need to know how to go about it gas mark the lot i aint got a clue well everyone needs to start somewere dan Quote Link to post Share on other sites
caspa 2 Posted December 19, 2007 Report Share Posted December 19, 2007 right i dont do any cooking so complete beginner i want to roast a rabbit and need to know how to go about it gas mark the lot i aint got a clue well everyone needs to start somewere dan its not that bad surley.ask the wife? i take it u know how to skin it. well once its cut up boil for 15 mins then get oven hot bout gas mark 8 then leave for 15 25 mins Quote Link to post Share on other sites
stu_young 3 Posted December 19, 2007 Report Share Posted December 19, 2007 gut skin wash bang oven on for 20-30 minutes gas mk6 to warm up place rabbit in roasting tin center off oven for about 60mins i think (will have a look ) bring out an cut near the leg an see if any blood if not eat it Quote Link to post Share on other sites
caspa 2 Posted December 19, 2007 Report Share Posted December 19, 2007 gut skin wash bang oven on for 20-30 minutes gas mk6 to warm up place rabbit in roasting tin center off oven for about 60mins i think (will have a look ) bring out an cut near the leg an see if any blood if not eat it Quote Link to post Share on other sites
stu_young 3 Posted December 19, 2007 Report Share Posted December 19, 2007 can i ask 1 question why do you want to roast it? best bet is making a nice stew with the rabbit. 1 large cooking pot with lid take 1 rabbit cleaned an jointed peel and slice 2-4 carrots depends if you like lots off veg or making for a few peeps peel an dice 4 spuds or how many you think you will need when cooking for 2 i use 4 largish spuds peel an roughly chop 1 large onion place all in the large pan with the jointed rabbit an cover with water an place on a medium heat till it boils then let it simmer for 2-3 hours if you in no rush, or if you have a slow cooker place all off it in there first thing am an eat it at tea time Quote Link to post Share on other sites
Giro 2,648 Posted December 19, 2007 Report Share Posted December 19, 2007 roast it fella well nice skin give it a good wash in salt water.. rub in olive oil season with cracked pepper stuff the chest cavity with veg onions pepers corgette aubergine wrap in tin foil hot oven 180 fan noraml 200 20 mins check it deppends on size of rabbit like and if its cooked enjoy... stew are well nice to if you have slow cooker even better dice random veg spud, turnip, onion,carrots leeks celery what ever you want rabbit on the bone wack it in whole water stock cube cook on low over night all day when ever you want your scran like remove rabbit peel meat from bone chuck back in taste for seasoning add salt peper thicken up with a bit of corn flour or four mixed with water like a paste.. or gray granuals but if its watery will need loads and might get to salty.. depend what you like i fire in a tin of toms and chick peas garlic herbs all that shite dead nice tho... currys are well nice too that rabbit was bursed been dogged like but in the curry you would never tell was well nice.. Quote Link to post Share on other sites
BlueCoyote 0 Posted December 19, 2007 Report Share Posted December 19, 2007 No rabbit is safe now.. Giro all that looks GREAT!! Quote Link to post Share on other sites
juckler123 707 Posted December 20, 2007 Report Share Posted December 20, 2007 Try putting streaky bacon on the rabbit and open roast on a medium heat Quote Link to post Share on other sites
Paid 935 Posted December 20, 2007 Report Share Posted December 20, 2007 (edited) Recently I have been doing it a bit different. I've been taking a whole cleaned rabbit, boiling it in salty water for 30mins Take it out the water, and strip all the meat from the bone by hand It comes away easy, this way, in nice strips of meat. Then use the meat in a stew, and cook in with the veg and stock for an hour or so. Much more tender, and saves the hassel of deboning a raw rabbit. Edited December 20, 2007 by Paid Quote Link to post Share on other sites
Hob&Jill 258 Posted December 20, 2007 Report Share Posted December 20, 2007 Never been keen on roasting rabbit. Always stew or curry it myself.. Quote Link to post Share on other sites
mooster 1 Posted December 28, 2007 Report Share Posted December 28, 2007 I never thought of boiling first before taking meat off bones.Takes ages otherwise.Thanks. Quote Link to post Share on other sites
Giro 2,648 Posted December 28, 2007 Report Share Posted December 28, 2007 boiling is ok in theroy but you loose all your falvor to the boiling water.. If you make a stew with it on the bone then peel prior to eating you have all the flavour of the rabbit in your stew and all the flavour from the bones.. boiling steaming is ok but roasting you get a better fuller flavour.. We eat roast beef not boiled , fried/grilled steak not poached.. it boils down to personal taste Quote Link to post Share on other sites
kreet 0 Posted December 28, 2007 Report Share Posted December 28, 2007 ace to see all the piks like that giro spot on all look yum!! always remember when we used to go to my uncles barbicues and would be a massive pot full of rabbit curry was ace . never had many rabbits since iv started againe due to the lack of them on the land i have now but when i get some ill post some piks of what i do with them . so did you give the rabbit a go then bigdan ? Quote Link to post Share on other sites
Guest flint Posted December 28, 2007 Report Share Posted December 28, 2007 roast it fella well nice skin give it a good wash in salt water.. rub in olive oil season with cracked pepper stuff the chest cavity with veg onions pepers corgette aubergine wrap in tin foil hot oven 180 fan noraml 200 20 mins check it deppends on size of rabbit like and if its cooked enjoy... stew are well nice to if you have slow cooker even better dice random veg spud, turnip, onion,carrots leeks celery what ever you want rabbit on the bone wack it in whole water stock cube cook on low over night all day when ever you want your scran like remove rabbit peel meat from bone chuck back in taste for seasoning add salt peper thicken up with a bit of corn flour or four mixed with water like a paste.. or gray granuals but if its watery will need loads and might get to salty.. depend what you like i fire in a tin of toms and chick peas garlic herbs all that shite dead nice tho... currys are well nice too that rabbit was bursed been dogged like but in the curry you would never tell was well nice.. feck me jamie giro feckin oliver nice work mate Quote Link to post Share on other sites
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