Plummerterrier 291 Posted May 26, 2014 Report Share Posted May 26, 2014 So I was at a friends house on Saturday and got invited to a bbq at the end of next month. The missus immediately piped up that I'm always out shooting dand i have been told ill be taking venison burgers along which is not a problem. I was also thinking of doing some kind of rabbit on a skewer type thing. Anybody ever done this before also will the rabbit be ok if it's shot it in the next few weeks then freeze until I need it? Cheers Quote Link to post Share on other sites
gnipper 5,966 Posted May 26, 2014 Report Share Posted May 26, 2014 The one time I tried to barbeque rabbit even the dog walked away from it ? 1 Quote Link to post Share on other sites
MarcFloyd 18 Posted May 27, 2014 Report Share Posted May 27, 2014 Rabbit is too dry for bbq, mate. I've done few times front legs wrapped into fat bacon with BBQ sauce. These weren't bad, but it is not something I would cook more often. Quote Link to post Share on other sites
Plummerterrier 291 Posted May 27, 2014 Author Report Share Posted May 27, 2014 Think ill ditch the idea and just try n get a few brownies. Bbq trout is dyno Quote Link to post Share on other sites
Plummerterrier 291 Posted May 27, 2014 Author Report Share Posted May 27, 2014 Or some spicy rabbit pizza Quote Link to post Share on other sites
leegreen 2,100 Posted May 27, 2014 Report Share Posted May 27, 2014 Chewy rabbit on a stick Quote Link to post Share on other sites
Cedric 132 Posted May 29, 2014 Report Share Posted May 29, 2014 Boil some rabbit, only the back saddle, slice and fry it hot oil until getting crispy. Take them along to eat cold, crunchy and delicious. 1 Quote Link to post Share on other sites
Born Hunter 17,639 Posted May 30, 2014 Report Share Posted May 30, 2014 Rabbit is excellent BBQed! I did it last year for a friends family along with duck and it was sublime! I can't remember exactly what I did but there was a olive oil, thyme, garlic and a few other things for a marinade which the loins were soaked in for a good hour. Then each loin was wrapped in I think panchetta and skewered. The duck was done in a spicy soy sauce based marinade with a soy and peanut butter dipping sauce. Deffo doing it again this year after duck season has started! Quote Link to post Share on other sites
Born Hunter 17,639 Posted May 30, 2014 Report Share Posted May 30, 2014 This was the rabbit recipe I think. http://www.jamieoliver.com/recipes/game-recipes/grilled-and-marinated-rabbit-coniglio-marinato-alla-griglia Dead simple to do and great. Had a couple of rabbit virgins that were rabbit whores by the end of it. 3 Quote Link to post Share on other sites
leegreen 2,100 Posted May 30, 2014 Report Share Posted May 30, 2014 What wild duck and wild rabbit? Quote Link to post Share on other sites
Born Hunter 17,639 Posted May 30, 2014 Report Share Posted May 30, 2014 What wild duck and wild rabbit? Absolutely! It was an Autumn BBQ, right at the end of September, weather had been gorgeous all day. The ducks were Mallard from a few early driven days and the rabbit I had shot flushed over my terrier which is great early season shooting imo. Role on September! Just don't treat them like bangers and burn the shit out of them! lol. The duck breasts were sliced into 3-4" chunky strips. Really suprising how well they go with a nutty dipping sauce! I'll try to find the duck recipe too, it was from a youtube vid... Quote Link to post Share on other sites
leegreen 2,100 Posted May 30, 2014 Report Share Posted May 30, 2014 Never had a wild duck or rabbit (unless really young) that was tender unless cooked really slow, marinade or not. Jamie Oliver mentions Italy, rabbit is the second most farmed animal in the world after chicken. So I'm assuming his recipe is with farmed rabbit, which is pretty tender. Quote Link to post Share on other sites
Born Hunter 17,639 Posted May 30, 2014 Report Share Posted May 30, 2014 Never had a wild duck or rabbit (unless really young) that was tender unless cooked really slow, marinade or not. Jamie Oliver mentions Italy, rabbit is the second most farmed animal in the world after chicken. So I'm assuming his recipe is with farmed rabbit, which is pretty tender. His recipe specifically says "rabbit, preferably wild" The folks I fed that evening are certainly not strangers to fine cuisine and they were very impressed, like you they were sceptical when they heard what was on the barby. LOL. Quote Link to post Share on other sites
leegreen 2,100 Posted May 30, 2014 Report Share Posted May 30, 2014 I use a BBQ professionally and cook on them for up to 40+ people weekly. Wild rabbit saddle is acceptable barbequed but any other part is tough. Had similar results wild foul, even cooked young Canada's just flying, still tough, but acceptable. I don't mind tough meat and am especially fond of Wood pigeon pan fried but BBQ seems to make non fatty meat tougher and most wild game is non fatty. The marinade may be the answer so I will it and update you when I have, although I have used marinades before. Anyone else had good results barbequing rabbit? Quote Link to post Share on other sites
Born Hunter 17,639 Posted May 30, 2014 Report Share Posted May 30, 2014 The marinade makes all the difference and with the rabbit the wrapping of pancetta largely protects it from the drying heat. Give it a go mate. I wouldn't BBQ any game without a marinade now, imo it's essential with such lean meat. It's not melt in your mouth tender, but it's a million miles away from tough. It's firm and juicey, full of flavour! 1 Quote Link to post Share on other sites
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