How do you like rabbit cooked?

[Egbert]

Stew

heavenly

[OneFootInTheGrave]

What is that?

[-Jrabbit]

Am I supposed to be all offended by this thread? 'Cause I'm not.
I've never cooked rabbit; had it in restaurants a couple times.

I'm pretty comfortable at the top of the food chain.

[Egbert]

Am I supposed to be all offended by this thread? 'Cause I'm not.
I've never cooked rabbit; had it in restaurants a couple times.

I'm pretty comfortable at the top of the food chain.

You might be offended if you were the Easter bunny though. Otherwise no.

[Wezil]

I only eat chocolate bunnies.

[Dinner]

You know what? It surprises me none at all that you would say this. I mean, ZERO. Nada. Zip.

When I was doing jungle survival training in Thailand (during operation Cobra Gold in 1997 or so) we tried all sorts of stuff you can find in a jungle including rats. A properly grilled jungle rat is quite good and filling.

[Zoetstofzoetje]

stewed. with veggies.

[Lefty Scaevola]

I prefer my rabbit done by flamethrower or napalm.

[Dinner]

Fair enough.

[Felch]

In suspiratoreum, lepus in re sanctum.
Hippitus hoppitus Deus Domine.

[SpencerH]

Seared then braised in Red Wine.

[molly bloom]

Like this:

Recipe 1 : Moroccan Rabbit Tagine
Ingredients4 tablespoons of olive oil
1 brown onion, diced
1 carrot, diced
1 stick of celery, diced
2 cloves garlic, finely sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
400g crushed tomatoes
8 pickling onions, peeled
1 bay leaf
1 sprigs of thyme
500ml chicken stock or water 1 teaspoon honey
1 teaspoon harissa
half cup pitted green olives cut in half
2 teaspoons julienne of preserved lemon
Coriander leaves for garnish


MethodPreheat an oven 150˚c

Place a cast iron casserole dish over a gentle heat and pour in the olive oil. When hot add vegetables and sauté without colour for 15 to 20 minutes or until completely soft and translucent.

Add the garlic and sauté until it has softened, then add the spices and sauté for a couple of minutes more.

Next add the rabbit pieces, tomato, pickling onions, bay leaf, thyme and stock. Bring to a simmer put on the lid and cook in the oven for 45 minutes or until tender. Remove the rabbit pieces from the pot and set to the side. Reduce the cooking liquid by 1/3.

Stir in the honey, harissa, olives and preserved lemon. Add sea salt and freshly ground black pepper and then transfer to a tagine dish for serving. Scatter coriander generously over the top.

Serving suggestion - serve immediately with steamed couscous on the side.

http://www.westernplains.com.au/moro...it-tagine.html

I was pleased to see how cheap rabbit was in Melbourne's Queen Victoria Market. It made an interesting change from cooking wallaby, emu and kangaroo...

[onodera]

Rabbit stew. Tomatoes, carrots, onions, garlic, chili pepper.