HOME > Chowhound > Home Cooking >

Discussion

Rabbit....Anyone??

I'm the proud owner of the gift of two fine rabbits bagged yesterday. I've only ever had them fried & smothered in gravy. My boyfriend touts simmering them with sausage spices until tender (really?) I'd like to try them another way, something different. The boyfriend is really not that adventurous when it comes to different cuisines (born & raised in NC) so suggestions anyone. I've been thinking marinated & grilled....

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Lapin a la Moutarde is a classic bistro dish - plenty of recipes out there. Last time i made it, i just used the legs and made a rabbit and pork terrine with the rest (including the liver) with a whole rabbit loin in the center. Made a very nice presentation for an Easter dinner first course.

    1 Reply
    1. re: rjbh20

      That's what I was thinking. It's a great dish. I haven't tried this recipe, but it looks good:

      http://thefrugalcook.blogspot.com/200...

    2. Stew! Rabbit stew is awesome.

      1. If I were lucky enough to score some rabbits, I'd be making Hasenpfeffer

        http://www.whats4eats.com/meats/hasen...

        4 Replies
        1. re: BabsW

          +1, plus you'll never encounter a dish with a name that's more fun to say..

          I've had great Brunswick stew with rabbit in it, too.

          1. re: megjp

            That's half the fun of German food. :D

          2. re: BabsW

            I bought some rabbit legs at the farmers market just to make this dish!

            1. re: nofunlatte

              Lucky you! I really need to find some rabbit somewhere. I haven't had Hasenpfeffer since I was preggo with kid #1 13 years ago.

          3. Rabbit makes absolutely wonderful cacciatore. The shredded meat with some bouncy noodles is heaven on a plate. My grandfather might have gone a little more rustic with his rabbit estofado, braised in tomato sauce with herbs and served on the bone.

            1 Reply
            1. Probably not wholly authentic. But who cares.
              I'm definitely going to give it a try when I have 12 hours to spare.

              http://www.channel4.com/4food/recipes...