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Feb 13, 2012 10:21 PM

I'm being intimidated by a rabbit...

So I picked myself up a frozen rabbit at 99 Ranch (local asian mega-supermarket) yesterday, which is currently defrosting in the bottom of my fridge.
I've never cooked rabbit or known anyone who has before and all of a sudden I am finding myself very nervous... that bunny is gettin' to me!
I did a couple searches for "rabbit" but mostly found posts on local boards from others looking to purchase rabbit...
So, recipes? You got one? I've already decided I won't be making a stew (DH hates stews of all kinds...I know, shame!) so what is another tried & true rabbit technique?
Help please!

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  1. In general you can treat it like chicken so if you have any favorite chicken recipes, just sub in thumper. Chicken fried rabbit, braised rabbit, rabbit cacciatore etc. would all work great.

    Good luck

    1. I do a really simple treatment taught me by my MIL: If it's whole, cut it into small serving pieces as you would a chicken; using shears often helps. Brown the rabbit pieces, well-seasoned with salt and pepper, in abundant olive oil in a large skillet possessing a cover, which you'll use later. This will take 5-10 minutes per "side". While the rabbit is browning, peel and bruise 4-5 cloves of garlic, more or less. Add them towards the end of the browning phase as you don't want these to burn.

      When the rabbit is somewhat golden-brown, pour in a good slosh of vinegar (I use cider vinegar, about 1/3 to 1/2 cup) and lay some big sprigs of fresh rosemary into the pan, and cover. Turn heat to a low simmer and cook for at least an hour, turning and checking the meat once or twice during this period. The rabbit will throw off some water, but toward the end your goal is to have 3-4 tbsp. of a slightly thickened pan juice. Depending on your pan and other circumstances you may have to boil off some of the liquid, or add water to prevent burning.

      P.S. If you have any of the organ meats (fresh rabbit comes with heart and liver where we get it) don't cook them along with this. They do better on their own just sauteed in a frypan with some fat, for the minimum time necessary to cook through, though you can serve them at the end along with the rest.

      1. Does DH hatred of stews extend to a ragu.
        This looks fairly straightforward if v. time consuming at 12 hours.

        1. Marcella Hazan's braised rabbit with rosemary and wine is the first rabbit dish I ever made. It was simple and amazingly delicious. I also reported a while ago on a braised rabbit dish from All About Braising: . It's fine the first day, but amazing if you let it rest for a day before serving. Good luck!

          1. Rabbit with cider, mustard & thyme


            Or there's always the classic rabbit with mustard sauce (Google for the French name of lapin a la moutarde)