Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
A lovely, slightly al dente sprout with a bit of crispy bacon mixed in...![]()
Orgasmic!
A lovely, slightly al dente sprout with a bit of crispy bacon mixed in...![]()
As a massive rabbit fan, Cubist, what did you do.
I always buy wild rabbit as the farmers around here practically give it away.
The meat, especially the front legs, is quite tough to cook, whereas the saddle only takes a short time.
I tend to just strip all the meat off raw and use it as a cheap and healthier version of chicken. I've never successfully made a casserole - either the legs are underdone or the saddle is overdone.
Any help appreciated![]()
As a person who has faced a glut of rabbits before now I have several ways of cooking them, depending on age and size.
Yesterday's casserole was an adult buck, so was jointed to six pieces (breast and front legs, back legs and saddle cut in half) coated in seasoned flour and browned hard in a wok. Added to two sliced English onions and two large carrots, sliced, a bay leaf and a few peppercorns, then casseroled for two hours at 160 deg in a le creuset style casserole dish with a pint of stock made from two chicken Oxos. .... old fashioned but simple.
Have a look in the recipe thread, I'll post a couple more rabbit ideas such as rabbit in three mustards and soured cream, and rabbit burgers and kebabs in there rather than hijack this thread any more than we already have done!!!!!