All you want to know about raising rabbits for meat
Currently Browsing: Cooking with Rabbit
Were you starting to think that rabbit kabobs had to be boring and routine? Or maybe you just liked the kabob recipe so much from last weekend that you’re dying to try out a new rabbit skewers recipe. No worries – I’ve got you covered. These Italian-inspired rabbit skewers are great for the grill or the oven and have a heavenly mixture of ingredients. Serve them with fresh tomatoes and Buffalo...
You’ve got rabbit in the freezer and a little time on your hands to prepare dinner, but what are you going to make? Why not give this New Zealand inspired rabbit pie recipe a try? It sounds more difficult than it is and you really don’t need to do much chopping or peeling beforehand for this recipe. First you just need to make rabbit stew. Then once that is finished, spoon the stew into a pie or...
Rabbit Recipes: Italian-style Rabbit Skewers
Rabbit Recipes: Liven up your July 4th with grilled rabbit
There’s 1000 ways to cook a rabbit and rabbit meat is tender and succulent when grilled correctly. In celebration of July 4th, why not go wild and throw some rabbit on the grill? Could I interest you in some Rabbit Kabobs? How about Slow Grilled Honey Rabbit? You can even make it in your smoker along with some beautiful brisket and BBQ ribs. Hope you have a wonderful Fourth of July weekend! Rabbit...How to portion a rabbit
Whether you have bought a whole skinned rabbit at the market or are slaughtering your own, learning to portion a rabbit is a crucial step towards preparing dinner. A medium-sized rabbit carcass can be cut into 7 pieces: two hind leg pieces, a loin, two rib pieces, and two front leg pieces. A fryer rabbit usually fits into one gallon- or two pint-sized freezer bags. TIP: Don’t use a cleaver when portioning the...Rabbit Recipes: Rabbit Pie New Zealand style
Rabbit Recipes: Civet de Lapin à la Française (Rabbit Stew with Red Wine)
I stopped in at Whisk (a food blog) the other day and discovered an interesting recipe for rabbit stew with red wine. As it turns out, this food blogger (along with at least 7 others) are working their way through the book Le Cordon Bleu at Home. That’s where this recipe actually comes from. If you’re butchering your own rabbits, you can actually give it a try using rabbit’s blood as a thickener....
