Steve63 replied:

Roasted is good with some veggies. Or Rabbit Fricassee.

Rabbit Fricassee
Joint Rabbit and well brown in camp oven.
Add a rasher of chopped bacon, sliced carrot and a diced onion. Just cover rabbit with water and simmer until cooked with the lid on. Usually 30 min or so. When cooked stir through a little milk (just enough to make it go white) and some chopped parsley. If you want the sauce a little thicker add some corn flour to the milk. Simmer 5 minutes. Serve with mashed spud.


Steve

Member - Lionel A (WA) replied:

Hi Scotty,
Ahhh! Rabbit, thats brought back a few memories. Used to be a common meal when I was a child.
Hardly ever get to see it these days, not sure why.

The only way I remember rabbit was in a cassrole on a winters night with heaps of fresh bread and butter.
The other thing I miss is when we used to put the dripping from a roast on a bit of bread......bewdy.

Sorry mate, no recipes that I can remember but Im sure there are many that can help.

Cheers....Lionel.

Member No 1 replied:

rabbit likes to be cooked slowly...tis a bit tougher than galah on BBQ....I am speaking of wild mainly but my FIL home grown are still a bit tough and are not as good as his pigeons

i would still go with a crock pot, pressure cooker or similar.

tahlia replied:

We to used to breed meat rabbits.
Try jointing them into pieces and steam till tender which want take to long them into egg and breadcrumbs them deep fry.Better them KFC.

didiaust replied:

Scotty

Get your self a copy of the Womens Weekly Cook Book Chinese

I substitute rabbit for every chicken recipee

Even Make Honey Bunny


You will never get bored with the variety of things you can make

Di

Richard W (NSW) replied:

Scotty,

Taken at Andersons Hut in SE National Park, NSW

Jim from Best Off Road replied:

Scotland,

Rabbit is fair dinkhum one of the hardest thing to cook properly.

It's a dry meat that does not take well to long cooking. Even stewed it still tends to get tough if cooked too long, even on a slow simmer. Do not simmer it for long at all, as suggested above 30 min is more than enough.

Roasting it is a true skill. About the only way to do it well is wrap it bacon (known as larding it) and roast on a fairly high heat until the bacon is brown and crispy. Let it rest whilst you make the gravy.

Takes a bit of trial and error, but is worth the effort. You can't beat a bit of "underground mutton". And the coup de gras is the kidneys, the old man and I always got one each as my brother and the old dear didn't like them.

Jim.

Member - Peter R (QLD) replied:

BAKED RABBIT

1 Rabbit
Cooking oil
1/2 cup water
4 large potatoes
4 onions
4 slices pumpkin
Any other vegetable you like
Seasoned salt to taste

First halve and quarter rabbit.Boil rabbit approximately 5 minutes.
Tip out water. Then place in camp oven.
Pour in 1/4 inch (1cm) of cooking oil and 1/2 cup of water.
Add potatoes, onions pumpkin and other vegetables selected.
Sprinkle with seasoned salt.
Place camp oven on coals.
Simmer gently for approx 1 1/2 to 2 hours.
Serves 5

From"Bush Cooking" by Max Bryant.

He also has recipes for Rabbit and Bacon roast, Curried rabbit and Savoury Rabbit .

Pedro

Member - Happy Gutz replied:

Used to love it when I worked in the sticks. Old man used to build the best feeds. Last year I bought some farmed rabbits from a butcher mate. Bloody awful. I'll get my own next time.

Member - Rob S (NSW) replied:

Saw this on SBS last night, food safari looked very good Site Link

Stuffat Tal-Fenek - a marvellous slow cooked dish that’s full of flavour, the meat so tender it falls off the bone. Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main.

INGREDIENTS
1 rabbit, 1.5 – 2kg

Marinade
350ml red wine
3 fresh bay leaves
4 cloves garlic, peeled

DIRECTIONS

1. Combine marinade ingredients in a large bowl.
2. Remove rabbit kidneys and liver and chop rabbit into 12 pieces. Remove front and back legs, cutting each in half and cut saddle into 5 pieces. Place rabbit pieces, kidneys and liver into marinade and refrigerate overnight, turning several times.
3. Strain rabbit, reserving liquid and discarding garlic and bay leaves.

Sauce

INGREDIENTS
1 brown onion, finely diced
2 cloves garlic, finely diced
3 fresh bay leaves
3 tbsp tomato paste
1.5 litres tomato purée
1 cup water
80ml extra virgin olive oil
Peeled potatoes, cut into chunks

DIRECTIONS

1. Preheat oven to 150oC.
2. Heat oil in a heavy based over medium heat and gently brown meat on all sides, seasoning with salt and pepper. Cook until well sealed and golden.
3. Remove from pan and set aside.
4. Fry onions and garlic to release flavour, then add tomato paste, reserved red wine and cook for a minute. Add tomato purée and water and mix well.
5. Return rabbit to the pan, add bay leaves and potatoes.
6. Cover with lid and bake for 2 ½ - 3 hours.

CUISINE: MALTESE

Feedback

Gone Bush (WA) replied:

Many years ago a friend of ours used to make rabbit, bacon and mushroom pies (same size as a regular hand held meat pie).

He used to ring us and get our daughter to run down with a tea towel to wrap 4 of them in and we would chow them down straightaway.

No idea about the recipe but they were absolutey scrummy.

Sand Man (SA) replied:

Ah, bloody rabbits!!!

I have trapped them, shot them, truncheoned them by spotlight, run them over with the car and of course eaten them...and eaten them...and eaten them.

Both my wife, who was brought up on a farm and myself, who used to court her there, wouldn't touch a rabbit now unless we were absolutely starving. And that was a long time ago.

We must have been "spoilt" somewhere along the line.

JJ replied:

Simplest and best way to cook rabbit is in hot ashes!
First build a good fire for plenty of hot coals/ashes.
Meanwhile, gut the rabbit but leave the skin on. Be sure to pull all entrails from rib cage to tail end.
Weave a stick through opening to keep inside clean.
When the fire dies down, dig a trench to fit, lay rabbit in and cover with plenty of coals.
Leave till cooked. Time depends on wood type/heat used but probably half to one hour.
When the burnt skin pulls away from the meat, it's ready... place on a bed of clean leaves and literally tear in to it!!!
Warning! can get messy, but that adds to flavour!
De-lish!

Member - steve F (WA) replied:

hi scotty

if you like rabbit , try apricott rabbit, cooked the same way you do apricott chicken, really to die for, try it you won't be disappointed