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Rabbit
Jul 1, 2006 10:52:39 GMT
Post by yoda on Jul 1, 2006 10:52:39 GMT
Although my cats enjoy rabbit and leave me the bits I was wondering if anyone had more recipies for the said animal. I have stewed rabbit and rabbit in chocolate sauce but what is the ultimate way of cooking the beast? Any Normans about?
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Deleted
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Rabbit
Jul 1, 2006 11:48:52 GMT
Post by Deleted on Jul 1, 2006 11:48:52 GMT
Plenty of recipes, Yoda. I'll sort some out for you.
Best rabbit I ever had was in a Spanish restaurant. I got a shock when I saw how many whole garlic cloves were in the dish, but it was extremely good.
Do you get wild rabbit, or are we talking about those wretched tame ones imported from China?
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Rabbit
Jul 1, 2006 12:06:56 GMT
Post by yoda on Jul 1, 2006 12:06:56 GMT
Wild ! I was livid!!!
Yes completely wild bunnies well fed on the crops around me and my carrots.
Never thought to look at Spanish dishes, what a good idea. Garlic, what heaven!
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Deleted
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Rabbit
Jul 1, 2006 13:44:46 GMT
Post by Deleted on Jul 1, 2006 13:44:46 GMT
This one is dead easy: 1 jointed rabbit 1 bottle of red wine 2 or 3 bay leaves Oil for frying A large quantity of garlic - enough to cover the bottom of a frying pan
METHOD:-
Pour about half the bottle of wine over the rabbit and leave for a few hours or overnight. Peel the garlic and put in a large frying pan with about 3 tablespoons oil. Heat gently, add as many joints of rabbit as will fit in the pan and fry until brown on both sides. When all the rabbit is fried return it to the pan and sprinkle it with the wine in which the rabbit was soaked. Add the bay leaves. Cover and cook gently until the rabbit is tender. This may be one hour if the rabbit is young, up to 2 hours otherwise. Add more wine if necessary.
This one I've tried and can recommend:
Conejo en Sarmorejo
I rabbit, salt, half a bottle dry white wine, small glass of good vinegar (balsamic), 2 sprigs thyme, 2 teaspoons chopped oregano, 1 bay leaf, a coffee-cup of olive oil, loads of garlic, 2 teaspoons paprika, a small piece of red chilli pepper or 1/2 a teaspoon or less cayenne pepper, according to taste.
Cut rabbit into pieces, sprinkle with salt and place in a shallow dish. Make a marinade to cover the rabbit with some of the wine, the vinegar, thyme, oregano and bay leaf. Leave it overnight.
Remove rabbit pieces, dry them and thoroughly brown them in the olive oil. Lower the heat and pour in the marinade, adding more wine to cover the rabbit. Peel and crush the garlic cloves roughly and add to the pan with the paprika, chilli and salt to taste. The sauce should be just slightly hot but not too much. Simmer gently till the meat leaves the bone easily, adding more wine if necessary.
This dish is best of all if cooked the day before it is needed and re-heated.
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Rabbit
Jul 1, 2006 14:12:17 GMT
Post by yoda on Jul 1, 2006 14:12:17 GMT
Thanks Rosie, I note that the best way to have rabbit is to cook it until it falls off of the bone.
I have all the ingredients for those two except for the wine, which I have trouble keeping.
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Deleted
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Rabbit
Jul 1, 2006 15:15:04 GMT
Post by Deleted on Jul 1, 2006 15:15:04 GMT
When we were kids we had rabbit regularly. My mother used to tell the butcher it was for the cat. Rabbit was regarded a poor man's food back then in respectable working class families. ;D
Wish I could join you for dinner, Yoda, we can hardly ever get wild rabbit here. The Dutch seem to think tame rabbit something special and have it for Christmas dinner! Never touch the stuff myself.
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Rabbit
Jul 1, 2006 15:21:41 GMT
Post by yoda on Jul 1, 2006 15:21:41 GMT
My only problem is catching the buggars before the cats do.
I haven't had it for a few years and its not available in the shops locally which I find rather strange so its down to catching them. I can't use a high velocity bullit because they can hear it comming so its nets or dogs, niether of which I'm fond of.
Rosie, you are welcome to my table at any time.
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Rabbit
Jul 23, 2006 22:44:08 GMT
Post by yoda on Jul 23, 2006 22:44:08 GMT
Found some more Spanish recipies for said rabbit. They were in a weekend glossy.
I know that I also have a hare in the freezer so will try something with that as well.
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oldseadog
Senior Member
Went In - Did It - Got Out Fast!
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Rabbit
Jul 24, 2006 8:00:10 GMT
Post by oldseadog on Jul 24, 2006 8:00:10 GMT
09:00. Mungry now!!
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lezlee
Senior Member
Don't push the river, it flows by itself
Posts: 331
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Rabbit
Jul 24, 2006 9:48:47 GMT
Post by lezlee on Jul 24, 2006 9:48:47 GMT
Sorry - can't eat rabbit - I remember Thumper from 'Bambi', and have never been able to bring myself to eat it. I'm the same with venison - silly, I know - but there you are.
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Rabbit
Jul 24, 2006 12:56:02 GMT
Post by yoda on Jul 24, 2006 12:56:02 GMT
That's the trouble with films, you read the book, see the film and then eat the cast.
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oldseadog
Senior Member
Went In - Did It - Got Out Fast!
Posts: 464
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Rabbit
Jul 24, 2006 13:29:07 GMT
Post by oldseadog on Jul 24, 2006 13:29:07 GMT
Runny Babbit for dinner - Sounds scrummy! Do we have to read the book and see the film before eating the cast?
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Rabbit
Jul 24, 2006 14:36:29 GMT
Post by PeterL on Jul 24, 2006 14:36:29 GMT
Who do you want to eat first? #eating5cg#
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Rabbit
Jul 24, 2006 14:39:55 GMT
Post by yoda on Jul 24, 2006 14:39:55 GMT
What ever you do, don't watch 101 dalmations, it will give you intergestion.
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lezlee
Senior Member
Don't push the river, it flows by itself
Posts: 331
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Rabbit
Jul 24, 2006 14:46:03 GMT
Post by lezlee on Jul 24, 2006 14:46:03 GMT
Reckon Jurassic Park'd be worse! Pteradactyl soup followed by Velociraptor fricasee ... followed by a truckload of Rennies!
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