Need rabbit recipes

mudflap

Ten Pointer
Got a few rabbits today and wanted different ideas besides your usual fried rabbit. Tell me what you think makes these little rodents taste good.
 

woodmoose

Administrator
Staff member
Contributor
rabbit soup

rabbit and dumplings

Brunswick stew (with some squirrel and feral pig)
 

Justin

Old Mossy Horns
No tips, just slow cook, debone, and put back in crock pot with favorite bbq sauce. Not really bbq, but it's good. Pull from bones at about the same consistency as pulled pork
 

Tunanut

Ten Pointer
One of my favorite meals. Rabbit and Andouille Gumbo

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound Andouille, 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups Stock
1 rabbit, Cooked
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder

Directions

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat.
Stirring slowly and constantly to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
Add the Andouille, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
Add the Stock, stir until the roux mixture and stock are well combined.
Bring to a boil and reduce heat to medium-low. Cook uncovered, stirring occasionally, for 2 hour.
Add rabbit to the pot and simmer for 1 hour, skimming off any fat that rises to the surface.
Remove from the heat and stir in the parsley, green onions, and file powder.
Take out the bay leaves and serve in deep bowls over rice.

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16105528160_668d84742e_b_zpscef12d9b.jpg
 

nchunt101

Ten Pointer
Par boil and strip the meat off the bone. Simmer with chopped garlic, red wine, rosemary and a can of tomatoes. Serve over pasta.
 

CDN

Guest
One of my favorite meals. Rabbit and Andouille Gumbo

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound Andouille, 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups Stock
1 rabbit, Cooked
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder

Directions

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat.
Stirring slowly and constantly to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
Add the Andouille, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
Add the Stock, stir until the roux mixture and stock are well combined.
Bring to a boil and reduce heat to medium-low. Cook uncovered, stirring occasionally, for 2 hour.
Add rabbit to the pot and simmer for 1 hour, skimming off any fat that rises to the surface.
Remove from the heat and stir in the parsley, green onions, and file powder.
Take out the bay leaves and serve in deep bowls over rice.

16254642376_8f1075f100_b_zpse5d7f88d.jpg

16094706997_63c8f2c0c9_b_zps0e9ecc81.jpg

16094707317_fd68cc4312_b_zps184dbb21.jpg


16249044486_41a2b4f81a_b_zpsf2649702.jpg

16107035517_ae15cee995_b_zpsa77d355e.jpg

16105528980_6196df204c_b_zpsf86549b3.jpg

16105528850_3b8fd2b210_b_zps7e34e8a9.jpg

16105528160_668d84742e_b_zpscef12d9b.jpg

That looks awesome!
 

mudflap

Ten Pointer
One of my favorite meals. Rabbit and Andouille Gumbo

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound Andouille, 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups Stock
1 rabbit, Cooked
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder

Directions

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat.
Stirring slowly and constantly to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
Add the Andouille, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
Add the Stock, stir until the roux mixture and stock are well combined.
Bring to a boil and reduce heat to medium-low. Cook uncovered, stirring occasionally, for 2 hour.
Add rabbit to the pot and simmer for 1 hour, skimming off any fat that rises to the surface.
Remove from the heat and stir in the parsley, green onions, and file powder.
Take out the bay leaves and serve in deep bowls over rice.

16254642376_8f1075f100_b_zpse5d7f88d.jpg

16094706997_63c8f2c0c9_b_zps0e9ecc81.jpg

16094707317_fd68cc4312_b_zps184dbb21.jpg


16249044486_41a2b4f81a_b_zpsf2649702.jpg

16107035517_ae15cee995_b_zpsa77d355e.jpg

16105528980_6196df204c_b_zpsf86549b3.jpg

16105528850_3b8fd2b210_b_zps7e34e8a9.jpg

16105528160_668d84742e_b_zpscef12d9b.jpg

Im gonna try this tomorrow night, thanks Tunanut!
 

Trophybucks

Guest
sprinkle Cajun shake over the rabbit, keep the hearts and kidneys, (little appetizer bits lol) wrap in bacon and then cook on a smoker...best rabbit you have ever eaten.
 

luckybuck

Old Mossy Horns
Onions carrots taters celery garlic clove in a crock pot with cream of mushroom and brown gravy mix...preferably deboned...cook until it looks like stew and serve on biscuits or bread...I like mine on cornbread(not that sweet jiffy mix garbage)...
 

holton27596

Guest
Got this from an old black lady down in Ga years ago.
Take the backstraps out of 4 rabbits (save rest for other rabbit recipes), coat each strap on orange marmalade, then put them all together, wrap in bacon and smoke them on the grill!
 

mbh78

Ten Pointer
Contributor
sprinkle Cajun shake over the rabbit, keep the hearts and kidneys, (little appetizer bits lol) wrap in bacon and then cook on a smoker...best rabbit you have ever eaten.

What temp do you keep your smoker? How long do you usually smoke and what is your target core temp?
 
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