rabbit stew???

[dimeboxbill]

anyone have any ideas on cooking rabbits these are farm raised NOT wild rabbits. p.m. me with suggestions

[Johnny Dangerr]

Farm raised is a different breed from ranch rabbit. You should bake or BBQ it. Stew would be good but baked would be killer...........

[Big Bubba]

I wish I did

[ChadMR82]

headed out tomorrow in fresh snow with my recurve to shoot "at" a few bunnies

[ClayW]

Fried

[jefandaward]

salt, pepper, carrots, onion, in a slow cooker

[txfireguy2003]

Rabbit and dumplings, just sub the rabbit in for the chicken.

[jds247]

I like to roll them in seasoned flour . Brown them in a little oil . Make sure they are browned well . Remove the rabbit and pour off the oil but not the crumbs .put the rabbit back in the pot and get it hot again . Pour in some water and simmer for about a hour . You may have to add a little water as you go . At the 30 min mark put in some patatoes and carrots . Simmer until carrots are done . Serve over rice ..

[OBU13DAD]

Rabbit and dumplings, just sub the rabbit in for the chicken.

I second that!

[gandergitter]

I put the farm raised ones on the pit liek a brisket, bu only 1.5 hrs then cover and stuff with diced veggies, douse in honey, and wrap for another 2 hours. You pull all the bonees right out, and it really good eating.

[Cody_560]

http://honest-food.net/2012/09/10/german-rabbit-stew/

Great website. I tried this recipe the other night. It's good

[DeerMagnet]

We used to BBQ farm raised rabbits when I was young......Man they were good

[ground level]

Best tame rabbit recipe I have ever tried was from Paul Prudhomme, Fried Rabbit with Hot Mustard Sauce. That stuff is absolutely killer and need to make some again soon.

[dbaio1]

Just use all Rabbit..........compliments of Chef John Folse

Rabbit and Squirrel Sauce Piquante
PREP TIME: 2 Hours
SERVES: 8



COMMENT:
Sauce piquante, or peppery sauce, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called peppery, the sauce has just the right touch of spice.

INGREDIENTS:

1 rabbit cut into 8 pieces
1 squirrel cut into 8 pieces
1 cup oil
1 cup flour
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
½ cup chopped bell peppers
2 tbsps diced garlic
1 (10-ounce) can Rotel tomatoes
1 (16-ounce) can whole tomatoes
1 quart beef stock
2 tbsps sugar
salt to taste
black pepper to taste
cayenne pepper to taste
½ tsp oregano
2 tbsps Worcestershire Sauce
½ cup sliced green onions
¼ cup chopped parsley

METHOD:
In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Season rabbit and squirrel using salt and peppers and sauté until golden brown. Remove from oil and keep warm. Add flour to pot and, using a wire whisk, stir until dark brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato paste and continue to stir 5-6 minutes or until the sauce is a nice brown color. Add tomatoes and beef stock. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer. Add meat, sugar, salt and peppers. Blend well. Add oregano and Worcestershire. Allow to simmer 1 hour or until game is tender. Finish with green onions and parsley. Serve over a plate of steamed white rice.