Rabbit recipes

[Montec man]

Yesterday I sniped 2 fat cottontails out of my backyard and was contemplating cooking them this weekend in honor of the holiday. I usually throw them in a crock and slow cook them with some cream of mushroom soup, but I was wondering if anyone had any other interesting rabbit concotions that might be good.

[RaginCagin]

I can tell you how we coona**es cook them.

Start off cutting the rabbit into quarters. You should have 2 hind legs, 2 front legs, and cut the back into 3 pcs.. Cut off ribs and excess skin.

Pour a cap full of cooking oil into a cast iron(works best) or aluminum type pot. Not a teflon coated pot. turn stove onto medium heat. Coat meat with salt, black pepper, and garlic powder. YOu can use Tony's if you like that stuff but not my preference.

Place meat into pot and begin browning. Watch closely and when meat starts to stick turn over. Keep a cup of water handy and add a little water when meat begins to stick. This process will take about thirty minutes. YOu want the meat to become very dark brown this will make your gravy.

Next cut one large yellow onion, One bellpepper, and mince some garlic. Add to pot and smother down. Takes about 7 minutes. Return meat to pot and cover the top of the rabbit with water and season to taste. Cook for about 2 hours. You will have to add water along the way. For the last 30 miutes remove lid so that the gravy will cook down to a thick consistency. You do not want the pot full of water as the gravy will be thin. When the grvy is fiished cooking you should ahve maybe 2 inches of water in the pot.

Cook some medium grain rice and serve rabbit and gravy over rice.

Remember the key to making a good rice and gravy is browning the meat. Do not rush it and have patience. The browning of the meat is what gives the gravy flavor and consistency.

On another note adding a link of smoked sausage to the pot is excellent.

[coon007]

sound's darn good i'll make me some this sunday.

[head]

YOu can use Tony's if you like that stuff but not my preference.

i thought you guys brushed your teeth with a even mixture of tony's and tobasco!!!!

thanks for the recipe. finally something to do with the ol swamp rabbit that's been dining in my garden!

[RaginCagin]

Tony's is the comecialized cajun seasoning that is marketed all over kind of like tobasco. I find it very high in salt. Most of the best seasonings come from the lcoal meat markets and have more spices such as paprika and garlic powder to help the browning process. The reason you can buy Tonys for 2 dollars a can is because it is mostly salt. I will use it if that is all that is available but there are much better seasonings locally. Another comercialized seasoning you may be able to find in texas that is pretty good is "slap ya mama".

[hotrod3367]

put em in a crock pot and cover them in pace picante sauce and cook em slow. trust me youll love it

[head]

Tony's is the comecialized cajun seasoning that is marketed all over kind of like tobasco. I find it very high in salt. Most of the best seasonings come from the lcoal meat markets and have more spices such as paprika and garlic powder to help the browning process. The reason you can buy Tonys for 2 dollars a can is because it is mostly salt. I will use it if that is all that is available but there are much better seasonings locally. Another comercialized seasoning you may be able to find in texas that is pretty good is "slap ya mama".

RC- I was just ribbin ya about the seasonings. I agree with you about the salt content. If I use it, I don't use any salt with it, I use it as a substitute. I have used the slap-yo-mama seasonings before, I really like the white pepper blend. I also like the Judice's seasoning too. Thanks for the advice, take care! -Letney

[head]

put em in a crock pot and cover them in pace picante sauce and cook em slow. trust me youll love it

do you need to brown it, or precook it any first?

[cashcropper]

Do what Cajin said. Also,if you cook 2-3 young nutrias this way then you may end up liking them more than the rabbit.

[cooksomerice]

Do what Ragin said. Being from Carencro, and now living in Texas, I have to say that this way is best. If in 30 minutes, your rabbit is not dark brown, keep after it. When I was younger and first got out on my own, if my gravy was tore up it was because I got nervous and quit browning too soon. If you take your time you can not make a mistake. The trick is, when you think you are done browning, cook it a little longer... just add a LITTLE water and let it stick at little to your pot.