Quizzes & Puzzles1 min ago
Rabbit....
8 Answers
Got one yesterday. Whats the best way to cook it??
Answers
1 to 8 of 8
Best Answer
No best answer has yet been selected by ummmm. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
I, of course noting the suggestor's nom de plume, immediately checked my unabridged copy of OED but failed to locate any rendering (no pun intended... well, only a little one)of that particular recipe. Must be a Scottish thing.
Here in the western U.S. where succulent little bunnies abound and young boys are taught to hunt them before moving to larger game, the rabbit is first soaked in salt water, perhaps a teaspoonful per quart of water, for at least half a day, overnight's better. The rabbit is then cut into quarters after removing the neck back to the shoulders.
One of our ancient cast iron deep well skillets is filled with about 1/8 of an inch of any good cooking oil, or even lard and heated 'til a drop of water skitters along the top of the hot oil. The rabbit pieces are thoroughly dredged in a flour, salt and fresh cracked pepper mixture. Perhaps a small palmful of salt and pepper to two cups of the flour.
Using some caution due to the heated oil, the rabbit pieces are dropped into the pan. Cooked until any blood ceases running out of the meat and/or until the outside is golden brown. Remove to heated plate covered with a few layers of paper towels and bring to the table immediately.
This works well over an open campfire in the autumn (a little later than right now), especially when served with thin sliced, fried potatoes and fresh biscuits (no notcookies) baked in a dutch oven...
Here in the western U.S. where succulent little bunnies abound and young boys are taught to hunt them before moving to larger game, the rabbit is first soaked in salt water, perhaps a teaspoonful per quart of water, for at least half a day, overnight's better. The rabbit is then cut into quarters after removing the neck back to the shoulders.
One of our ancient cast iron deep well skillets is filled with about 1/8 of an inch of any good cooking oil, or even lard and heated 'til a drop of water skitters along the top of the hot oil. The rabbit pieces are thoroughly dredged in a flour, salt and fresh cracked pepper mixture. Perhaps a small palmful of salt and pepper to two cups of the flour.
Using some caution due to the heated oil, the rabbit pieces are dropped into the pan. Cooked until any blood ceases running out of the meat and/or until the outside is golden brown. Remove to heated plate covered with a few layers of paper towels and bring to the table immediately.
This works well over an open campfire in the autumn (a little later than right now), especially when served with thin sliced, fried potatoes and fresh biscuits (no notcookies) baked in a dutch oven...
What a shame it wasn't to your taste, Ummm. Still, some of your family enjoyed it.
The recipe I use is from a wonderfully old-fashioned cook-book called The Good Housekeeping Cookery Encyclopedia, which is as English as they come, C! My sons bought it for me years ago after several months of my cooking what they referred to as MBUs, the M representing our surname and the BUs representing something-ups which I won't type out in full here!
The recipe I use is from a wonderfully old-fashioned cook-book called The Good Housekeeping Cookery Encyclopedia, which is as English as they come, C! My sons bought it for me years ago after several months of my cooking what they referred to as MBUs, the M representing our surname and the BUs representing something-ups which I won't type out in full here!
Hi, I'm from Czech and we eat rabbits quite a lot :) My mum always puts it in the deeper baking tray, wine and water around it, caraway seeds and lots of sliced onions and carrots! Also just before the end of cooking, she would cover the whole thing with slices of edam cheese so it melts.
With chips or baked potatoes....delicious :)
With chips or baked potatoes....delicious :)
1 to 8 of 8
