Sunday, February 21, 2016

Rabbit Research and a Recipe for Farm Rasied Rabbit (February 2016)

A few years ago we shot a couple of Eastern Cottontails and prepared them for dinner. They tasted okay, but not to have as an occasional meal on our table. 

A while later we were thinking about having something else to raise on our mini farm besides our chickens that would make economical sense. We purchased a store bought farm raised rabbit to see if we even liked the taste of it.  It was so delicious that we are pretty sure we will be raising rabbits in the future. Speaking of chickens, we found that the farm raised rabbit has a flavour like chicken with a little bit of richness similar to pork.  Here is how we prepared it, first by marinating it.

Rabbit Marinade
-1/3 cup of oil (olive)
-1/3 cup of lemon juice
-2 tbsp. stone ground mustard (not yellow mustard)
-1 tbsp. of fresh basil (chopped)
-1 tsp coarse salt
-1 tsp cracked pepper

Rub in and let sit in fridge for 6 - 12 hours, flip and cover with marinade and let sit for another 6 - 12 hours.

Cooking Rabbit
-rinse and pat rabbit dry with a paper towel
-brown in a cast iron pan with oil (grapeseed)
-add potatoes/celeriac/garlic to cast iron pot
-add 1 cup stock or water
-cover and cook at 325 degrees Fahrenheit for 25 minutes
-flip and baste with butter
-cook  uncovered for 20 minutes

Rabbit ready for eating.  The potatoes, garlic and basil were ours to add to the recipe.

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