Serve with fresh mashed potatoes and celery sticks. Quinoa is high in protein and you could totally omit meat and use this as more of a side dish. Store-bought rabbits can be fried or even poached and still be tender. Add comma separated list of ingredients to include in recipe. It is best to cook the rabbit gently till it is falling off the bone. Add comma separated list of ingredients to exclude from recipe. Few cultures love squirrel as much as the Hmong, a Southeast Asian group. This rich game meat is delicious when slow-cooked in stews, roasted or served in pies and pasta ragu. Naturally gluten-free! After all, squirrel-eating is as American as apple pie. Always a great conversation starter, these bunnies will make your mouth water! Wild and farmed rabbits are available year round, although wild rabbits are best from August to February. Hand pies made with a little acorn flour and filled with squirrel, walnuts, apples and melty cheese. This can be as fancy or as simple you want it to be. And finally, hares live longer and so tend to be tougher. Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices. But hey, let everyone else think they’re no good. I'm Palestinian and my mother would cook this for special guests. Classic Italian agnolotti pasta filled with squirrel. Yep, the Chinese eat lots of rabbit, too. Really. In fact, rabbits, hares and squirrels are all best braised. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. These rabbit recipes cover both wild and domesticated animals. A similar recipe to the one above, only from Spain. Greeks, Germans, Spaniards and Britons love rabbits and hares, as do Italians in certain regions. You'll find everything you need to know to master upland game in Hank Shaw's cookbook Pheasant, Quail, Cottontail. Come to think of it, squirrel is even better here. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. First bite in and you'll see that it was worth the wait. Disjoint as you would a chicken. Below is my collection of rabbit recipes, yes, but also for hares and squirrels. On a recent visit to Palma, Mallorca, we made this meat and seafood paella in a pan large enough to serve about 40 people, a common practice for community gatherings and festivals throughout Spain. This is a family favorite from Cuba. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes. I made this Portuguese-style stew up on the spur of the moment, but it was so good I just had to share it with you. With older rabbits the legs have a tendency to be tough and are best suited to slow cooking in a stew or casserole, although you can quick-roast the saddle and cook the legs separately. You can tell this in a rabbit or hare by their ears: Tear them lengthwise, and if they tear easy, the animal was young. A knockout dish when served with roasted potatoes. They are best served braised. At the table, these critters are often maligned as “poor people’s food.” I get annoyed at this, because rabbits and especially squirrels can be far more interesting to eat than venison. They are awesome. Allrecipes has more than 20 trusted rabbit recipes complete with ratings, reviews and cooking tips. A comforting braise that brings all of what’s good about the change of seasons on one plate. Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. A wonderful Mexican way of braising meats, in this case a Mexican fox squirrel. Slow-cooked rabbit served with pasta and mushrooms. We use rabbits that were hunted in the great Southwest desert during rabbit season. Last week, I spent a few days at Willow Oaks Plantation near Madison, N.C., testing the new -sportsman-no-frills-auto-loading-shotgun">Sportsman version of Remington's Versamax shotgun. This is easy, satisfying and pretty to look at. Red wine and LOTS of onions are the key. Serve with rice. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. As an Amazon Associate I earn from qualifying purchases. My take on squirrel and dumplings. You should try it!!! This is a light, aromatic stew with lots of bright, fresh flavors. This is how. Wild rabbits have firm, meaty flesh and a subtle, gamey flavour. Another quintessential hare dish, this time from Tuscany. Farmed rabbits lack this depth of flavour and can be fatty and bland compared to the wild rabbit. They can be likened to a particularly flavoursome free-range chicken. It can be served with fried potatoes or rice! Totally a winner. You can use any light meat as the filling here. 16 Items Magazine subscription – save 44% and get a cookbook of your choice Cook rabbit in a range of comforting dishes. Cottontails feed maybe two people, a domestic rabbit feeds four easily. It's a classic way of cooking rabbit in Greece. Most of the recipes I will post here come from these traditions. Hope you enjoy! https://www.greatitalianchefs.com/collections/rabbit-recipes Unless you are lucky enough to get a young one. This is a big, hearty stew that always has at least three meats in it. You will eat more than you think you can…. And it is wonderful. You can substitute any meat you like, but the traditional way is rabbit. The 'wild hares' here are smaller and leaner than their supermarket counterparts, so I use two smaller rabbits and adjust the cook time during rabbit season or one large rabbit in the off time. Great for dinner, served with rice and homemade bread. Looking for rabbit recipes? Hares are large, up to 12 pounds in some cases, and one will serve six easily. Serve with bread or polenta. Have the skin removed and rabbit opened and drawn. And if you are cooking domestic rabbits, definitely make this recipe. Wild rabbit is delicious braised in a good beer with chicken stock and herbs. The recipe has been scaled to serve 8. this link is to an external site that may or may not meet accessibility guidelines. This rich and hearty rabbit stew makes for perfect winter eating. Young rabbits can be roasted whole. Rabbit and garlic-a very different take on your classic grilling option. https://www.jamieoliver.com/recipes/game-recipes/wild-rabbit-stew I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. Hares, on the other hand, are, well, a whole different animal. Always tastes better as leftovers. They can be likened to a particularly flavoursome free-range chicken. In general, you make a rabbit tender by slow cooking it, if it’s wild. Allrecipes is part of the Meredith Food Group. The secret for this food is the water to has evaporated when the meat is ready! This is the classic Greek rabbit stew, one of the best ways to cook rabbit, hare or squirrel. They are better eating than jacks, although I like both. A Spanish dish originally done with rabbit that features olives, walnuts or almonds and white wine. My grandmother used to cook rabbit this way, and the recipe is hers. You’ll like it better than fried chicken. Rabbit and its related meats are all high in protein and very low in fat. This is an old recipe that comes from Colombia. Easy, yet sophisticated. Hares are mostly known in America as jackrabbits, although those blessed with snowy weather get snowshoe hares as well. A wild rabbit (about 1.5kg/3lbs 5oz) will serve 3-4 people. More for us. Trust me after you taste this you'll be glad you bought the special pan. This is a fantastic recipe that’s a little sweet, a little hot, and loaded with peanuts. Squirrels are a lot like rabbits, but since they are smaller you cut them up in a slightly different way. Drain immediately and then proceed with recipe. Rabbit recipes. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Rabbit recipes; This competition is now closed. With a young rabbit or squirrel in hand, you really oughta make that pinnacle of rabbit recipes, Southern Fried Rabbit, preferably with greens and sweet potatoes. Most rabbits come whole in the store, and all rabbits come whole when you hunt them, so you will need to know how to cut up a rabbit properly. Use the stock as gravy for mashed potatoes. In fact, the original chicken pot pie was actually a squirrel pie. Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. You can use any meat you’d like, though. Rabbit meat grilled with garlic salt seasoning, basted with beer. The chocolate is optional, but adds a sophisticated twist to the flavors. The 'wild hares' here are smaller and leaner than their supermarket counterparts, so I use two smaller rabbits and adjust the cook time during rabbit season or one large rabbit in the off time. Here’s how. Rabbit is higher in protein and lower in fat and calories than a comparable weight of beef, lamb, turkey, pork or chicken. This a Portuguese recipe which is excellent! Braised rabbit with lots of roasted red peppers. Slow cooking brings out the flavor. If you ever get a young cottontail or squirrel, make this recipe. Serve with rice and a salad. The classic. And be sure to make the dumplings. https://honest-food.net/wild-game/rabbit-hare-squirrel-recipes What’s not to love? Read about our approach to external linking. To make this right, you will need a hare — snowshoe or jackrabbit — but it does of course work fine with rabbits, too. All are among my absolute favorite animals to eat. Threw this together last night and it was a hit. A light, brothy German rabbit stew made with lemon, bay leaves, capers and sour cream. We use rabbits that were hunted in the great Southwest desert during rabbit season. Simple and extraordinary describe this recipe made starring tender rabbit loin with puff pastry, mushrooms, and asparagus. Rabbit is inexpensive and lean, making it great for stewing slowly. How do you cook a rabbit? 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