How to Cook Rabbit

May
4

We have two cut up rabbits in the freezer, a dear friend gave us, BUT I have never cooked rabbit before, so any recipes would be great! I know they are very cute and fuzzy! I feel bad, but I would feel even worse if we did not eat them!




Comments

  1. Mrs.Turkey says:

    I myself know nothing about cooking rabbit either but in putting “How to cook rabbit” on a search engine such as Google…it does give a number of sites to check out. Hope this does help you somewhat.

  2. grandmatotwochicks says:

    Thank you Mrs. Turkey! I will try this!

  3. Jules Ann says:

    My aunt used to chicken-fry her rabbit & then bake it. It was quite yummy.

    As far as the details of the flour mixture, I’m not sure, but it was pretty basic: maybe Bisquick? (I’m guessing). A

    nyways, she fried it on the stove in an iron skillet, carefully drained, & then baked it.

  4. grandmatotwochicks says:

    Thank you! Jules Ann,

    Fried Rabbit sounds yummy!

  5. whaledancer says:

    You can use rabbit in just about any recipe that calls for chicken thighs. If you are apt to be thinking about Thumper or Peter as you’re eating it, I recommend making rabbit soup or stew so that there are no recognizable parts (speaking from experience). Once your house is filled with delicious aroma, you won’t feel so squeamish. Any recipe for turkey or chicken soup will work.

  6. CindyP says:

    Dad ALWAYS came home with a rabbit and not a deer on the opening day of deer season! Mom always made at least one rabbit pot pie……simply used the rabbit instead of chicken. You can taste it and it IS very good!

  7. joeyfulnoise says:

    Cut rabbit into pieces: cut off legs, cut body in half
    Put in pot, cover with water. Boil until tender (35 to 60 minutes). Drain and discard broth.
    Heat some oil in a frying pan. Add rabbit and brown. Delicious!

  8. HeatherB -I Wanna Farm says:

    UGA Rabbit Delight
    1 rabbit
    1 TBLSP fat
    1/4 cup lemon juice
    3/4 cup orange juice
    1 cup broth (chicken, I guess)
    2 green peppers
    1/2 cup mushrooms, chopped
    pinch of ginger
    1 TBLSP parsley, chopped
    salt and pepper to taste
    Joint the rabbit and brown in fat, add broth and other ingredients, cover and slow cook until tender. Season to taste.
    From Smokehouse Ham, Spoonbread and Scuppernong Wine by Joseph Dabney. There are more recipes in here if you want me to list them. 🙂

  9. Susie says:

    Hi. If you raised them then you would not mind, they are fast breeders LOL. Just cook them like you do with chicken. We use to raise rabbits when I lived in AZ, with my ex-husband. Rabbit meat is very good for you, because it is not greasy. I only liked the breast parts.

  10. grandmatotwochicks says:

    Thank you for all the rabbit recipes! I will have to get up enough nerve to create something yummy! I won’t tell the hubby and kids until they have tried it!

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Thanks for being part of our community!