My wife's parents have a farm and gave us 5 or 6 whole rabbits. I understand you can make a stew or some shit like that. But that seems boring. What are some other things I can do with them?
>>21579229bread it, fry it.
>>21579229"Mr. McGregor's rabbit pie"
>>21579254I guess i could just treat it like bone in chicken.
>>21579262that sounds like releasing a drunken connor mcgregor into a rabbit pen and having him slaughter a bunch of cute bunnies with his bare hands
>>21579277It does! I'm guessing it's to do with Peter Rabbit, which is some story from 120+ years ago. Anyway, I haven't made it, but was served it round some yokel cousins. Leeks, mustard, cider amongst other things. Didn't get the recipe, but it tasted good. To me, rabbit tastes a bit like chicken but with a consistency of pork
It's exceedingly lean and, as such, really is best as a stew or braise or an extremely oily stir fry like that Chinese one where the hoppy little cunts are absolutely drowned in chili oil. I personally only do them three ways: cacciatora, vadas and hasenpfeffer. All are braised.You might like vadas for the irony of it: it's a braise where the gravy is made of various root vegetables, particularly carrot. Nyúlhus vadas, iinm, if you wanna Google it. My Hungarian is rusty as fuck but I think nyúl is how you say "rabbit">>21579262Even rabbit pie is braised. The filing is just rabbit stew, after all.>>21579301I just think it tastes of rabbit. Even in something like cacciatora, where using boar, pheasant or even chicken isn't uncommon, you can tell which meat is which since they're all distinct.
>>21579325Looked it up. Just nyúlvadas is fine. I rec making it with zsemlegomboc, stuffing balls. Basically the same as Thanksgiving stuffing, but formed into balls and simmered or steamed rather than shoved up a turkey twat and baked or roasted
pet him and care for him and be loving and kind to god's creatures, especially those that would cohabitate peacefully with you
>>21579330>nyúlvadasgoddamn that does sound good. I live in Atlantic Canuckistan so Juniper berries might not be easy but I'll figure it out.
Imagine eating Chino...
>>21579338I would, but the picture is artistic license. I have 5 ziplocks of butchered rabbit.
>>21579301i had rabbit legs once and i was smitten. it was like greasy dark chicken
>>21579349You get it on fancy restaurant menus here, otherwise you don't really see it.
>>21579229They need a bit of beer (Cantillon, Rodenbach) and fruit - prunes work well, so do sun dried apricots or Loonse stroop, if you can find that online.
>>21579229You're quite right, stews are boring, you can definitely cook and do know good food. Don't make a stew, and don't look up recipes from Italy, France, Spain, or England, that involve rabbit, they're all stews. After all rabbit is known for fatty meat, it's the king of barbecue. I suppose it's haram to stew meat in red wine with carrots and onions or Belgian beer with leek and cabbage, and quite aśuddhatā to cook meat with tomato and chili paste. Whole grain mustard is definitely too jeet-y and/or too French. Mushrooms garlic and cream are for fucking troglodyte scavengers. All stews suck. Rabbit jerky is the way to go.
>>21579359>it's haram to stew meat in red wineIs that actually true? There's virtually no alcohol left after cooking but if it's still haram why is juice ok? What about vinegar?
>>21579359sorry pajeet, western cooking is superior to your street slop in every imaginable way.
>>21579229I find many chicken recipes work nicely for rabbit too.
>>21579344oh okay, if its already dead ya sous vide n glaze that sucker
>>21579380I do have a sous vide. might make a pulled rabbit meat slop on rice kinda thing.
Slow cook it and put a lot of bacon in the dish because they have no fat.
>>21579367I googled it and apparently vinegar is ok since it doesn't have alcohol. Religious rules are stupid, those people mutilate their children because skydaddy said no tip, why do you expect any of it to make sense?
>>21579367Because it's an alcohol-based ingredient, it's technically haram. Yes, the booze cooks off but it's still a thing. I made chicken and dumplings before with ACV instead of white wine to accommodate my neighbors and it turned out alright
>>21579339That's okay. Juniper isn't really necessary and, in fact, while I've heard of some recipes using it, particularly with stronger game meat (not rabbit, wtf), it's not really that common. >>21579353lolwutThere's a bar down the street from my old place in Philadelphia that had rabbit. And several Chinese places there, too. Where I live now, I can get it frozen from Safeway (at a ridiculously inflated price).>>21579393>pulled rabbit meat slop on riceThat's actually a good idea. I had ropa vieja de conejo and that's basically what it is: pulled rabbit. I'm sure a rethipe en ethpanyol would get you something nice. While we're speaking of Spanish-language recipes, rabbit is actually the traditional meat for paella so a quick Google for paella de conejo should turn up something nice. Honestly, my paella is made with chicken wings, specifically to mimic the boniness of a butchered rabbit. It doesn't taste the same but it's still very good. Red peppers, green olives, some artichokes, rice, rabbit, olive oil and something yellow. Despite what people will tell you, it's not always done with saffron, even in Catalonia. Turmeric and safflower are more common. Personally, I use turmeric specifically because I don't like saffron and I don't trust safflower.Paella is a pretty fucking easy dish.
>>21579229making a greasy simple stew with it is the way to go. alternatively you can bread it deep fry it like chicken
>>21579229Honestly now that I know the fuckers were premurdered I will help you, because killing them woulda made me sad, though if I wasn't such a stupid cunt I would have known that from the way you said 5 or 6, as if you couldn't tell with a live rabbit. My grandmother used to live in Montreal, and I would spend summers with her. She would get duck and rabbit from the market and make a Melange. She would also often braise it with garlic or Dijon mustard sauces which I'm sure you could find online. My favourite though was when she would make it into Ragu. A long process, but the sauce hides the oilyness and it has a perfect consistency for it.
