#rabbit recipes

[negrolicity]

Grilled Rabbit Legs Recipe - Los Angeles Times

Grilled Rabbit Legs

Brining and marinating rabbit legs provides moistness to the lean meat, perfect for grilling all summer.

[harvestingnature]

Southern Fried Rabbit

Jeff Benda couldn't get his wife and daughter to eat rabbit until he made this recipe for "Southern Fried Rabbit." Will it make you a convert, too? Be sure to check out the recipe!

I hunt a lot. And every year I consistently harvest mule deer, whitetail deer, pronghorn antelope, upland birds, ducks and geese, squirrels, and rabbits. My wife eats and loves everything – except for the squirrels and rabbits. I’ve tried multiple recipes, but nothing has converted her. But when she saw the crispy golden fried rabbit on the plate, she couldn’t resist trying it. She and our…

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[harvestingnature]

Bang Bang Ji Rabbit

Bang bang chicken appears on many Chinese restaurant menus in the West. The name comes from the pounding of the chicken used in this recipe and sold by street vendors in Sichuan. My version uses cottontail rabbit.

I am always confident in harvesting a cottontail rabbit or two in the small patch of trees at my in-laws farm in southwestern Minnesota. So I invited my brother-in-law to join me on a brief hunt in the -5 degrees on a cold January afternoon. In less than a minute, we had a couple bunnies up and running. I made a successful clean head shot using a 70 year old open sight .22 rifle that my dad used…

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[the-percival]

HEY UH SO We're getting a rabbit (meat) in trade for homemade soaps and I have no idea how to cook rabbit. Does...anyone know? White or red potatoes included are A+ for me. What does rabbit even taste like.

[southern4perspective]

From farm to table. 01.30.17

Rabbit hindquarters, belly flaps and a saddle. Once browned in bacon fat, The pan was deglazed with a Chardonnay. Once up to a singing temperature, I added in half a red onion, half a white onion, two large cloves of elephant garlic, all sliced. Once it was all approaching a boil, I added more Chardonnay, 5 tablespoons of ginger paste, and 2 tablespoons of Chili paste. I placed the browned rabbit meat back in the pot, halfway submerged in the wine. Cover the top with carrots and fresh thyme. Pressure cooked on high temperature with high-pressure for 10 minutes, the last 30 minutes high pressure on low flame.

Served on top of steamed brown rice and sided with Romain lettuce. Drizzled in balsamic vinegar, olive oil and a pinch of Himalayan salt.

This one came out so tasty I felt like punching a hole in the wall. The ginger, onion, and chardonnay we’re on top of the experience. The garlic and bacon we’re on the bottom. In the middle was a juicy, tender rabbit meat that we farmed ourselves. At the tip top of this mountain of flavor where wispy clouds of thyme moving past a little red flag that blew with a hint chili.

80% of the meat we consume as a family is from what we farm from our rabbitry and the deer we bring in from the forest. We have done this now for several years.

By lowering our standard of living we have increased our quality-of-life.

Much love,

K

[southern4perspective]

6.11.2015

Our smoked rabbit rib stew.

We find that this is the best method for getting the most out of a rabbit harvest. We quickly discovered that once the rabbit is butchered and parted out that the rib cage has the least meat and the most bones. But the rib meat is very tasty. So we smoke the rib cages all at once. Once smoked we place the rib cages into a boiling broth made of water, beer, celery, onion and garlic. After 20min we pull the ribs out, separate the meat and place of back into the pot. Bring back to a boil and stir in a thickener. We use organic brown rice flour. Let the stew come together at a simmer and serve hot.

We hope our latest post finds you doing what it is that brings you closer to the ideal you.

Respectfully,

K

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Rabbit Recipes - My Self Sufficient Living | My Self Sufficient Living

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