What are some of the best ways to cook a freshly killed rabbit?

Question

Just shot my first rabbit last night with a 750 feet per second air rifle loaded with .177 predator polymag pellet... I had my bright flashlight directed at the rabbit, I laid on my belly,fired 3 shots and then nailed him on the 4th shot from 50+ feet out,without a scope and a missing iron sight... I think that the .177 predator polymags broke the bones inside of his chest for the fact that there wasn't an entry wound,just a slight discoloration of the skin around the point of impact... He died in just under a couple minutes... That for the great ideas on how to cook my first big bunny rabbit... Olivia

Answer 1

Rabbit stew recipe includes rabbit, onions, celery, carrots, potatoes, mushrooms, and red wine.

Ingredients:

1 rabbit, about 3 pounds, cut up

1/2 cup all-purpose flour

3 tablespoons butter

1 cup chopped celery

2 medium onions, thinly sliced

1 teaspoon seasoned salt

1 teaspoon salt

dash pepper

1 bay leaf

4 cups water

4 cups dry red wine

2 cups diced carrots

4 medium potatoes, peeled and diced

4 ounces sliced mushrooms, sauteed

1/4 cup all-purpose flour

1/3 cup water

Preparation:

Directions for rabbit stew.

Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.

Rabbit stew recipe serves 4.

You will have to carefull pick through it for pieces of shattered bones, after skinning, gutting and washing.

You are far better to take them out with a clean head shot.

You need more target practise.

Answer 2

My husband is a hunter- although rabbit is the one thing I've never tried! I've tried deer, partridge, fresh-caught fish of all kinds, moose, etc...but not a rabbit yet. Here's a couple recipes that were unanimously well-rated on Allrecipes. The first one sounds really delicious to me.

Good luck :)

http://allrecipes.com/Recipe/Hasenpfeffe...

http://allrecipes.com/Recipe/Rabbit-Fric...

EDIT: I found some more well-rated ones for you. The second (rabbit stew) sounds soooo good....

http://www.recipezaar.com/44403

http://www.recipezaar.com/3626

Answer 3

Obviously you have to gut, skin and clean it first.

I think you might need to age it first. A lot of wild game needs to be aged first but I'm sorry I don't know for how long. My grandfather used to hunt. He mostly brought home pheasant but once he brought home rabbit. It was a cool time of year and I remember he hung it in the cellar for several days before my grandmother stewed it.

I've never cooked fresh-killed but have rotisseried rabbit from the butcher and also cut it up and stewed it in wine like chicken.

Answer 4

We just have to accept that somepeople are not hunters- and remember that at the dawn of mankind, ALL people were hunters or they died. There were no stores that had everything ready to eat. Most people don't realize just what goes on to get the cow from field to a steak in the market, and I agree that hunting is much more humane.



That said, we are here to answer a best way to cook a rabbit. I have had rabbit stewed, roasted, fried like chicken. All were good, but given a choice, I would say stewed was best- makes the meat a little more tender and with a good broth, veggies, etc, it is QUITE  delicious.