Anyone out there with rabbit recipes? I'm planning to raise meat rabbits next year when we move to a house with a big yard. (Chickens aren't allowed, but I don't think anyone will complain about a rabbit tractor.)
I need to start developing our palate for wabbit. Ideas?
Penelope Casas has a good number of rabbit recipes (indeed, it was in Madrid that I learned that I don't much care for it). It's usually just browned and cooked under moist heat, but you can also do a pâté--"terrina de conejo."
Yes We eat rabbits!!! We all prefer it to chicken now...even though we have lots of chickens. We learned they are so much tastier & more tender if kept in ice water in the cooler (or you can just refrigerate) for 3-4 days after slaughtering. Then you can bag & freeze them. Before we only chilled 24 hours. We found we love it just boiled. We used to put it in the dutch oven with herbs & veggies, To make it really good, after boiling, cut it up into manageable pieces & saute in olive oil with herbs/onion/garlic. I boil the carcass, pick the ones clean, make bone broth & use it to make rice with the picked off meat added it. We tanned 28 rabbit skins over the long weekend. (in an alum & salt solution) Rabbits are fun - ours just live colony style in a stall & have dug lots oftunnels.