I got invited on a rabbit hunt this weekend and we did pretty well. I only have one problem now, I have a fridge full of rabbits and have never cooked them before. Can anyone help me out?
I Assume the Rabbits have been gutted and skinned????? My wife's Grandfather was a big rabbit hunter. I remember one of his secrets was soaking the rabbits in Cold Salt Brine water for about 24 hours before cooking. As Mr Hoffman said, cook them like chicken. Her Granddad liked Rabbit Stew or fried rabbit. German Style Rabbit Stew
4 lb Rabbit
1 1/2 c Dry red wine
3/4 c Cider vinegar
2 ts Salt; optional
1/2 ts Freshly ground black pepper
1 Bay leaf
1/2 c Onions; chopped
1 tb Mixed pickling spice
1/2 c Flour
4 tb Butter
1 c Onions; thinly sliced
2 tb Sugar
1/2 c Sour cream
Cut rabbit in serving-sized pieces. Wash, scrape, and soak in salted cold water for 1 hour. Drain and dry.
In a glass or pottery bowl mix together the wine, vinegar, salt, pepper, bay leaf, chopped onions, and pickling spice. Add the rabbit and let marinate in the refirgerator for 3 days. Turn the pieces occasinally. Drain the rabbit; strain and reserve the marinade. Dry the rabbit with paper towels and roll in flour.
Melt butter in a Dutch oven
or deep heavy skillet; brown the rabbit and sliced onions in it. Pour off fat and add sugar and 1-1/2 cups marinade. Cover and cook
over low heat 1-1/2 hours or until rabbit is tender. Turn the pieces occasionally and add more marinade if needed. Taste
for seasoning. Mix the sour cream into the gravy just before serving.