4/7/14

How to Cook a Rabbit

Have you ever eaten rabbit? I have heard it described as "the best chicken I ever ate." As I kid I remember loving it. So, when farmer Rocky suggested that we raise meat rabbits, I agreed as long as I didn't have to do the butchering. We have some rabbits that will soon be ready for the chopping block and decided before we do it, we should make sure we all like it. A new farm friend of ours generously donated an already butchered, skinned and quartered rabbit. That was soooo nice.

Well it was delicious. But there are a few important steps to preparing rabbit properly.
  • Number one: Never refer to it as bunny meat. Do I really have to explain why?
  • Number two: Don't tell your 7 year old that it is a rabbit, until they have finished it. At least she was relieved to know it was not one of ours...yet.
  • Number three: Never refer to it as bunny meat. I feel this warning bears repeating. Once you say it, the meat will stick in your throat and your tummy will churn a bit.
  • Number four: Farmer up and get over it. Chicks are cute too, and we eat them!
Ready for a delicious way to cook rabbit? This post and pictures will take my siblings back in time. Back to when we ate bunny oops, I mean rabbit meat as kids.


Oklahoma Fried Rabbit

Ingredients:
 
One rabbit, or two or four. Whatever will feed your family.
Buttermilk enough to cover the meat.
Soak the rabbit for a few hours in buttermilk. This makes it tenderlicious.
Then drain the buttermilk and discard. Shake the pieces up with:
1/4 cup flour,
1 tsp salt,
1/4 tsp pepper,
1/2 tsp garlic,
dash of paprika

Heat 4-5 T oil (olive or coconut oil of course) on the stove. Once it is hot, place the floured meat in the oil and brown on both sides.

 
Transfer the browned rabbit to a baking dish and pour white gravy over the top.
To make the gravy you will need:
3 T butter
2 t flour
2 cups milk
Salt and pepper to taste

Melt butter in small sauce pan. Then add the flour. Cook for one minute until it smells a bit toasty, then slowly stir in the milk. Whisk until smooth and let it heat through. Then pour over the rabbit. It will thicken into gravy in the oven.

 
Cover and bake at 400 for an hour. Remove the rabbit from the pan and then give the gravy a stir. It is soooo good over buttered mashed potatoes.

We attempted last spring to raise some rabbit meat. Click the link to read about our "almost roasted rabbit."  My readers were relieved to hear we didn't go through with it. I had a hater on Facebook recently too who chastised me for raising rabbits to eat. To all of those, I say, refer to rule number four. We are learning to do this now so that if it ever becomes necessary, we will know how to not starve to death.

So, have you eaten rabbit? Could you, would you with gravy and potatoes? And hot buttered rolls? Yes! Now that is Sunday dinner in the country!

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19 comments:

  1. Oh my! Love your post. I have never eaten a rabbit, a squirrel yes only once. I hope I never have to eat a rabbit but it's good information. Thanks for sharing at The Gathering Spot.

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  2. I've never had rabbit. But if I do, I hope nobody tells me that it's rabbit before I eat it. It's the bunny thing you warn people about.

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    1. Yes, we are not all equipped to handle that kind of news!

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  3. Sounds great! I'd love to eat rabbit. We're planning on raising them as well. It gets down to understanding what you are putting in your mouth. A great portion of our society is so removed from the raising and butchering process, to them it never was an animal. There's nothing wrong with it. You're doing great :-)

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    1. Thanks for that encouragement. I am finding a great deal of like minded individuals!

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  4. When I was growing up we used to hunt wild rabbits during the regular season and we loved fried rabbit. This recipe sounds great. My mother just coated the rabbit with flour and fried it. Eating rabbit is a healthy food if it is wild rabbit and very tasty. Thanks for sharing your recipe.

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    1. We have plenty of wild ones around our yard. But I think we will stick with the ones we are raising as we know where they have been!

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  5. I have an uncle who ate rabbits. I've never tried it myself.

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  6. I have never eaten rabbit, but always willing to try something new.

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  7. I grew up in Oklahoma and had in-laws that would grill just about any outside animal you could imagine. I just could never bring myself to eat it. Now that I live in MI, it doesn't seem like its as popular up here as down in the South. I still can't bring myself to eat it. Funny thing, I have 5 brand new baby rabbits just outside my back door nestled in between our wood pile and giant tree. I've become the 'mother hen' in trying to keep my dogs away from the little nest hole these babies are in. Yeah, just can't think about eating them. :) But I have no problems with people who raise and/or kill animals for food.

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  8. Thank you for the share! I have been trying to introduce more meats into my diet (aside from the usual pork, chicken, beef). I think rabbit is great meat option! Thank you for sharing this recipe :)

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  9. I am so glad I found your post on the Homestead Hop. I am going to repost it to my blog so I don't lose it and hopefully can drive some traffic to you. I look forward to looking around your blog. This will be the recipe I use when I have company over to try rabbit for the first time, without them knowing it's rabbit. Thanks.

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  10. I joke (only with my husband) that I'll serve rabbit every year for Easter. My kids would hate the idea, but we;ll had it and like it. I haven'r found any in the city to buy though. You're recipe looks delicious. Thanks for sharing it with us at the Let's Get Real Friday Link Party

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  11. Hubby & his family hunted for rabbits and squirrels. I grew up in a non-hunting family. I never ate rabbit OR squirrel until after we were married. We even raised rabbits to eat in the past. We're thankful for the Lord's provision :)

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    1. Oh, and I can't wait to try this recipe! Thanks!

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  12. I've cleaned and cooked many a rabbit and they are very tasty, you can cook them any way you cook chicken and with the same seasonings and flavors.

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  13. Rabbit meat is tasty, economical and sustainable. And they are so much easier to skin than plucking or skinning a chicken. Good post.

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  14. Oh yeah! We raise them to eat as well and even sell a few now and then. I can't do the deed, but wonderful hubby can take care of the butchering part and I'll cook 'em up! It does help if you let them stay in a cooler on ice for a few days-makes them a little more tender. Also-they make great tasting sausage-just grind up the meat and add your favorite sausage seasonings! I've never seen this recipe-so I will be trying it out as soon as possible! Thanks and have a great and blessed day! Susie

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