On the Menu Today~
Oven Fried Rabbit
Our neighbor is an avid fisherman and hunter.
He recently stopped by and asked if we would like
to try some rabbit….I wasn’t to keen on the idea at first but
I’m always willing to try anything once….
Did you know?
The domesticated member of the rabbit family,
have fine-textured flesh that is almost totally white meat.
They’re plumper and less strongly flavored than their wild counterparts.
A mature rabbit averages between 3 and 5 pounds,
much smaller than its relative the Hare (typically between 6 and 12 pounds)
Fresh and frozen rabbit is available dressed either whole or cut into serving pieces.
The best will be young and weigh between 2 and 2 1/2 pounds and
should have light colored flesh,
these are the most tender and mild-flavored.
Rabbit can be prepared in any manner suitable for young chicken,
such as: frying, grilling or roasting.
Older or wild rabbits benefit from moist-heat cooking such as braising.
Along with 2 rabbits,
my neighbor gave me this recipe..
his favorite way to prepare rabbit..
I have to admit…
this rabbit recipe was fantastic and
I was so glad we gave it a try…
Will I prepare rabbit again?
Rabbit has a very mild, wild flavor and
can best be compared to chicken.
Some people prefer to marinate rabbit
overnight in a solution of:
1 part vinegar or lemon juice to
3 parts salad oil,
season with spices such as:
garlic,onion, thyme, bay leaves, or
Marinate for 12 hours.
Marinating will give the rabbit a milder flavor
as well as tenderize the meat fibers.
rabbit, cut into serving pieces
large ziplock baggie
1 1/2 cups
thyme leaves, crushed
- Add all ingredients to baggie.
- Marinate rabbit overnight or 12 hours in the refrigerator.
rabbit (cut into serving pieces)
onion, thinly sliced
- Remove rabbit from marinade. Lightly pat dry with paper towels. Set aside.
- Mix flour, paprika, salt and pepper together in a shallow bowl. Roll rabbit pieces in flour mixture. Place pieces in a greased roaster. Pour melted butter and shortening over rabbit.
- Cover and bake at 350 degrees for 1 hour, (at the end of 45 minutes, turn each piece over, add water and thinly sliced onion) continue baking until done about 2 hours longer.