Cooking with Rabbits

Discussion in 'Other Pets & Livestock' started by balloonflower, Mar 13, 2017.

  1. balloonflower

    balloonflower Chillin' With My Peeps

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    Let's just go ahead and start new! I will begin with a quick introduction, and I'll talk my DH out of a recipe tomorrow. I do lots of cooking and baking myself, but he is a meat cutter and in charge of rabbits so far. We did get some meat from the breeder when getting our buck, and he did something amazing with it sous vide for Thanksgiving last year. I will also mention that we are just getting started with raising our own silver fox, and our oldest kits are 8 weeks, so we are waiting a bit longer for them. But we did just pick up and harvest a pair of young satins last week, and he has a pasta dish planned for the meat this time, after pressure cooking it in our InstaPot. So, stay tuned....And I'd love to hear who else is out there.
     
  2. PD-Riverman

    PD-Riverman Overrun With Chickens

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    We here do "Bogs" Chicken Bog, Pork Bog and Rabbit bog. I make big pots of rabbit bog and tell them(some times up to 100 people) whats in the pot. The post empties first---even a little pushing to get to the pot---LOL. Its the Only way we do our rabbits now. The wife and I have the rabbit meat de-boned, prepped, frozen and ready for rice cooker bogs---tear the bag off---put it in the rice cooker, thaw add rice and other sausage, cut up boiled eggs, what ever you want---we even add canned Dixie lee pea's or speckled butter beans(those have to be canned or pre-cooked to add to the rice cooker). Then we can kick back till we hear the rice cooker click----dinner is ready!! Or turn that Rabbit meat into some of the best tasting sausage--rabbit sausage, Yum, yum. Some Great tasting Meals.
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    Last edited: Mar 14, 2017
    3 people like this.
  3. FoodFreedomNow

    FoodFreedomNow Chillin' With My Peeps

    That sounds/looks great! And I'd love to have a freezer full of sausage like that...guess a meat grinder is in order. [​IMG]
     
    1 person likes this.
  4. itsasmallfarm

    itsasmallfarm Chillin' With My Peeps

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    you bet me too it. (i was going to create this thread after reading the response to the rabbit discussion) :)

    but just a quick question is this thread just for recipes or more for meat rabbits in general?

    but on topic PD-riverman that sausage looks amazing :)
     
  5. PD-Riverman

    PD-Riverman Overrun With Chickens

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    Thanks, But being truthful---It tastes better than it Looks----I promise. Only a little pork fat as added---the rest is 100% ground rabbit meat. What you see in the plates/platers was 5 app 8lb live weight rabbits deboned and ground.
     
    Last edited: Mar 14, 2017
  6. balloonflower

    balloonflower Chillin' With My Peeps

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    What does anyone think? I have no problem discussing both, but there are already some threads titled meat rabbits? They just haven't been active recently.
     
  7. itsasmallfarm

    itsasmallfarm Chillin' With My Peeps

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    i know just wondering if this could be covering both or more just for recipes of rabbits.

    on topic though

    i just cooked up are first ever rabbit (me and my grandma) that was tame, (well first for me and over 20 years for every one else) and it was awesome, i have no idea what the recipe is called but pretty much we braised or browned the rabbit then baked it like a stew, after it was done cooking we added sour cream to it and cooked it for about 10 more minutes. not bad at all.
     
  8. supersymmetry

    supersymmetry Chillin' With My Peeps

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    I have a bajillion time tested rabbit recipes... I'll subscribe and add some recipes soon... I'd like it if we kept the thread to primarily recipes and potentially meat husbandry discussion like...

    One reason I raise NZW rabbit is for their amazing meat to feed ratio. I generally allow my kits to ween til about 7 weeks and then feed them strictly grass for the last 5 weeks for a total of 12 weeks. Most process out between 3.5-4.5lbs. The reason for allowing the extra ween time is I'd rather protect my breeders from rapid succession breeding, and the kits do much better with the milk. This allows me to ween any breeders who can't keep up on robust milk production. The last 5 weeks is really just to finish them out (grass-fed is delicious) and evaluate how the buns do with a bit less protein. I only keep the top 5% from my litters.

    I will also say that we make a lot of rabbit sausage, but the majority of rabbit is cut into parts and frozen. Maybe I'll even make some videos because I've gotten pretty adept at processing.
     

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