Looking for a good rabbit recipe

Though not the healthiest way to cook it, frying it like chicken is AWESOME!
You could also pop it in the crock pot, add taters, carrots, etc. Cook it any way you cook chicken.
The best part is, it's all white meat!

 

As the previous poster said, just about any way you would do chicken would work well with rabbit. I think an ala Cacciatore would be best, gives the rabbit a little time to simmer. Lovely


Pollo alla cacciatora

1 chicken, 3 to 3 1/2 pounds, cut in 8 pieces
1 1/2 ounces pancetta, in a single slice, or bacon
1/2 Tbs. fresh rosemary needles
6 fresh sage leaves
3 sprigs of fresh thyme
1 bay leaf
4 Tbs. olive oil
3 garlic cloves peeled and bruised
1 red chili
1/2 cup red wine vinegar
salt and pepper
1 tsp. sugar
1 Tbs. butter


Vinegar is often used in cooking instead of wine, especially in central Italy, where wine is considered too rich for stews. You can make this dish with rabbit, which is now available from many butchers.

Wash and dry chicken pieces very thoroughly. Remove the skin, if you prefer. Chop up the pancetta with the rosemary, sage, thyme and bay leaf to make a very fine battuto (pounded mixture). Choose a large saute pan. Heat the oil with the battuto, the garlic and the chili over gentle heat for a few minutes, until the garlic releases its aroma and begins to color. Remove and discard the garlic and the chili. Add the chicken. If your pan is not large enough to hold the pieces in a single layer, brown them in 2 batches. The chicken must be nicely browned all over, which will take 10 to 15 minutes: be patient about doing this. Raise the heat and splash the chicken with the vinegar. Let the vinegar bubble away for 1 minute and then pour over 2/3 cup hot water. Season with salt and pepper, cover the pan and cook until tender, about 30 minutes. If the chicken becomes too dry you may have to add a couple of tablespoons hot water during the cooking. When the chicken is tender, remove to a heated dish and keep warm. Skim off the fat that floats on the surface of the cooking liquid. Check the cooking liquid. If too watery, reduce over high heat until rich and syrupy; if too dense, add a little water; if too sharp sweeten it with a little sugar. It all depends on the amount of water the chicken contained and on the sharpness of your vinegar. Also check the seasoning, then add the butter in small pieces to give the sauce a more mellow flavor and a beautiful sheen. Spoon the sauce over the chicken and serve at once. Serve with boiled rice or spagetinni, pouring the sauce over it generously.

 

Just saw one on BYC's Sister site The Easy Garden, check it out!

http://www.theeasygarden.com/forum/viewtopic.php?id=32101

 

Use rabbit in any recipe that calls for chicken, and it is excellent in any recipe that calls for pork.

I like to soak it in buttermilk before breading and frying like fried chicken. Also, it makes killer green chili and rabbit burritos.

You can put cooked rice into a casserole, then some sliced onions and some rabbit. Pour a can of cream of mushroom soup over it, top with cheddar, cover with foil and bake until the rabbit is done. Remove the foil to crisp the cheese just before serving. That's my favorite pork chop recipe and it works dynamite for rabbit (or chicken).

Marinate it in teriyaki sauce and grill on the barbecue. Or just grill it on the barbecue and slather barbecue sauce on it.

It's very lean, so you do have to watch that it doesn't get dried out with over-cooking or high heat. If you can cook boneless skinless chicken breast without ruining it, you can cook rabbit

 

I would like to raise some rabbits but my wife flatly refuses to even discuss eating one. She complained for weeks about a rabbit that was eating her daylillies. I spotted the culprit one afternoon and fixed his wagon with a 12 gauge and cooked him for supper. She ate a couple tiny bites but that was all she could manage. : )