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Frying RabbitMarinate rabbit meat, then remove from marinade and drain. If you'd like, dredge and bread your meat. Heat oil in a large heavy-bottomed pan and heat over medium-high until oil is around 325F. Ideally, you should check the temperature of your oil throughout cooking to ensure it doesn't get too cool or too hot. Do not let the oil smoke at any point during the cooking process. Fry 22 to 30 minutes, turning once. Remove pieces as they turn crispy and golden brown. Belly flap and front legs will finish first, loin will be next, and hind legs will be last. Drain for a few minutes and then and serve.
Sautéing rabbitCut rabbit into thin slices (less than an inch thick). Preheat a pan with a small amount of olive oil. Place meat in pan and brown both sides, cooking until it reaches 160F.
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Seasoning RabbitThere are plenty of choices when it comes to seasoning your rabbit: parsley, rosemary, sage, bay leaf, lemongrass, coriander, basil, paprika, cayenne, coriander, thyme, marjoram, sage
Grilling RabbitPreheat your grill to medium high. Marinate your rabbit in a marinade of your choice. Remove the rabbit pieces from the marinade and allow them to come to room temperature. Position the rabbit pieces on the grill and baste with the marinade again. Cook for about 8 minutes. Turn the rabbit pieces over and baste again. Cook for an additional 8 to 10 minutes.
Braising RabbitBrown the meat in olive oil, then place it in a pot and add water about a quarter of the way up the meat. Cover pot and allow to simmer for about an hour.
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Marinating RabbitAny marinade that works for pork, chicken, or turkey will work with rabbit. Consider using a marinade of sugar or honey, red wine, or olive oil seasoned with herbs. Marinade for a few hours or overnight.
Stewing RabbitCut the meat into 1" square pieces. Roll in flour and/or seasonings. Preheat a pan with olive oil, then brown meat on every side. Place meat in a large pot and cover with boiling water. Cover pot and simmer 2 hours or until meat is tender. Add vegetables the last hour of cooking.
Roasting RabbitRub with olive oil and herbs, place in a roasting pan, then bake like chicken (about 350F about 1 to 1.5 hours. Covering the dish or wrapping the meat in will help to keep it moist and tender.
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