Farm Fresh Fried Rabbit Recipe (2024)

FAQs

Why do you soak rabbits before cooking? ›

A Brine Keeps the Rabbit Moist

And while the combination seasons the rabbit nicely, the buttermilk and salt give you a little wiggle room to ensure that the cooked rabbit doesn't dry out.

The milk/vinegar mix (similar to buttermilk) will help to brine/pre-season the meat and impart moisture, while keeping the meat tender.

Marinating the rabbit in buttermilk for two to eight hours helps to tenderize the meat and add flavor and moisture to the finished product. Start the recipe with a buttermilk soak. The enzymes and acids in buttermilk help to both tenderize and add flavor and moisture to the lean rabbit meat.

In the crock pot, always use the Low setting. A mild simmer or just barely bubbling liquid is an indication you're on the right track. If you've got liquid in the crock pot with the rabbit, you can continue to let it cook on low heat for several hours and it will continue to tenderize.

Notoriously tricky to cook, the lean flesh of rabbit can result in dry, tough meat. Slow cooking rabbit is one of your safest bets for a good result – cooking at a low heat over long period of time, submerged in a liquid, is great for bringing out the best in this delicate meat.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

I like to put my game steaks, birds or other meats in a sealed container or big ziplock bag, along with some buttermilk, and soak them in the refrigerator overnight.

In order to tenderize the meat, we are going to marinate the rabbit overnight. For the deep fried rabbit, I prepared a buttermilk base with some rosemary and thyme. The recipe below will give you the exact ingredients. Make sure it soaks for a minimum of 12 hours, but 24 is better.

How do you know when rabbit is done cooking? ›

For safety, the United States Department of Agriculture recommends cooking rabbit to an internal temperature of at least 160 °F (71 °C). The use of a food thermometer is recommended.

Most hunters prefer to dress rabbits immediately after they are shot, removing the entrails and let- ting the blood drain. To clean, make an incision down the belly from the anus to ribs, taking care not to pierce the intestinal casing. Remove the entrails. Cut off the head.

Add rabbit; cook in hot oil until brown on all sides. Place in a 9x13-inch baking dish. Combine onion, water, ketchup, Worcestershire sauce, sugar, paprika, and garlic in a medium bowl; mix well, then pour over rabbit. Bake uncovered in the preheated oven, basting frequently, until very tender, about 90 minutes.

Rabbit meat is rich in vitamins B12 and E, while also having a higher concentration of most minerals. One mineral it is lower in compared to other meats is sodium, making rabbit even more appealing to people with high blood pressure. You can find higher levels of phosphorous and calcium in rabbit than in chicken.

In different cuisines, rabbit meat may be referred to as “lapin” in French cuisine, “coniglio” in Italian cuisine, and “conejo” in Spanish cuisine. However, the most common and widely used term is still “rabbit meat.”

Marinating the rabbit for 2 hours is actually ideal since the marinade will have more time to permeate and flavor the meat. Preheat the oven to 425º. Prepare an ovenproof frying pan by adding the butter to it and warming it over medium-high heat.

Damp Bunnies Can Become Ill

In addition to being extremely stressful, bathing can be bad for your rabbit's health. Wet fur can cause hypothermia quickly, especially if you use cold water. In addition, if water gets into your rabbit's nose or ears, it can cause an ear infection, which can be both painful and serious.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.