Small family farms and country homesteaders benefit from raising rabbits for food. These quickly multiplying creatures provide a lean, healthy protein choice and require only a small backyard space to raise. Rabbit substitutes well in many chicken dishes and cost less than most meats at the grocer.
Instructions
1. Select a rabbit by its size, the smaller the tenderer. A large rabbit's meat tends to be tough and requires parboiling. See the eHow, "Clean Small Game," to prepare the rabbit for cooking.
2. Choose a younger rabbit for barbecuing or baking. Place an older rabbit in the slow cooker and eat when tender.
3. Eat rabbit within several days of purchasing or slaughtering. Rabbit tastes best when fresh and tends to dry out if frozen.
4. Marinate rabbit or wrap in bacon prior to baking or grilling to prevent the rabbit from drying out while cooking.
5. Eat rabbit stew made in a crock-pot with a rabbit browned in olive oil, onions, potatoes, garlic, carrots and celery. Add a little thyme, salt, pepper, and white wine. Slow cook all day and serve with warm brown bread and a salad.
6. Bake rabbit covered with several slices of bacon across the top and placed in a pan. Put a little white wine in the bottom of the pan and cook at 325 until golden.
7. Parboil the rabbit first and barbecue in a roaster for an hour at 375. Use a favorite sauce and turn the rabbit twice while cooking to coat evenly.
8. Eat the German dish hasenpfeffer, consisting of rabbit soaked in spices, cider vinegar and chopped onion for 3 days. Make a roue with butter and flour, add half a box of crushed gingersnaps and cold water to make a paste. Add the meat and strained brine to the gingersnap gravy and boil gently for 90 minutes. Serve with noodles, potatoes or dumplings.
9. Cook rabbit in tomatoes with basil and oregano for an Italian style dish. Serve rabbit cooked in a dill or thyme cream sauce over noodles for a French-like version of this tasty meat.
Tags: while cooking, white wine