huntingkid 0 Posted September 17, 2009 Report Share Posted September 17, 2009 Does anyone know of any good recipies for rabbits and pidgeons?? stuck for ideas cheers huntingkid Quote Link to post Share on other sites
allenyeates 3 Posted September 17, 2009 Report Share Posted September 17, 2009 Does anyone know of any good recipies for rabbits and pidgeons??stuck for ideas cheers huntingkid Sometimes I like to marinate rabbit in cider over night and then use the juice in the stew. With pigeons try this .. Wrap each breast in bacon and put with veg in a stew pot , cover with liver & bacon mix (schwatz) and do slowly. Big heap of mash.... making myself hungry now!!! Quote Link to post Share on other sites
huntingkid 0 Posted September 18, 2009 Author Report Share Posted September 18, 2009 that sounds nice mate might try that made me feel hungry now Quote Link to post Share on other sites
scrubworm 0 Posted September 18, 2009 Report Share Posted September 18, 2009 hey kid ,try the recipe from ginababy,i didnt have guinness so used a dark ale ,the sugar (in aus anyway)is called dark sugar.the best rabbit recipe i know of . Quote Link to post Share on other sites
denno 0 Posted September 20, 2009 Report Share Posted September 20, 2009 Quote Link to post Share on other sites
Guest lavyheed Posted September 20, 2009 Report Share Posted September 20, 2009 Rabbit In Blue Cheese and Mustard Sauce 1 rabbit (2 1/2 - 3 lbs), cut up Freshly ground pepper 1 1/2 tsp dry thyme 1 1/2 tsp dry rosemary, marjoram. 1 dry bay leaf 1/4 cup Dijon mustard 3 Tbsp dry white wine 1 Tbsp cornstarch 1/3 cup whipping cream 1/2 cup crumbled blue cheese Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker or low oven set at 150. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 - 8 1/2 hours). Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese. We had this a few weeks back, it wasn't too bad,the next time i think i will use 1/4 of a cup of blue cheese. Quote Link to post Share on other sites
Fishslayer 10 Posted September 20, 2009 Report Share Posted September 20, 2009 "Rabbit Recipes", a U.S. Dept. of Agriculture publication from 1930. Rabbit Recipes Quote Link to post Share on other sites
huntingkid 0 Posted September 21, 2009 Author Report Share Posted September 21, 2009 "Rabbit Recipes", a U.S. Dept. of Agriculture publication from 1930.Rabbit Recipes thanks lads and lasses the recipe in marinate of sider was lovely cheers made my day Quote Link to post Share on other sites
langouroux 14 Posted September 22, 2009 Report Share Posted September 22, 2009 as for pigeon mate: breast out a pigeon, chop the breasts and pan fry them in oil, garlic, salt, pepper, soy sauce and a splash of whiskey! then toast some pine nuts and have in a salad great as a starter! Quote Link to post Share on other sites
turk88 6 Posted October 19, 2009 Report Share Posted October 19, 2009 a recipes i was told to try by a pardre i know was dice 4 or 5 potatos, and 1 onion. fresh bread crums half an orange skin (grated) and a whole lemon skin grated mix all together and stuff the whole carcuse, and tie up with string to hold all the stuffin in. then put in a pan with your fav veggies and slowly roast. thats the basic recipes i've just forgot how long he said to roast it for but then i suppose its down to personal preferance, or may be there some experiance people on here that has heard of this and can finish the details off. haven't tried this my self but when i get a rabbet next time i got out this will be what i will try.. ATB turk Quote Link to post Share on other sites
MissRhianL 70 Posted December 6, 2009 Report Share Posted December 6, 2009 If we are having rabbit for dinner, i have only got to experiment with the following so far: Roast Rabbit dinner Rabbit Stew Rabbit Curry This is also nice if you have the time to take all the meat off the rabbit before cooking it, gently fry it in oil and butter and add a whole clove of garlic to it. Tastes really nice, and these are ideal to put into wraps etc Pigeon breast: Cut the meat off into chunks, and again fry in oil and butter and add the meat into your home made spring rolls. Quote Link to post Share on other sites
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