any one know any good things to cook a rabbit into

[csme55ex 2]

dose any one know any think to cook with a rabbit apart from a stew and how to cook it .. i would be very please if you let me know your ideas

[ssssh1forthepot 0]

Rabbit curry my own recipe is below

 

Rabbit

4 large onions finely chopped

4 cloves of garlic

fresh ginger (same amount as garlic)

2 fresh chillys

crushed corriander seeds (handfull)

crushed cumin seeds (tablespoon)

teaspoon of turmeric powder

tablespoon of salt

table spoon of garam masala

oil

3 glasses of water

 

fry the onions in the oil for about 5-7 mins till they start to go a bit brown, add garlic and ginger and finely chopped chillies and all the other ingredients. then add the 3 glasses of water and leave to simmer until most off the onions have dissapeared into the sauce. You can add the rabbit raw just before you put the water in and leave to simmer for about an hour, or you can boil the rabbit meat in water first and then add it this will make it less tough.

 

Im no Jamie Oliver but this tastes fantastic!!

[cjw 1]

try this with rabbit i have and its very nice with boiled or egg fried rice

 

• 2 tbs. oil

• 3 cloves garlic, chopped

• 1 inch piece ginger, peeled and chopped/pureed or thinly sliced

• 2 tbs. plain flour

• 2 tsp. curry powder (Madras or similar from Chinese grocers)

• 1/2 tsp. salt, adjust to taste

• 1/2 -1 tsp. chilli powder (depends upon how hot your curry powder is)

• 1 tsp. sweet paprika powder

 

Buy ingredients from a recommended supplier, Spices of India. For more information, see here.

 

Instructions

 

1. Mix curry powder and flour in a bowl and keep aside.

2. Heat oil.

3. Add ginger and garlic and stir fry for 1-2 minutes.

4. Add flour and curry powder mix and allow it to bubble.

5. Add salt, paprika and chilli powder. Stir.

6. Add enough water, a little at a time, to get sauce consistency. Bring to boil and simmer briskly for a few minutes. Turn the heat off. This is the basic curry sauce like the ‘take-away, shops and people generally buy it with chips/French fries, as a dipping sauce.

7. You can also use it to make take-away style curries. When you are ready to cook a curry, like chicken, prawns, pork or boiled potatoes etc., heat 1 tbs. oil in a wok, stir-fry the chicken/prawns/meat/potatoes and add the curry paste. Continue to stir-fry for a few minutes. Add a little water, if you want more gravy.

8. Serve hot, with rice or noodles.

 

Notes

 

• You can also add any of the following; fried onion slices, cooked carrot slices, pineapple chunks, peas, beans etc.

 

enjoy

 

cjw

[Pops 19]

i posted this in another thread but here it is again.

 

brown in olive oil or bacon grease then put in a pot or deep baking dish w/garlic, oregano, basil, cilantro, olives, tomatoes and dried chili peppers (like the kind they sell on strings not the little hot things) that have been soaked & blenderized (if you have to you can substitute canned enchilada sauce). let it stew or bake until the meat pulls easily from the bone. take off the heat. remove meat w/slotted spoon and pull from bone (or not if your okay w/ it, my wife isn't). taste the sauce if it's too spicy soften w/ sour cream or cream cheese. sauce goes on meat. serve w/ rice, black beans, fried plantain (the banana looking thing), fresh hot tortillas and horchata.

[csme55ex 2]

thanks people im gonna try some of these out sound really nice

[Jef66 0]

I posted this yesterday.... instead of venison, use a pound or so of diced rabbit instead. And use up to a another 1/2 cup of water when makin up the gravy so it has a little more sauce with it

 

 

 

Venison with apple and whiskey mustard gravy.[serves 2]

 

1lb of the best venison [two 1/2lb steaks]

2 decent sized apples [i used cox's English pippin, but any will do, preferably not too sweet]

1/2 lb new potatoes

some fresh mushrooms

Fresh mint - 4-5 medium leaves

Fresh basil - 4-6 large leaves

Fresh squeezed lemon juice

1/4 oz cracked black peppercorns

2 tsp wholegrain mustard [i used some lovely cider and honey wholegrain stuff I found in the cupboard]

2 tsp hot English mustard [again I found some farmshop hot English mustard, top stuff]

A generous amount [1/8th of a bottle] whiskey

1/2 mug of milk

1/2 mug of water

Vegetables of your choice, I used sweetcorn and broccoli coz thats what was in the freezer

A bottle of the best quality booze of your choice you can afford

 

 

 

Peel and half boil the new potatoes [or cheat your butt off and open a tin of em ]. let em cool and then medium slice them.

Medium slice the mushrooms

Core and slice the apples, medium thin.

 

Heat a frying pan to hot and plop the venison in, giving each side no more than a minute to seal. Then drop the temp to low.

 

Put the sliced potato in a medium hot frying pan with a decent amount of oil to begin cooking

 

Add the apple slices to the venison pan. Sprinkle in some of the peppercorns, and the wholegrain mustard, add a generous squirt of lemon juice, and a good splash of whiskey.... leave this to cook slowly, adding a drop of whiskey to make sure it doesn't go dry. Depending on which apples you use keep an eye on them, the idea is to catch them before they mush up, and still have a little bit of texture to them, if they are done before the venison just pop em into a bowl and throw em back in at the very end.

 

 

Once the potato is 1/2 way to a deep brown crispyness add the sliced mushrooms, and the mint, finely chopped, keeping a teeny bit to garnish the veg. add a generous sprinkle of the peppercorns too. continue cooking at a slightly reduced heat till all is a deep golden brown.

 

Turn the Venison pan up to a little above medium and if you haven't already done so, set aside the apple.

 

Stick the veg on, time it so theres plenty of crunch to it too [alas my steamer is kaput, or I'd have used that for the veg]

 

 

Pour the water into the venison pan, 1/4 cup at a time and simmer the juices to get the gravy on the way... make sure not to boil it to hell tho.... roll the basil leaves in your palm and rough chop them, throw em into the pan, add the English mustard, the rest of the whiskey and the peppercorns and slowly add the milk and the cooked apple slices... simmer for a few minutes, reducing the gravy till it's a nice consistency and quite thick. Check the Venison is cooked to your liking [a little over medium rare in my case]

 

 

Serve onto warmed plates, pop the apple on top of the venison steaks and then pour on the gravy, garnish the Veg with a very light drizzle of honey and the mint... top with a little butter if ya want. Season to taste.

 

 

Stuff your face and enjoy

 

 

 

 

 

 

Hehe... In case you thought I'd forgotten the last ingredient "A bottle of the best quality booze of your choice you can afford" ... This is for you to sup whilst preparing the dinner