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Message
Got some rabbit, how should I cook them up this weekend?
Posted on 1/7/15 at 5:04 pm
Posted on 1/7/15 at 5:04 pm
Need recipes/ideas as I have never cooked rabbit. Gravy? Sauce piquant? fricassee?
Posted on 1/7/15 at 5:06 pm to sloopy
my buddy's grandma used to "smother-fry" them. I'm not sure what that meant but it tasted good.
Posted on 1/7/15 at 5:15 pm to sloopy
Rabbit, biscuits and gravy. Almost as good as sinning. Just put a light coating of batter on the rabbit and fry it.
Posted on 1/7/15 at 5:18 pm to sloopy
If it's a tame one go smoke it lightly first.
If it's wild, brown the hell out of it and make a gravy.
MOST IMPORTANTLY, when you make your gravy, depending on how much gravy you need, put a half a can of Cream of Mushroom Soup.
I know it's hard to imagine this being worth a shite- like dipping boudin in mustard, who'd a throught?
A friend turned me on to that back in college. I swear this is one of the best things. The gravy will stil be brown, it doesn't make it white.
If it's wild, brown the hell out of it and make a gravy.
MOST IMPORTANTLY, when you make your gravy, depending on how much gravy you need, put a half a can of Cream of Mushroom Soup.
I know it's hard to imagine this being worth a shite- like dipping boudin in mustard, who'd a throught?
A friend turned me on to that back in college. I swear this is one of the best things. The gravy will stil be brown, it doesn't make it white.
Posted on 1/7/15 at 6:43 pm to Geauxtiga
quote:use golden cream of mushroom soup
, put a half a can of Cream of Mushroom Soup.
Posted on 1/7/15 at 6:45 pm to ZacAttack
That sounds good.
Rabbit squirrel and deer sausage jambalaya
Rabbit squirrel and deer sausage jambalaya
Posted on 1/7/15 at 6:46 pm to sloopy
Pot fry dat into a gravy with some turnips in it.
Posted on 1/7/15 at 6:57 pm to sloopy
Rabbit gravy
Or rabbit spaghetti
Or rabbit spaghetti
Posted on 1/7/15 at 8:03 pm to sloopy
Smothered in gravy with biscuits
Posted on 1/7/15 at 8:45 pm to TexasTiger
Oh yeh!..... thats what im talkin about, I'm jealous I don't have any
Posted on 1/7/15 at 8:49 pm to ole man
best way.... fried
2nd best way... in gravy
2nd best way... in gravy
Posted on 1/7/15 at 8:50 pm to sloopy
Cook some riiiiiiice and make a lid gravy tee
Posted on 1/7/15 at 9:28 pm to sloopy
Rabbit Fricasee
Recipe courtesy of Emeril Lagasse
Ingredients
1/2 cup vegetable oil
2 rabbits, rinsed and cut into 8 pieces each
1 tablespoon Essence, recipe follows
1/2 cup all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 1/2 cups chopped tomatoes
2 green onions, chopped (green and white parts separated)
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups chicken stock or broth, plus more if necessary
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley leaves
Cooked white rice, for serving
Directions
In a large, heavy pot or Dutch oven heat the oil over medium-high heat. Season the rabbit pieces with the Essence and, working in batches if necessary, cook until browned on all sides, about 10 minutes. Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium. Add the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, until the roux is a golden brown color, about 10 minutes. Add the onions, celery, bell pepper, tomatoes, white parts of the green onions and the garlic and cook until vegetables are soft, about 10 minutes. Stir in the tomato paste and chicken stock and bring to a boil. Return the rabbit to the pot and return to a boil. Add the thyme and salt, reduce heat to a simmer, and cook, uncovered, until the rabbit is very tender, about 2 hours, adding more broth or water, if necessary, if the sauce gets too thick.
When the rabbit is tender and you are ready to serve the stew, add the green parts of the green onions and parsley and cook for 5 minutes. Serve the rabbit with the gravy over hot white rice.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe courtesy of Emeril Lagasse
Ingredients
1/2 cup vegetable oil
2 rabbits, rinsed and cut into 8 pieces each
1 tablespoon Essence, recipe follows
1/2 cup all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 1/2 cups chopped tomatoes
2 green onions, chopped (green and white parts separated)
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups chicken stock or broth, plus more if necessary
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley leaves
Cooked white rice, for serving
Directions
In a large, heavy pot or Dutch oven heat the oil over medium-high heat. Season the rabbit pieces with the Essence and, working in batches if necessary, cook until browned on all sides, about 10 minutes. Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium. Add the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, until the roux is a golden brown color, about 10 minutes. Add the onions, celery, bell pepper, tomatoes, white parts of the green onions and the garlic and cook until vegetables are soft, about 10 minutes. Stir in the tomato paste and chicken stock and bring to a boil. Return the rabbit to the pot and return to a boil. Add the thyme and salt, reduce heat to a simmer, and cook, uncovered, until the rabbit is very tender, about 2 hours, adding more broth or water, if necessary, if the sauce gets too thick.
When the rabbit is tender and you are ready to serve the stew, add the green parts of the green onions and parsley and cook for 5 minutes. Serve the rabbit with the gravy over hot white rice.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
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