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Stuffed rabbit from Best Stop in Scott
Posted on 9/9/18 at 12:00 pm
Posted on 9/9/18 at 12:00 pm
I bought a stuffed rabbit on the way home from Houston. Directions say bake covered with quarter inch water until fork tender the uncover to brown. Planning to do this in a Dutch oven but am looking for other options, thoughts, more detail. Anyone have any thoughts?
Thinking I might use the liquid for a gravy.
Thinking I might use the liquid for a gravy.
1
Posted on 9/9/18 at 2:38 pm to dirtsandwich
I’d brown it with bacon fat, oil or butter then deglaze with stock or wine before the brazing.
Posted on 9/9/18 at 5:54 pm to Fatboyzbro
quote:
I’d brown it with bacon fat, oil or butter then deglaze with stock or wine before the brazing.
I live next to the best stop and I do it this way:
Brown some sausage then the rabbit and remove both meats. Add trinity and sauté. Then, add a little red wine and chicken stock. Once all is deglazed, add back rabbit and sausage.
Bring it to a boil and then cut fire. In the oven at 225 for 1-2 hours.
Cook the rice baw
Posted on 9/10/18 at 7:42 am to CoachChappy
End thread....except with pics of finished product.
Posted on 9/10/18 at 12:03 pm to CoachChappy
For something that is stuffed, i think I'd roast it.
But I do a good version of that rabbit and dumplings cooked down in a blonde gravy!
But I do a good version of that rabbit and dumplings cooked down in a blonde gravy!
Posted on 9/10/18 at 2:03 pm to CoachChappy
Thanks Coach. Was an hour in when you posted this or I would have done this.
Browned it in bacon fat and deglazed with sherry. Cooked it at 325 for an hour or so. Probably should have cooked it lower and slower but I was pleased with the results.
The smoked boudin was fantastic. Maybe the best I’ve wver had (and still have several LBs in the freezer).
Also dropped the ball on pics so downvote away. I deserve it.
Browned it in bacon fat and deglazed with sherry. Cooked it at 325 for an hour or so. Probably should have cooked it lower and slower but I was pleased with the results.
The smoked boudin was fantastic. Maybe the best I’ve wver had (and still have several LBs in the freezer).
Also dropped the ball on pics so downvote away. I deserve it.
Posted on 9/10/18 at 3:50 pm to CoachChappy
Hey Coach next time you go in ask them where the rabbits are from. The vast majority of rabbits sold in the U.S. are from China. I've seen this product and would love to buy it but I won't knowingly buy food that's from China.
Posted on 9/10/18 at 5:04 pm to unclejhim
quote:
Hey Coach next time you go in ask them where the rabbits are from
I’ll try to remember to ask. We know the family fairly well; I doubt they would by Chinese over something American preferably Louisiana raised.
Posted on 9/10/18 at 5:30 pm to CoachChappy
Robert don’t play like that!
Posted on 9/10/18 at 8:13 pm to unclejhim
I read the label to see if it said where it was from (I’d taken a photo to reference while cooking). It did not.
Posted on 9/10/18 at 8:23 pm to dirtsandwich
There are a few somewhat local rabbit producers around. I don’t think I’ve seen them from China around here but I buy at Tony’s mostly.
Posted on 9/10/18 at 8:37 pm to unclejhim
They are raised locally,not from China.
I buy them directly from a farm because meat market prices are outrageous
I buy them directly from a farm because meat market prices are outrageous
Posted on 9/10/18 at 8:39 pm to yellowfin
Chinese rabbit from Best Stop in Scott?
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