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07-14-2008, 09:18 PM
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#1
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Senior Member
Join Date: Dec 2007
Location: Elkhart, IN
Posts: 271
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What to do with rabbit?
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Stopped by the butcher shop today and they had whole rabbits. I've never had rabbit and was thinking about grilling it whole. I've done whole chickens on the grill by cutting the back and flattening them out. Those of you that have had rabbit, what would be a good way to season it? Also, since I have no idea what it tastes like, what would be a good beer to pair with it? MMMMM...bunnys.
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Iechyd Da Brewery
www.mega-brew.com
Primary: Air
Kegged & Drinking: Abbess Blonde, Irish Red, American Amber, Apfelwein, Liberty Pale, Belgian Wit, Barleywine
Upcoming: Black Pepper Pale Ale, Bleached Blonde Ale
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07-14-2008, 09:31 PM
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#2
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Senior Member
Join Date: Jun 2007
Location: Iowa
Posts: 580
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Bunny.....Bock  |
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07-14-2008, 09:32 PM
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#3
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Senior Member
Join Date: Jun 2007
Location: Providence, RI
Posts: 2,967
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Quote:
Originally Posted by Iechyd Da
Stopped by the butcher shop today and they had whole rabbits. I've never had rabbit and was thinking about grilling it whole. I've done whole chickens on the grill by cutting the back and flattening them out. Those of you that have had rabbit, what would be a good way to season it? Also, since I have no idea what it tastes like, what would be a good beer to pair with it? MMMMM...bunnys.
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I have had rabbit in German (hassenpfeffer) and Moroccan (tagine?) restaurants. Both times it was in a sweet sauce and probably braised. It is similar to chicken but has more flavor. |
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07-14-2008, 09:36 PM
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#4
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Conqueroo Brew
Join Date: May 2007
Posts: 4,449
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Rabbit is very much like chicken thigh meat, but is a little firmer and has less fat. Any kind of chicken preparation usually translates well to rabbit. Well, "beer can rabbit" might not be visually pleasing...make sure the ears are removed if you go this route!
If it's a young rabbit, you could certainly marinate and grill. I'd try some olive oil, rosemary and red pepper flakes. For an older "stewing" rabbit, try making coq au vin...or I guess it would be lapin au vin.
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07-14-2008, 09:39 PM
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#5
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...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
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Rabbit stew.
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07-14-2008, 09:59 PM
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#6
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Senior Member
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,794
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Rabbit baked on a bed of wild rice with a nice white wine cream sauce (Make it better by subing wine with Apfelwein)
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07-14-2008, 10:00 PM
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#7
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Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
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Hasenwein?
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07-14-2008, 10:02 PM
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#8
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Senior Member
Join Date: Dec 2007
Location: Elkhart, IN
Posts: 271
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Well I din't ask if they were young or old. I would guess young, I got 2 and they're about 1.5# each. Thighs are my favorite part of the chicken so it's sounding good.
__________________
Iechyd Da Brewery
www.mega-brew.com
Primary: Air
Kegged & Drinking: Abbess Blonde, Irish Red, American Amber, Apfelwein, Liberty Pale, Belgian Wit, Barleywine
Upcoming: Black Pepper Pale Ale, Bleached Blonde Ale
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07-14-2008, 10:39 PM
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#9
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Senior Member
Join Date: Jan 2008
Location: Birmingham, Al
Posts: 653
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Rabbit is much like squirrel or any other small game animal. It will dry out EXTREMELY easy! Best bet is to brine it or marinade it for grilling. A stew or dumplings would also be nice.
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07-14-2008, 11:35 PM
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#10
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Senior Member
Join Date: Sep 2007
Location: Davis (outside Sacramento), CA
Posts: 190
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Interestingly, I was watching Iron Chef yesterday and the secret ingredient was rabbit. They made a stew, sausage, braised leg (like a chicken drumstick leg, really- it looked good), and rib rack which all looked pretty tasty. Coq au vin (rabbit-style) sounds good but I think that takes a while. I'd stew one and marinade/grill the other. I'm sure they'd turn out delicious and it'd be a good experiment.
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