Hunters - Wild Rabbit

Caught a rabbit in the over night snares and have decided to see what I can do with it. Usually they just go to the dog, but this one is mine.

I know about brazing, stewing, etc, but thought I'd do this one on the rotisserie over the BBQ for a change.

It is in the fridge now cleaned etc and prob wont be done till Sunday night's dinner. Any tried and proven methods of preparation and cooking??

Cheers

Never done one on a rotisserie but should be good I generally coat pieces in breadcrumbs then roast in the oven. Try wrapping in fatty bacon. Rabbit is very nice in a pie too, in fact its nice any way.

Would most likely go pretty dry on the rotisserie.
Think of it as a chicken without the fatty skin.

Slow braze with red wine, bay leaf, juniper berries.
Or stew with thyme, rosemary, some wine, onions, garlic.

I had considered that it could be quite dry, due to no fat. So, was thinking maybe about a stuffing for it. Something that will hold a reasonable amount of cooking oil or has some dripping in it. Perhaps some pieces of pork fat perhaps. Sew up the gut cavity and away I go.

soak it for an hour or so in salt and water to get rid of any blood before cooking .if roasting wrap in bacon and add a few nobs of butter cover to cook slowly for about an hour and a half with what ever veg you have at hand i like sliced applespud and onion

well we shot, prepared and cooked one on monday nite in a stew, i wouldve been better to ad a gumboot then throw the rabbit away & eat the gumboot! it was as tough as hens teeth, i had it on low & long so it wasnt the cooking.....

Always pays to let game meats "age" for a few days before cooking. Just clean it and set it on a cake rack in the fridge for a few days.

Rotisserie rabbit: On the BBQ rotisserie in the "filing cabinet" oven. 2 hours at 150 degrees and basted every 20 minutes or so with rice bran oil. That's it.

Result: Superb (surprisingly). Tender and not dry. Rabbit wasn't very big/old, and had been chilling out in the fridge for 5 days.

Will certainly be doing this more often.

Excellent result well done :)

Do you snare rabbits often? Around here they are fairly scarce so I struggle to get the occasional one with either 22 or 12g.

Yep, just simple loop snares. The bunnie usually gets caught around the neck and are usually still alive when i clear the snares the next day. They are designed not to strangle the animal but simply hold it.

No shortage around here. Usually get up to 5 a week from 4 snares. Good dog tucka mostly.

if u want to do it on a spit ect u need to lard it with pork fat. pretty much poke holes though it and insert lumps of fat. then wrap in bacon to help keep in moister

I got some Hares the other week I was blown away at how delicious they are, the back saddle fried fast and rare would have to be the best game meat in this country :) and the legs slow cooked were beautiful rich dark red meat very much like venison. :)

Caught a rabbit in the over night snares and have decided to see what I can do with it. Usually they just go to the dog, but this one is mine.

I know about brazing, stewing, etc, but thought I'd do this one on the rotisserie over the BBQ for a change.

It is in the fridge now cleaned etc and prob wont be done till Sunday night's dinner. Any tried and proven methods of preparation and cooking!

Cheers

well we shot, prepared and cooked one on monday nite in a stew, i wouldve been better to ad a gumboot then throw the rabbit away & eat the gumboot! it was as tough as hens teeth, i had it on low & long so it wasnt the cooking.

Rotisserie rabbit: On the BBQ rotisserie in the "filing cabinet" oven. 2 hours at 150 degrees and basted every 20 minutes or so with rice bran oil. That's it.

Result: Superb (surprisingly). Tender and not dry. Rabbit wasn't very big/old, and had been chilling out in the fridge for 5 days.

Will certainly be doing this more often.

Excellent result well done :)

Do you snare rabbits often! Around here they are fairly scarce so I struggle to get the occasional one with either 22 or 12g.

No hares here - but lots of rabbits :)

I agree with beaker59 - the hares I have cooked have been probably one of the nicest meats I have ever eaten.I soaked overnight in salted water, and then the next night in vinegar, then browned off in frypan - made a stock and put in the slowcooker.The beauty of hares is you get a decent amount of meat off them.

Anyone know if there are hares in the Bay of Plenty! Rabbits galore but not sure about hare.would love to try some :)

I've only ever eaten hare in restaurants and it's always been delicious.Is there anywhere that sells hare to the public!

Rare Fare in Christchurch sells hare & they also have an online shop.
http://www.rarefare.co.nz/

In the past I've cooked it like chicken, apricot chicken, casserole etc.

At 12 dollars a Kg that would have to be gormet bargain of the centuary and well worthwhile.I must get out soon for a look there should be plenty of young bunnies about which are really nice jointed crumbed and baked or done KFC style mmmmmmmmmmmmmmmmmm

yes - we have lovely wild bunnies in the garden again . out comes the shotgun!

So do you have the standard gardeners 410 shottie Uli a great bunnie gun, though there are some very good air rifles about these days. I have the 12 gauge pump and a 22 for my bunnies.