ITT RABBIT IN THE OVEN/ cooking advice
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Cooking a rabbit in the over,
this is my second attempt.
im going for the low and slow method.
oven at 240* to make up for the toughness of meat.
i killed and butchered the rabbit only a couple hours ago. been sitting in marinade.
give me some general tips or past experiences with cooking a rabbit.
PIC not exactly related, this pic was taken from google, but my rabbit is very similar looking, around 4 lbs
>OP
>>7055469
I don't know that rabbit is really a good meat for low and slow cooking. Not enough fat. Maybe you should lard it.
>>7055469
Google "jugged".
It relates to hare more often than not but is good non the less.
this is the rabbit marinaded. i just threw it in the oven, at 240 for 3:40 hours. covered with foil.
>>7055469
I've always had it braised
Never cooked it myself but it would be mixed with a pasta, a heavy sauce, brussel sprout leaves, roasted squash
I did have to clean it a few times after braising & I remember it being full of tiny little bones. Super annoying
>>7055491
Braising should work fine.
Good luck and post results.
well have results in about 4 hours.
like i said its my 2nd attempt.
first time i grilled it on the bbq but temp was too high and meat turned out dry and tough.
i did leave the fat on this rabbit on. he had q\a decent ammount on the shoulders probably from being caged for the last 3 weeks
ill try it braised next time for sure.
>>7055501
dont forget me OP
pls dont kill rabbit
Like other said, braise it low and slow, otherwise it'll be tough.
>>7055469
I would use a moist cooking method like stewing or braising. If you have to roast it I would lard it, bard it with bacon, or baste it with another fat.
>>7055985
fuck off
rabbits are pests and breed like flies
>>7055963
rabbit is ready. literally falling off bones! i but it up and letting it rest as we speak
>>7056186
I'd eat it
>>7055469
rabbit is an exceptionally lean meat that also happens to be tough due to the lifestyles (or whatever) of rabbits with their hopping around so very fast.
the loin of the rabbit is wonderful for grilling or searing fast and hot.
the legs are wonderful for seasoning, dredging in flour, and then frying in a pressure cooker in order to make the leg meat tender.
>>7055469
Did you get a liver with your rabbit? It really makes the best pate with a little port wine.
>quality google advice
>>7056186
That looks pretty good, maybe with some wild rice.
Where do you buy rabbit ready to cook?
I went to a local man that I knew had tons of rabbits and asked for some rabbit ready to cook, but he was one of those bunny saviors for pets.
>>7059514
My local asian market has them frozen, you might check them if there any near you.
>>7059514
You can find it in some supermarkets, usually frozen with the other less common stuff like duck, goose, quail, etc.
You may also be able to search for a local grower that sells them too.
What marinade?
>>7059655
Also are temperatures c or f?
Where I come from we do it in tomato sauce or in paella or in woodhut garlic sauce.
>>7059663
He said low and slow so it's hardly going to be 240 C.
