rabbit recipe ?

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Thanks poser!
That looks good.

If I can get out for a rabbit hunt and kill a couple Ill try that.

The fate of Bugs#1 has been decided.

Cajun rabbit and redwine portabello mushroom gravy over Quinoa with a side of sautee'd garlic kale.
 
How do you cook it so it isn't tough?

I browned/fried it for just a couple minutes, then added it to the pot of Cajun goodness and braised it for about 90 minutes.
Tasted great but was still tough.

Cranked the pot back on after dinner to let the remainder simmer on low for another 30 minutes. I hope the rest is tender.
 
Best rabbit I ever had was at a french restaurant in Ashville. It was cooked like you would a pot pie.
 
If you want to have an incredible dining experience, go to Cafe Margot in East Nashville and have the braised rabbit. Bring $$$ and your Carry Permit. It is in East Nashville after all.
 
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fishboy1 said:
If you want to have an incredible dining experience, go to Cafe Margot in East Nashville and have the braised rabbit. Bring $$$ and your Carry Permit. It is in East Nashville after all.
Click to expand...

Ditto on Cafe Margot. Its sister cafe Marche's is a little less $$.
I have never felt unsafe in the Five Points Area now further out Gallatin Pike is another thing.

Did you cook a tame or wild rabbit?
 
Love some Margot Cafe. My sister played softball with her as a teen. That area of east nashville (5 points) is fine. You head on down Gallatin Road or over on Shelby, carrying ain't going to help. :)
 
Hawk,
It was a wild rabbit.
Simmered it an extra 30min while eating dinner last night.
It was more tender when I had left overs today.

I think I better plan on letting it simmer for 2 hours next time.

As for East Nashville.... You gotta get there somehow and that usually means driving through some sketchy areas depending on where you are coming from.
 
If your going to fry rabbit you need to boil it first.My mom makes some awesome fried rabbit and gravey. She cuts it up like chicken and then boils it in a pot of water to tenderize it and then rolls it in flour and fries it..Then makes gravey off of it..Dang good!And tender to boot.
 
My parents always put squirrel or rabbit in the crock pot for about 2 hours with some stock (if you have it, water and salt if you don't) on high. Once done, let the pieces cool enough to avoid burning your hands, and fry them per normal procedure.

I'd imagine the same approach could be used for other dishes besides frying.

I made a rabbit stew the other day with various kinds of veggies. We made it a bit spicy, and it turned out great. I used the leftovers as "gravy" on mashed potatoes, and I was loving it.
 

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