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eG Cook-Off #86: Rabbit


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I'll be doing a fried rabbit served with grits.  Not exactly sure of the sauce.  I thought about red eye gravy, but I think that might overpower the rabbit.  I might do some sort of a take on a gravy based on gumbo flavors or something.  Any ideas?

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Are you matching dredge seasoning to sauce for grits?  I am not a GRITS girl or a grits lover so no experience. Looking forward to your take.

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5 minutes ago, heidih said:

Are you matching dredge seasoning to sauce for grits?  I am not a GRITS girl or a grits lover so no experience. Looking forward to your take.

that's actually a good idea.  

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I love rabbit. I grew up hunting them in my hometown (Ventura, then sleepy, seaside Ventura, CA.).  Chaparrals scented with sage, bay, anise, even expat fennel.  Garrigue be damned, this was it’s sere cousin abundant in rabbit and other small game.

 

Alas, rabbit is impossible to get locally.  I’ve only sourced from D’Artagnan, but hoping to find other possibilities.   Sorry if it’s been provided upstream (haven’t yet read through the entire thread), but anyone have a good place to get them?

 

This is probably a hard no - but any line on hare?

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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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Remind us where you are? The Asian markets here are a source but guess that does not work for you. Also 4H agricultura clubs cull domesticated bunns as part of the "cycle of life teaching". And just to make you nostalgic a shot of some local wild fennel on a horse trail here in L.A.  I lke idea of fennel w/ rabbit.

 

fennel.JPG

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On 3/23/2021 at 10:36 AM, paul o' vendange said:

I love rabbit. I grew up hunting them in my hometown (Ventura, then sleepy, seaside Ventura, CA.).  Chaparrals scented with sage, bay, anise, even expat fennel.  Garrigue be damned, this was it’s sere cousin abundant in rabbit and other small game.

 

Alas, rabbit is impossible to get locally.  I’ve only sourced from D’Artagnan, but hoping to find other possibilities.   Sorry if it’s been provided upstream (haven’t yet read through the entire thread), but anyone have a good place to get them?

 

This is probably a hard no - but any line on hare?

D'Artagnan sometimes does have wild Scottish hare available but if I remember, it's usually in the Fall. Darn expensive but for the a deep flavor, it's delicious.

 

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10 hours ago, David Ross said:

D'Artagnan sometimes does have wild Scottish hare available but if I remember, it's usually in the Fall. Darn expensive but for the a deep flavor, it's delicious.

 

 

Thanks David, I’d forgotten that.  I’ll never forget the touching episode of - can’t remember which show, but Tony Bourdain on a Scottish estate hunting red deer. That, and the equally touching episode where he spends time more or less stunned to dine on hare with M. Bocuse, then ventures out for an informal morning bird hunt with Chef and his almost comically hapless pup.  I know these are somewhere in play.

-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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10 hours ago, paul o' vendange said:

 

Thanks David, I’d forgotten that.  I’ll never forget the touching episode of - can’t remember which show, but Tony Bourdain on a Scottish estate hunting red deer. That, and the equally touching episode where he spends time more or less stunned to dine on hare with M. Bocuse, then ventures out for an informal morning bird hunt with Chef and his almost comically hapless pup.  I know these are somewhere in play.

I loved the Bourdain episode and seeing that hare with the sauce made from the blood.  

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  • 2 weeks later...

I bought one of the supermarket's roast rabbits.

 

1098753143_roastrabbit2.thumb.jpg.bfdc9a984a526b22cfb2baa070ada715.jpg

 

Removed legs and hand-tore the body meat.

 

522301333_handtornrabbit.thumb.jpg.4bcd2cfa6f99bb99ef8612a36edf729d.jpg

 

Served with a dry dip containing bay leaf, ginger, cinnamon, star anise, fennel seed, sichuan peppercorns, chilli powder, cumin, salt and sugar.

 

2063957032_drydip.thumb.jpg.a026040386a6cea24dbd585f3897935e.jpg

Dry dip

 

and some stir-fried purple bok choy (napa cabbage).

 

538205828_purplenapa.thumb.jpg.850a50e89528e2ae5c9c9af6bfca1681.jpg

 

The front legs and other bits of leftover meat will go into some wontons for breakfast.

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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5 hours ago, liuzhou said:

I bought one of the supermarket's roast rabbits.

 

1098753143_roastrabbit2.thumb.jpg.bfdc9a984a526b22cfb2baa070ada715.jpg

 

Removed legs and hand-tore the body meat.

 

522301333_handtornrabbit.thumb.jpg.4bcd2cfa6f99bb99ef8612a36edf729d.jpg

 

Served with a dry dip containing bay leaf, ginger, cinnamon, star anise, fennel seed, sichuan peppercorns, chilli powder, cumin, salt and sugar.

 

2063957032_drydip.thumb.jpg.a026040386a6cea24dbd585f3897935e.jpg

Dry dip

 

and some stir-fried purple bok choy (napa cabbage).

 

538205828_purplenapa.thumb.jpg.850a50e89528e2ae5c9c9af6bfca1681.jpg

 

The front legs and other bits of leftover meat will go into some wontons for breakfast.

 

Thanks for sharing that's looks really good.

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This is close to what I am thinking about for the Southern-Fried Rabbit with Gravy and Grits.  This is a Rockfish I did last spring with a ham hock red wine sauce.  It's a bold sauce but surprisingly didn't overpower the rockfish.  What do you think about this with Rabbit?

Pacific Rockfish with Ham Hock Red Wine Sauce.JPG

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This may be of interest.

We Should All Be Eating More Rabbit

 

Quote

“There’s zero waste, and it’s nutrient dense. It’s really a tremendous protein.”

 

and this

 

'World's biggest rabbit' stolen from home in Worcestershire

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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As I wrote on the dinner thread, we had a rabbit wreaking havoc on our asparagus.  I'm usually willing to share a bit...but this guy was biting off the top of every asparagus spear!  

 

So.  He became dinner.

 

He was a really old buck.

 

thumbnail_IMG_0961.jpg.032f0bc16fa05b0e4a6695a2925560b3.jpg

 

I felt like he was going to be really tough.

 

thumbnail_IMG_0783.jpg.2167cb1e0651e99bd6e9e91126d561fa.jpg

 

So, we brined him for a day while I thought about what I wanted to do with him.  Ronnie wanted me to either sous vide or pressure cook and then fry him up, but I wasn't in the mood to fry anything last night.  We can do fried a different time.  It was cold, so I thought Rabbit Ragu sounded lovely.  Ronnie deboned the meat for me while I prepped everything else.

 

Here are the tenderloins.  These were actually not tough at all.

 

thumbnail_IMG_0777.jpg.eb02bfb71558ec97478e18ce72ab8e6c.jpg

 

I didn't start this early enough to do it on the stove,  so IP to the rescue!

 

 I browned the rabbit chunks in some olive oil then removed them and added onions, celery, carrots and garlic and cooked until a bit soft.  Deglazed with a bunch of red wine.  Added mushrooms,  the browned rabbit, some tomato paste, a jar of my canned tomatoes, salt, pepper and some bay leaf.  High pressure for an hour.  

 

Meanwhile I made pasta

 

thumbnail_IMG_0779.jpg.a8c0621e2530cb98a58182d77b1be246.jpg

 

Finished dish

 

thumbnail_IMG_0781.jpg.cffed0e798fa518bf78924b64c88abe9.jpg

 

I woke up in the middle of the night wanting to sneak down and eat another bowl.  I restrained myself....this might be what's for breakfast :)

 


 

Edited by Shelby (log)
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3 hours ago, Shelby said:

As I wrote on the dinner thread, we had a rabbit wreaking havoc on our asparagus.  I'm usually willing to share a bit...but this guy was biting off the top of every asparagus spear!  

 

So.  He became dinner.

 

He was a really old buck.

 

thumbnail_IMG_0961.jpg.032f0bc16fa05b0e4a6695a2925560b3.jpg

 

I felt like he was going to be really tough.

 

thumbnail_IMG_0783.jpg.2167cb1e0651e99bd6e9e91126d561fa.jpg

 

So, we brined him for a day while I thought about what I wanted to do with him.  Ronnie wanted me to either sous vide or pressure cook and then fry him up, but I wasn't in the mood to fry anything last night.  We can do fried a different time.  It was cold, so I thought Rabbit Ragu sounded lovely.  Ronnie deboned the meat for me while I prepped everything else.

 

Here are the tenderloins.  These were actually not tough at all.

 

thumbnail_IMG_0777.jpg.eb02bfb71558ec97478e18ce72ab8e6c.jpg

 

I didn't start this early enough to do it on the stove,  so IP to the rescue!

 

 I browned the rabbit chunks in some olive oil then removed them and added onions, celery, carrots and garlic and cooked until a bit soft.  Deglazed with a bunch of red wine.  Added mushrooms,  the browned rabbit, some tomato paste, a jar of my canned tomatoes, salt, pepper and some bay leaf.  High pressure for an hour.  

 

Meanwhile I made pasta

 

thumbnail_IMG_0779.jpg.a8c0621e2530cb98a58182d77b1be246.jpg

 

Finished dish

 

thumbnail_IMG_0781.jpg.cffed0e798fa518bf78924b64c88abe9.jpg

 

I woke up in the middle of the night wanting to sneak down and eat another bowl.  I restrained myself....this might be what's for breakfast :)

 


 

That is one fine rabbit dish.  The meat of the rabbit looks really good and I'm glad you mentioned it was tender.  

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Sorry, but after seeing Alex the therapy bunny who went to the Giants game a few days ago I've sworn off rabbit. If you haven't seen pix yet I'm sure it's all over the place by now. 

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27 minutes ago, Katie Meadow said:

Sorry, but after seeing Alex the therapy bunny who went to the Giants game a few days ago I've sworn off rabbit. If you haven't seen pix yet I'm sure it's all over the place by now. 

 

More than a few years ago I looked out the window to see my older son and his Chinese born Iberophile accomplice moving suspiciously about the tennis court across the street.  When I went to enquire of their intent they informed me they were acquiring the bunny for the night's paella.  The bunny proved too fast for them.

 

That particular paella lacked nothing without the bunny.  Be it known my sons won't even eat fish they have caught themselves.  The friend described his mother's cuisine as burnt wok food.

 

 

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