tag:blogger.com,1999:blog-3799854524070158890.post8299899830160515702..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Cooking a RabbitBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3799854524070158890.post-78398449216759196702011-11-12T03:49:18.764-05:002011-11-12T03:49:18.764-05:00Cooked rabbit takes me back to my childhood. My da...Cooked rabbit takes me back to my childhood. My dad used to cook a big pot of bunny stew (far bigger then you could ever eat of course!) and dish it out on a cold winters day. To any one reading this post who hasnt tried wild rabbit, its a must.Rabbit in the slowcooker!http://www.how-to-hunt-rabbit.com/rabbit-stew.htmlnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-2712630909081961942011-05-07T21:51:47.969-04:002011-05-07T21:51:47.969-04:00Rohasi4
I have been experimenting a lot with rabbi...Rohasi4<br />I have been experimenting a lot with rabbit. I recieve mine from a farm in vermont via a friend who lives there. They are raised as meat and humanely killed then fully butchered. Ihave slow cooked them and fried them. Both ways they are delicious. Inusually use a stock, chicken, and cook for aboiut 2 hours, remove the rabbit, then reduce the cooking liquid and add veggies, whatever i feel like. Seasoning also is up to your taste. I like bay, garlic, salt pepper and thyme. I add the liver and kidneys and heart with the veggies to enrich the flavor. I jusy cooked one tonight which is why i was looking up about how others cook rabbit. After removing the cooked rabbit from the broth i added baby ball carrots for 5 minutes, then fingerling potatoes, for 10 minutes, then fresh peas for another five minutes. Finish it with more salt and thyme and a couple splashes of olive oil. It looks beautiful.<br />One of the nicest preparations was frying it just like chicken. That also was greatAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-12972064639341626782011-02-21T16:36:28.790-05:002011-02-21T16:36:28.790-05:00Rabbits are smart and social animals, just like do...Rabbits are smart and social animals, just like dogs. I'm just sorry you didn't choke on one of the bones during your little dinner. In any case, even though you seem to have no conscience, hope you will consider the next time when you are cooking an animal that is considered a pet in NYC that you are eating someone's best friend and companion.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-17885146593706854342011-01-27T18:39:07.010-05:002011-01-27T18:39:07.010-05:00Thank you so much for posting this. I braised (co...Thank you so much for posting this. I braised (covered) for about 1.5hrs at 300 early in the day, then brought it up to temperature at dinner. Falling off the bone delicious.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-25193777956127303242011-01-24T22:27:13.997-05:002011-01-24T22:27:13.997-05:00Adding a liasion and seasoning toward the end of t...Adding a liasion and seasoning toward the end of the braise is a nice idea, but I prefer to gently reduce the braising liquid and incorporate further seasoning and lisaions after straining the liquid from the pot. And even better than flour is arrow root. Or, for a decadent sauce, try emulsifying butter in the sauce....LeifJusnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-12466172032350228962011-01-23T12:22:43.701-05:002011-01-23T12:22:43.701-05:00Go as low as you can, temp-wise, in a heavy pot in...Go as low as you can, temp-wise, in a heavy pot in the oven for at least two hours. Pull out a half cup or so of the braising liquid and add a tablespoon or so of flour to make a slurry, add some mustard powder and add it all back to the pot for the last half hour.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-88426393813471530822011-01-21T08:20:14.184-05:002011-01-21T08:20:14.184-05:00Totally agree about the Alzinger, that's one r...Totally agree about the Alzinger, that's one really well structured , thought provoking wine.2GrandCruhttps://www.blogger.com/profile/16677145557411276062noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-16893344945370280202011-01-19T01:15:27.521-05:002011-01-19T01:15:27.521-05:00thank you all for this - clearly i have to let the...thank you all for this - clearly i have to let the braise go longer next time.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-72118410142467301902011-01-18T23:19:47.693-05:002011-01-18T23:19:47.693-05:00Yeah, I've never had much luck with the 45-60 ...Yeah, I've never had much luck with the 45-60 minute rabbit braise. Maybe it's something that's lost in translation from European rabbit to domestic. I have had enormous luck with two NYT-available recipes: Barbara Lynch's braised rabbit with pappardelle, which at 2 hours in a fairly hot oven is definitely falling off the bone; and Kurt Gutenbrunner's spaetzle with rabbit, which was reverse-engineered to go with Alzinger.Fillayhttps://www.blogger.com/profile/11592815326829082844noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-84345612853252887072011-01-18T22:59:58.898-05:002011-01-18T22:59:58.898-05:00paula wolferts "cooking of southwest france&q...paula wolferts "cooking of southwest france" has the recipies i was referring to.bill lundstromnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-3500940247715161512011-01-18T19:07:57.641-05:002011-01-18T19:07:57.641-05:00Lower temp, longer cooking time, heavier pot. Als...Lower temp, longer cooking time, heavier pot. Also doesn't hurt to finish the braise, cool it, degrease, refrigerate, then rewarm slowly the next day. Be sure to refresh the acidity and re-season.<br /><br />Another trick is to save the braisage (braising liquid). Riesling and other acidic wine-based braisages mellow and get better with re-use.Clotpollhttp://www.chiphughes.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-50383318384269718412011-01-18T17:49:07.686-05:002011-01-18T17:49:07.686-05:00one of paula wolferts book has an excellent recipi...one of paula wolferts book has an excellent recipie for breaking down a whole rabbit and how to cook the whole thing.<br />i have done it twice with good results.<br />pretty sure the braising time is longer. i used those "flaps" in th esoup made from making stock with the bones and rib cage.<br />i will check the book later and let you know which one it is.bill lundstromnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-5087512261615604352011-01-18T16:21:13.325-05:002011-01-18T16:21:13.325-05:00I'd agree with NickG in that i've almost a...I'd agree with NickG in that i've almost always found that braising longer than the recipe suggests yields better results. It's funny, i've noticed a trend that recipes from restaurant recipe books tend to have crazy long braise times when compared to those in cookbooks. i bet if you throw it in a small dutch oven after the stiffening, put it in the oven at a low temp for twice the time you'll get what you're looking for.Timothy Lockhttps://www.blogger.com/profile/02382134553586111733noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19990031990795584422011-01-18T15:02:56.005-05:002011-01-18T15:02:56.005-05:00It took me a bunch of tries to cook rabbit in a ma...It took me a bunch of tries to cook rabbit in a manner that made me truly happy. I did a rabbit pie over the holidays that turned out very well, but that's a pretty different kind of thing... I'm pretty sure some kind of cured pork (pancetta, sausage, prosciutto) has been a part of every time things have come out well, but that's probably just because I haven't tried enough variations.Jeremy Jenningshttps://www.blogger.com/profile/07431906252654111034noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-69926182633549369962011-01-18T08:59:06.393-05:002011-01-18T08:59:06.393-05:00My suggestion is longer braising at low temp. Jus...My suggestion is longer braising at low temp. Just replace the 45-60 minute braising step with 1 1/2 to 2 hours covered in the oven at 250 degrees. This consistently gets juicy, falling off the bone rabbit for me.NickGnoreply@blogger.com