But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. 16 Items Magazine subscription – save 44% and get a cookbook of your choice Cook rabbit in a range of comforting dishes. Store-bought rabbits can be fried or even poached and still be tender. Last week, I spent a few days at Willow Oaks Plantation near Madison, N.C., testing the new -sportsman-no-frills-auto-loading-shotgun">Sportsman version of Remington's Versamax shotgun. With a young rabbit or squirrel in hand, you really oughta make that pinnacle of rabbit recipes, Southern Fried Rabbit, preferably with greens and sweet potatoes. Wild and farmed rabbits are available year round, although wild rabbits are best from August to February. Quinoa is high in protein and you could totally omit meat and use this as more of a side dish. In fact, the original chicken pot pie was actually a squirrel pie. https://honest-food.net/wild-game/rabbit-hare-squirrel-recipes This is how. Trust me after you taste this you'll be glad you bought the special pan. It is best to cook the rabbit gently till it is falling off the bone. I made this Portuguese-style stew up on the spur of the moment, but it was so good I just had to share it with you. Always tastes better as leftovers. A Spanish dish originally done with rabbit that features olives, walnuts or almonds and white wine. More for us. Wild rabbits will have firm, pinkish-brown coloured flesh and are generally smaller than farmed rabbits, which are flabbier with paler grey flesh. I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. Yep, the Chinese eat lots of rabbit, too. Rabbit is higher in protein and lower in fat and calories than a comparable weight of beef, lamb, turkey, pork or chicken. It can be served with fried potatoes or rice! This recipe creates a rabbit dish which is tender and full of flavor. Squirrels are a lot like rabbits, but since they are smaller you cut them up in a slightly different way. Classic Italian agnolotti pasta filled with squirrel. First and foremost you will need a special paella pan called a paellera or just a paella. They are awesome. Read about our approach to external linking. Cottontails feed maybe two people, a domestic rabbit feeds four easily. This is a lot of work to make but well worth it. All are among my absolute favorite animals to eat. Farmed rabbits lack this depth of flavour and can be fatty and bland compared to the wild rabbit. And it is wonderful. A traditional way to serve an old hare or jackrabbit, with a little saffron and capers. With older rabbits the legs have a tendency to be tough and are best suited to slow cooking in a stew or casserole, although you can quick-roast the saddle and cook the legs separately. Rabbit and its related meats are all high in protein and very low in fat. The 'wild hares' here are smaller and leaner than their supermarket counterparts, so I use two smaller rabbits and adjust the cook time during rabbit season or one large rabbit in the off time. I'm Palestinian and my mother would cook this for special guests. A comforting braise that brings all of what’s good about the change of seasons on one plate. A wonderful Mexican way of braising meats, in this case a Mexican fox squirrel. And besides, squirrels like to eat fermented pumpkins…. Easy, yet sophisticated. You can substitute any meat you like, but the traditional way is rabbit. In fact, rabbits, hares and squirrels are all best braised. Add comma separated list of ingredients to include in recipe. You should try it!!! Serve with rice.

Hares are also dark meat; they look more like beef than chicken. And be sure to make the dumplings. This is easy, satisfying and pretty to look at.

However, a lot of local stores sell rabbit as well. My take on squirrel and dumplings. The secret for this food is the water to has evaporated when the meat is ready! This is an Italian-inspired recipe that highlights the delicate flavor of the rabbit. However, a lot of local stores sell rabbit as well. Disjoint as you would a chicken. As for squirrels, these recipes are almost uniquely American. This is a fantastic recipe that’s a little sweet, a little hot, and loaded with peanuts. Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices. This a Portuguese recipe which is excellent! My grandmother used to cook rabbit this way, and the recipe is hers. In general, you make a rabbit tender by slow cooking it, if it’s wild. Rabbit is inexpensive and lean, making it great for stewing slowly. You will eat more than you think you can…. This is an old recipe that comes from Colombia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. How do you cook a rabbit?

If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes.

So many choices. You’ll like it better than fried chicken.

What’s not to love? Below is my collection of rabbit recipes, yes, but also for hares and squirrels. A knockout dish when served with roasted potatoes. Really. Always a great conversation starter, these bunnies will make your mouth water! This is a big, hearty stew that always has at least three meats in it. Hares, on the other hand, are, well, a whole different animal. Slow-cooked rabbit served with pasta and mushrooms. Most people won't think twice about serving basic cornbread when is on the table. Hope you enjoy! They can be likened to a particularly flavoursome free-range chicken. Feel free to improvise on your own! An ancient recipe that’s a good Sunday dish, as it takes a while to come together. We use rabbits that were hunted in the great Southwest desert during rabbit season. This rich and hearty rabbit stew makes for perfect winter eating. Rabbit and garlic-a very different take on your classic grilling option. Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. Wild rabbits have firm, meaty flesh and a subtle, gamey flavour. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes. Red wine and LOTS of onions are the key. Here’s how. The classic. Another quintessential hare dish, this time from Tuscany. https://www.greatitalianchefs.com/collections/rabbit-recipes Simple and extraordinary describe this recipe made starring tender rabbit loin with puff pastry, mushrooms, and asparagus. Rabbit recipes; This competition is now closed. Rabbit meat is very low in fat and can be dry-tasting, so it marries well with coconut cream. Have the skin removed and rabbit opened and drawn. First bite in and you'll see that it was worth the wait. Keep in mind that a store-bought rabbit will be larger and more tender than a cottontail. This can be as fancy or as simple you want it to be. Allrecipes is part of the Meredith Food Group. Come to think of it, squirrel is even better here. In this recipe it’s squirrel, venison and pheasant. Few cultures love squirrel as much as the Hmong, a Southeast Asian group. Slow cooking brings out the flavor. To make this right, you will need a hare — snowshoe or jackrabbit — but it does of course work fine with rabbits, too. Hares are large, up to 12 pounds in some cases, and one will serve six easily. If you ever get a young cottontail or squirrel, make this recipe. They are better eating than jacks, although I like both. My family loves when I cook this.