Saturday, February 28, 2015

Our First Taste of Rabbit


I'm about to admit something that may come as a bit of a surprise.

Up until last night, I had never tasted domestic rabbit.

I suppose that makes it a little risky to wade chest deep into rabbit raising, without even knowing whether you like rabbit.

Even though I have never tasted a meat I didn't like - from store-bought to wild game - there was a part of me that was afraid I wouldn't like it.     Ha! What then?

Not to worry. It was excellent!

And yep - it REALLY does taste like chicken!

After much deliberation I decided to go with this recipe:

Braised Honey Mustard Rabbit Or Lapin au miel et à la moutard  (with chicken option) by Spicie Foodie

While it had great flavor, I thought the meat was a little too dry, and a tad bit tough.

Maybe it was the age of the rabbit? The pictured recipe was for a store-bought fryer, probably a week or two younger than the one we butchered. (But then, the author lives in France and they may butcher them later there. Not sure.)

Maybe too, I didn't allow the meat to rest long enough in the fridge (even though it was in there for 24 hours.)

Next time I roast one, I will keep it covered to help it stay more moist. I'm already planning to butcher our next round of fryers a couple of weeks earlier than the last batch.


All things considered, it was fantastic! And I can hardly wait to cook our next one!

5 comments:

  1. It looks like a great dinner! Just glancing at the recipe, I think it would be easy to overcook fryer rabbits if browned on all sides and then put in the oven for an hour at 390F. I'm trying to remember how old your last batch is, but typically low and slow is much better for tender rabbit meat. The same recipe might work better in a crock pot on low if that helps or maybe even the same way as in the recipe link, but with an older roaster rabbit that has thicker and less fine-grained cuts. Isn't it something special to grow your own food? Exciting times! :)

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    1. I wasn't so sure about the temperature and cooking time, myself. This was a 12-wk rabbit, so I guess I will crock pot the next one. Although it certainly wasn't inedible! :)

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  2. I understand about wading chest deep.....the only goat's milk I'd ever tried before we got ours was canned from the grocery and it was disgusting! We soon discovered that fresh goat's milk is delicious! I think our favorite way to eat rabbit is to cook it in the crock pot or pressure cooker, then shred it and add lots of onions and our favorite bbq sauce. You'll soon find your favorite way to cook yours, and it is a FANTASTIC feeling to eat stuff that you've raised yourself!

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  3. We're going to be eating few of our rabbits soon and I'm hoping my family likes the meat.

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    1. If they like chicken, rabbit will be no problem - it is delicious!

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