Rabbit Recipes
       
       
  Preparing and cooking rabbit.    
 

 

    
 

As the natural year progresses the different stages in the rabbit’s lifespan helps us decide on how it is best cooked. The season of the year can also help decide on which recipe is best used and why. Vacuum sealed and frozen rabbits can be thawed and dishes created whatever the month but the summer is usually bbq weather where burgers and sausages take president and in the colder months a good stew, pie or casserole serves as a warmer, more filling substitute. Young, tender rabbits in the first few months of age are often available fresh from March until September, these are usually cooked using a dry heat such as roasting, grilling or sautéing whereas older, tougher rabbits that can be caught the whole twelve months of the year may require the slower, moist cooking process such as braising. As our climate changes so does the availability and the stages of rabbit’s life in the traditional times of the year. It is not uncommon to find juvenile rabbits around Christmas time, as our climate has changed so has Mother Nature.

    
     
 

As we are now living in the 21st century our views on cooking rabbit have changed as have the way in which we store food. Traditionally game was hung, some preferred to hang it but the majority didn’t, instead opting for eating it fresh or potting it or later on in history, freezing them down until the time was right to eat. Potted rabbit was cooked and placed in containers sealed with fat. Freezing rabbit is safe but will have a slight adverse effect on the taste and texture of the rabbit. It is imperative that any frozen rabbit, either jointed or whole is frozen in a sturdy bag with the air squeezed out or better still, vacuum packed and a label on the package with the date of freezing and the date of which it should be eaten by. Once thawed it should be cooked immediately. Generally rabbit will freeze well for up to six months.

   
     
 

The value and care of which we show the rabbit starts with the despatch. Clean, precise, effective and humane. Any undue stress or manhandling off the animal will only affect the condition of its meat. Either carefully place on a suitable game carrier and leave hanging in a tree or hedge to cool otherwise lay them separately somewhere but not in a big pile. Once the rabbit has cooled, the urine is expelled from its body to ensure that it doesn’t taint the meat. To commercially receive the best price they must be in prime condition, something of which in early season needs a lot of consideration. With the warming of our climate, the flies are often rampant well into the winter and flyblown rabbits will turn away potential and regular customers. A simple sack or fly proof bag will be sufficient in keeping the flies at bay until the time comes to prepare them.

 
   
  You may find it easier to gut and skin the rabbit whilst it is still warm as the skin separates easier and the guts will not have the time to bloat or break thus contaminating the meat. The intestines of the rabbit contain a lot of bacteria, their diet contains a lot of cholesterol and to avoid contamination it is wise to gut the animal as soon as possible The rabbit is prepared almost straight away unlike hares that are usually hung for a while to strengthen the flavour of the meat.    
     
 

Gutting and skinning a rabbit is fairly straightforward but before you do this you must remember to expel the urine from the rabbit if it has not already been done (Another word for gutting is 'Paunching').

Everything is relatively easy if you are used to doing it but what if you are not "au fait" with what I am writing about. “How to skin and gut a rabbit” was produced as the first of a series of short “how to” films to show how to carry out each step in the process of cooking rabbit.

  • Once the rabbit has had its urine removed it is ready to gut or paunch. To do this, carefully insert the tip of a very sharp knife under the fur and stomach skin and slide from the rear of the abdomen to between the front legs.

  • Place your hands inside the exposed cavity and pull out the contents. Some place a knife under and flick the contents out, thus avoiding the mess on your hands just in case you have no means of washing them afterwards but I normally don a pair of latex gloves and do the gutting otherwise it is the bare hands and washed thoroughly afterwards.

  • If you don’t want the rabbits lingering scent on your hands, disposable latex gloves are readily available and cheap to buy.

    
       
 

  • Once paunched, remove each leg just below the knee with a sharp cleaver or secateurs or sharp knife at the joint.

  • Separate the fur and the muscle covering the gut from the skin (it comes away quite easily when relatively fresh).

  • Continuing to do this until you work your way round to the rear of the rabbit.

  • Then pull the skin over the back legs as if taking off a sock, the tail will be dealt with later. Once over the back legs and free, pull the skin forward and ease over each front leg.

  • The skin (fur) that is left is pulled forward exposing the neck. Either skin the head or decapitate it. Remove the tail, anal glands and any remains of the organs running through the hips.

  • Once you happy with the finished article, wipe or wash the carcase and your hands under clean running water in preparation to joint and cook other wise place in a bucket of cool water with a dash of salt and leave to soak overnight.

  • Remember food poisoning is preventable; you should clean your hands and surfaces thoroughly before and after cooking.

  • Avoid contamination as food poisoning from cooked food often occurs as a result of cross-contamination from raw foods.

    
     
 

© Copyright Pakefield Ferrets 2009

  
  Home