RABBIT RECIPES
Rabbit meat is an all-white, fine grained meat with a mild delicate flavour all its own.  It is a good dietary source of protein, B vitamins, calcium, phosphorous and small amounts of iron.  It is very low in cholesterol.
Fresh rabbit meat is a pink-gray colour with no skin covering or fat layer.  It will keep 2-3 days in the coldest part of the refrigerator or can be stored in the freezer.
Rabbit meat is one of the most versatile foods in the world today.  It can be dressed up for special occasions or simply slivered to flavour a lunch time soup.  Cut up fryer pieces can be broiled, fried, barbequed or dry roasted.  Whole rabbits can be stuffed and roasted.  Older rabbits can be cut up and cooked by slow braising, simmering or stewing.  Marinating makes it more tasty while pressure cooking results in juicy, tender meat.

CROCK POT RABBIT STEW ~www.ontariorabbit.ca/consumers/recipes

Ingredients:
1 rabbit
1/2 teaspoon ground black pepper
425 g diced tomatoes
1 cup red wine
1 cup water
100 g button mushrooms, sliced
125 g shortcut bacon, sliced
2 medium carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon oregano
1/4 cup flour

  • Grind pepper over the rabbit and place in the crock pot.
  • Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
  • Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
  • Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
  • Give it a good stir and allow to rest 10-15 minutes before serving.
  • At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
  • You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.


ROASTED RABBIT WITH GRAVY ~ www.ontariorabbit.ca/consumers/recipes

Ingredients:
1 Roaster Rabbit.
Non stick cooking spray
Garlic powder
Onion powder
Black Pepper
Poultry seasoning
Paprika
3 Tablespoons Corn Starch

  • Wash rabbit well.
  • Thoroughly coat a roasting pan with non-stick spray.
  • Place rabbit in the pan on its side. sprinkle with with the desired amount of seasonings and cover.
  • Do not add any water.
  • Bake at 400 deg. Fahrenheit for 30 minutes. remove from the oven and turn over.
  • Season the other side if you wish.
  • Bake for an additional 1.5 hours at 300 deg. Fahreneit.
  • Baste at 30 minute intervals.
  • Remove the rabbit and bring the drippings to a boil on the stove.
  • Mix approximately 3 Tablespoons of cornstarch with 1/4 cup of water. remove pan from the heat and quickly stir in the cornstarch mixture to thicken.
  • Very tasty!


RABBIT TENDERLOIN SATAY WITH PEANUT SAUCE

Marinade
1/4 cup water
1/4 cup soy sauce
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon cumin seed, crushed
1 tablespoon chopped cilantro
1 garlic clove, chopped
1 teaspoon Thai sweet chili sauce
6 ounces coconut milk
2 tablespoons vegetable oil
1 lb rabbit tenderloin (8 to 10 pieces)

Peanut sauce

  * 1/4 cup smooth peanut butter
  * 1/2 lime, juice of
  * 1 tablespoon brown sugar
  * 2 ounces coconut milk
  * 2 tablespoons roasted peanuts
 
  • Combine the marinade ingredients and tenderloin in a non-reactive bowl and refrigerate for several hours.
  • Soak wooden or bamboo skewers for 15 to 30 minutes; thread the meat on the skewers. Grill over hot coals for four to five minutes per side.
  • Combine the ingredients for the sauce. Serve the skewers with the sauce.


RABBIT WITH MUSTARD SAUCE ~ A traditional French recipe!

Ingredients:
5/8 kg   rabbit, pieces (with bones, 3lbs 9oz)
Salt, to taste
Black pepper, freshly ground
2 tablespoons mild mustard
Extra virgin olive oil

Mustard Sauce:

4 medium onions, roughly chopped
6 slices bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces)
4 tablespoons all-purpose flour
3 cups chicken stock
1 cup white wine
2 teaspoons fresh thyme leaves
1 cup heavy cream
3 - 4 tablespoons Dijon mustard
Thyme (to garnish)

  • Preheat oven 355°F .
  • Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and dry well with paper towel.
  • Brush pieces with mustard, but do not use too much of it, as it will burn during the frying process. Generously salt and pepper the meat.
  • Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside.
  • Fry onions and bacon in the pot you fried the rabbit, for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves.
  • Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy.
  • Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves.
266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca