-L. wrote:
> Kathy-in-NZ wrote:
>> Apparently hare and rabbit are two quite different meats. Rabbit is
>> classed as a white meat, whereas hare is red.
>>
>> I suggest you look for a different recipe, though the one time I tried
>> rabbit (roasted) I didn't like the slightly bitter taste of it. Maybe
>> it too could benefit from marinating.
>
> Rabbit is extremely lean and needs to be braised. I basically oil it,
> brown it, and throw it in a pot with vegetables and some chicken
> broth, black pepper, bay leaf, garlic, rosemary and thyme and bake it
> at 325 for a 2.5 hours or so, with the lid on.
>
> I sometimes make hassenpfeffer the way my German family used to by
> flouring pieces, browning in bacon grease and then cooking in a big
> deep skillet, adding the cooked bacon (about a half-pond), sauteed
> onion and garlic, chicken broth, spices as above, some red wine, a
> dash of vinegar and some honey or kayro syrup as sweetener. Leave the
> top off and let the sauce reduce. It needs to simmer a good 2 hours
> for the rabbit to be tender.
>
> -L.
>

It really depends on the age of the rabbit. Most domestic rabbit (as
opposed to wild rabbit or hare) is butchered at a very young age.
Definitely not a tough meat at all. It fries up like chicken very
easily, in fact you can substitute almost any recipe for chicken to
rabbit. Or pheasant. If you can find a bit older rabbit or a really
large rabbit, then them make excellent braises and stews, especially
with lots of onions and prunes in a beer sauce. Dollop of sour cream on
top! Great meal, Or saute a rabbit with dried cherries and currant
jelly. It goes great with fruit, though we've had a fun, tasty time
using it in Mexican recipes and Chinese, too. But then again we used to
raise rabbits and had access to LOTS of rabbit meat.

Melondy