My daughter-in-law bought two dressed rabbits from her local farmer's
market today and wants to try to do them in her vertical electric
rotisserie. She has had success with all kinds of roasts and chicken,
but is apprehensive about doing the rabbits in it. Any hints about
getting a good result..???? tia....Sharon

biig wrote:

> My daughter-in-law bought two dressed rabbits from her local farmer's
> market today and wants to try to do them in her vertical electric
> rotisserie. She has had success with all kinds of roasts and chicken,
> but is apprehensive about doing the rabbits in it. Any hints about
> getting a good result..???? tia....Sharon

IMO, rabbit is better for braising than roasting.

biig wrote:
> My daughter-in-law bought two dressed rabbits from her local farmer's
> market today and wants to try to do them in her vertical electric
> rotisserie. She has had success with all kinds of roasts and chicken,
> but is apprehensive about doing the rabbits in it. Any hints about
> getting a good result..???? tia....Sharon

rabbit needs to be kept well greased and moist. I'm not sure you can
do it on rotisserie as I don't think you can keep it moist enough.

-L.

In article >, biig > wrote:

> My daughter-in-law bought two dressed rabbits from her local farmer's
> market today and wants to try to do them in her vertical electric
> rotisserie. She has had success with all kinds of roasts and chicken,
> but is apprehensive about doing the rabbits in it. Any hints about
> getting a good result..???? tia....Sharon

I haven't tried a vertical rotisserie but rabbit certainly lends itself
to horizontal spit-roasting. Like other light meat, it's enhanced with
garlic and rosemary. If you wrap it in some bacon, pancetta or salt
pork it will baste itself (it can be dry) as well as dribbling on some
port, marsala etc. The basting process allows you to cook it long enough
to be tender and still not dry it out. (It's also good Southern Fried)

D.M.

In article >, says...
> My daughter-in-law bought two dressed rabbits from her local farmer's
> market today and wants to try to do them in her vertical electric
> rotisserie. She has had success with all kinds of roasts and chicken,
> but is apprehensive about doing the rabbits in it. Any hints about
> getting a good result..???? tia....Sharon
>
>

Rabbit tends to be dry so I would not think this is a good technique
unless you baste frequently or use bacon strips or some other method to
keep it moist.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

On Sun, 23 Apr 2006 19:29:46 -0400, biig wrote:

>
> My daughter-in-law bought two dressed rabbits from her local farmer's
> market today and wants to try to do them in her vertical electric
> rotisserie. She has had success with all kinds of roasts and chicken,
> but is apprehensive about doing the rabbits in it. Any hints about
> getting a good result..???? tia....Sharon

You might get rabbit jerky, but it could be good. Try it. It is only a
meal and one rabbit..don't do both.

In article >, says...
>
> My daughter-in-law bought two dressed rabbits from her local farmer's
> market today and wants to try to do them in her vertical electric
> rotisserie. She has had success with all kinds of roasts and chicken,
> but is apprehensive about doing the rabbits in it. Any hints about
> getting a good result..???? tia....Sharon
>

I'd do them in a covered roasting dish in the oven, a Dutch Oven or a
Roemertopf that's been soaked in water for some time.

Otherwise, you'd better be prepared to stand next to that rotissery for a
couple hours with a basting brush and a cup of liquid, and keep brushing it on.
Rabbit dries out quickly, which I imagine would turn one of the most succulent
meats into something unspeakable.

-P.
--
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