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Question by Nathan Bonn. Uploaded on September 05, 2009
Simple recipes sometimes have the rabbit come out too tough. This the problem?
Cut the skin in the middle of the back. Insert fingers get hold on each side and strip the hide toward each end until only the feet and head are attached to the skin then cut them off. Split the pelvis, open the belly and remove entrails, wash with cold water. This method gets the least hair on the meat but the skin is ruined if you wanted to save it. BTW this is not the best way to skin a squirrel but works great on rabbits.
I get the sense that he meant the directions he got weren't detailed or explicit enough. But since I don't know how to skin a rabbit, that's my sole contribution to this comment. If I ever kill one, I'll use Del's technique, though.
I do imagine they would taste better if they were skinned and cooked. LOL.
I can't tell if we still have your attention, but if it is the *cottontail* we are talking about here, according to Angus Cameron you want to know if you got an old one or a young one same as squirrel. Indeed I have gotten the complaint the cottontail was tough when I fried an older one [I tend not to notice myself]. Old ones can be stewed, Jackrabbits and snowshoe hares are always stewed. On the young cottontails, then, the simplest thing is to fry it like chicken.
Do you need stewing recipes?
Mya I suggest rabbit with white wine stew? cube the rabbit then brown in a little olive oiland butter, add 1/2 cup chopped onion,1-2 cloves finely chiopped garlic. 1/4 chopped celery, 1/2 cup carrot, 1 cup white wine and 8 oz of chicken stock, salt n pepper to taste. cook on low heat for 45-60 mins.
or you can try smothered rabbit/squirrel. brown cubed meat in oil/butter, add 1/4 cup diced onion, 1/4 flour. salt and peeper. continue to stir mixture untill flower starts to darken, then add water or milk and thicken as desired if it becomes to thick add more liquid.
here are some fine rabbit recipes.
"Where's my hassenpfeffer?!?" ;-)
you can case skin it or flat skin it, if you dont have somthing to hang it on by the foot then you want to flat skin it. to do this you lay it on its back and cut the skin starting at its croch up to its neck. then you cut from the one lower leg to the other, then cut from the top leg to the other top leg. you then work the skin around the legs and stomac to the back, and cut around the neck to free it from the head. after thats done you grab the tip of the tail and pull the rabbit the opposite way like pulling your finger out of a glove. then cut a slit douwn the tail to open it up so its flat. you can allways use gloves :)
Skinning a rabbit is easy, it just takes practice. First cut off the hind feet at the ankle, where the foot ends. Then cut the skin on the belly, starting at the but and slowly working your way up to the ribs.(BE careful no to hit the intestines. You can cut the hair on the legs to if you want. Then pull the hair on the legs towards the head of the rabbit. If it rips its ok, that happens. Pull the hair up to the point were the ribs meets the back. It will be easy to see because the meet changes color. This is where you cut straight through the bone. There isn't much meet on the ribs. Its not simple the first time, but with practice you will perfect it.
Sean Kobler, NY
My favorite way to cook rabbit is to fry it.
Put the rabbit into a large pot and boil it until the meet starts to fall off. This will take time.
When it starts to fall off take it out and pull the meet the rest of the way off.
Then put the meet in to a frier for a few seconds and then cover in hot sauce.
Sean Kobler, NY
Agreed with Del in KS and + 1 for you sir!!!
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