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Q:
I've gotten some previous tips on how to eat rabbit. Although they were too simple. Can someone tell me how to skin it, and then how to cook it. RABBIT

Question by Nathan Bonn. Uploaded on September 05, 2009

Answers (13)

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from Elmer Fudd wrote 4 years 32 weeks ago

Simple recipes sometimes have the rabbit come out too tough. This the problem?

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from Del in KS wrote 4 years 32 weeks ago

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.

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from Teodoro wrote 4 years 32 weeks ago

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.

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from Ed J wrote 4 years 32 weeks ago

I do imagine they would taste better if they were skinned and cooked. LOL.

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from Elmer Fudd wrote 4 years 32 weeks ago

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?

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from Cgull wrote 4 years 32 weeks ago

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.

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from churro73 wrote 4 years 32 weeks ago

RABBIT?

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from Cgull wrote 4 years 32 weeks ago

here are some fine rabbit recipes.

http://www.starchefs.com/wine/features/html/easter_wine/html/index.shtml

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from Cheap Shot wrote 4 years 30 weeks ago

"Where's my hassenpfeffer?!?" ;-)

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from Dustin321BANG wrote 4 years 29 weeks ago

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 :)

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from sak wrote 4 years 25 weeks ago

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

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from sak wrote 4 years 25 weeks ago

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

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from rudyglove27 wrote 3 years 35 weeks ago

Agreed with Del in KS and + 1 for you sir!!!

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from Del in KS wrote 4 years 32 weeks ago

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.

+3 Good Comment? | | Report
from Elmer Fudd wrote 4 years 32 weeks ago

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?

+2 Good Comment? | | Report
from Cgull wrote 4 years 32 weeks ago

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.

+2 Good Comment? | | Report
from churro73 wrote 4 years 32 weeks ago

RABBIT?

+2 Good Comment? | | Report
from Cgull wrote 4 years 32 weeks ago

here are some fine rabbit recipes.

http://www.starchefs.com/wine/features/html/easter_wine/html/index.shtml

+2 Good Comment? | | Report
from sak wrote 4 years 25 weeks ago

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

+2 Good Comment? | | Report
from sak wrote 4 years 25 weeks ago

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

+2 Good Comment? | | Report
from Elmer Fudd wrote 4 years 32 weeks ago

Simple recipes sometimes have the rabbit come out too tough. This the problem?

+1 Good Comment? | | Report
from Ed J wrote 4 years 32 weeks ago

I do imagine they would taste better if they were skinned and cooked. LOL.

+1 Good Comment? | | Report
from Cheap Shot wrote 4 years 30 weeks ago

"Where's my hassenpfeffer?!?" ;-)

+1 Good Comment? | | Report
from Dustin321BANG wrote 4 years 29 weeks ago

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 :)

+1 Good Comment? | | Report
from rudyglove27 wrote 3 years 35 weeks ago

Agreed with Del in KS and + 1 for you sir!!!

+1 Good Comment? | | Report
from Teodoro wrote 4 years 32 weeks ago

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.

0 Good Comment? | | Report

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