Eating rabbit?

coyoteman23

coyoteman23

New member
When does everyone start to eat rabbit? I have heard that your not suppose to start eating them until after the first couple snow falls and I have also heard that you shouldn't eat them until Jan or Feb. I have really started to enjoy the taste of rabbit and I would like to try a couple of different recipes this year. Any info would be good.

Also what are some of yalls favortie recipes for cottontail? Thanks

coyoteman23
 
Down here (Louisiana), we traditionally wait until after first frost. I would imagine ya'll would be the same.

There's not alot I'd rather eat than rabbit. There's some different things you can do with it. I personally like it with a brown gravy cooked in a well seasoned iron pot.

Quarter the wabbit, marinate it in some concoction of worchestershire, hot sauce, Tony's, either Italian dressing or straight olive oil, pepper.

Brown it in the pot, throw in a chopped onion, turn down the fire, put the lid on and let it cook. It'll make it's own gravy, or you can add a little water if you need more.

Serve over rice...

I'm hungry!
 
Last edited:
After the first frost is what I was always taught as a kid. Supposedly then the worms are gone that you sometimes find buried in the hides.
 
I cook them in a slow cooker with Cream of Mushroom soup until the meat comes off them bones. Serve over mash potato's /ubbthreads/images/graemlins/ooo.gif
 
I was also told after a hard frost in my younger years. I aways seem to get after them late anyways.

Very tasty critters for sure /ubbthreads/images/graemlins/smile.gif
 
Tularemia; Rabbit Fever, also can be contracted by biting insects, soil & non-treated water.

We ate a boatload of cottintail & jack rabbit many moons ago. We checked their inerds, liver specifically for any anomaly. Then cooked them well, yum.
 
Quote:
wait until after first frost.


That is what i have always heard. As for cooking them I love using my DUTCH oven put some oil in and get it hot them coat the rabbits in egg to flour mix and slightly brown. then add carrots potatoes and onions and whatever else you may want. cook about 35-45 mins and enjoy /ubbthreads/images/graemlins/grinning-smiley-003.gif I cook this way alot when I get home from the road. Made my kids try it and pheasant cook this way and they loved it. My daughter likes pheasant better than chicken.
 
Of course, a nice sauce piquante is good with rabbit, also. Do like I said earlier, but after browning, add tomatoes. Some like whole stewed. Some like diced. Some like sauce. I like a mixture. And toss in a bay leaf for good measure. It's all good.
 
I have been eating up on rabbit for a while now out here, actually just washed my hands from cleaning some, and I think the "first frost" thing is an old wives tale. I just look 'em over inside and out and if anything looks weird, they go to the coyotes.. I've only had 1 that went to them.

You can just use them in your favorite chicken recipe and it's great, my favorite is Chicken Tetrazini...

I just cube up the rabbits into bite size pieces and pan fry them with some butter and spices, then, follow this:

1/2 lb spaghetti, uncooked
2 cans Cream of Ckn Soup
1 C Milk
2 C Shredded cheese
3 C Rabbit, cooked and diced

Cook spaghetti. In a bowl combine soup, milk and 1 1/2 C Cheese. Mix well. Add rabbit and mix in the spaghetti. Put it in a greased 9x13 and top with the rest of the cheese. Bake at 350 for about 30 mins.

My family is from Iowa so this is some good stick-to-your-ribs food!
 
I love fried rabbit and gravy, best gravy there is.

Also, Pressure cook a jack rabbit for 9 minutes with a clove of garlic and 1/2 oninon in the cooker and this is some really fine eating right out of the pot!
 
Quote:
I think the "first frost" thing is an old wives tale.



So do I. Parasites don't roll over and die just because it dipped into the 30's. It takes persistent cold to kill most of them and the rabbit's still maintaining body temp anyway. The only thing I'd put any stock in is the season of the parasite larvae. I don't think tularemia comes and goes- IIRC, once they have it, that's it.

I eat 'em whenever I shoot. I just mostly shoot them fall/winter.
 
Love cottontails!
Quick recipe:

Before you start, this is very important!
OPEN A CAN OR BOTTLE OF YOUR FAVORITE BEER, then...

1. Skin & quarter bunny on the bone

(should be opening beer #2 right now)

2. Dump parts into a mixing bowl with:
olive oil
salt, black pepper
rosemary, oregano
chopped garlic

(If all is going well after this stage, beer #2 should be half empty right now)

3. Mix it all up until bunny is thoroughly coated. Preheat your oven to 350F

4. Heat up a cast iron skillet with a tad more olive oil. Brown bunny parts well on both sides.

(If things are progressing smoothly, you should be opening beer #3)

5. Pour half of that beer into the skillet and cover withg foil & toss that baby in the oven for 30 minutes

THEN...

Finish that beer, grab another & and watch a hunting video until the oven alarm rings.

Serve with your favorite starch. I do Yukon gold potatos the same way as the bunny. Start them an hour early though...

enjoy!
 
Back
Top