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How To Butcher A Rabbit
Unsure how to butcher or prepare a rabbit? Watch This Video to learn how.
Baked Whole Rabbit
- 1 wild rabbit
- 2 tbsp sage
- 1 small bag of pearl onions peeled and cut in half
- 2 cloves garlic, minced
- Salt and Pepper
- 10 pieces Bacon
- If Rabbit is wild, soak in white vinegar and water (1/5 Vinegar to 4/5 water) for at least 1 hour. I prefer to soak it over night. This will remove any overly gamey taste to the meat. This step is not needed for store bought or farm raised rabbit.
- Because Rabbit is such a lean meat, the use of Bacon - a very fatty meat - will keep the Rabbit moist while adding a nice flavor. Place 5 pieces of bacon on the bottom of a baking pan so they create a base to put the Rabbit on.
- Remove Rabbit from vinegar water and rinse well. Rub with Sage and place Rabbit on the bacon in pan. Sprinkle remaining Sage over Rabbit.
- Wrap the bacon on the bottom of the pan up and around the Rabbit. Because the Rabbit is wet, the bacon will stick temporarily. Place remaining 5 pieces of bacon over the top of the Rabbit so the ends overlap the bacon from the bottom.
- Peel the pearl onions and cut in half. Place them and the minced garlic around the Rabbit in the pan. Add enough water so there is 1/2 inch in bottom of pan. This water can be replaced with Chicken Broth for added flavor.
- Back for 2 1/2 hours at 375 degrees, checking and basting every 1/2 hour. Add more water or Chicken Broth as needed so pan does not go dry.
- 2 - 2 1/2 lbs rabbit, cut up
- 2 tablespoons olive oil
- 3 medium potatoes, peeled and halved
- 3 - 4 carrots, peeled and bias-cut in 1 inch pieces
- 1 onion, thinly sliced
- 1 cup beer
- 1/4 cup chili sauce
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1/3 cup cold water
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- In a crock-pot, place potatoes, carrots and onion.
- Salt and pepper The Rabbit and brown on all sides
- Place in crock pot on top of vegetables.
- Combine beer, chili sauce, brown sugar, and garlic. Pour over meat.
- Cover and cook on high heat setting for 3 1/2 - 4 hours.
- Remove meat and drain vegetables, pouring liquid into measuring cup.
- Add beer, water, or broth to this liquid to make 1 1/2 cups.
- Pour this liquid into a saucepan, and return meat and vegetables to the crock pot.
- Mix 1/3 cup water with 3 tbs flour in a jar or any other container with a lid and shake until smooth.
- Stir gravy mxixture into saucepan with liquid and allow to thicken - stirr constantly!
- Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
If you do not have a crock pot or prefer to bake in oven, brown Rabbit meat in a frying pan and follow instruction above using an oven proof casserole dish. Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.
- 1 onion, finely chopped
- 350g/12oz minced rabbit
- 100g/4oz minced pork belly
- 4 fresh sage leaves, finely chopped
- 3 tbsp olive oil
- Preheat the oven to 220C/425F/gas 7.
- For the chips, bring a large pan of salted water to the boil.
- Add the potatoes and boil for five minutes.
- Drain, then toss in the olive oil.
- Season with sea salt and freshly ground black pepper and spread out on a baking tray.
- Transfer to the oven for about 20 minutes, or until golden-brown and cooked through.
- For the burgers, mix together all of the burger ingredients apart from the olive oil.
- Season with sea salt and freshly ground black pepper.
- Divide the mixture in half and shape into two large burgers.
- Heat the oil in a frying pan over a medium heat and fry the burgers for 4-5 minutes on each side, or until golden-brown and cooked through.
- Serve the burger with the chips and tomato ketchup.
Rabbit and pancetta pot pies
For the flaky pastry
- 175g/6oz plain flour
- pinch of salt
- 65g/2 1/4 oz cold, unsalted butter, cut into 5-10mm cubes
- 65g/2 1/4 oz cold lard, cut into 5mm-1cm cubes
- 1 tsp lemon juice
- 1 free-range egg, beaten, to glaze
For the filling
- 25g/1oz unsalted butter
- 1 tbsp sunflower oil
- 2 rabbits (1.5-2kg/3lb 5oz-4lb 8oz total), jointed
- 175g/6oz diced pancetta
- 1 onion, sliced
- 1 garlic clove, sliced
- 1 bulb fennel, trimmed and sliced
- 175ml/6fl oz white wine
- 600ml/20fl oz chicken stock
- 1 bay leaf
- 300ml/10fl oz double cream
- 2 tbsp chopped parsley
- salt and black pepper
- Combine the flour and salt in a large bowl.
- Put the butter and lard in a separate bowl, mixing them together loosely.
- Once mixed, take one quarter of the butter and lard mixture and rub it into the flour lightly with your fingertips.
- Combine the lemon juice and 130ml/4fl oz of water and mix lightly into the flour to form a soft dough.
- Roll out the dough on a well-floured surface to a rectangle, about 10x30cm/4x12in.
- Take another quarter of the butter and lard mixture and using your finger tips, "dot" evenly over the top two-thirds of the pastry rectangle.
- Now fold the empty bottom third up and the top third down over it, as if folding a letter.
- Turn the dough 90° and seal the edges by pressing down with your fingers.
- Roll out the dough and repeat the dotting and folding three times to use all of the fat.
- Wrap the dough in cling film/Saran wrap and place in the fridge for at least 30 minutes.
- For the filling, heat a large oven proof casserole dish over a high heat and add the butter and oil.
- Place the Rabbit meat in the casserole dish and cook until the meat is brown on all sides.
- Remove the Rabbit meat from the pan and set aside.
- Add the pancetta to the pan, reduce the heat a little and cook for four minutes, or until golden-brown and beginning to crisp around the edges.
- Remove pancetta fromt he pan and add to the Rabbit.
- Turn the heat to low. Add the onion, garlic and fennel to the pan and cook gently for 2-3 minutes.
- Add the wine, increase the heat and let it bubble for a couple of minutes, scraping the base of the pan with a spatula to release any caramelised bits.
- Return the Rabbit and pancetta to the pan.
- Add the stock and bay leaf, bring to a simmer, cover and simmer gently for 1 1/2 hours, until the rabbit is tender.
- Remove the Rabbit from the pan and leave until cool enough to handle, then strip the meat from the bones and put into a large bowl.
- Bring the contents of the pan to the boil and boil to reduce the volume of liquid by half.
- Stir in the cream and bring back to the boil.
- Add the parsley, taste the sauce and season with salt and pepper as required.
- Return the Rabbit meat to the pan and turn to coat in the sauce.
- Divide the filling between four individual pie dishes.
- Leave to cool.
- Preheat the oven to 200C/400F
- On a floured surface, roll out the pastry to about 5mm thick.
- Brush the edges of the pie dishes with beaten egg and cut pieces of pastry to place over each.
- Press round the edges to seal and trim off the excess pastry neatly.
- Brush the top of the pies with more egg.
- Bake for 20–30 minutes, or until the pastry is golden-brown and the filling bubbling.
- Leave to settle for 10 minutes or so, then serve, with plain boiled potatoes, carrots and a green vegetable.