Anyone else like rabbit meat? I love it, it's my favorite meat I reckon. Gotten very expensive though.
Rabbit
- Thread starter Captain Sensible
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Used to have curried rabbit a lot as a kid ... went to Xanadu winery southwest WA ( Margaret River) and they had rabbit as a dish... was ok but not as good as my memory
- Feb 28, 2003
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Haven't had it for a while. Like duck and quail - I prefer eating it without shotgun pellets!
Rabbit & Hare pie @ Selby's a couple of years ago, was probably the last time I ate Bugs Bunny.
Rabbit & Hare pie @ Selby's a couple of years ago, was probably the last time I ate Bugs Bunny.
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- #5
FrangaRoo said:
May just do that. Traps though, like Lidge, I prefer it without the cordite taste.
Yeah, like it a lot, Local.
Dad's family (the ones from Byron St
) lived in Warrnambool for years, and all the cockies used to trap/shoot rabbits. Was the staple of their diet, I reckon. I loved Grandma's rabbit stew!
Had it a couple of times since, most recently at a dinner provided by my stepdaughter's boyfriend(of the time)'s family, who are Maltese. They breed the rabbits specifically for the table. Kinda funny to know you're chewin' on a bit of Flopsy
Dad's family (the ones from Byron St
) lived in Warrnambool for years, and all the cockies used to trap/shoot rabbits. Was the staple of their diet, I reckon. I loved Grandma's rabbit stew!Had it a couple of times since, most recently at a dinner provided by my stepdaughter's boyfriend(of the time)'s family, who are Maltese. They breed the rabbits specifically for the table. Kinda funny to know you're chewin' on a bit of Flopsy
Have always been to squeamish to try it
I haven't cooked it for a while, but I quite enjoy a good rabbit stew.
I haven't had rabbit for years...
I am wondering how a popular dish has the rabbit been? I can remember my grandparents making it a few times.
Has it been a popular and dish and if so when was it at the height of its popularity? And are there any particular reasons it is no longer so?
I am wondering how a popular dish has the rabbit been? I can remember my grandparents making it a few times.
Has it been a popular and dish and if so when was it at the height of its popularity? And are there any particular reasons it is no longer so?
Was extremely popular amongst the working class in the Great Depression and wartime.
Plentiful supply, easy to cook, and versatile.
Plentiful supply, easy to cook, and versatile.
Philzsay said:
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- #11
I've never had rabbit before.
Does it taste like chicken?
Does it taste like chicken?
Baked rabbit - yum
- Feb 28, 2003
- 15,060
- 80
- AFL Club
- North Melbourne
- Other Teams
- The Washington Generals
Rabbit Stew Ciociara - Roman peasant style
Serves 6
Ingredients
Rabbit of approx 1 kilo, cleaned and cut up for frying;
90 ml oil;
2 cloves garlic, crushed in the garlic-press;
250 grams smoked ham, chopped
2 dl dry white wine
1 kilo of tomatoes, peeled, seeded, drained, and chopped
15 grams parsley, chopped
Salt and freshly ground pepper
Method
Dry the pieces of rabbit thoroughly and season them with salt and pepper
Heat the oil in a large, heavy casserole over fairly high heat and brown the pieces on all sides.
Add the garlic and ham, cook until the garlic begins to colour, add the wine and cook until it has evaporated.
Add the tomatoes, adjust seasoning, cover the casserole, and cook over low heat for about 1 hour. Sprinkle with the parsley and serve in the casserole.
* From Mietta's Italian Family Recipes
Serves 6
Ingredients
Rabbit of approx 1 kilo, cleaned and cut up for frying;
90 ml oil;
2 cloves garlic, crushed in the garlic-press;
250 grams smoked ham, chopped
2 dl dry white wine
1 kilo of tomatoes, peeled, seeded, drained, and chopped
15 grams parsley, chopped
Salt and freshly ground pepper
Method
Dry the pieces of rabbit thoroughly and season them with salt and pepper
Heat the oil in a large, heavy casserole over fairly high heat and brown the pieces on all sides.
Add the garlic and ham, cook until the garlic begins to colour, add the wine and cook until it has evaporated.
Add the tomatoes, adjust seasoning, cover the casserole, and cook over low heat for about 1 hour. Sprinkle with the parsley and serve in the casserole.
* From Mietta's Italian Family Recipes
