Hoppy Days Ranch

We breed HOPPY-ness!

Cooking

Domestic rabbit is considerably more palatable than wild rabbits.  Still, they do tend to have a slight gamey flavor.  Rabbit meat is also very lean, so it can end up dry depending on your cooking method.  To counter both the flavor and the dryness, we brine the carcass for 1-4 days in the refrigerator.  Take a large storage container (5 or 6 quarts), fill it with cold water, and throw in a good handful of salt.  Optionally, add sliced lemon, herbs, onion, and garlic cloves. Submerge the carcass(es), and put in the fridge.  Check daily for water level.  The salt will help flavor the meat as well as facilitate hydration of the meat.  My wife likes them brined longer.  If you're worried about the safety of brining, keep in mind that the best beef is hung in coolers for up to four weeks to enhance flavor.

After the brining is complete, thoroughly rinse the meat and discard the brining solution.  We roast ours in a roasting pan whole with potatoes, carrots, and onions.  I like a good curry powder rubbed all over it, too. 375° oven for an hour and fifteen minutes.

You can also cut up the rabbit into pieces like chicken and fry, roast, bake, grill, or what ever you want.  Some people boil it, pull off the cooked meat, and use in chili, stew, or casseroles.  You can adjust any chicken recipe to accommodate rabbit pretty easily.