polonius 54 | 420 21 Oct 2012 #61Merged: Any rabbit fanciers on PF?Anybody fancy rabbit? If so, how do you like it prepared? Rabbit meat is nutritious, mild-flavoured, tasty, very lean (no cholesterol!) and highly digestible. But one sees fewer rabbit hutches in Poland than one once did.
RevokeNice 15 | 1,854 21 Oct 2012 #63Anybody fancy rabbit? If so, how do you like it prepared? Rabbit meat is nutritious, mild-flavoured, tasty, very lean (no cholesterol!) and highly digestible. But one sees fewer rabbit hutches in Poland than one once did.Love eating them.
polonius 54 | 420 21 Oct 2012 #64Sometimes you can get fresh dressed rabbit (tuszka królika) at Leclerc and other supermarkets. Since the meat can be quite dry, it is best larded wtih słonina (pork fatback lardoons).
Wroclaw Boy 21 Oct 2012 #65When i was a chef in France my Sunday morning job was always preparing the rabbit casserole.
Richfilth 6 | 415 21 Oct 2012 #67Be careful with the phrase "rabbit fancier". If you asked if someone is a pigeon fancier, and they reply in the affirmative, and your next question is "how to you like them cooked?" then you're likely to get punched in the face.A Fancier is a grower or breeder, NOT a gourmet. That's not to say fanciers don't eat them of course, but they often form a bond with their animals.
p3undone 8 | 1,132 21 Oct 2012 #70RevokeNice,I don't have any recipes,but I imagine that it has to be tasty.Does any one know if it's popular in Poland?
RevokeNice 15 | 1,854 21 Oct 2012 #71Rabbit stew served with crusty bread. So good.There are abundances of them in my local park, but I wouldnt have the heart to hunt them. Too cute.
Rysavy 10 | 307 21 Oct 2012 #72Not big fan of small game like squirrel, quail and the like. Squirrel and some rabbit is a bit gamey but I do like rabbit. It is very chicken like in flesh when good. I have had most of these in casserole or pie, but will eat rabbit as a meat. I like larger meat cuts but if I'm filing larder by hunting I will pick up rabbit for freezing and eating later.I like venison. I loooove antelope. Elk is very good.
p3undone 8 | 1,132 21 Oct 2012 #73Rysavy,have you ever had Caribou or Moose?I think you would would really enjoy eating those meats.I've eaten both and have found them to quite good.
Rysavy 10 | 307 22 Oct 2012 #74ever had Caribou or MooseI've had Moose jerky but don't know if that would be fair representation of taste. Never had any caribou in any form.Never hunted either. I did hunt Bison allowed to free range on my land in Texas before I had to sell it.
polonius 54 | 420 22 Oct 2012 #75Have had venison, quite nice if it's young and pre-marinated. Rabbit is very lean and quite dry so it needs to be larded. I presume the French must stew it in wine. If you saw a skinned squirrel it wouild look like a rat, but it is very tasty. Hare can be too gamey with a bitter edge - require several days of marination. Pheasant, patrtidge, quail and grouse are superb if well prepared.
Ant63 13 | 410 22 Oct 2012 #76I just stew them with a range of veg. Brown off the meat first in a hot pan. Slow cook it with parsnips, swede, carrots, leeks, potatoes and a few herbs to taste.Bit like chicken really.I can't help looking at the children's pet rabbit and salivating. She won't let me have a gun in the house so no fresh rabbit for me.