[Angelah]

I finally got to pop in to a local smallholding that sells eggs and veg this morning - and will definitely be returning regularly - ok, limited choice, but all the basics and the price was amazing!!!

As I arrived the owner was coming back from the field and asked if I'd like a rabbit!!! Thankfully he skinned and gutted it as I wouldn't have known where to start!!! But how do I cook it? Any tasty simple recipes would be really appreciated.

[Oscar Too]

Cook it today, or it will be tough and stringy.

And watch out for shot - you can break your teeth.

A nice rabbit casserole - all your usual casserole suspects - red wine, onions, bayleaves, pepper corns, carrots, turnip, potato. 

Bang in oven, cook slowly over a couple of hours, eat when done.

There are other recipes around roasting rabbit and I've even had a lovely warm rabbit salad, but the casserole is the best bet as your rabbit may have been an ancient athlete of the rabbit world.

[Aunt Sally]

I'm dribbling reading that

I've lost contact with anyone I knew who shot rabbits unfortunatly, the village butcher sometimes get's them in but what a price 

[JulieP]

Yum Yum

We had Rabbit on Saturday - only £2.79 from our local butcher.

I thought it was a bargin price

[celjaci]

Friends in Slovenia used to marinate rabbit in white wine before cooking ( roast or casseroled ) - delicious!!!!

[Aunt Sally]

Sounds wonderful   

[hindy]

If I have anything to do with it there will be lots of rabbits in the pot soon, our site is plagued with them. 

[Stripey_cat]

The entry wounds are usually pretty obvious, and you can (with a bit of effort) fish out the shot while you're jointing the rabbit.  It's easiest to joint using a sharp knife (with a flexible blade and a sharp point), and a pair of strong scissors.  I use the knife-point to force open the joint and the scissors to snip tendons and ligaments; my mother tends to cut straight through the bones with the scissors, which messes up the meat less but can leave bone shards.  I normally go through the spine below the ribage, and take off the legs, to give four pieces off each carcass.  Alternatively, you can find a casserole that the rabbit will fit into whole and save yourself the job; if you want the meal to look smart, fish out the rabbit once it's cooked, strip the meat off the bones while you finish the sauce, then stir the chunks back in.

[Angelah]

Thanks for the replies!!! Didn't have any problems with shot!

Popped it in casserole dish with lots of root veg, some herbs and left it in the oven on low for the afternoon!! Came home to a fantastic aroma! My eldest as usual was starving - only 6 and he eats way more than I can manage!!! All I had to do was debone some meat for the boys, then dish up - it was delicious, and  I had the leftovers for lunch today - even tastier.

Am hoping I might time it right next time we visit for veg!!!

[coo!]

THE BEST RABBIT RECIPE!!

im a reguler ferretin man mysen so have rabbit reg, i chop into chunks roll in flour and plop into deep fat fryer or shallow fry ( typical bloke eh fry everything!) and eat very nice kids still think its chicken  also add bit a herb to flour, also breaded pheastant the same way if you ever get them.

Also toward winter if anybody has rabbit probs in derbyshire area i am in need of some ground to ferret on with my eldest daughter.
Sorry to anybody in advance if ive offended with this post.