Tag: rabbit

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  PK’s Slow Cooked Rabbit Soup

  This one is just for Dad because my kids are big into Peter Rabbit at the moment. 🙂 Rabbit soup is just as easy to make as chicken soup, especially if you use a slow cooker.

  Note: Rabbit is a lean meat that makes for a very light healthy soup.

  Simply

  1. Cut up your rabbit like so.
  2. Chop up your vegetables, I used onion, celery, carrot, green beans and coriander roots.
  3. Add some bay leaves, a sprig of thyme and a hearty slash of dry white wine.
  4. Throw everything into your slow cooker (medium heat) with 4 cups rabbit stock (any stock will do actually) and 4 cups water.
  5. Add some duck fat if you like as it helps keep the meat moist.
  6. Wait for 4 – 6 hours, stirring occasionally.
  7. Pull the meat off the bones (turn the latter into bone meal for a great soil improver), returning it to the slow cooker.

  Serving

  It just needs a bowl, some cracked pepper and crusty bread drowned in butter. 🙂

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  May 2, 2018

• 

  PK’s Easy Rabbit Stock

  For that stock that is a little bit different than chicken but still light, consider rabbit.

  I follow Scott Rea’s advice when I break down whole rabbits (see his FB page https://www.facebook.com/Scottreaproject for great catching, butchery and cooking advice).

  He recommends using the front legs and rib cage for stocks and the like. So I do. 🙂

  

  Simply chuck the rabbit meat and bones into a pot, add water and your favourite vegetable mix. I use the holy trinity of carrot, celery and onion (dried onions work a treat). Bring everything to a boil and then simmer for at least 2 hours.

  

  If you want, stop by my PK’s Slow Cooker Chicken Stock post to get some great tips on ingredients and storage techniques.

  Just look at this lovely light stock:

  

  Enjoy,

  PK

  Related Links:

  • see all recipes using rabbit stock here
  • see more posts where we use stock here
  • go to the main page about rabbits here
  • go to the main ingredients page here

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  Written by

  PK

  ·

  December 29, 2017

• 

  Rabbit Whole: How To Break It Down

  I love eating rabbit. I don’t know about wild rabbit but farmed rabbit meat is every bit as tender as chicken and for me at least, that little bit novel.

  I follow Scott Rea’s advice when I break down whole rabbits (see his FB page https://www.facebook.com/Scottreaproject for great catching, butchery and cooking advice).

  First I remove the pluck.

  

  

  Then I cut through the backbone just below the rib cage.

  

  I remove the front legs like I would a chicken’s wings (see chicken wings).

  

  Then I remove the back legs, again using the same technique as I would on a chicken (see chicken legs).

  

  That left me with with the trunk which is simply the best looking cut I have ever seen.

  

  You could even simply cut the whole rabbit below the rib cage and cook the back half on the barbecue. The front end goes into my Rabbit Stock.

  

  In 2018 I will explore cooking methods and recipes to bring out the best in this lean meat.

  Enjoy,

  PK

  Related Links:

  • See all recipes using rabbit here.
  • See more home butchery posts here.

   

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  Written by

  PK

  ·

  December 29, 2017