Friends’ Folly Farm
You can use rabbit in any recipe calling for chicken - but here are some of our favorites. Rabbit is "drier - less moist" than chicken so does well with marinades or slow cooking with liquid for best flavor and texture.
Our latest favorite - we always keep fresh & dried cranberries in the freezer -
Garlic Cranberry Rabbit
1 rabbit, dressed & disjointed
1 large or 2 small onions chopped
3 -4 stalks of celery chopped
2-3 medium carrots halved and chopped
1/2 cup dried cranberries
2 garlic cloves chopped or 1 tablespoon minced garlic
1 bay leaf
1 1/2 cups white wine or broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
2 tablespoons butter
3 tablespoons flour
1/4-1/2 cup half and half or milk
Spray a large casserole dish or 9x13 pan with cooking spray. Add onions, celery, carrots, cranberries, garlic and bay leaf, then wine or broth.
Place rabbit over vegetables and sprinkle with salt, pepper, and basil. Bake uncovered at 350 degrees for about 60 minutes (until juices run clear.)
Remove rabbit and prepare sauce. In a sauce pan melt butter, add flour and stir with whisk over medium heat, gradually add some of the liquid from the baking pan and stir to make sure there are no lumps, add half and half or milk and boil lightly until thickened adding the rest of the liquid and veggies from the pan as it heats. When thickened it is ready to serve.
Serve with egg noodles, rice, or boiled potatoes using the sauce over the rabbit and side dish. - Yum!
1 rabbit, dressed & disjointed (we do legs & back and the tenderloin)
4-6 slices of bacon (optional)
2 medium onions, sliced
2-3 medium potatoes, sliced
1 teaspoon salt
1/4 teaspoon pepper
About 2 cups hot water
Wash rabbit & pat dry, roll in flour. Fry bacon (or heat oil) in skillet until light brown. Remove the bacon & fry the rabbit on both sides until golden brown. (If not using bacon you can simply put meat in a casserole without frying at all.)
Arrange the meat in a 2 quart casserole dish & layer the sliced onions, potatoes, and bacon. Dust all lightly with flour, salt, & pepper; pour hot water over to almost cover.
Cover & bake 1 - 1 1/2 hours in 350 degree oven until rabbit is cooked through and a light gravy has formed.
Thaw rabbit day before meal. 1 rabbit, dressed & disjointed (we do legs & back and the tenderloin) or whole rabbit.
Place in glass/ceramic casserole or glass dish.
1/2 cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
2 cloves garlic
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons honey
Mix marinade well and poor over rabbit
Refridgerate - turning whenever you think of it (two to three times works well)
Heat oven to 350° - place rabbit in oven for about 45-60 minutes (for individual pieces or about 1 hour for whole rabbit)
This can also be done on the grill (individual pieces) - baste the rabbit so it doesn't dry out. About 15 minutes each
side on indirect heat.
Serve with ramen or lo-mein noodles.
Thaw rabbit day before meal.
1 rabbit, dressed & disjointed, 4 legs and 2 back sections.
Place in glass/ceramic casserole or glass dish and cover with milk or buttermilk.
Turn when you think of it.
Heat spray or combination of butter and olive oil to frying temperature in heavy skillet.
Coat rabbit in flour, fry on each side until golden brown and tender, about 10 minutes each side.
Great with oven fried or mashed potatoes.