Anyone ever eaten rabbit?

Yes, it's lovely.

If you're not into hunting, ask your butcher.

Funnily enough, last time I ate out, I complained to the waiter when I noticed a hare in my soup.

Failing the butcher, ask these guys …

https://www.youtube.com/watch?v=wOSseI1hao8

you got a beutiful chin,

you got beutiful skin,

you got a beutiful face,

you got taste,

you got beutiful eyes,

you got beutiful thighs,

you got a lot whout a doubt,

but i think bout blowin u out,



coz you wont stop talkin,

why dont you give it a rest?,

you got more rabbit than sainsburys,

its time you got it off your chest,

now you is just the kinda girl to break my heart in two,

i knew right off when i first set my eyes on you,

but how was i to know you fed my earholes too?,

with your ecessive talking,

your becoming a pest,

rabbit x 20



now your a wonderful girl,

you got a wonderful smell,

you got wonderful arms,

you got charm,

you got wonderful hair,

we make a wonderful pair,

now i dont mind avin a chat,

but you have to keep givin it that,



no, you wont stop talkin,

why dont you give it a rest?,

you got more rabbit than sainsburys,

its time you got it off your chest,



now you are just the kinda girl to break my heart in two,

i knew right off wen i first set my eyes on you,

but how was i to know you fed my earholes too,

with your excessive talkin,

your becoming a pest,


rabbit x 8

yup yup rabbit yup yup yup rabbit rabbit bunny jabber yup rabbit bunny yup yup yup rabbit bunny jabber yup yup yup rabbit bunny jabber yup yup bunny jabber rabbit

Butcher? And where do I find one? Got a friend goes shooting always brings me a brace back (ie pheasant) dont have a problem skinning it (until it comes to the corn sack) but no rabbit

Smells horrible when cooked anyway, be surprised if it tasted like chicken.

Not that easy to find these days you need to find an old style butcher who specialises in game.if you have ever been to Spain & eaten a traditional paella then the chances are you have eaten rabbit.

Yes BARROWBOY, rabbit is very popular in Spain (it is know as 'the land of the rabbit' after all). I have had it a few times, it's ok if it is not overcooked that is but it's nothing special in my book.

Yes barrow boy had paella a few times,didn’t know it contained rabbit, always had it down as a fish and rice , my ignorance

The previous time I ate out, I complained to the waiter when I noticed tumbleweed in my soup.

Can anyone ask a serious question on here without being mocked? Ffs grow up ,if you need your ego boosting pick your iPhone up ,tit

Love it and regularly had "Rabbit Stew" as a kid...

It tastes nothing like chicken, and I wish it was more readily available.

The last time I had it was from frozen at the supermarket, very many years ago.

Could be wrong now, but I think it was from China!

One VERY important thing to remember when making rabbit stew.

ALWAYS remember to remove the liver.

My dear Mum once didn't and the house ponged for days!

Hare's good too but much more gamey.

Unless, of course, you find one in your soup

What I do recall, is that it is very roughly butchered, and you have to watch out for small bits of bone!

Jugged hare , now that does stink.i remember going into a restaurant in France with an old girlfriend & she remarked on the smell when we went in.she ordered jugged hare cos she d never had it before,I can still see the horror on her face when they gave her her meal & she realised that that was the smell

Never heard of it but this sounds good.
#
https://honest-food.net/classic-civet-of-hare/

Why would it stink?

https://www.greatbritishchefs.com/recipes/jugged-hare-recipe

She’s tried nothing compared to the taste and smell of whale meat,puts me back on the floor thinking about it

Trilby,reckon it must have been the length of time they’d hung it,I can guarantee it was very strong.i had to ask them to change it for steak & chips!

I don't doubt you, BB.  Perhaps they forgot the liver!

It does make a very nice stew but you do have to be careful as there are lots of little bones. It has a much stronger taste than chicken. Our local indoor market has them hanging sometimes, I think they cost about £4. There's not a great deal of meat on them.

I seem to recall that Iceland used to have frozen portions but never bought them and not sure if they still do.

Everything that nobody has tasted before 'tastes like chicken'. Rabbit doesn't. In my younger days, used to go lamping with my dad and greyhound, and even though I knew the dead rabbits were there, I jumped out of my skin when I saw them by the back door in the morning. The awful stench of mom skinning them remains with me to this day. And all would have been worth it rabbit tasted ok......but alas not. Rotten!

Jugged hare an outstanding dish.... very much enjoyed by Henry VIII.

Served in a few bistros in london .....Jugged hare, creamed mashed potatoes, cabbage and bacon.....£28

Loved rabbit (to eat) since my childhood.
My mother and grandmother cooked it regularly for us. Their only way was to parboil (whole, or in halves), then roast in the oven,
ala chicken etc.
Found our hotel in Spain served it like that, except they added a few herbs and spices... delicious.
Greek stifado is traditionally made using rabbit... tourists would usually be served beef.
The meat has a similar texture to chicken, but not the same taste, whatever people say.
If you're going to try rabbit for the first time, I'd suggest one of the frozen Chinese ones, much milder in taste than our wild caught ones, which can be a bit 'gamey'.

Ate rabbit my whole childhood in stews and curry,  also rabbit and pigeon pie is very good
Never eat nowt like that no more as my lass wouldn’t even let it in the house let alone cook it

Also rabbit and stuffing sandwiches were a favourite for a while for my bait at work 20 years ago

"The awful stench of mom skinning them"

Does she have poor personal hygiene?

Also, just yesterday, encouraged by the discussion, I Googled (as we do) and it seems to be pretty readily available from several supermarkets but,
at £30.00 I'll give it a miss, and stick with Lobster, thankyou!

Had it when on holiday in Malta, delicious.


How to make traditional Maltese Rabbit Stew

Written by Sabine on 30 December 2016
Traditional Maltese stewed rabbit, better known as ‘Stuffat tal-Fenek’, is considered Malta’s national dish. It’s been around the Maltese Islands since the Knights of St John, which makes it a cultural delicacy that contributes to Malta’s rich heritage. The dish is internationally famed, popular among locals and foreigners alike and is definitely one of the top Maltese foods you must try whilst on holiday in Malta!

This Rabbit Stew recipe is as traditional as they get, using ingredients typically found in most Maltese dishes with local homegrown vegetables and herbs. The different flavours of the ingredients in the stew compliment each other wonderfully and create a warm dish like no other.
How to make traditional Maltese Rabbit Stew

Recipe

Ingredients

    2 rabbits cleaned and portioned (the butcher should be able to do this for you)
    ¾ bottle of full bodied red wine
    350ml of water (approx. 2 wine glasses of water)
    2 finely chopped onions
    4 garlic cloves (peeled and crushed)
    8-10 bay leaves
    1 x 400g can tomato pulp (polpa) or mashed up plum tomatoes
    3 tbsps tomato puree’
    2 carrots (peeled and sliced)
    6-8 medium potatoes (peeled and roughly chopped)
    Salt & pepper
    3 tbsps extra virgin olive oil

How to make traditional Maltese Rabbit Stew

Marinade (must be prepare the night before)

    Mix the wine, garlic and bay leaves in a large bowl to make the marinade.
    Place the rabbit pieces into the marinade, cover and refrigerate overnight.

Cooking

    The next day, remove the rabbit pieces from the marinade and shake off the excess liquid (don’t throw away the marinade – you’ll be using that later!).
    Heat up the olive oil in a heavy based saucepan on a high heat and sear the rabbit joints on all sides until lightly browned (approx. 4 minutes on each side). Remove the rabbit pieces from the pan and set them aside.
    Lower the heat and add more bay leaves and onions into the pan. Simmer the onions under low heat until they are browned (approx. 5 minutes). Add the garlic and continue to stir gently for another minute.
    Add the tomato pulp or the mashed plum tomatoes to the pan and increase the heat slightly. Cook for approximately 5 minutes.
    Now add the marinade and increase the heat to  bring the sauce to a boil.
    Once again, add the rabbit joints to the pan and mix them into the sauce, topping up the pan with water until all the rabbit pieces are covered.
    Cover the pan with a lid until it comes to boil and then reduce the heat to a medium simmer.
    Wait for half an hour and then add the sliced carrots, diced potatoes and tomato puree’. Make sure all the vegetables are covered with liquid and continue to simmer the stew for another half hour.
    Wait another half and hour and gently move the lid to cover only half of the pan. This will allow the sauce time to thicken.
    Now it’s time to check whether everything is cooked. If the rabbit meat falls off the bone easily and the roots of the vegetable are tender, then your rabbit stew is ready!

Not funny lady.

bugs bunny

Wild Rabbit £3 each, 2 for a fiver at my butchers.  Cleaned, jointed and kidneys in.  Bargain and free range delicious

Gosh blackbarn, that is seriously cheap. and have to wonder what they pay for them,
unless they hunt themselves!

I'm guessing you may be in the countryside, where the village butcher has (or used to have) small game hanging outside!

A couple of things to mention here. Firstly, do not buy frozen Chinese rabbit, it's crap. Second, rabbit is NOT used in a traditional paella, the meat normal ingredients are chicken, prawns, mussels and possibly squid. It's true that the Spanish know how to cook rabbit, definitely the place to try it and having lived in France for a few years I can vouch for the quality of rabbit sold daily in French supermarkets.
Finally, rabbit has neither the taste nor the consistency of chicken, nor does it stink, although being game, you'll know that someone's cooking it!

That maybe true about paella if you go to torremelinos driver,but if you eat in a good Spanish restaurant in or around Valencia then they will always use rabbit.

If you re ever in Valencia go to taco del Turin one of my favourite restaurants anywhere try the paella valenciana cooked with chicken,rabbit (canejo) & snails,sit out on the terrace,3 courses with wine will cost you about 120 € for 2.proper Spanish food.

Raco del Turia **!!

LFV - Rural Sussex here! They always have game in season but no longer hung outside.  I think they pay a £1 for rabbits (paunched but not skinned).  It only takes about a minute to skin and five-joint a rabbit, so they will be making 100/150% profit.

Things that get killed by a shotgun are a pain to eat, nothing worse, however careful you are than biting down on a piece of lead

Anyone who shoots rabbits with a shotgun shouldn't have a shotgun licence.    Actually they probably havn't.

BARROWBOY, I'd love to try your restaurant in Valencia, but I doubt whether I'll get back there now. I had a small restaurant in Benidorm years ago and my Spanish waiter taught me how to make paella. The next time I'm back in Europe (I'm retired in Thailand now) i'm definitely going to find some good "conejo" and make the Valencia version for myself.

Buen provecho,senor driver !

driver2 22 Feb 19 08:51
'rabbit is NOT used in a traditional paella,'

Depends where in Spain. Coastal regions use seafood, the further inland you go, the ingredients change to whatever is available,
eg rabbit, chicken, sausages, (chorizo possibly)...and I've even heard of snails being added?

My local tapas restaurant near Alicante most definitely use rabbit in their paella, although they have snails on the menu as well but you would have to ask for those to be added. They also use squid ink if you choose which I don't like at all, I don't want to finish a meal with black teeth

Not for a very long time. When I was a child living on a farm in the Cotswolds, rabbit and pigeon were regularly part of our diet. Wild food was a lot cheaper than other meat and chicken was the most expensive luxury in the 1950's.