Folks are always asking me what my ‘favorite’ recipe for rabbit is. Many Americans have never eaten rabbit (and many others are appalled at the idea of eating rabbit) and i usually have a hard time picking out a favorite ‘recipe’ as i don’t really cook via recipes. Rabbit finds its way onto our table weekly and it’s a truly versatile meat, similar to chicken. In the summer i prefer to marinate and grill whole rabbits, cutting up after eating for a bowl full of meaty yum to be enjoyed by family and friends. In the cooler months i’m more inclined to use my oven or stove. Tired of the same old ‘braised’ variations, i tried something similar to grilling but with a more basic sauce. It was good enough to write down! *No photos, sorry -but a solid recipe!
This recipe really brings out the flavor of the rabbit, vs slathering it with delicious mustard sauce and i just used what herbs i had on hand. You could substitute your favorite herbs for the ones i used. The great thing about this recipe is that you cook the rabbit whole and baking time is under an hour. Be prepared for some smoke if you’re as poor an oven cleaner as i am, though. 475 is a bit on the hot side.
- 1 whole domestic rabbit (2-3.5 pounds)
- 3 medium red potatoes
- Olive oil (1/2 to 3/4 cup)
- Splash red wine vinegar
- 3 cloves garlic
- Pinch cayenne
- Sun dried tomatoes in olive oil – about 2 T of the oil and 3 or 5 little tomato halves
Split the ribcage of the rabbit and lay it out flat on its back in a roasting pan (on parchment paper). Blend all the marinade ingredients in a food processor until the garlic is mostly chopped up. Salt the rabbit well and drizzle some marinade on all 4 legs and the saddles. Flip rabbit over onto it’s belly. Be sure the belly flaps are out flat to either side of the carcass. Salt and pepper the carcass then drizzle marinade evenly over entire rabbit. Set aside in the fridge for a few hours, minimum 1 hour.
Chop potatoes somewhat small (1/2 inch pieces give or take) and toss in the food processor to pick up the rest of that lovely marinade. Add a bit more olive or grapeseed oil if necessary. Salt and then arrange to either side of the rabbit.
Preheat oven to 475. Cook for about 30-40 minutes, taking out to stir potatoes 2 or 3 times. Cook until the rabbit is tender, juice runs clear if poked and the potatoes are crisped to your liking. Place rabbit on a large cookie sheet and let cool 5 minutes or so. Cut apart with a cleaver into: 2 back legs, two front legs and 2-3 saddles. The saddles are the gourmet cut in this meal! Serve with potatoes and a sauteed green.
This is a great first recipe for trying rabbit! Easy, quick and delicious. Rabbit is more filling than chicken, so you’ll most likely have leftovers if you’re only feeding a family of two. The leftovers make great lunches as is, or can be cut up into ‘chicken salad’ style lunch meat. Enjoy!
Have you ever eaten rabbit? What’s YOUR favorite recipe?
You know you live in Oregon when your commute home includes driving past 3 Christmas tree farms and one large depot loading up hundreds of trees into semi trucks. You know you live just shy of an Oregon forest when you walk through your gate with this over your arm, freshly sawn from a back corner of your own property:
When we lived in Austin, TX we decorated my Meyer Lemon with ornaments and lights and deemed it our “Christmas Citrus” and oh, how i miss that tree. BUT, there is something classic about the fragrant evergreen, stately standing in your living room that taps into the inner child. With our new ductless heat pumps, we can actually hang out upstairs without freezing our buns off (our house is huge and was previously unheated upstairs) so we decided to celebrate and put the tree in a place of honor in front of the sliding glass door (to nowhere) upstairs. We’ve really been enjoying the excuse to sit in our upstairs living space, enjoying the seasonal beauty.
All that’s missing now is some tinsel! I just love the sparse and graceful boughs but they could use some light and shiny tinsel or icicles. Oh, and if you’re hoping to add so eFiber Friends ornaments to YOUR tree, never fear: more will be uploaded to the online shop soon!
Have you put your tree up yet? Did you cut it, buy it from a lot, or pick it out at a tree farm? Chances are, if you bought it from a lot – it came from near my neighborhood!
Christmas is coming and the needles are flying in my workshop, working on custom orders to be delivered in time for gifting and finding time to work on adorably seasonal items like these:
Thanks to my Corgi loving “fans” most of the items pictured above have already be sold. BUT i will have new arrivals landing in the shop for the next few weeks, so visit Fiber Friends Online often and be sure to refresh the holiday page for updates! I’ll try to send updates to my Facebook page as well, so be sure and stay in touch there. My current waiting list is still full for the holidays, but i’m taking orders now to be fulfilled in early Spring. Plus, it’s never too soon to plan for the NEXT holiday – order a set of holiday Nubbins now and enjoy them next holiday (or leave them out all year – they’re so cute!) And now, I’d better get back to work, lots of merry making to do!
Most of you are familiar with Pocket, my best pal/ fur-daughter Pembroke Welsh Corgi. She’s my main assistant and even signs all your invoices! But lately, i’ve had another buddy joining us in the studio. Meet Dandelion Fluff, a dapper fellow among buns, quarantined in the studio post bunny show and allowing many pats and humiliating costumes during my brief bunny breaks.
I wonder if his little pawlets could handle the felting needles? I could use some help managing holiday orders! (And yes, my studio is covered in wool and scattered papers and plates…. i’m an artist aka slob. Sorry!)
I guess i’ll settle for some break time snuggles instead.
Yes, i do raise rabbits as livestock for meat…. but that doesn’t mean i’m not in love with my breeders. I very happily dole out snuggles to all willing buns in the bunny barn and treat every one with respect and care. This little guy is special and i can see why folks enjoy rabbits as house pets. I’m tempted to keep him inside all the time, but he prefers the 50 something temperatures of the barn with his bun-mates. I’ll take the bunny time when i can get it
Have you ever had a close relationship with an animal raised as livestock?