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Help! 2 lb. Whole, skinned rabbit - no freezer space, no oven. How to cook?

by (529)
Updated October 20, 2014 at 4:02 AM
Created August 18, 2013 at 7:39 PM

I appear to have acquired a 2 lb. rabbit, quite accidentally. I have no freezer space and no oven - only an induction stove, 1 qt saucepan, some cast iron pans, and an 8 qt. stockpot.

(Complete lack of freezer space means I must cook it very soon - within the next day or two at most.)


Very exciting! But, I've no experience whatsoever cooking rabbit.

It is headless and skinned but otherwise appears fairly intact.

What are your suggestions as to the best/most delicious way to cook it? It also must keep long enough for 1-2 persons to finish eating.

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4625 · August 19, 2013 at 4:23 PM

perfect dish !!!

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19120 · August 18, 2013 at 11:00 PM

The key here is breaking it down like you would a chicken - two rear leg cuts, two front, and a weird middle chest piece that has some good meat on it. I could take or leave the faux breading, but a pan-fry as suggested to 155 or so in that cast iron pan OP has would work well. Rabbit does not have to be fancy.

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5 Answers

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414 · August 18, 2013 at 8:22 PM

Rabbit cacciatore--google it and enjoy it's deliciousness--it's pretty much a one pot meal. Then serve it over some riced cauliflower or spaghetti squash or yams..mmmmm

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4625 · August 19, 2013 at 4:23 PM

perfect dish !!!

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10490 · August 18, 2013 at 8:17 PM

Braise that rabbit! Tastes delicious that way!

Cut up your rabbit into pieces, and season it with salt and pepper and sear it in some oil. Take out rabbit and set to side. Put veggies in your stockpot - carrots, celery, parsnips, onion, sweet potatoes are all good with rabbit. Whatever you like that will stand up to long cooking. Cut them into large chunks and put on bottom of pan, saute them in the oil with some whole garlic cloves. Put the rabbit back on top of the veggies. Add some peeled roughly chopped tomatoes, maybe some red wine, or beef stock. Put in herbs you like (rosemary and thyme are good with rabbit). Just barely cover the rabbit. Let simmer for a bit, and then turn down as low as possible and let it cook uncovered for around an hour and a half. Til it's tender. Then you can take out the rabbit and veggies, reduce the cooking liquids further and have a sauce.

I love rabbit.

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1137 · August 19, 2013 at 7:51 PM

Use lard. IMHO, it is best slow-braised with just some white wine, in a pan, covered after first browning, low fire, let it go until meat easily separates from the bone. I prefer it broken into more pieces, like 14 pieces per rabbit (better flavor). Many vegetables go well with rabbit, but my favorite one is diced and oven roasted winter squash.

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11048 · August 18, 2013 at 7:50 PM

I break them down like I would a whole chicken, "bread" them with seasoned almond or coconut flour, and fry in coconut oil until it reaches an internal temp of 155.

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19120 · August 18, 2013 at 11:00 PM

The key here is breaking it down like you would a chicken - two rear leg cuts, two front, and a weird middle chest piece that has some good meat on it. I could take or leave the faux breading, but a pan-fry as suggested to 155 or so in that cast iron pan OP has would work well. Rabbit does not have to be fancy.

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4625 · August 19, 2013 at 4:21 PM

Coconut oil is NOT a good cooking oil by itself, use Olive oil, virgin is best in a fry pan. Add some coconut oil if you like by it is a waste, as when done properly, the oil remains mostly in the pan and not in the food. Don't waste good coconut oil this way.  

good luck with the rabbit, treat like chicken. don't over cook it.   

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