Rabbit Stew Recipe - How to Make German Rabbit Stew | Hank Shaw (2024)

FAQs

What do you soak rabbit in before cooking? ›

A Brine Keeps the Rabbit Moist

And while the combination seasons the rabbit nicely, the buttermilk and salt give you a little wiggle room to ensure that the cooked rabbit doesn't dry out.

The best way to get tender rabbit meat is by butchering them around the 12-week mark (depending on the breed) and cooking them low and slow. A crockpot is a fantastic way of cooking rabbit for tender, fall-off-the-bone meat.

The German rabbit dish called “hasenpfeffer” is made by marinating rabbit in a highly spiced (not spicy) and vinegary concoction for 2 or 3 days, and then slow-cooking the rabbit in the same liquid after.

Place in a 9x13-inch baking dish. Combine onion, water, ketchup, Worcestershire sauce, sugar, paprika, and garlic in a medium bowl; mix well, then pour over rabbit. Bake uncovered in the preheated oven, basting frequently, until very tender, about 90 minutes.

Often described as a stronger version of chicken, rabbit has a slightly sweet, vaguely gamey flavour and a pleasant texture, with wild rabbit having a much deeper flavour than farmed. Wild rabbits can be soaked in cold water for 3 hours to whiten the flesh if preferred.

The meat is slightly darker and has more flavor, but can also be slightly tougher,” says Eley, who explains that the best way to prepare a wild rabbit is to soak it in either a saltwater solution or buttermilk. Saltwater will draw out any remaining blood and start to tenderize it.

Cooking Temperature

Your mileage may very, but cooking at a low temperature will make your life easier by preventing your rabbit from becoming tough — you won't have to babysit it as much as high-temperature cooking. In the oven, this means 250f is sufficient for roasting in a pot, which will take ~2-2.5 hrs.

For safety, the United States Department of Agriculture recommends cooking rabbit to an internal temperature of at least 160 °F (71 °C). The use of a food thermometer is recommended.

Kaninchen rabbit (noun)

The brown rabbit is eating leaves in the garden. Kaninchen sind wirklich süß und schmecken auch gut.

What is rabbit meat called in a restaurant? ›

In restaurants, rabbit meat is often called “coney” or “lapin.” “Coney,” derived from the Anglo-Norman term, was commonly used in medieval England, while “lapin,” a French term, is widely used in contemporary fine dining establishments.

Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩]) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.

pot, fill about half way with water. Add 2 T. salt, and bring to a boil. Add rabbit, and parboil for 1/2 hours Drain, and let cool.

The milk/vinegar mix (similar to buttermilk) will help to brine/pre-season the meat and impart moisture, while keeping the meat tender. Once your rabbit is soaking in the fridge, prepare your dredge. Mix all ingredients and run them through a sifter if you so desire, otherwise mix until hom*ogeneous.

Rabbit has almost no fat in it, which means if you don't know what you're doing and over cook it, it can end up being dry and tough. Recipes that cook slow and have lots of moisture are a good choice.

Lots of them recommend soaking the rabbit in saltwater overnight before cooking.

Fill a small bowl with warm water and add a few drops of gentle baby shampoo or castile soap. Dip a cotton ball in the solution and gently cleanse around the rabbit's anus, taking care to wet only the area that needs to be cleaned.

Bring chilled rabbit up to room temperature before cooking. Because it's so lean, rabbit is prone to drying out, so always rest before serving to retain the juices. As with all game, check the meat for lead shot before and after cooking. The lean flesh of rabbit can result in dry, tough meat.