Rabbit pie | Game recipes | Jamie magazine (2024)

FAQs

How to cook rabbit Jamie Oliver? ›

Pour in 350ml of water, bring to the boil, then simmer on a low heat for 15 minutes. When the time's up, pour in the balsamic and add the honey. Cook for another 30 minutes, or until the rabbit is soft and tender and the liquid has reduced to a dark, thick, flavourful coating, stirring occasionally.

Rabbit has a similar taste to chicken but is slightly stronger with an earthier flavor. Though rabbit isn't often seen on American menus, it is popular in other parts of the world. Serve this pot pie with a glass of Chardonnay and a fresh salad.

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 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.

WHAT IS RABBIT MEAT CALLED: Unlike beef, pork or lamb, rabbit meat does not have a. special name, it is simply called, "rabbit meat." Despite. it being a rarity on many Zambian menus, it is a very. popular dish across different parts of the world.

However, there are some rabbit breeds that are commonly raised for meat production. The most popular meat rabbit breeds include New Zealand White, California, and Flemish Giant. These breeds are known for their large size, rapid growth, and good meat-to-bone ratio.

Domesticated rabbit meat also has fewer calories than chicken and has less cholesterol than any other commonly consumed meats, like beef, pork, and chicken. For those looking for high vitamin content, rabbit is an excellent choice.

Cooking rabbit is similar to chicken, fry on a moderate heat for 20 minutes or so until the internal temperature reaches 71°C. Ideally, only quick-cook the lean, tender cuts of rabbit, such as the saddle or the loin - the other cuts are much more suited to pot roasting or braising.

Their meat is tougher than fryers, so they should be cooked slowly— either braised or, as the name suggests, stewed. Ironically, roasters are not very good when roasted. For safety, the USDA recommends cooking rabbit to an internal temperature of at least 160°F (71°C).

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.

Should rabbit be marinated before cooking? ›

Marinating the rabbit for 2 hours is actually ideal since the marinade will have more time to permeate and flavor the meat. Preheat the oven to 425º. Prepare an ovenproof frying pan by adding the butter to it and warming it over medium-high heat.