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 pie is a game pie consisting of rabbit meat in a gravy with other ingredients (typically onions, celery and carrots) enclosed in a pastry crust. Rabbit pie is part of traditional American and English cuisine.

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.

Rabbit's low popularity also stems from the agricultural industry as a whole. Many farm animals had dual purposes or were low maintenance to raise and breed, making them staples of the agricultural industry. Chickens provide eggs, pigs live off waste products and scraps, and cows provide milk.

Much like other meats, rabbit meat is distinguished based on the type of rabbit you eat. For example, domestic rabbit meat is less gamey and less, while wild rabbit meat is drier and leaner. In terms of essence, rabbit meat tastes almost like chicken, almost sweet with a gamey taste.

I would agree with the first answer, chicken thighs would probably be the easiest closest match you'd find for rabbit. However, rabbit has a stronger more gamey flavour than chicken so you might want to consider ways of adding that gamey flavour back into the dish.

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).

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.

How to cook a rabbit to make it tender? ›

Par boiling is the best way to tenderize a tough old bunny. Cover with water in a big pot with a lid, season with salt pepper and onions (and what ever else you like) bring to a boil, turn down the fire and simmer, slow boil with the lid on until fork tender and falling of the bones.