Hello, Â I am a new writer on OSG.
My Husband and I have just arrived in NZ, even though it has been really cold we are enjoying it.
A few days ago my Hubby shot his first rabbit with my brother-in-law, the next evening we ate it.
Once the rabbit was skinned and chopped into pieces, I put it in the fridge over night. Now you can pretty much do any thing with rabbit, for the meat is close to chicken. (But in my opinion it doesn’t taste like chicken.)
My Brother-in-law says you can soak the rabbit in milk over night and it will help lock in the juices, but keep in mind rabbit is a dry meat. Â So don’t get worried if it still tastes a bit dry.
I made the rabbit into a stew, so first I seared all the pieces and pop them in the slow cooker.
For this rabbit stew.
- I put in about a cup of water
- 2 table spoons of chicken stock
- a bay leaf
- half an onion
- couple of pinches of parsley and time
- crushed sea salt and pepper corns
- A about a cup of red wine (I use Tora Bay New Zealand wine a Pinot Noir 2009)
To thicken the broth I added a table spoon of corn flower in a cup of water and poured it into the pot.
I slow cook the rabbit on high for about 2 to 3 hours. Then for the remaining 4 to 5 hours I cooked it on low, or till the meat started to fall off the bones.
On the last hour before serving, I also roasted carrots and kumara. I cut them into quarters, rubbed olive oil on them a and sprinkled fresh rosemary and sea salt.
For my first try with cooking rabbit, I think it turned out pretty good.
Even if I do say so myself.