Grilled Rabbit Recipe | Game Recipes | Jamie Oliver Recipes (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.

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.

Notoriously tricky to cook, the lean flesh of rabbit can result in dry, tough meat. Slow cooking rabbit is one of your safest bets for a good result – cooking at a low heat over long period of time, submerged in a liquid, is great for bringing out the best in this delicate meat.

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.

Cook rabbit in a range of comforting dishes. This rich game meat is delicious when slow-cooked in stews, roasted or served in pies and pasta ragu.

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.

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.

To marinate the rabbit, mix in buttermilk, garlic powder, onion powder, paprika, chili flakes, salt and pepper. Let the rabbit marinate in the fridge for about 4-12 hours.

Grilled meat is the most tender and juicy with low shearing force and cooking loss. From a health standpoint, oven cooking of rabbit meat is recommended than grilling. Rabbit meat cooked by boiling or in microwave exhibited the lowest bacterial counts.

Unlike other animals like cows (beef) and pigs (pork) where there are other names to call them, rabbit meat is simply called “rabbit meat” all over the world. This is due to the fact that rabbit meat is uncommon and somewhat rare to be eaten, so there are no culinary terms for it.

How do you know when rabbit is done cooking? ›

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.

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. Slow cooking is one of the best ways to get a good result – cooking at a low heat for a long time, submerged in a liquid, is great for bringing out the best in this delicate meat.

Saltwater will draw out any remaining blood and start to tenderize it. The lactic acid in buttermilk will provide the same function. “I prefer the salt-solution method when grilling or roasting, and the buttermilk method when braising or frying,” Eley says.

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.

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.

Let them soak for 8-24 hours.