Honey Baked Rabbit


2.5 to 3 lbs. Rabbit
1/3 C. Margarine, melted
1/3 C. Honey
2 T prepared Mustard
1 tsp. salt
1 tsp. pepper
1 tsp. curry powder

Arrange rabbit in shallow baking pan.  Mix other ingredients and pour over rabbit.  Bake at 350 degrees F for 1 ¼ hours, basting frequently until browned.
Serves 4

General Cooking Tips for Rabbit

Rabbit on the stove top:


Medium heat on the top of the stove or 325 to 350 degrees oven cooking temperature slowly cooks rabbit to perfection. Rabbits low fat content necessitates a longer cooking time to insure a moist and render meat. When sautéing or pan frying rabbit, a medium high temperature is best.


To boil rabbit, put the meat in a heavy pot with two or three whole stalks of celery, one whole unpeeled onion, a few pinches of rosemary leaves, salt and pepper, and enough cold water to completely cover the meat. Bring the water to a boil, then cover and simmer.


Rabbit is done when a sharp fork pierces the meat easily and the juice runs clear.


Rabbit on the Grill:


Before grilling, parboil the meat approximately 10 to 15 minutes to speed up the cooking process.  Place the rabbit pieces on foil over a medium charcoal fire and cook until tender.  Baste with your favorite barbaque sauce.

The moist juicy all white meat of rabbit is the perfect substitute for your favorite chicken or veal recipe.  



WHY RABBIT MEAT FROM IOWA RABBIT, LLC? 

BECAUSE IT IS RICH IN FLAVOR, OFFERS TREMENDOUS HEALTH BENEFITS AND IS SOURCED FROM FAMILY FARMS THAT RAISE RABBITS WITH SPECIAL CARE.

515.233.4774

​Call Today: 515.233.4774

Testimonials

Hasenpfeffer

2.5 to 3 lbs. Rabbit
1 ½ C. cold water
1 ½ C. cider vinegar
1 tsp. whole cloves
3 bay leaves
2 tsp. salt
¼ tsp. pepper
2 tsp. sugar
1/8 tsp. allspice
1 medium onion, sliced
½ C. flour
½ C. butter or oil
1 T. flour
3 T. water
4 gingersnaps (optional)

In a large bowl, combine water, vinegar, spices, seasonings and onion.  Marinate in the refrigerator for at least 12 hours or up to 36 hours.  Remove rabbit and drain well.  Strain and reserve marinade. Coat rabbit pieces in flour.


In a heavy skillet brown rabbit in ¼ inch hot butter or oil for 7 to 8 minutes. Remove excess butter.  Add reserved marinade.  Cover and simmer 1 hour or until tender. Remove rabbit to hot platter.

To thicken liquid, mix flour and water and stir into hot broth. Sauce may also be thickened by adding ½ cup broth to finely crumbled gingersnaps.  This gives a nice taste to the Hasenpheffer. 

Serves 4 to 6.

Rabbit With Light

Mustard Sauce

​​

2.5 to 3 lbs. of Rabbit, thawed, Flour, seasoned with salt and pepper
4 T. Butter
¼ C. Vegetable Oil

Mustard Sauce:
¼ C. Light Sour Cream
½ C. low-fat yogurt
1/3 C. Dry White Wine
3 T. Dijon Mustard
½ tsp. salt
¼ tsp. freshly ground pepper
7 tsp. chopped fresh basil

Dredge rabbit with seasoned flour, shaking off excess.  Saute in butter and oil until lightly brown and tender, about 20 minutes on each side.  

To make sauce, combine all ingredients. Simmer and stir until sauce is warm.  Do not boil.  Serve over rabbit.  Makes about 1 ¼ cups.

Serves 4 to 6