JUST WANTED TO SEE IF ANY NEW WAYS I HAVENT TRIED

yep....if it was killed this time of year, throw out and grill a rib-eye. if frozen from this past winter/spring - make it like calabacita - wabbit simmered with chicken boulion until it begins to fall off the bone, strip meat, add squash, corn, and season to taste, let simmer until squash is done.

Use to raise meat rabbits. Did not have any special recipes. Use any good chicken recipe for rabbit, just remember the lack of fat will cause them to dry out, be careful. Rabbit and dumplings, rabbit nuggets, fried rabbit quarters, grilled rabbit, rabbit fajitas, rabbit pot pie, etc....

found meat market that sells then havent eating any in quite some time

where is this meat market?

in dallas on buckner

i too used to raise meat rabbits...cooked em every way,..my best was to fry like a chicken...

Rabbits can be eaten year-round as long as they are not infected with worms. Wild rabbits and domestic rabbits are no different with getting worms and domestic rabbits/fryers are slaughtered all year from producers.

Old wifes tale!

Great thread! Need some photos!!!!!

Rabbit Casserole with Dumplings
Country families were always glad to get their hands on a fresh rabbit to help stretch the week's food. Rabbit still makes a cheap meal, served in a well-flavoured casserole with plenty of vegetables. Dumplings are an East Anglian favourite - to be called a 'Norfolk dumpling' just means you are delightfully plump!
Ingredients
Serves: 4

100 Gram Streaky bacon rashers (3 1/2 oz), rinded and chopped
4 Rabbit portions
4 sticks Celery, chopped
2 Leeks, chopped
1 Bay leaf
225 Gram Carrots, sliced (8 oz)
2 Tablespoon Plain flour
600 ml Chicken stock (1 pint)
75 Gram Self raising flour (3 oz)
40 Gram Shredded suet (1 1/2 oz)
1 Tablespoon Fresh chives, snipped
Method
Pre-heat oven to 170 �C / 325 �F / Gas 3.

Fry the bacon in a flameproof casserole until the fat runs. Add the rabbit and fry gently until browned. Add the celery, leeks, bay leaf and carrots and mix well.

Sprinkle in the flour and stir well. Cook for 1 minute, then remove from the heat and gradually add the stock. Bring to the boil stirring continuously. Cover and bake for about 1 1/2 hours or until the rabbit is tender.

Mix the self-raising flour, suet and chives in a bowl. Add enough cold water to make a soft dough. Twenty-five minutes before the end of the cooking time, shape the dough into 12 balls and place on top of the casserole. Cover again and bake until the dumplings are well risen and cooked through.

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