Author Topic: Braised rabbit ala pesto  (Read 569 times)

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Offline Mesophilic

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Braised rabbit ala pesto
« on: September 26, 2020, 06:36:58 am »
This will be a work in progreas depending in how often I harvest wild rabbits.

Tried it last night following the same method as my squirrels ala pesto recipe I posted earlier.  Rabbit came out a bit tough.

So next attempt, I'll lightly dredge with flour or cornstarch,  pan sear, braise for an hour in the oven, then smother with pesto and braise another length of time TBD, to see if I can tender it up a little more.

It was good, just a little tough and stringy.
Trying is the first step to failure
-Homer Simpson-

Offline Hawkdancer

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Re: Braised rabbit ala pesto
« Reply #1 on: September 26, 2020, 12:07:03 pm »
Might try a marinade to tenderize the rabbit a bit or a white wine in the pesto.  Worcestershire sauce may help as well.   Sounds good though, just waiting for another good frost/freeze to hunt bunnies!
Hawkdancer
Life is far too serious to be taken that way!
Jerry

Offline Mesophilic

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Re: Braised rabbit ala pesto
« Reply #2 on: September 26, 2020, 01:08:58 pm »
Great idea, maybe I'll do a buttermilk soak and see how that goes.

Worst case I'll mix up a flavorful marinade with some meat tenderizer and inject or needle it into the meat.

There's always Lapin au Vin to try out as well.  Coq au Vin was invented to use up tough old chickens (at least that's the story I heard), I'm pretty sure it will turn out well with rabbit, too.
Trying is the first step to failure
-Homer Simpson-

Offline Hawkdancer

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Re: Braised rabbit ala pesto
« Reply #3 on: September 26, 2020, 10:16:34 pm »
A couple joggers of good whisky in the marinade works well, also.
Hawkdancer
Life is far too serious to be taken that way!
Jerry