Minnesota Cooking: Rabbit in a Bag
Eat Chiken - Said the Rabbit
A friend of ours used to have a huge rabbit farm. The Rabbit Ranch. They had hutches lined up in open wind barns and they'd feed the rabbits until they were ready to butcher. The rabbits were then dressed for us. They'd freeze them for easy transportation.
This was 25 years ago.
I remember cooking them like a turkey. I use the plastic turkey cooking bags now, but back then I'd melt some butter, rub them all over and coat them with Shore Lunch coating mix. Then, I'd put them in the large electric frying pan and place the pieces in hot oil and cover the pan. It would take about 20 minutes for the coating to fry and then, you'd have to cover the pan and let it cook on a warm temperature, like 250 for about 40 minutes. It took a slow, moist heat. About twice as long as if you were frying chicken. I don't know why.
I Stuffed One Once
I took the rabbit, rubbed it with butter, put a jar of sauerkraut inside the rabbit and put a few pats of butter in with the sauerkraut.
Covered the pan and roasted it at 350. Every 15 minutes, I had to open the lid and ladle the liquid that was forming from the sauerkraut and the butter and the liquid in rabbit meat. I'd ladle it up and pour it over the rabbit carcass.
It took about 2 hours, maybe a little less to cook the rabbit until it was tender.
Use a Bag
If I had a rabbit today, I'd use a Turkey Cooking bag. Those bags make my life a whole lot easier. The turkeys turn out simply amazing. I even cook my turkeys from frozen. I just have to cook them longer. The cooking time has to include several hours for the bird to thaw. I think it usually takes about 8 or 9 hours from frozen to cook my bird.
The results are delicious. Crispy outside, tender inside. Fall off of bone delicious - and I never have to worry about blood appearing next to the bones. That's always a bad thing. You cook something like a turkey and it's still raw in the middle.
How About You
Have you eaten rabbit?
Joke About Elephant Stew
For elephant stew you need a medium elephant, some water, salt, pepper, carrots, celery and a small hare. Bring all to a boil and simmer for several hours until elephant is tender. You'll know when it's ready.
Serve with breadsticks.
The hare is optional as some people do NOT like to find hare in their stew.