Conference turris::cooks

BUNNIES CAN BE FOUND AT TRIPLE A MARKET IN ACTON, 2A.  FROZEN OF COURSE.
THEY COST ABOUT 6.00 BUT ARE DELICIOUS.

BARBARA

However, if you're gping to eat rabbit, be careful.  In some of the
European countries, if you buy rabbit, it's necessary to make sure
that the feet are left intact.  Otherwise, you might be buying
pussycat.

As a cat-lovr, I doubly stress this.  Skinned and dressed (and detailed),
pussycat can pass for rabbit.

If your rabbit seems to have a fishy taste....

So BE CAREFUL

Apollonius

I have found frozen rabbit in the IGA market in Hudson.  I have
eaten the rabbit from there and it wasn't at all fishy.

Also I think a company called Pel sells frozen rabbit, it
may however already be cooked, I'm not sure.

I saw the most recent Greats cooks as well, and I too was thinking
of trying out that particular rabbit recipe.  I'll let
you know how it turns out.


-vicki

Try anywhere in the North End of Boston . . . fresh rabbits are hanging in the 
store front windows . . . 

If you are in the seacoast area of NH the Lee Cirle Market carries
fresh rabbit most of the time. (603) 868-2707.  By the way, the
market is at the cirle in Lee, NH (just west of Durham).

I've not had much luck cooking rabbits.  Would love some proven
recipes!

	Audrey

That rabbit recipe sounded great -- I was gonna make my usual Rabbit
Stew for (belated) Easter, but maybe I'll try the one I transcribed
off Ch. 11 on Patriots Day.  Pel-Freez rabbit (not cat -- it's USDA
inspected and all that) is in most Star Markets and Stop & Shops, in
the freezer section.  I'm sure the "great chef" wouldn't use it, but
we "mediocre chefs" aren't so picky.

But letting the rabbit marinate for a week?  That part of the recipe
might make it a bit gamey.

Fred

    Find someone who raises them on a Bunny farm.
    

   There are at least two "Rabbit farms" near where I live.  One in particular
advertizes rabbit meat; Videl in Londonderry NH.  Londonderry is right around
Derry, Manchester, Hudson, Litchfield. 
   
   I also have some good recipes for rabbit that I haven't tried yet.  I have
never had rabbit and been meaning to try it.  

   I will get a phone number and directions to Videl and enter it here as soon 
as I get a chance, and also some recipes.    



-KC

Sorry it took me so long...

Anyway the Rabbit farm is Vi-Del, and it is located on Pilsbury street in
Londonderry, NH.  Send me mail if you need directions and/or phone #.

Here are a few good sounding recipes;


 
Courtesy of:  CHEF PAUL PRUDHOMME'S LOUISIANA KITCHEN
              William Morrow and company, Inc., New York

Appetizer;

RABBIT TENDERLOIN WITH MUSTARD SAUCE

6 (2-3 oz.) boneless domestic rabbit tenderloins

Seasoning mix;
               1 teaspoon salt
               3/4 teas. garlic powder
               1/2 teas. onion powder
               1/4 teas. grnd red pepper (preferably cayenne)
               1/4 teas. black pepper
               1/4 teas. dried sweet basil leaves
               1/8 teas. white pepper
               1/8 teas. grnd coriander

1/2 cup all-purpose flour
vegetable oil for deep frying
unsalted butter for frying
Mustard sauce ( next recipe)

Peel any silver skin from the rabbit and discard.  Combine the ingredients
of the seasoning mix, mixing well; sprinkle the rabbit lightly and evenly with
about 1 1/2  teas. of the mix and combine the remaining seasoning with the 
flour in a medium-size bowl or a plastic bag.

Pour 1/4 inch of oil in a large skillet and heat to about 350 degrees. Add
about one-third that amount of butter, being careful, as the butter will 
sizzle briefly.  Meanwhile, coat the rabbit with the seasoned flour, shaking
off excess.  Immediately add the rabbit to the skillet and fry until golden
brown, about 1 1/2 minutes per side.  Drain on paper towels.  Serve immediately

To serve, cut each tenderloin diagonally into slices 1/4 inch thick and 
arrange in a crescent around the edge of a salad plate.  Pour about 2 table-
spoons of mustard sauce in the center of each plate.

MUSTARD SAUCE

1/2 cup heavy cream
1/2 cup dairy sour cream
6 tbls. Creole mustard (prefered)or brown mustard
2 teas. Worcestershire sauce
1 1/2 teas. prepared mustard
1/2 teas. salt
1/4 teas. black pepper
1/8 teas. white pepper
1/8 teas. grnd red pepper (preferably cayenne)
1/8 teas. dried sweet basil leaves

Combine all the ingredients in a 1-quart saucepan over medium-low
heat.  Simmer and stir until thickened, about 15 to 20 minutes, stirring
constantly.  Cool to room temperature.  Makes about 1 cup.


PANEED RABBIT AND FETTUCINI

3/8 pound (1 1/2 sticks) unsalted butter
2 cups heavy cream
1/2 teas. grnd red pepper (preferably cayenne)
1/2 cup plus 6 tablespoons, in all, finely grated Parmesan cheese
4 quarts hot water
2 tbls. vegetable oil
1 tbls. salt
1/2 lb. fresh fettucini, or 6 oz dry
6 eggs
 
seasoning mix;
      
             1/4 cup catsup
             3 tbls. Creole mustard (prefered) or brown mustard
             2 tbls. sugar
             1 tbls. white pepper
             1 tbls. red pepper (preferably cayenne)
             2 tbls. garlic powder
             2 tbls. sweet paprika

3 cups very fine dry bread crumbs, toasted
8 rabbit back legs, boned and pounded just until each fillet is flat and
  of uniform thickness
vegetable oil for pan frying

Melt the butter in a large skillet over medium-low heat; when almost
melted, add the cream and red pepper.  Turn heat to medium-high and
whisk mixture constantly with a metal whisk as it come to a boil.  
Reduce heat and simmer until the sauce thickens enough to coat a
spoon well, about 7 to 8 minutes, whisking constantly.  Remove from 
heat and gradually add 1/2 cup of the Parmesan, whipping it into the 
sauce until melted; set aside.

Combine the hot water, 2 tbls. oil and salt in a large pot
over high heat; cover and bring to a boil.  When water reaches a rolling
boil, add small amount of fettucini at a time to the pot, breaking up 
oil patches as you drop the strands in.  Return to boiling and cook
uncovered to al dente stage (about 3 minutes if fresh, 7 minutes if dry)
do not over cook.  During this cooking time, use a wooden or spaghetti 
spoon to lift the fettucini  out of the water by spoonfuls and
shake strands back into the boiling water.  Then immediately drain fettucini
into a colander; stop its cooking by running cold water over strands.  (If
you used dry pasta, first rinse with hot water to wash off starch.)  After
the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount
of vegetable oil in your hands and toss the fettucini.  Set aside still in
the colander.

Combine the eggs and the remaining 6 tablespoons Parmesan in a pan (cake and 
pie pans work well);beat well.

In a small bowl, thoroughly combine the seasoning mix ingredients.  Combine
3 tablespoons of the mix with the bread crumbs in a pan.  Sprinkle the
remaining seasoning mix evenly on both sides of the rabbit pieces.  Then
soak the rabbit in the egg mixture for 15 to 30 minutes.

Heat the serving plates in a oven at 250 degrees

In a large skillet, heat 1/2 inch oil over high heat to at least 300 degrees.
Meanwhile, drain the excess of mixture well from the rabbit; dredge rabbit
pieces in the bread crumbs, pressing crumbs in with your fingertips.  (There
should be a thin, even layer of crumbs, with no clumps of crumbs in the meat
creases.)  Shake off excess crumbs and gently drop the rabbit into the hot
oil, flattening the meat as needed to make it fry evenly.  Fry until golden
brown on both sides, about 5 to 6 minutes per side.  Do not crowd.  (Adjust
the heat as needed to maintain the oil's temperature.)Drain on paper towels.

Reheat the cheese sauce over medium-high heat, whisking frequently.  Add the
fettucini and toss until thoroughly coated.  Serve immediately.

To serve, place a piece of rabbit on each heated serving plate.  Roll each 
portion of fettucini onto a large fork and lift onto the plate; top the
fettucini with additional sauce remaining in the pan.

Posted:	Sat 14-Jun-1986 14:28 
To:	APACHE::CLEMONS

    Rabbit Cacciatore
    INGREDIENTS:
    1 rabbit
    1 pint tomato juice
    1 cup red wine
    1 cup Italian Minestrone soup mix (ie, dried mixed beans)
    1 medium onion, diced
    2 cloved garlic, crushed
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    1 tablespoon olive oil
    
    Soak the rabbit in a mixture of one-fourth vinegar, three-fourths water
    overnight.  Soak the beans overnight in enough water to cover them
    completely.  When ready to begin cooking, rinse the rabbit, pat dry and 
    cut into large chunks.  Drain the beans, and rinse in clean water.
    In a heavy-based metal casserole dish, fry the onion in the oil until it 
    begins to yellow.  Add the rabbit, garlic, thyme and oregano and stir-fry 
    until the rabbit is brown all over.  Add the beans, tomato juice and
    wine, and top up with water (if necessary) until the rabbit is
    completely covered with liquid.  Cover the casserole dish with a
    well-fitting lid, and cook in an oven at 180 degrees celsius for 90 minutes.
    Serve with boiled brown rice or pasta.

    Does anyone know of a place in the Leominster Ma. area
    that sells fresh rabbit meat?

    No cats please, already have one! (see .2)

    	John

I've been told that Paul's Choice 2, in Nashua (I think on Rt 101A)
will get fresh rabbit if you order in advance. Haven't tried myself.

    Not sure if this is appropriate, but rabbits are incredibly easy
    to kill and 'prepare' yourself.  there are even instructions in
    'Joy of Cooking'.  Its about the same level of complexity as
    cleaning a fish.  So if you can find a place that sells rabbits
    (for this purpose), you could take it from there.

    I live in Western Mass and the local animal auction near me
    (in Whately, just north of Northampton) sells hundreds of rabbits
    every tuesday morning (along with hundreds of sheep, lambs, pigs,
    goats, cows, etc. etc.).  We raise sheep and do occasionally have
    a sheep to sell there.  My kids think its the greatest 'zoo' there
    ever was.

    Hope I havn't offended anyone.

    bob

re .12  - Thanks Mike.

re .13  - Bob, I've read that section in Joy of Cooking and they do seem
	pretty straight forward to prepare.  As for doing the slaughtering
	myself, well, I wouldn't do it unless I was shown how to do it
	properly.  I like animals and don't care to make the animal suffer
	to save some money.  Besides, I live in a condo and don't think
	the neighbors would appreciate my doing farming chores outside
	their window! :^)

	I'm familiar with your section of the state (went to school out
	there for a couple years).  Could you post, or send me mail with
	directions to the animal auction you spoke of?  I'm planning to
	head out that way sometime over the next few weeks to do some
	hiking (Roaring mountain/ Mt.Toby).  The waterfall ought to be
	pretty good this year with all the snow we got.  So maybe I'll
	just blow off a day from work some Tuesday, visit the auction
	in the morning and hike afterwards.


		John

    the Northampton Coop Auction....in Whately
    (seems confusing to me too!)

    The auction is just off of Exit 24 of Route 91...this is also the
    exit right at the intersection of Rt. 5 and Rt. 116.  The all sort
    of come together right there.

    Coming from Amherst:
    Rt. 116 comes north west out of Amherst (UMass, etc.), crosses
    the Connecticut River (in Sunderland) and continues to an intersection
    with Rt. 5.  Just before the T junction with Rt. 5, on the left,
    you will see a gas station and just before that there is a left
    turn.  Across the street from that left there is a sign for a school
    called Mountain Brook Children's Center.  You want to turn left
    and take what will seem like an exit ramp down to antoehr
    road.  This road used to cross 116, but when 116 got expanded,
    instead of putting in a bridge, they put in 'pseudo exit/on ramps'.
    You turn left on this road, heading south, about a mile and
    the auction will be on the right.  You'll see a BIG barn looking
    building and a lot of farm trucks and 18 wheelers.

    Coming from Rt. 91, from the north
    Take the Rt. 116 Conway exit..this is the first exit after
    Greenfield.  Probably number 24 and a letter?  after you get off,
    turn left on Rt. 116, cross back over 91 and turn right
    at the T at Rt. 5 (Rt. 116 and Rt. 5 merge together).  Go about
    1/2 mile (note Yankee Candle on the right....very fast growing nick nack
    place) and turn left on Rt. 116 South heading for Amherst.  Pass the gas
    station on the right, and take the next right....go to the bottom
    of this 'exit' and turn left.  continue about a mile and the auction
    is on the right.

    Coming from Rt. 91 from the south
    TAke exit 24...Rt. 116.  At the end of the exit ramp, turn right
    onto Rt. 5 and go about 100 yards.  turn right onto Rt. 116, past
    the gas station on the right, and take the next right....go to the bottom
    of this 'exit' and turn left.  continue about a mile and the auction
    is on the right.
    
    Good luck...
    the auction opens for 'animals' about 9:30.  the 'selling' starts
    about noon.  you may want to call them to check what time whatever
    you are interested in will be sold.
    bob

Thanks for the directions Bob.  Turns out that's right up the road a piece
from where I lived for a year (Sunderland) while at school.  Souldn't be
hard to find.

/jp