Tuesday, March 23, 2010

Waskely Wabbit

I would like to think if Elmer Fudd ever caught Ole Buggs Mrs.Fudd would have stewed him up good and tasty!

This is not a quick recipe but it is easy recipe!  You could easily adapt it for the crock pot though! I love the crock pot! Sometimes...hmm..I am going to say most times after a long day on the farm the last thing I want to do is cook so, if I know I am going to have a busy day I fill up the crock pot with something yummy so I don't have to cook when I am tired!

This is a rabbit recipe but I have made it with  a jar of home canned chicken.If you make it with canned chicken then it is a quick recipe because you can skip the hour of simmering!

I cook up a pan of bacon and set it aside. In the bacon grease I brown a cut up rabbit and a chopped onion.Then I add 2 cups, maybe a little more, of beef broth and 1/4 cup tomato sauce and salt and pepper.Cover and simmer until rabbit is tender.Mine was about and hour.Remove rabbit and debone.Put it back in the skillet and add I cup of rice and frozen green peas,to your liking, and crumbled bacon. Cover and cook until rice is done and liquid is absorbed. Top with some chopped tomatoes and maybe some feta cheese.This is a recipe that can easily be played around with...add some chillies and make it spicey..Italian herbs....you get the picture!

I am always looking for good rabbit recipes  so, if you have one, I would love for you to share!


Lin said...

I live in the city, so we don't get many rabbits around here. If we do--it's a treat to see them, so no rabbit recipes here! Save the bunnies!!!

Melodie said...


haha,I don't cook the wild bunnies! These are bunnies we raise for meat.They are much tastier than the wild ones.

Tales from the Williamson's Trails said...

Oh my goodness girl, were we separated at birth!!!

Cowboy wants rabbits now so we will be building a home for a buck and a doe this weekend.Yiipppeee!!! (ha) I came across 3 rabbit hutches and interested in looking for things to be self-sustainable.

Last night he wanted me to find rabbit recipes so funny that you have one today!!

Any tips you have for these bunnies would be greatly appreciated.

Anonymous said...

I will bookmark your recipe, it looks delicious! A couple of my local supermarkets carry rabbit occasionally, but it's super expensive, although I bought some last summer.

I'm very interested in raising some meat rabbits, but I'm not sure if I have the stomach to do them in ;-) although I have watched videos. I hope you don't mind me asking, but do you "harvest" your own rabbits, or do you send them out? I'm not sure how much it costs to have them sent out, but it must be more economical to do it from home. Any thoughts? Thanks, Melodie. (Feel free to answer by email, if you prefer).

Joanna@BooneDocksWilcox said...

I've never tasted rabbit. A coworker says he used to raise rabbits for meat.

Pricilla said...

I had my first rabbit last year. Bartered some goat's milk for it. It was quite tasty.

To be honest in reading your recipe I read bacon and couldn't go much further.


goatmilker said...

It looks wonderful. My son likes to rabbitt hunt so recipes for it I can use. Thanks for sharing. Have a great day! Rebekah

Melodie said...


Congrads on your rabbits! Rabbits are easy...the only advice I have is plenty of shad and breeze and don't breed them in the worse heat of the summer.Oh and don't get attached to them!


If you ever have the chance you should give it a try!


I know! We are the same way about bacon!


Glad to share!

polly's path said...

Our favorite is wabbit stew, my hubby calls it hossenfeffer stew. My granny used to make it all the time.

Cut the wabbit like you would a chicken. Brown in a dutch oven, remove. Saute a bunch of diced veggies-anything you like-we like carrots, celery, potato, onion-you get the picture. Return wabbit to pot, season, add 2 bay leaves, fresh thyme, and add enough red wine and chicken stock to just cover the meat and veggies. Cover pot and simmer for at least 1-2 hrs, until very tender, take meat out, debone, set aside. Using your hand held mixer (or in a food processor) puree the veggies, wine and stock that remain in the pot(get rid of the bay leaves and thyme stalks). Cook down the puree to thicken, or use a butter/flour mash to thicken it faster. Add in the meat. Serve over mashed potatoes.

Excuse me while I run out to buy me a wabbit. See what you've done??

Melodie said...

Oh Yum ! Thanks,I will try this next!

Vickie said...

Hey Melodie - thanks for your comments on my silly post!

I grew up eating wild game and these stews sound like what my mama used to cook. I ate everything - whatever my daddy killed & brought home - just no coons, skunks, or possum. Anything else was fair game!

Callie said...

I cook rabbit as I I would chicken. It's good. No rabbit in the stores around here. Sad. Your recipe sounds very good!

Texan said...

oh my gosh my DH is going to love this! As you know we are getting meat rabbits as well...honeyman would eat that whole pan!!

polly's path said...

Our local meat and sausage shop sells rabbit regularly. That's what I meant by "buy me one". It is nicely packaged like any other meat so weaklings like me can deal with it. I don't know what's fair price for one-saw Mrs. T's comment-but in our little store I pay about $6 each and they are pretty good size.
Like I said, now that I have thought about the recipe, I will have to make some this weekend.

IanH said...

This looks really good! I have a good recipe for Hassenpeffer (Spelling?). I will forward it on when i find it