Rabbit

[Barmaid]

I've got 2 soaking in brine at the moment having gutted and skinned them when fresh.  Any tried and tested recipes, please?  Of course I can google recipes, but I wondered if ABers had a favouorite?

[Old_Geezer]

You're giving poor ol' Thumper a salt bath ?

[Barmaid]

Yes! And I hum "Bright Eyes" everytime I walk through the kitchen.

[barry1010]

I just casserole them in the slow cooker with a good stock, plenty of root veg and a robust red wine. I have added lamb to the pot to bulk out the meat content, it adds an interesting contrast

[pastafreak]

If you'd like an Italian recipe, here's one from Anna del Conte. I used to make it with chicken...as suggested here...all the time. I really must make it again. 

https://robin-ellis.net/2011/03/14/chicken-fricasse-from-umbria/

[Khandro]

I can't recall the actual recipe but I once had a casserole of rabbit which was extremely good and stays in my memory.

[10ClarionSt]

How do you know that they're not dead cats? Where did you get them from?

[Buenchico]

Possibly worth a look (because there are reviews from people who've actually tried the recipes):
https://www.bbcgoodfood.com/recipes/collection/rabbit-recipes

[barry1010]

These days I get my rabbits from my trusted butcher, 10C, although you can still buy it diced in some supermarkets freezers. 

I am confident that Barmaid can differentiate between a cat and a rabbit before gutting and skinning.

[bednobs]

The recipe was gooing well from pasta. That was until I read capers. They remind me of big chewy bogeys

[Barmaid]

Clarion, they were shot by the local farmer and delivered to me still warm last night.  I gutted them, skinned them and cleaned them.  Trust me, they are rabbits.

Mr BM is edging towards a casserole.  But we only had a lamb casserole last night.  I quite fancy Pasta's suggestion.  Don't think I have any capers though.

[DDIL]

I would have gone with a casserole too.

Grow nasturtiums next year for your own personal supply of caper alternatives

[barry1010]

You can substitute capers with lemon zest and brine (they're already brined) or chopped olives.  I like Pasta's recipe too.

Don't you hang your rabbits, Barmaid?

[pastafreak]

You can probably get away without the capers. Maybe a touch of vinegar as a flavour substitute. 

Bednobs, I get the little tiny ones. From Sainsbury's..."Inspired to Cook Non-Pareilles Capers in Brine"

[pastafreak]

Barry's suggestion is good...I should have thought of that. 

[Barmaid]

No, Barrie.  They came to me whole and needed gutting so I thought I might as well skin them seeing as I'd half done the job.  Plus they are easier to do when very fresh.  Mr BM is not a big fan of too gamey.

[barry1010]

Brining will tenderise them anyway, I prefer a gamey flavour.  

[Barmaid]

I've got some lemons!

I did grow nasturtiums last year, but didn't know that, DDIL.

I'm going to have a look at Buen's link too.

[bhg481]

10Clarion's comment at 11:52 reminds me of someone I used to work with. He was toying with giving up his career of a phyicist to open a Chinese Takeaway in the local town. He reconned you only need 3 people to run it; one serving in the shop, one in the back doing the cooking and one wandering round the town catching the cats.

[237SJ]

I`d probably try one of the Provence recipes.  My Mum used to make a pie with a white gravy and lots of onions but I can't remember how she used to do it.  It had sliced potato on top like a hotpot and then pastry over the top of it.  Must have been my Gran's recipe.