Any królik (rabbit) fanciers on PF?

Merged: Any rabbit fanciers on PF?

Anybody fancy rabbit? If so, how do you like it prepared? Rabbit meat is nutritious, mild-flavoured, tasty, very lean (no cholesterol!) and highly digestible. But one sees fewer rabbit hutches in Poland than one once did.

Polonius,I've never tried it,but would love to.

Love eating them.

Sometimes you can get fresh dressed rabbit (tuszka królika) at Leclerc and other supermarkets. Since the meat can be quite dry, it is best larded wtih słonina (pork fatback lardoons).

When i was a chef in France my Sunday morning job was always preparing the rabbit casserole.

WroclawBoy,is rabbit a white meat?

Be careful with the phrase "rabbit fancier". If you asked if someone is a pigeon fancier, and they reply in the affirmative, and your next question is "how to you like them cooked?" then you're likely to get punched in the face.

A Fancier is a grower or breeder, NOT a gourmet. That's not to say fanciers don't eat them of course, but they often form a bond with their animals.

Yeah it's about the closest thing to chicken that isn't poultry

Any decent recipes?

RevokeNice,I don't have any recipes,but I imagine that it has to be tasty.Does any one know if it's popular in Poland?

Rabbit stew served with crusty bread. So good.

There are abundances of them in my local park, but I wouldnt have the heart to hunt them. Too cute.

Not big fan of small game like squirrel, quail and the like. Squirrel and some rabbit is a bit gamey but I do like rabbit. It is very chicken like in flesh when good. I have had most of these in casserole or pie, but will eat rabbit as a meat. I like larger meat cuts but if I'm filing larder by hunting I will pick up rabbit for freezing and eating later.

I like venison. I loooove antelope. Elk is very good.

Rysavy,have you ever had Caribou or Moose?I think you would would really enjoy eating those meats.I've eaten both and have found them to quite good.

I've had Moose jerky but don't know if that would be fair representation of taste. Never had any caribou in any form.
Never hunted either. I did hunt Bison allowed to free range on my land in Texas before I had to sell it.

Have had venison, quite nice if it's young and pre-marinated. Rabbit is very lean and quite dry so it needs to be larded. I presume the French must stew it in wine. If you saw a skinned squirrel it wouild look like a rat, but it is very tasty. Hare can be too gamey with a bitter edge - require several days of marination. Pheasant, patrtidge, quail and grouse are superb if well prepared.

I just stew them with a range of veg. Brown off the meat first in a hot pan. Slow cook it with parsnips, swede, carrots, leeks, potatoes and a few herbs to taste.

Bit like chicken really.

I can't help looking at the children's pet rabbit and salivating. She won't let me have a gun in the house so no fresh rabbit for me.