Food & Dining Rabbit meat

A girl brought some rabbit to a BBQ I had once, it didn't look, smell or taste too good, I couldn't eat it.

 

You could always try roof rabbit, there's always lots of them around

 

Good recipe for rabbit;

Put 1 rabbit into boiling water...add one medium sized stone.

Boil for 2 weeks and then remove stone and rabbit.

Throw away rabbit and eat stone..

 

Recipe forgot to season - no wonder that stone would taste like ******.

 

Salt and Pepper, or tomato sauce?

Or perhaps a bit of Dujon?

 

Balmain was a poor area for ages - they were nevertheless inner city types and liked cats. The cats thrived on the inner city rats. The rest is history.

 

My dad is Maltese and has very fond memories of eating rabbit spaghetti Bolognese when he was young

 

rabbit can be outstanding if cooked properly. wild rabbit is a fair bit tougher textually and also more difficult to cook correctly but has a stronger flavour.

for anyone in perth galileo in shenton park will order in the rabbit as a special for the night if you give them a few days notice. you get 3 different cuts, cooked in wood fired oven. outstanding.

 

@sanj is right. Cooked correctly, rabbit can be quite a delicacy. @Casteller if the rabbit was bbq'ed I'm not surprised it was bad. It's a tough meat generally and needs to be stewed for best results to soften the meat and allow the flavors of the stew to be absorbed by the rabbit meat. If you ever get the chance to try it again as a stew or slow cooked in an oven, give it a go.

 

At Rocklea market on the inner southside there is a Butcher shop that stocks rabbit-goat ,rabbits are under 10 bucks,the best way i have found is pressure cook them heaps of curry..

 

I have fond memories of the rabbit pie mum used to make. She told dad it was chicken and he loved it.

My mum is a war child so her mother must have schooled her in the art of cooking cheap cuts. Unfortunately, all the cooking shows these days have made cheap meats expensive. She never cooked up cats or rats that I'm aware of.

 

Agreed @Ed Barton - the cheapies like veal Osso buco can run to $8-$20/kg for some great meat but lots of bone weight (the cheaper stuff isn't veal either), the old brisket and pork/beef ribs have jumped upmarket, pork belly - used not to be able to give it away.

As for hare, goose & venison - plenty of fine memories of digging out pellets, almost as lucky as Christmas pudding pennies.

 

Australia is a pretty funny country that way, in terms of what's considered cheap cuts vs prime. I remember moving here and being shocked that not only was chicken breast preferred to thigh and drumstick, people paid heaps more for it too. same with pork loin being more expensive than every other cut despite it being the last flavourful cut. then I was introduced to the wonderful idiosyncrasies of some weirdos only eating meat if they didnt see the bone or fish if the head was removed prior. I've heard stories of beautiful fresh aussie squid being used as bait and given away for free because no one wanted it, now no one would expect it very cheap. cheap cuts were only cheap due to lack of demand, not in any way related to quality so naturally now that demand is up for them so too are prices. probably helped keep the prices of some of the more traditional prime cuts down a bit though so everyone wins I guess

those TV shows are much maligned but if theyve played a part in getting rid of some of these hangups in australia then all hail Masterchef.

I'm someone who will eat almost anything though.

 

@sanj - we also need to consider the issue of food security. Little by little we are selling off the farm to multinationals (globalization) who have no allegiance to Australia only to ensuring a good supply to their own markets.

Our primary production levels aren't increasing at the same rate as the exports. Someone is going to come updhort or have to pay more - guess who?

 

we produce significantly more meat, dairy and grain than we consume, in the case of dairy more than double. with meat I believe it's even more so.

since we're talking about meat here, if you actually check it out you'll find that our largest exporters of beef and lamb aren't actually the largest domestic suppliers, in the case of most of the large volume beef exports they're bred for purpose specifically for export. the exports by and large don't affect domestic supply at all. the only time it does is for specialised, high value product eg blackmores wagyu, WA truffles etc that would be cheaper domestically if we didn't export. chicken, beef and lamb is barely affected price or volume wise when it comes to us aussies shopping locally.

 

True @sanj - we don’t consume alot of what we produce eg top end Brahman cattle, mutton, goat etc which are all specific to export markets.

 

Love beef brisket... and pork belly (i'm sure it's terrible for me, so much fat!)

 

Is DDT a big issue anymore for rabbits?

 

DDT hasn't been used in Australia for decades, so I'd say no.

I once helped a friend renovate an old QLDer. As was common at the time old newspaper was used as carpet underlay. There were some ads espousing the virtues of DDT for the house or even the dog!

 

Gen Y wasn't born when DDT was banned (in Oz).