Jackrabbit... It's what's for dinner!

[tamure]

First a disclaimer: This is the first time I've prepared and ate jackrabbit, so I am by no means an expert...

Tuscan Hare

1 hare, cut into pieces (2-3 pounds)
4 tablespoons red wine vinegar (extra for soaking rabbit if desired)
3 Tb butter
1 onion, sliced
2 oz. ham, chopped
1 Tb sugar
1/4 red wine
1 1/4 cup poultry stock
1 tsp fresh rosemary or 1/2 tsp dried
1 Tb shaved bitter chocolate
3 Tb raisins
3 Tb slivered almonds
Should serve 3-4.

OK, step one  
 

Skin the rabbit and cut it into pieces. Jackrabbits (I guess not surprisingly) have huge backstraps. They are about as big as the rear legs, and boneless of course. If desired, soak it in vinegar overnight the day before preparing.

Melt the butter in the skillet, add the onion, the hare, and the ham. Saute gently about 5 minutes on each side.

Jackrabbits are not nearly as ugly like this. And that's really quite a lot of meat.
 

Dissolve the sugar in the 4oz vinegar, then add to the skillet. (I found this to be too sweet. I would have used 3/4 or 1/2 as much sugar.) Add the wine and the poultry stock to the skillet as well. Salt and pepper liberally and sprinkle on rosemary. Cover and simmer on low for 40 minutes.

Mix in the shaved chocolate and raisins. Simmer another 15-20 minutes. Stir well, then add the almonds. If the sauce is too thin, remove the meat, and boil down the juices. Then pour over the meat to serve.

Here you go.
 

My impressions:
I only ate a rear leg because, with all the fixin', that was all I could eat!
The best way I can describe jackrabbit is this: imagine a slightly overcooked porkchop in the shape of a turkey drumstick. It was still tender, though, but not as much as cottontail. The meat is dark and dense, of course with out any fat whatsoever. Although the meat is much darker than pork, it reminded me most of pork. It does not taste like chicken.

Cottontails have always tasted a little bit like grass to me. It's always a give away that it is rabbit and not chicken. I got just a tiny, tiny bit of that flavor with the jackrabbit. Almost imperceptible.

I must admit that I had my reservations, but all in all, I was very pleasantly surprised with how it turned out.    

[robtattoo]

If I may make a suggestion?

I eat a lot of European hare (near as makes no difference, the same animal) and I've found that the meat benefeits from being hung for at least 24hrs (but no more than 72) before it's prepared. It takes on a beautiful 'gamey' flavour (almost like well matured venison)

I also totally de-bone mine & usually cube it before cooking (Makes B-E-A-yootiful casserole! Done really slowly in the bottom of the oven for about 4hrs)I usually fry off the bones & boil them for stock.

I've eaten Tuscan Hare (In Tuscany  :D ) & it is a sweet, odd, but lovely dish!

It's a funny meat to cook on the bone. I've found (although Lord knows why) that in large portions the meat either needs to be VERY rare or cooked for an age. Anywhere inbetween & it can be a bit tough.

Congrats on a great shot, by the way (Sorry for the rambling!)

[tamure]

Thanks for the suggestions, Rob! So do you hang it just like you do deer or beef, at say 40degF or so? I certainly erred on the side of overcooking. I think it would go well in a crockpot. Can you post some more recipes?

By the way - nice goat! Hah, I should have put that on the "hunting goals for this year" thread - to make the banner pic on tradgang!

[robtattoo]

Thanks Kerry! I hang 'em exactly as I do venison. At or around 40deg, as you say, foraround 36-48hrs (this is a personal preference. Some like it stronger, some not so)

Bone out the hare & cube the meat (A good 'un should give you about 3lb)
Fry the bones & boil in well salted water with a big carrot, 2 sticks of celery, a big onion & plenty of pepper, for around an hour.

Brown the cubed meat in a skillet & place in a big casserole dish (crockpot)
Add 2tbsp of tomato puree,
1/2 pt of passata (or 1 can diced canned tomatos)
2 carrots cut into big chunks,
2 sticks of celery again chopped,
a good handfull of frozen peas,
2 crushed garlic cloves,
1 tblsp English mustard
as much crushed black pepper as you like
Salt (again, to taste)
1 red pepper (Capsicum) coursely chopped
Add enough of your stock to nearly cover everything & put a lid on it.
Cook at 300degF for around 4hrs in the bottom of the oven (or in the crockpot)
Check the consistency after around 3hrs. If it needs thickening up, mix 3tsp cornflour in 3tbsp of cold water, add to the casserole & stir briskly, return to the oven with the lid off.

Eats REAL well with mashed potato (with a bit of English mustard added)

You can also cook the cubed meat like KFC do Popcorn chicken! Spicy seasoned batter & deep fry for about 4 mins works on 3/4" cubes. A great beer-side snack  :D

[Al Dente]

Nice.  So it's like calamari, either really quick or really long.  No in-between or else it's tough.  I've never had jack-rabbit, only cottontails.

[robtattoo]

Yep, same as all cephelopods (I love that word   :D  ) Either hot & fast, or cool & slow.

Ooooh. One thing I forgot to mention; when you're making stock, open all your doors & windows. It can smell up your house pretty bad!
Don't know why, but it stinks like hide glue!

[sir_h_c]

is there a worry with rabbit about tricinosis (sp?)

[Danny Rowan]

Do not know about tric but they do carry "rabbit fever",I would cook em well, rare is not a good idea with Jacks or cottontails.

Danny

[Angus]

I don't think they would have tricinosis since that's carrion-related.  According to Center for Disease Control, it's found only in meats which were eaten by the animal you consume. Nothing I've read indicates herbivores are at risk of contracting it. This also gives me a reason to go out for jacks this weekend, thanks, Kerry!

[robtattoo]

Originally posted by Danny Rowan:
Do not know about tric but they do carry "rabbit fever",I would cook em well, rare is not a good idea with Jacks or cottontails.

Danny

Is this myxomatosis?

Symptoms are puffy/closed eyes, streaming nose & eyes, lethargy, face looks 'spongy'

If so (I don't know whether you get myxy in the US) it is not transmutable to humans & the meat is safe to eat. It looks very unpleasant on the animal, but it only affects the mucous membranes in the rabbit's head & the bacteria is killed by heat.

[robtattoo]

Actually,a quick Google search answered my question.

Rabbit Fever = Tularemia. Not so nice....    

  TULAREMIA

[tamure]

I've heard of myxy, but I don't think we have it here. Tularemia, as that article notes, is quite rare. However, if the animal is infected, you can get just in the process of skinning / cleaning it. I believe that it is destroyed by cooking the meat.

I don't worry about it, personally. But if I ever get sick a couple days after bunny hunting, I'll go to the doc and mention rabbits, so they can do a test.