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(23.59 KB 570x427 BUNBUN.jpg)

(284.07 KB 810x1000 Rabbits.png)

Recreating my mom's recipe for "B'rer Rabbit" Anonymous 07/11/2020 (Sat) 04:52:09 No. 9
>2 adult rabbits, cleaned and dressed >One large can of cream of mushroom soup (get the premium stuff, not Campbells) >2 celery stalks >2 large carrots >salt, pepper, and a pinch of brown sugar Pour about 1/4 inch of water in the bottom of the casserole dish. Quarter the rabbits and stack the quarters on their sides in the large casserole dish. Dice the carrots and celery and pack them in between and on top of the quarters. Sprinkle just a little salt and pepper over the meat and follow with the pinch of brown sugar. Don't use too much as a little goes a long way. Now pour the mushroom soup over the whole thing, making sure to get it well into the gaps and fully coating the top. Add another light sprinkle of salt and pepper to the top. Preheat your oven to 350 degrees F. Place the casserole dish one rack down from the center and bake for 2 hours or until a meat thermometer shows 150 degrees. Enjoy.
i've never had rabbit, is it any good?
>>19 It's allright, but only had it once and not very impressive. I'm wondering where I can get some rabbit around these parts.
>>21 man i want some lamb stew right now.
>>24 Lamb is a real delicacy. I love it when I can afford it. Usually don't waste it on a stew, though. Next time I make lamb I'll post some pics. It's great when slow-cooked. It should still be almost rare.
>>25 that would be lovely, share the recipe you used too.
>>9 >pour the mushroom soup over the whole thing >bake for 2 hours <meat thermometer shows 150 degrees Sounds like you're braising the rabbit given the liquid and long cooking time. In which case, checking for temperature is not the way to check if your meat is done. Braising means you are cooking the meat in liquid to retain moisture that would otherwise be lost in an already tough cut of meat. However, given the liquid, the meat is held at a specific temperature (maybe 150 to 180 degrees Fahrenheit) for a long period of time. So checking for temperature is not the way to go. Instead, you want to check if your meat has tenderized by sticking in a fork and seeing if it pulls off the bone easily. Think of braising like the bain-marie process. Your cue to take the custard out of the oven is that it has set, not necessarily that it has reached a particular temperature. Otherwise, I don't have rabbit often, but this sounds like a recipe to try out.


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