Rabbit or alligator recipe wanted
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  1. #1
    Join Date
    Jun 2003
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    Gulf Coast
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    Rabbit or alligator recipe wanted

    Im looking to cook a whole rabbit or about 5lb of alligator or maybe both anyone have a good recipe?

  2. #2
    Join Date
    Oct 2009
    Posts
    967
    Feed the rabbit to the Gater, wait until the fur comes out the arse end. Bake the gater at 240 turning occaisionaly until tender. Serve with barf bag and oxygen
    Never argue with a crazy man.

  3. #3
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    Jun 2003
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    Gulf Coast
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    Lol

  4. #4
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    Jan 2008
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    Texas
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    957
    boil em good and add lots of tatters & gravy !
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  5. #5
    Join Date
    Oct 2011
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    Chicagoland Area
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    4,498
    I have always stewed rabbit and squirrel. Never had gator.
    Officially, Down for the count

    YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET

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    Liberalism-Ideas so good they mandate them

  6. #6
    Join Date
    Jun 2003
    Location
    Gulf Coast
    Posts
    173
    Well just gave the rabbit away and fried 3\4 the gator and stuffed the other 1/4 in to jalapeno peppers

  7. #7
    Join Date
    Jan 2011
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    Metro Atlanta
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    I am 100% Italian and my family loves to eat rabit all the time.

    http://lmgtfy.com/?q=Baked+Rabbit+Recipes+

    Now for the gator..

    http://lmgtfy.com/?q=Fried+Gator


    Or . http://www.foodnetwork.com/recipes/p...ipe/index.html
    The opinions expressed by me are not that of my employer.


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  8. #8
    Join Date
    Jan 2011
    Location
    Metro Atlanta
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    777
    And FYI.. Rabit does NOT tast like chicken, it's better than chicken.

    And gator taste like lobster, go get it at Pappadeaux near you.. http://pappadeaux.com/home/
    The opinions expressed by me are not that of my employer.


    insulation modern marvels
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  9. #9
    Join Date
    Nov 2004
    Location
    Austin, TX
    Posts
    869
    I haven't had rabbit in over 30 years. Clean them, skin them discarding head and feet, cut them into pieces like you would a chicken . We typically hunted rabbit with a 22 rifle, the shotgun left small pellets you had to dig out. We alway soaked rabbit pieces overnight in a brine, dried off the pieces and breaded them just like you would fried chicken. Fry exactly like you would fried chicken. They were a little salty because of the brine used in preparation.
    I am for doing good to the poor, but...I think the best way of doing good to the poor, is not making them easy in poverty, but leading or driving them out of it. I observed...that the more public provisions were made for the poor, the less they provided for themselves, and of course became poorer. And, on the contrary, the less was done for them, the more they did for themselves, and became richer.
    ― Benjamin Franklin

  10. #10
    Join Date
    Feb 2012
    Location
    Louisiana
    Posts
    121
    I've eaten alot of gator cooked just about every way they cook it around here (never stuffed in a pepper, but that sounds good) and it's never tasted like lobster. Pappadeaux must be bio-engineering crawgators. But crawfish boiled lobster is something you should try. Use whatever your favorite crawfish boil is (i use swampfire and add a few drops of pure lemon extract) and after you kill the burner remove the lobster with tongs, inject both claws and the tail full of boil with your cajun injector (or an old syringe for you northern types), then put back in to soak. C'est si bon.

  11. #11
    Join Date
    Feb 2013
    Location
    Delaware County, PA
    Posts
    16
    You might be able to use my recipe for shad:
    1) Nail the fish to a nice cedar shingle that has been soaked in water ovenight.
    2) Prop the fish/shingle up near a nice smoky fire until the fish is done.
    3) Remove the fish from the shingle and feed the fish to your dog; you eat the shingle.

  12. #12
    Join Date
    Jun 2013
    Location
    New York
    Posts
    11
    Cant go wrong with grandmas hasenpfeffer recipe (or just google one) for the rabbit. I like my gator fried and served with spicy mayo dipping sauce. Just stay away from the dark meat.

  13. #13
    Join Date
    Jun 2013
    Location
    New York
    Posts
    11
    As far as brining goes. We usually do that with squirrel to get the blood out of the meat. If you clean the rabbit good you shouldn't have to but it can make it extra tasty. Just rinse it with fresh water after the brine to make it taste less salty.

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