This is pretty much out of Jack & Reg Absalom's book & it went down a treat so I best be sharing it.

Ingredients:
Two med sized fresh rabbits.
1/2 Kg bacon.
flour for dusting

seasoning:-
1 1/2 cup of bread crumbs.
1 tblsp butter
1 tblsp dripping (I used lard)
1 spring onion.
1 tblsp lemon juice.
1 egg
2 tblsp parsley
1-2 cloves garlic

Note: measurements are approximate!

soak rabbits in salt water for 1 hour.
mix seasoning by first crumbling butter in by hand then add other ingredients & place in cavity of rabbits, pin cavity closed & bend rabbit untill front & back legs meet then tie with butchers string.
dust with flour, wrap with bacon & place on a trivet in suitable sized camp oven with a little olive or peanut oil in the bottom.
Add your choice of vege's & sprinkle with your choice of seasonings (salt pepper etc,).
Cook on high heat for about an hour or until browned. serve with gravy & fresh CO bread.


comments:
1. Personly I prefer to do my vege's in a seperate dry oven to get them browned better but I only took one oven with me.
2. Use fresh rabbits only, young ones if you can get them. The larger of the two I did on the weekend had been frozen & was a bit tough. but the little fellow made up for it!!!

Mick.

Now this is another i will be trying

Willy

irish_murphy wrote on Oct 29^th, 2007 at 2:52pm:


Recipe please Irish

irish_murphy wrote on Oct 29^th, 2007 at 2:52pm:



Irish Murphy???????

Havn't seen you around here for a few years!!
How ya do'n??

Mick.

KD

The buthcer on Mary just down form athletic oval oftern advertises rabbit and also the continental buthery on Herries (opps Pattons).

They are frozen of course, however I have word that the kittens are in the warren at Texas so feel a weekend out of town due.

Took a while to convince the kids to try rabbit, but the same as goat, once tried they ask for more.

H

H

hotshins wrote on Aug 23^rd, 2009 at 7:20pm:

Thanks H will check out tomorrow after an early shift finish.
Also looking for a leg of Goat.
I read somewhere on the net that goat is the most eaten meat in the World. We must be missing out.

KD

Kingsthorpe David wrote on Aug 24^th, 2009 at 12:55pm:


I go to the halal butcher in the McWhirters Centre in Brissy for my goat (kid)..  Makes a stunning curry meat!!!

Rastas000 wrote on Aug 24^th, 2009 at 9:33pm:


Best goat I tasted came off 60,000 acres at Cunnamulla.
Taken down by 130g Parker Hale 270cal

Aart

Derek wrote on Aug 24^th, 2009 at 9:52pm:


The Billy certainly stinks...they have terrible habits.

Gotta get them young..

Aart

Kingsthorpe David wrote on Aug 24^th, 2009 at 12:55pm:

Now have TWO frozen Rabbits in my freezer thanks to H.
One from each place, neither had them on show or advertised, had to ask:
- "Meat on Mary", 95 Mary Street, Toowoomba ($20 each from Wild Harvest Rabbit Blacktown) very good butcher shop with Ducks
- Toni's Super Meats, 127 Herries Street, Toowoomba (no name, $15/kg, rabbit cost $13.90) very interesting shop

KD

Derek wrote on Aug 23^rd, 2009 at 10:32am:


Yes, I remember that post well,
didn't think to look at the date??

Mick.

Grew up in Sheep country and ate more Goat  than Lamb/Mutton. Less fat same taste.
Round em up with a couple of good Sheep Dogs and take your pick, just make sure its a young one cause the Nuts are crunchy 

Kingsthorpe David wrote on Aug 26^th, 2009 at 9:51pm:


It's good that 'the fence' saved QLD from the scourge of the rabbit, as they've certainly done some damage in southern Australia, however in spite of this, I still have a bit soft spot for the humble old bunny, because some of my most fondest memories as a child and adolescent relate to hunting and trapping em.

Stump Jump wrote on Aug 27^th, 2009 at 9:06am:



Aart,

Thats the sort of round we use down here for hunting Sambar deer in the alps, however it seems a very hefty load for goats.

Were they flighty and had to be shot at long ranges? [/quote]

Primarily my piggin' rifle...
Most of it is done on foot.
One rifle is enough to carry.

130g ballistic tips do a great job.

Aart

I just brought home some Quail from Banyard Game Birds Pittsworth.
Bought at Toni's Super Meats Toowoomba where I got the rabbit.
A tray of six "Plump Breasted Large Size Quail" and a tray of two butterfly  large Quail.
Was thinking of cooking them on my Weber Kettle, but anybody got advice for cooking in a camp oven?

KD

TBF wrote on Aug 27^th, 2009 at 3:05pm:


The 270 is a very deadly calibre. I’ve seen it used in dense rain forest, where the fired projectile has actually cut down small saplings before intercepting with its quarry.

I love to grill stubble quail over the coals of an open camp fire, with a little seasoning, a knob of butter and very loosely wrapped in a rasher of bacon. 

Aart

It’s a heavenly dish fit for gods.

Stubble quail can be a little fiddly to pluck, however this small amount of effort pales into insignificance when they are prepared butterfly style and grilled like that. The meat just melts in your mouth with an ultra fine moist texture and an exquisitely sweet nutty flavour. It is by far the most delicious meat I've ever tasted.

69conroy wrote on Sep 2^nd, 2009 at 4:25pm:


Where's the bit where we eat the rock and through the rabbit out?   

Aart

you either like it or not
i love it

69conroy wrote on Sep 2^nd, 2009 at 6:40pm:


Not knocking the rabbit mate...
It was more tongue in cheek about the long multi-stage cooking process.
There is a bit of work involved.

Aart