Use Rabbit Meat Instead of Chicken in Chicken Recipes!

You can use rabbit meat instead of chicken in chicken recipes! Here's how the Hostile Hare prepares rabbit for chicken recipes.

Let me start by saying my way is one of many. If you have canned rabbit meat or prefer boiling your rabbit, that works too, this method helps avoid the boiled meat texture. You will need a 3 to 4-pound dressed rabbit carcass, a tablespoon of butter, and a half cup of water For this method.

I prepare my rabbit meat in the easiest, lowest mess manner that I can. I like to be efficient and use the least amount of dishes possible. I start with a thawed whole rabbit carcass, usually 2.5 to 3.5 pounds. I drop a tablespoon of butter in my cast iron dutch oven and turn on the stove, low heat. The butter is just what I use to keep the rabbit meat from sticking, I also like the taste over that of olive oil or other vegetable oil.

Once your butter is melted and coating the cooking surface of the Dutch oven, set the thawed rabbit in the Dutch oven, on its side. Pour a half cup of room temperature water in with the rabbit. Pour the water in slowly so you don't wash the butter off. Increase the heat of the stove until the water is at a slight boil, then close the Dutch oven lid. Cook it on low heat for 5 or six minutes, then flip the rabbit to the other side. Inspect the water level, if you lost a lot of water and the Dutch oven is dry, add a bit more water. You don't want too much water, or you'll get that boiled meat texture. Put the lid back on and leave the rabbit on low heat for another 5 to 6 minutes.

I learned a trick from my good friend at Don K's BBQ for shredding hot meat. You get a pair of heat insulated gloves, thin is better and a box of neoprene gloves. You put the high heat gloves on, and the neoprene gloves go over them. You can hand shred hot pork shoulders, barbecued rabbit or chicken, or any other cooked meats without having to let them cool down.

As you can see in the picture below, you can really get into the ribs and abdominal cavity and pull out all the meat. Not a whole lot left on the bones. The small amount still clinging on will come off when the bones are boiled for broth. If you are set on getting every scrap and morsel off and into your dish, just use a fork or butter knife to get into the smaller crevasses.

This is a nice simple solution to the boiled meat texture that you get from boiled or canned rabbit meat or chicken meat for that matter. This also helps you avoid overboiling the rabbit and having the meat turn to mush. When you overcook meat in water, you also run the risk of all the small bones coming loose and hiding in the meat. Nothing turns an enjoyable rabbit dish experience bad like biting into vertebrae you weren’t expecting!!

I love seeing rabbit dishes people have cooked and enjoyed, so please tag the Hostile Hare on social media when you share your rabbit meat creations! I love hearing about people using rabbit meat instead of chicken in chicken recipes, so if you have suggestions, please send them my way!!