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Wood fired rabbit (Cognilio al forno) - Forno Bravo Forum: The Wood-Fired Oven Community

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Wood fired rabbit (Cognilio al forno)

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  • Wood fired rabbit (Cognilio al forno)

    I actually came across a couple of photos and thought id post a rabbit recipe id done.

    I wont go into too much details but i basically did the following:

    * Soaked rabbit in milk (30min) to remove game taste so its ready to accept my fresh ingredients.
    * Rubbed rabbit with extra virgin olive oil & salt (sea salt is fine).
    * Cut up 1 large onion (brown or white are usually fine) and some potatoes (brown)
    * Added some pepper, oregano and my home made sauce mix (cuccio marro) which has a whole heap of ingredients which i wont even bother going into hehe
    * Tossed everything together and drizzled a little more olive oil over the top
    * Put into the oven (covered) for about 2-3hours on slow temp (i think it was around 160-180 degrees, the last 10min or so i take off the foil to let it soak the juice (that also thickens which can leave you a very nice gravy) then let it rest for a few min (the bigger the beast the more time i leave it).


    Sorry about the finished product pics but for some reason its hard to snap 1 away since everyone sorta jumps into too quick.

    Hope you enjoy

    click on pics to enlarge

    Regards
    Adrian

  • #2
    Re: Wood fired rabbit (Cognilio al forno)

    Looks great we be around for supper at 8 pm is that OK, we love rabbit and hare, my daughter would rather eat it to chicken.
    Mick&Karin Blake Karmic Aviaries, Sculptor,Potter www.karmicaviaries.comThere is only one God,Only One life so live it to the full,no regrets as you are dead a long time" Mick Blake

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    • #3
      Re: Wood fired rabbit (Cognilio al forno)

      Originally posted by Mountian Mick View Post
      Looks great we be around for supper at 8 pm is that OK, we love rabbit and hare, my daughter would rather eat it to chicken.
      Mick if cooked properly game meat is always more tastier then domestic meats.
      Regards
      Adrian

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