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Stuffed Saddle of Rabbit and Bacon Wrapped Wino Rabbit

Discussion in 'Wild Game' started by chilerelleno, Jun 2, 2019.

  1. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Yesterday while at one of my favorite local butcher shops, picking out some tasty sausages, I picked out a fat young rabbit.

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    I started by removing the fore and hind legs, then separated the saddle and deboned it.
    I then cleaned up all the meat off the carcass, minced it, and then set it aside to make a meat stuffing.
    The rest of the carcass was cut up to make a stock for the stuffing and a gravy.

    For the stock I browned the pieces in butter, then added minced celery, onion, carrot and a little parsley and rosemary and continued till veggies were tender.
    Added 2C of water and broght to a fast simmer, simmered for several hours.
    Strain and reduce, add a little more butter and salt to taste.
    Add a little cornstarch to thicken.

    To make the stuffing the minced rabbit was browned in butter with celery, onion and parsley.
    Then combined with some bread crumbs, whisked egg, rabbit stock, milk and salt.

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    Bacon Wrapped Wino Rabbit
    I set the fore and hind legs to marinating in:
    2C Red wine
    .5C Honey
    1/8C chopped Parsley
    1/8C chopped Rosemary
    2T Lemon zest
    2T salt
    1 Bay leaf
    Combine all in a small sauce pan and bring to a slow boil.
    Remove from heat and allow to cool.
    Add legs and marinade together in a Ziploc and marinate for 6-12 hours.
    They were then wrapped in bacon and fried in olive oil and butter to crisp the bacon, and then transferred to the 375° oven with the Stuffed Saddle to finish.

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    Stuffed Saddle of Rabbit
    I laid down bacon and fresh basil, upon this the boneless saddle.
    Seasoned with some fresh ground garlic/pepper medley, and then the stuffing.
    Rolled it all up and trussed it with twine.

    [​IMG]

    This roll was fried in olive oil and butter to crisp the bacon and then transferred to the 375° oven with the Wino Rabbit to finish.
    Both the Saddle and Wino were cooked to a minimum 160° IT.
    The Stuffed Saddle was sliced and served with the gravy.

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    My younger son plated his with some carrots and started laughing, he said, "Now this is ironic."

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    Last edited: Jun 7, 2019
  2. john just dayum!...........u should have a cooking show........point for sure!
     
  3. Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    Damn Chili, I may have to try a little harder to eliminate my garden shredders. That looks pretty good.
     
  4. SecondHandSmoker

    SecondHandSmoker Smoking Fanatic ★ Lifetime Premier ★

    Perfect ending for that wascally wabbit.
     
  5. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    CR, Wow! You are the man when it comes to different smokes /cooks ! LIKE
     
  6. So that's why Elmer went after Bugs all these years...

    I've got 18 rabbits in the backyard that need to be thinned down to about 3. You may have just accelerated their impending doom.
     
    tallbm and meatallica like this.
  7. meatallica

    meatallica Meat Mopper SMF Premier Member

    What's Up, Doc!!!!:emoji_rabbit:
    That looks Amazing!!!
     
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Great, John!!
    LOL---Carrots with Rabbit!!
    I'm betting Poor Eye sight is the least of that Bunny's worries right now!!
    Like.

    Bear
     
  9. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Wow that looks great!! The 40 rabbits that hang out in my back yard better look out!! LOL
     
  10. mosparky

    mosparky Smoking Fanatic OTBS Member

    Wish I lived closer, I'd have you show me how to de-bone the saddle.Sounds like some tricky knifework.
     
  11. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Thanks.
    No sir, that'd become work.
    I'd help with'em if you were closer... Them bunnies are good eating for sure.
    "A vewy tasty ending... Huh-uh-uh-uh-uh-uh-uh-uh".
     
  12. mosparky

    mosparky Smoking Fanatic OTBS Member

    Dang, you can find almost anything on the "Tube". Just watched a couple vids on deboning the saddle. They sure make it look easy. Might have to get back to hunting rabbits.
     
  13. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Too kind, thank you.
    Yep, Elmer knew for'sho.
    Very kind, thank you.
     
  14. b-one

    b-one Legendary Pitmaster OTBS Member

    Wow nice job CR!
     
  15. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Thank you Mr. Bear.
    Many thanks... Go get'em!
    It is, and I need a lot of practice.
    I don't know how anyone gets if off the backbone in one unbroken piece.
     
  16. indaswamp

    indaswamp Master of the Pit OTBS Member

    Very nice play by play with pics. Chile! Looks fantabulous!
     
  17. uncle eddie

    uncle eddie Smoking Fanatic OTBS Member SMF Premier Member

    I am not a fan of rabbit, but your recipe looks like I would have to try it again. Like!
     
  18. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Appreciate it.
    Thank you.
    Thanks, the way I prepared that saddle you'd be trying to figure out if it was pork or turkey.
    My first thought after how good it was was, "This taste like Thanksgiving."
    Turkey and stuffing topped with gravy.
     
  19. Medina Joe

    Medina Joe Meat Mopper

    Chile, very nice rabbit. I have a new recipe to try. thank you
     
  20. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Thanks MJ, glad you like.
    Do try it, quite a nice dish.
    I made a bit of a hack job deboning mine. But like the guy who's video I watched, he said to just overlap the loins or lay the tenderloins in there and let the bacon hide it.
    Worked for me.