Kuneho Backyard Rabbitry

12/03/2022

SMOKED RABBIT (TINAPANG RABBIT)
Ingredients

Brine:
¾ cup water
½ cup apple cider vinegar
¼ cup dry white wine
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (3 pound) whole rabbit

Rub:
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley flakes

Directions
Step 1
Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.

Step 2
Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.

Step 3
Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.

Step 4
Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.

Step 5
Preheat an electric smoker to 250 degrees F (120 degrees C).

Step 6
Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

12/03/2022

SLOW ROASTED RABBIT RECIPE
(allrecipes.com)

Ingredients:
---> 1 (3 pound) rabbit, cleaned and cut into pieces
---> 1 ¾ teaspoons salt
---> 1 tablespoon ground black pepper
---> ¼ cup vegetable oil
---> 4 teaspoons white sugar
---> 1 onion, chopped
---> ¾ cup ketchup
---> 1 clove garlic, chopped
---> 1 tablespoon paprika
---> 1 ½ tablespoons Worcestershire sauce
---> 1 cup water

Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.

Step 3
Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

07/03/2022

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19/02/2022

WHAT DO RABBITS EAT?
Rabbits in the wild are dedicated herbivores. They survive on a steady diet of anything green. The most common delicacy of a wild rabbit is grass, though.

When you’re walking and find a rabbit warren, it will be in a dense, green area. This is not an accident. Rabbits need to eat a substantial amount of grass to survive. This means that they’ll build a home close to their food source.

11/02/2022

Rabbit meat has the highest concentration of iron in all types of meat. It is higher in calcium, potassium, and magnesium as well, compared to beef and chicken.

Rabbit meat also contains optimal levels of phosphorus, copper, zinc, and choline.

Another advantage of rabbit meat is its comparatively low sodium levels, making it a great choice of meat for people with high blood pressure.

09/02/2022

Rich in highly-quality proteins, omega-3 fatty acids, vitamin B12, and minerals like calcium and potassium, rabbit meat is also lean and low in cholesterol. Of course, its lack of fat means you need to take caution when you prepare it. Chefs have some advice.

“The slower you cook it, the better it will taste and more moist it will remain. If you try to cook rabbit like chicken, the meat comes out hard,” says Pandya. So, no roast of whole rabbit. Only the back legs will hold up to that kind of heat.

The loins are the most tender part, but they need some protection. Chizmar suggests pan-roasting them wrapped in bacon. And the front legs, with their little, removable bones, are perfect for confit. You might also try a favorite of Jaleo chef Ramon Martinez: “If you cut it in little pieces and just flour it, you deep-fry the whole thing, and it’s better than chicken.”

09/02/2022

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Mamimigay po tayo ng Free Rabbits sa bawat Milestones na maabot ng Page natin.

500 Page Likes/Subscribers, 1 Lucky Winner of New Zealand Bloodline Rabbit

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Ang mga magwawagi ay mapipili mula sa mga Page Liker/Follower ng Kuneho Backyard Raiser Page at pipiliin sa pamamagitan ng Roleta...

09/02/2022

WHY SHOULD WE EAT RABBITS?

Rabbits may be cute, but their rapid reproduction and growth rates, coupled with an ability to thrive on food scraps, grass and other plant feeds, make them a viable protein source with a relatively small environmental footprint.

Rabbit meat is high in protein and low in total fat. Compared to roasted chicken (skin removed), a 3½-ounce portion of roasted domesticated rabbit provides more iron (2.27mg in rabbit vs. 1.21mg in chicken), more selenium (38.5mcg vs. 22mcg) and about half the sodium (47mg vs. 86mg). Rabbit meat also provides 320mg of omega-3 fatty acids — more than four times the amount found in chicken.