I own some beagles and I shoot lots of rabbits (I know they are called snowshoe hares, but I still call them rabbits) throughout the winter to supplement our wild game. Whenever I tell people that my family likes to eat rabbits I am often questioned how I cook them. It seems a lot of people don't hold them in high regard for flavor, but it is my opinion that it is very tasty if prepared properly. Not only that but very healthy. A friend of mine who raised beagles for about 40 years shared a recipe with my wife and I and here is a variation of the recipe that we have created and we love it. This particular recipe really complements the flavor of the rabbit.
THE FIRST THING WE ALWAYS DO WITH ALL OUR RABBITS is we SOAK THE RABBIT IN SALTWATER FOR A MINIMUM OF 24 HOURS. This is very important. It really does make a huge difference in the flavor.
Sometimes I will change the water after a day and do another saltwater soak for an additional 24 hours. The salt pulls all the blood and impurities out of the meat and it will dramatically change the flavor of the meat.
Then, we bone the meat using only the legs and backstraps and we discard any damaged or bloodshot meat. This is really easy to do after the saltwater soak because after the soak you can easily tell the difference between damaged meat and good meat.
Then my wife lays the meat in the bottom of a 9 x 13 pan (for 2 rabbits), then generously sprinkles Tony's creole seasoning on the rabbit meat. Then she tops that with 6 thinly sliced potatoes and 1/2 of an onion thinly sliced.
Then mix 1 can of cream of mushroom soup, 1 can cream of chicken, and 1 can of water in a bowl.
Then pour the soup mixture on top of the potatoes.
Cover with foil and bake at 400 degrees for 1 1/2 hours. Here are the results.
My kids prefers the rabbit fried. Not my favorite, but they really love it and my daughter devours it. It is her favorite dish. You can save some of the rabbit meat for that.