BRAISED RABBIT
My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.
Nutrition Facts :
HASENPFEFFER (RABBIT STEW)
Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
HERB AND BEER BRAISED RABBIT
Wild rabbit is delicious braised in a good beer with chicken stock and herbs.
Provided by Leslie Sullivan
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking.
- Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.
- Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.
- Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit.
Nutrition Facts : Calories 528.4 calories, Carbohydrate 23.1 g, Cholesterol 132.8 mg, Fat 23.6 g, Fiber 2.4 g, Protein 49.6 g, SaturatedFat 7.2 g, Sodium 739.6 mg, Sugar 3.9 g
BRUNSWICK STEW
Provided by Edna Lewis
Categories Soup/Stew Chicken Tomato Stew High Fiber Dinner Rabbit Corn Lima Bean Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 12
Steps:
- Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
- Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
- Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
- Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
- Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.
BRAISED RABBIT
I made this for our dinner last night-it was good! The peas and potatoes made this an excellent one pot dish on a cold night.
Provided by JustJanS
Categories One Dish Meal
Time 2h20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
- Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
- Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
- Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
- Stir through the peas and cook a further 5 minutes or so.
- I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
- Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.
Nutrition Facts : Calories 1136.6, Fat 44.4, SaturatedFat 13.2, Cholesterol 261, Sodium 760.9, Carbohydrate 72, Fiber 12.5, Sugar 15, Protein 99.6
BRAISED RABBIT WITH ROOT VEGETABLES
Steps:
- Preheat oven 350 degrees F.
- In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
- Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
- Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
- Serve rabbit over the vegetables.
BRAISED RABBIT BRUNSWICK STEW
Don't say you wont eat rabbit until you've tried this one. You can make it without the cold smoking portion also.
Provided by rickv
Categories Stew
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Remove hind legs from rabbit; remove thigh bones.
- Combine herbs; sprinkle in thigh cavity.
- Season with salt and pepper; reserve.
- Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
- Season rabbit loin; dice smoked pieces.
- Place butter in large pan; heat until hot.
- Add loin and smoked pieces; sear on all sides.
- Remove from pan; reserve.
- Place onion, carrot and celery in pan; cook until onion is caramelized.
- Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
- Heat to boiling; cover.
- Place in 210 degree F oven; braise for 30 to 40 minutes.
- Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
- Strain stock; place lima beans and smoked pieces in saute pan.
- Add tomato concassee and pinch of herbs; saute lightly.
- Add herbs to stock; heat until hot.
- Adjust seasoning.
- TO SERVE: Debone loin; reserve meat warm.
- Arrange celery and carrot batons on warm platter; lay thighs over.
- Arrange potatoes in two rows; place lima bean mixture in space between rows.
- Lay loins on beans.
- Pour stock over all.
- Serve with cornbread.
Nutrition Facts : Calories 502, Fat 17.9, SaturatedFat 9, Cholesterol 44.9, Sodium 1008.1, Carbohydrate 67.1, Fiber 7.8, Sugar 14.5, Protein 19.6
RABBIT STEW
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
BRAISED RABBIT WITH GRAINY MUSTARD SAUCE
Categories Chicken Game Mustard Poultry Braise Christmas Dinner Lunch Rabbit Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
- Put oven rack in middle position and preheat oven to 350°F.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
- Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
- While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
- Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
- Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
- *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).
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ITALIAN BRAISED RABBIT RECIPE - BRAISED RABBIT | HANK SHAW
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5/5 (13)Total Time 3 hrsCategory Main CourseCalories 534 per serving
- First you must break down your rabbits. (See note below) Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.
- To make the stock, Cover all the rabbit pieces -- not just the stray ones -- into a pot and cover them with cool water by about 1/2 inch. Bring this to a boil, then turn off the heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit -- legs and saddle -- and put them in a bowl in the fridge. Add the remaining stock ingredients, return everything to a bare simmer and cook for 1 hour. Strain and set aside.
- Now find a heavy, lidded pot such as a Dutch oven and heat the olive oil over medium heat. When it is hot, add the sliced onions and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces from the fridge, the thyme and the garlic cloves. Bring to a simmer and add salt to taste. Turn the heat down to low, cover the pot and cook until the meat is tender, about 90 minutes to 2 hours.
- Finish the dish by adding the green olives and fresh parsley. Cook for 2 to 3 minutes and serve.
BRAISED RABBIT WITH GARLIC - SPANISH BRAISED RABBIT WITH ...
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4.8/5 (20)Total Time 2 hrs 20 minsCategory Main CourseCalories 423 per serving
- Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes. Add the garlic cloves and cook another minute or two.
- Nestle the rabbit back into the pot, sprinkle some salt over everything and add the vinegar and bay leaf. Pour in enough water to get about halfway up the sides of the rabbit. Cover the pot and cook slowly over low heat for about 2 hours.
- When the rabbit is tender, add black pepper and mix in the peas. Serve with lots of crusty bread.
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- In a large, enameled cast-iron casserole, heat the olive oil. Add the bacon and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Season the rabbit with salt and pepper and add half to the casserole. Cook over moderately high heat, turning once until browned, about 8 minutes. Transfer the rabbit to the plate with the bacon. Brown the remaining rabbit and transfer it to the plate when done.
- Add the onion, carrots, garlic and jalapeño to the casserole and cook over moderate heat until slightly softened, about 5 minutes. Return the rabbit and bacon to the pan. Add the beer and chicken stock and bring to a boil. Cook partially covered over low heat until the rabbit is tender, about 1 1/2 hours. Transfer the rabbit to a platter and boil the sauce until slightly reduced, about 5 minutes. In a small bowl, whisk the flour with 2 of tablespoons water and whisk into the sauce. Cook over high heat until thickened and no floury taste remains, about 2 minutes.
- Pull the meat from the bones and return it to the casserole. Simmer just until heated through. Serve the rabbit over the bread in shallow bowls.
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- In a large, heavy, heatproof casserole, heat 1 tablespoon of the butter. Season the rabbit with salt and pepper and cook over moderate heat until golden all over, about 10 minutes. Transfer the rabbit to a plate. Add the remaining 1 tablespoon of butter to the casserole along with the onion, carrots, celery and garlic. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomato and cook, stirring, just until softened. Add the chicken stock, wine, bay leaves and summer savory and bring to a boil.
- Return the rabbit to the casserole and cook, uncovered, over moderately low heat until just tender, about 1 1/2 hours. Let the rabbit cool in the broth for 30 minutes, then transfer to a plate to cool completely.
- Pull the meat from the bones and tear it into large shreds. Cover the meat with plastic wrap. Strain the broth, pressing hard on the vegetables to extract as much liquid as possible; discard the vegetables.
- Bring a medium saucepan of water to a boil. Add the sugar snaps and cook until crisp-tender, 1 minute. Using a slotted spoon, transfer the sugar snaps to a cutting board and let cool. Return the water to a boil. Add the potatoes and cook over moderate heat until tender, about 25 minutes; drain. Cut the potatoes into 1/2-inch slices and the sugar snaps into 1/2-inch lengths.
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