MARINATED AND STEWED RABBIT
How to Cook Everything; Mark Bittman. Posted per request. This recipe is intended for wild rabbit, not domesticated.
Provided by ratherbeswimmin
Categories Rabbit
Time 2h30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- *Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid) and mixed with ½ lb button mushrooms.
- Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
- Tie together the parsley or thyme, or put in a cheesecloth sack or tea ball; add the herb to the marinade with the rabbit; add some salt and pepper.
- Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours.
- Strain the marinade, reserving it, and dry the rabbit pieces.
- Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet.
- When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside.
- Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too.
- When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon.
- Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan.
- Season them with salt and pepper as they brown.
- When they are browned, decrease the heat and return the vegetables and bacon to the pan; stir, then add the chocolate, some salt, and plenty of pepper.
- Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour.
- If the sauce is too thin, remove the meat to a warm oven and reduce the sauce over high heat, stirring near constantly, until it is a pleasant thickness.
- Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.
Nutrition Facts : Calories 1040.9, Fat 44.3, SaturatedFat 15.2, Cholesterol 279.1, Sodium 520.6, Carbohydrate 30.6, Fiber 6.5, Sugar 11.7, Protein 100.2
BEST RABBIT STEW
Make and share this Best Rabbit Stew recipe from Food.com.
Provided by Doreen Randal
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
- Add rabbit pieces and baste them thoroughly.
- Cover the dish and leave to marinate over-night or at least 12 hours.
- Remove the rabbit from the marinade and dry on kitchen paper.
- Strain the marinade into a jug and reserve. Preheat oven to 350°F.
- In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
- Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
- Add the rabbit pieces and turn frequently to brown them evenly and quickly.
- Add the reserved marinade to the casserole and bring to the boil.
- Remove casserole from the heat, add the bacon pieces and place in the oven.
- Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
Nutrition Facts : Calories 438.8, Fat 29.1, SaturatedFat 9, Cholesterol 38.6, Sodium 1098.1, Carbohydrate 15.1, Fiber 2.4, Sugar 5.6, Protein 7.8
MARINATED RABBIT STEW
Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.
Provided by Helena Unzueta
Categories Soups, Stews and Chili Recipes Stews
Time P2DT2h
Yield 6
Number Of Ingredients 14
Steps:
- Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
- Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
- Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
- Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 43.4 g, Cholesterol 86.3 mg, Fat 8.6 g, Fiber 1.2 g, Protein 32.1 g, SaturatedFat 2.5 g, Sodium 1627.3 mg, Sugar 18.5 g
STEWED RABBIT AND BISCUITS
Steps:
- For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated.
- For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper.
- In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low.
- Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes.
- Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.
- Top with the tarragon and serve.
STEWED RABBIT
Steps:
- Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
- Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
- Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.
GRILLED MARINATED RABBIT WITH LEMON AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
- Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 22 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 8 grams, Sodium 983 milligrams, Sugar 0 grams
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