Mississippi Roast Rabbit Food

MISSISSIPPI ROAST

Mississippi Roast image

An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of "au jus" gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Wirecutter have spent a great deal of time testing them. Check out their guide to the best on the market.)

Provided by Sam Sifton

Categories dinner, roasts, main course

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1/4 cup all-purpose flour
3 tablespoons neutral oil, like canola
4 tablespoons unsalted butter
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon dried dill
1/4 teaspoon sweet paprika
1 teaspoon buttermilk, optional
Chopped parsley, for garnish

Steps:

Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 22 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 600 milligrams, Sugar 0 grams, TransFat 0 grams

MISSISSIPPI ROAST (CROCKPOT)

Mississippi Roast (Crockpot) image

I am putting this here for safe-keeping, it looks great! From the gal who posted this recipe on the site called Sweet Tea and Cornbread: "I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. The butter is what makes the gravy in this soooo good!

Provided by Scoutie

Categories Meat

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 lbs chuck roast
1 (1 ounce) envelope ranch dressing mix
1 (1 1/4 ounce) envelope au jus mix
1/2 cup butter
4 -5 pepperoncini peppers
fresh ground pepper, to taste

Steps:

Spray your slow cooker with nonstick spray.
Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
Sprinkle the top with the ranch dressing mix and the au jus mix.
Place peppers on top of mixes.
Add the stick of butter on top.
Set your slow cooker to 8 hours and forget it.
You do not add any additional water to this.
Served with mashed potatoes, but you could serve with egg noodles.

Nutrition Facts : Calories 881.5, Fat 51.5, SaturatedFat 27.1, Cholesterol 360.7, Sodium 2453, Carbohydrate 9.3, Fiber 0.9, Sugar 2.4, Protein 97.6

ROAST RABBIT

Roast Rabbit image

One for the hunters! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Very Low Carbs

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

4 lbs rabbit, dressed and washed
salt and pepper
2 tablespoons fat or 2 tablespoons butter
prepared stuffing, your choice (I like Mushroom and Parsley Stuffing or Sage Stuffing for Poultry)

Steps:

Sprinkle rabbit with salt and pepper on the inside.
Fill with stuffing, fasten opening securely and spread with fat.
Sprinkle with salt and pepper.
Roast in an uncovered pan at 350F for 1 1/2 hours or until tender.

Nutrition Facts : Calories 674.6, Fat 31.6, SaturatedFat 10.7, Cholesterol 265.5, Sodium 186, Protein 91

MISSISSIPPI POT ROAST

Mississippi Pot Roast image

Provided by Food Network

Categories main-dish

Time 8h5m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired

Steps:

Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

MISSISSIPPI ROAST

Mississippi Roast image

Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.

Provided by Hidden Valley Ranch

Categories Trusted Brands: Recipes and Tips Hidden Valley®

Time 7h35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (3 1/2) pound boneless beef chuck roast
Kosher salt and ground black pepper, to taste
¼ cup flour
3 tablespoons olive oil
½ cup beef broth
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
½ cup butter
8 pepperoncini

Steps:

Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 5.4 g, Cholesterol 161 mg, Fat 50.3 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 21.8 g, Sodium 1127 mg

ROAST RABBIT WITH THYME

Roast rabbit with thyme image

This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. Get your butcher to joint the rabbit

Provided by Michel Roux Jr

Categories Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 5

Ingredients

1 whole farmed rabbit (about 1.2kg)
2 tbsp thyme leaves
4-6 tbsp olive oil
12 small onions or shallots, peeled
16 garlic cloves , peeled

Steps:

Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.

Nutrition Facts : Calories 525 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium

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Mississippi Roast Rabbit Food

MISSISSIPPI ROAST

MISSISSIPPI ROAST (CROCKPOT)

ROAST RABBIT

One for the hunters! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

MISSISSIPPI POT ROAST

MISSISSIPPI ROAST

Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.

ROAST RABBIT WITH THYME

This simple Sunday roast is ready in 45 minutes, just enough time to prepare the side dishes of your choice. Get your butcher to joint the rabbit

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