RABBIT CASSEROLE WITH ONIONS AND WINE VINEGAR
Make and share this Rabbit Casserole With Onions and Wine Vinegar recipe from Food.com.
Provided by lulelola
Categories Rabbit
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Cooking Instructions:.
- The same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. Rabbit or hare should be treated in exactly the same preparatory way, i.e., being soaked in vinegar. (This only applies to wild varieties.) Served with fried potatoes on the side, this is a piquant dish, or if you prefer a milder taste to counterbalance the richness of the rabbit, serve with plain while rice. A green salad is always welcomed as it adds a refreshing note.
- Rinse the rabbit pieces and put them in a salad bowl with the bay leaves. Sprinkle the vinegar over the pieces and let them marinate for at least 2 hours or preferably in the fridge overnight. Heat half of the olive oil in a saucepan, pat the rabbit pieces dry and fry them in it until they are quite brown on both sides. Take out and put on to a plate. When all the rabbit pieces have been fried, put them back into the saucepan along with the garlic cloves, bay leaves, spices, rosemary and the wine. Then add the tomato puree or tomatoes, sugar and the hot water. Season, cover and cook for about 1 hour. In the meantime, heat the remaining olive oil in a frying pan and gently fry the onions. Stir them occasionally, in order to make sure they turn golden all over, for about 15 minutes. Add the contents of the frying pan to the saucepan, and shake it so that the onions spread evenly. Then cover and simmer for a further 15 minutes. Serve with fried potatoes or plain white rice and a green salad.
Nutrition Facts : Calories 803.3, Fat 65.4, SaturatedFat 9.2, Sodium 32.1, Carbohydrate 40.1, Fiber 6.8, Sugar 16.6, Protein 4.7
RABBIT CACCIATORA
A specialty of the Hostaria dell'Orso in Rome
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 22
Steps:
- Place rabbit in bowl with enough water to cover. Add vinegar, salt and 1/2 teaspoon powdered cloves. Marinate for 2 hours. Drain and dry rabbit thoroughly. Cut rabbit into 6 pieces (2 haunches, 2 shoulders and saddle cut in 2).
- Heat enough butter in large skillet to coat bottom, then add olive oil. Add garlic and fry. Add rabbit pieces and brown. Season with salt and pepper.
- Add spring onions, green pepper and celery, stirring to combine all ingredients. Stir in parsley, remaining cloves, basil and bay leaf. Mix together tomato paste, wine and sherry. Add to pan and stir well. Season with salt and pepper. Cover and let simmer for 1 1/4 hours. When done, remove bay leaf and season again. Place in decorative casserole to serve.
- Cook carrots with sugar, butter and water until caramelized and add to casserole. Garnish with remaining parsley.
SLOW-COOKED RABBIT STEW
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium
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MARINATED RABBIT - CTV
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- Add rabbit pieces to a large bowl along with 1/4 cup (60 milliliters) olive oil, white wine vinegar, one cup (240 milliliters) red wine, bay leaves, rosemary, and thyme and stir to combine and coat thoroughly. Cover and marinate for at least two hours.
- Heat remaining 1/4 cup (60 milliliters) of olive oil in a skillet over medium heat. Remove the pieces of rabbit from the marinade, shaking off excess moisture. Sear the rabbit pieces on all sides. Transfer rabbit to a plate. Add onions to skillet and brown. Add marinade, chili pepper, cherry tomatoes and remaining 1/2 cup (120 milliliters) red wine, stirring to combine. Transfer rabbit back into skillet. Cover the skillet and cook over low heat until the meat is tender, about 45 minutes to one hour.
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