Rabbit Fricassee Cuban Style Food

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RABBIT FRICASSEE: FRICASE DE CONEJO



Rabbit Fricassee: Fricase de Conejo image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil
8 rabbit legs
1 Spanish onion, small dice
1 green pepper, small dice
2 cloves garlic, chopped
1 tablespoon hot paprika
2 bay leaves
1 tablespoon chopped fresh oregano
1 cup canned whole tomatoes, drained and chopped
1 cup dry sherry
1 cup chicken stock
2 baking potatoes, like russets, cut into large dice
1/4 cup capers
1/2 cup dried cherries
1/4 cup frozen sweet peas
1/4 bunch parsley, chopped

Steps:

  • In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.

RABBIT FRICASSEE



Rabbit Fricassee image

"I prefer rabbit cooked this way - moist and tasty, smothered in a lemon sauce that's also a bit peppery," writes Audrey Thibodeau of Mesa, Arizona.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 dressed rabbit (about 3 pounds), cut into pieces
1/2 cup vegetable oil
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 cup evaporated milk

Steps:

  • In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups., In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes., Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160°. Pour over the rabbit.

Nutrition Facts : Calories 742 calories, Fat 50g fat (13g saturated fat), Cholesterol 232mg cholesterol, Sodium 654mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 59g protein.

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