Rabbit Salad Food

RABBIT-OUT-OF-THE-HAT SALAD

Rabbit-Out-of-the-Hat Salad image

Hippity-hop to the salad stop. You'll find sweet pear bunnies dressed in their finest!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

8 lettuce leaves
8 chilled canned pear halves
16 raisins
8 red cinnamon candies
16 sliced almonds
1 cup cottage cheese

Steps:

Place 1 lettuce leaf on each salad plate. Place 1 pear half, cut side down, on each lettuce leaf.
Arrange 2 raisins for eyes, 1 candy for nose and 2 almonds for ears on narrow end of each pear half to make rabbit face.
Place 2 tablespoons cottage cheese at opposite end of each pear half for tail.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg

RABBIT SALAD

Rabbit Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings, appetizer

Time 1h40m

Yield Six first-course or four main-course servings

Number Of Ingredients 12

Ingredients

1 medium-size hare or rabbit, 2i to 2 pounds, skinned and cleaned
1 lemon, cut in half
2 or 3 bay leaves
1 rib celery, chopped
2 onions, chopped
2 carrots, chopped
1 medium potato, quartered
1/2 cup coarsely chopped flat-leaf parsley, plus more for garnish
3 fresh tomatoes, roughly chopped
2 teaspoons coarse salt
pinch red-pepper flakes
1/4 to 1/2 cup extra-virgin olive oil

Steps:

Put the rabbit into a large pot, cover it with cold water, add the lemon and bay leaves and bring to a boil. pour off the water and set the rabbit aside. Clean the pot. Return the rabbit to the pot and cover it with 2 inches of fresh cold water.
Add the celery, onions, carrots, potato, parsley and tomatoes, partly cover and slowly simmer, turning the rabbit once or twice, until the meat flakes with a fork, about 1 hour. Drain, saving the broth. Press the vegetables through a sieve or food mill and return to the broth. You should have about 8 cups.
Let the rabbit cool. Whisk together the salt, red-pepper flakes, and olive oil and toss the rabbit meat with it. Garnish with parsley.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 28 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 762 milligrams, Sugar 5 grams

WHITE RABBIT SALAD

White Rabbit Salad image

A lite cottage cheese salad that is full of fruit and nuts. I mix my nuts in right before serving so they stay toasty.

Provided by mydesigirl

Categories Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups low fat cottage cheese
1 -2 tablespoon honey (to taste)
2 -3 tablespoons fresh lemon juice (to taste)
1/4 cup raisins
1/2 cup toasted nuts, chopped (I use pecans)
1 tablespoon poppy seed
2 medium tart apples, diced
fresh peach slices (optional)
sliced fresh pear (optional)
seedless grapes (optional)
orange section (optional)
chunks honeydew (optional)
chunks cantaloupe (optional)

Steps:

Mix all together and serve chilled.

Nutrition Facts : Calories 231.2, Fat 8.8, SaturatedFat 2.3, Cholesterol 9, Sodium 536.8, Carbohydrate 21.8, Fiber 2.5, Sugar 12.4, Protein 18.1

RABBIT CASSEROLE

Rabbit Casserole image

Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. The chocolate is optional, but adds a sophisticated twist to the flavors.

Provided by DOSTANDEN

Categories Meat and Poultry Recipes Game Meats Rabbit

Time 2h

Yield 4

Number Of Ingredients 16

Ingredients

2 (2 pound) rabbits, dressed and deboned, bones reserved
1 tablespoon mirepoix base
½ cup all-purpose flour
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 carrots, diced
½ onion, chopped
1 leek, chopped
1 turnip, diced
2 medium potatoes - peeled and cubed
½ pound smoked bacon, cubed
1 tablespoon tomato puree
3 (1 ounce) squares bittersweet chocolate, chopped
2 tablespoons vegetable oil
3 slices white bread
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.

Nutrition Facts : Calories 1112.4 calories, Carbohydrate 64.4 g, Cholesterol 254.5 mg, Fat 49.5 g, Fiber 7.4 g, Protein 97.3 g, SaturatedFat 15.7 g, Sodium 1318.7 mg, Sugar 16 g

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