Slow Cooked Rabbit Stew Food

RABBIT STEW

Steps:

• Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
• Add spices to the pot.
• Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
• Cover and cook on low for 8 hours. Thicken gravy as desired.

CROCK POT RABBIT STEW

Steps:

• Grind pepper over the rabbit and place in the crock pot.
• Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
• Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
• Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
• Give it a good stir and allow to rest 10-15 minutes before serving.
• At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
• You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.

DAVINA MCCALL'S SLOW-COOKED RABBIT

Steps:

• For the rabbit, drizzle 1 tablespoon of olive oil into a large deep pan. Add the lardons and fry until golden and crispy. Remove from the pan with a slotted spoon and set aside.
• Peel the shallots, then add to the pan with another tablespoon of olive oil and the mushrooms. Cook for a few minutes, or until lightly golden, then remove to a plate.
• Season the rabbit with sea salt and black pepper, then dust with the flour. Drizzle another tablespoon of olive oil into the pan, add the rabbit and cook for 5 to 10 minutes, turning until golden all over - you may need to do this in batches.
• Add the bay and thyme, then return the lardons, shallots and mushrooms to the pan with any juices. Pour in ¼ of the chicken stock and scrape up any flour from the bottom of the pan, stirring it into the liquid to get rid of any lumps. Stir in the remaining stock, bring to the boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• Remove the lid and leave to tick away for a further hour, or until the meat is falling away from the bone and the sauce has thickened.
• For the pomme purée, peel and dice the potatoes into 4cm cubes. Cook in a large pan of salted boiling water for 12 minutes, then drain and leave to steam dry.
• Heat the milk and cream in a small pan on a low-medium heat, until just below boiling point.
• Use a spatula to push the potato through a sieve into a bowl, then mix with the butter, warmed milk mixture and a little seasoning, until combined and creamy. You can also do this with a potato ricer or French mouli, if you have one.
• Trim the green beans and cook in a large pan of salted boiling water for 4-5 minutes, or until tender.
• Meanwhile, peel and finely chop the shallot, garlic and tarragon. Dollop the mustard into a serving bowl with 3 tablespoons of vinegar. Gradually drizzle in 80ml extra virgin olive oil, whisking continuously until you have a thick dressing. Add the shallots, garlic and tarragon, then whisk again. Have a taste and season to perfection.
• Drain the beans and add to the dressing hot, tossing to coat.
• Bring the rabbit, pomme purée and dressed beans to the table and let everyone help themselves to a bit of everything. Delicious!

SLOW-COOKED RABBIT STEW

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.

SLOW COOKER RABBIT STEW WITH SOUR CREAM

Steps:

• Sprinkle the meat with salt, pepper, and paprika and arrange it in the bowl of a slow cooker. Layer the carrots and onions on top of the meat, along with the mushrooms, if using.
• Add a few sprigs of fresh rosemary or thyme to the mixture.
• In a bowl, combine the condensed soup with the Worcestershire sauce. Stir the mixture and spoon it over the meat.
• Cover and cook on low for 5 to 6 hours, or until the meat is tender and thoroughly cooked. According to the USDA, the minimum safe temperature for rabbit is 160 F.
• Add the sour cream, stir gently to blend, and cook for about 20 to 30 minutes longer, or until hot.
• Serve the stew with crusty bread or biscuits and a tossed salad .

RABBIT STEW

Steps:

• Cut up a rabbit or use rabbit legs and other cuts. Place in a large bowl. Season with salt, pepper, juniper berries, oregano, olive oil, and crushed garlic cloves. Rub the seasoning into the meat and set aside for 15 minutes (or place in the fridge overnight) to marinate.
• Sprinkle all-purpose flour over a baking sheet. Coat the meat in the flour, discarding the rest. Place a large skillet over high heat. Add four tablespoons of olive oil. Pan-fry the meat in two alternations, making sure that the meat doesn't overcrowd the pan. Cook for 3- 4 minutes per side, or until it's beautifully golden-brown. Transfer to a plate. Discard the oil and place the same skillet back on the high heat. Save the herbs from the marinating for later use.
• Add the white wine to the same skillet, and using a spoon, stir well in the bottom of the pan, to scrape out those delicious pan-frying flavors. Bring the wine to a boil, then simmer for 3 - 4 minutes for the alcohol to evaporate. Transfer to a small bowl and set aside until needed.
• Place a Cast Iron Dutch Oven over medium-low heat. Peel the celery, carrots, and onion and cut them into larger chunks. Add butter to the pot along with the prepared vegetables. Cook for 5 minutes, stirring occasionally. Add the all-purpose flour and tomato paste. Stir and cook for 3 - 4 minutes for the flour to cook.
• Add the dried porcini, olives, capers, and herbs (thyme, sage, parsley, and bay leaf) to a pot. Gradually pour in the vegetable broth (or water) and white wine, stirring continuously for the flour to incorporate into the liquid. Add the pan-fried meat, saved herbs from the marinade, and bring to a boil. Then lower the heat, cover with a lid, and cook over low heat for 1 hour. Remove the lid, add the prunes and cook uncovered for another 30 - 40 minutes, or until the meat is tender and juicy.
• Remove the stew from the heat. Season with salt and pepper and sprinkle with diced parsley. Divide between six plates and serve with your favorite side dish.