DAVINA MCCALL'S SLOW-COOKED RABBIT
Rabbit is lean, cheap, and delicious, but it's such an overlooked meat in this country. I hope this amazing casserole - a favourite from Davina McCall's childhood years in Paris - will make you think twice. The classic pomme purée recipe uses an insane amount of butter, so I've tweaked the quantities to deliver a similar creamy finish only using less of it. Pure indulgence, but what a joy! Bon appétit.
Provided by Jamie Oliver
Categories Dinner Party Potato Winter warmers
Time 1h50m
Yield 8
Number Of Ingredients 23
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!
Nutrition Facts : Calories 633 calories, Fat 40.6 g fat, SaturatedFat 16.6 g saturated fat, Protein 33.7 g protein, Carbohydrate 34.9 g carbohydrate, Sugar 5.4 g sugar, Sodium 2 g salt, Fiber 5.3 g fibre
HASENPFEFFER (RABBIT STEW)
Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g
SLOW COOKER RABBIT STEW
Slow Cooker Rabbit Stew. A truly delicious creamy slow cooker rabbit stew loaded with seasonal vegetables and a creamy French style sauce made with the rabbit juices as it cooks.
Provided by RecipeThis.com
Categories Main Course
Time 4h5m
Number Of Ingredients 14
Steps:
- Place your slow cooker on high.
- Peel, clean and dice your garlic, onion, carrots, celery, parsnips and leek.
- Slice your bacon.
- Add in the bacon and prepped vegetables and stir.
- Pour in your white wine and seasonings.
- Place your rabbit pieces on top of the vegetables.
- Cook on high for 4 hours or low for 6.5 hours.
- Remove the rabbit and using a hand blender, blend a small amount of the stew to thicken it. Add in your cream and serve with the rabbit.
Nutrition Facts : Calories 555 kcal, Carbohydrate 31 g, Protein 42 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 171 mg, Sodium 447 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
CROCK POT RABBIT STEW
Variant on a few other rabbit / crock pot recipes I've tried. It makes a hearty one-pot meal for two people. I always like to leave the vegetables nice and chunky. You could try a little less liquid and therefore less flour to thicken, however I found this works well and the additional liquid plays well with the vegetables during cooking.
Provided by Peter J
Categories Stew
Time 6h15m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 377.9, Fat 5.4, SaturatedFat 1.6, Cholesterol 31.2, Sodium 980.1, Carbohydrate 43.2, Fiber 7.7, Sugar 15.3, Protein 19.7
RABBIT STEW
When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.
Provided by catercow
Categories Stew
Time 8h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 776.6, Fat 19.6, SaturatedFat 5.8, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 70.5, Fiber 10.8, Sugar 9.2, Protein 77.1
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
SLOW COOKER HASENPFEFFER (GERMAN RABBIT)
The recipe involves marinating the rabbit overnight in a red wine marinade. The next day, the rabbit is cooked slowly in the crock pot until it is fall-off-the-bone tender.
Provided by BudG
Time 5h
Yield 4
Number Of Ingredients 12
Steps:
- Place cut-up rabbit in flat refrigerator container. In bowl, combine marinade ingredients; Pour over rabbit. Marinate overnight in refrigerator. Place marinated rabbit in Crock-Pot. Add 1 1/2 cups marinade. Cover and cook on Low for 8 to 10 hours. Remove meat to warm platter. Thicken gravy, if desired.
Nutrition Facts :
RABBIT STEW WITH COCONUT CREAM
This is an old recipe that comes from Colombia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry-tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.
Provided by YAELIE24
Categories Soups, Stews and Chili Recipes Stews
Time 2h25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a soup pot or large saucepan. Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook and stir until onion is transparent. Transfer to the saucepan.
- Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil. Simmer over medium-low heat for about 2 hours. Remove the rabbit pieces with a slotted spoon, and keep warm. Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half.
- Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 9.8 g, Cholesterol 122.2 mg, Fat 26.2 g, Fiber 2.5 g, Protein 44.8 g, SaturatedFat 5.5 g, Sodium 940.1 mg, Sugar 4.9 g
RABBIT STEW
Rabbit Stew is a beautiful family meal recipe. Thanks to the slow cooking method, the meat is juicy and tender, while the sauce is luxurious and flavorful.
Provided by Jernej Kitchen
Categories Mains
Time 2h30m
Yield serves 6 people
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 6, Calories 525, Sugar 6.7 g, Sodium 196 mg, Fat 23 g, SaturatedFat 6.6g, TransFat 0.1 g, Carbohydrate 17 g, Fiber 3.3 g, Protein 57 g, Cholesterol 163 mg
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 .
Nutrition Facts : Calories 340 kcal, Carbohydrate 16 g, Cholesterol 92 mg, Fiber 3 g, Protein 24 g, SaturatedFat 8 g, Sodium 527 mg, Sugar 8 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 3 minutes. Sprinkle 1 teaspoon of the salt evenly all over rabbit legs. Add oil to cooker. Working in 2 batches, add rabbit; cook until lightly browned, turning once, 10 to 12 minutes per batch. Transfer to a plate. Press CANCEL.
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