Slow Roasted Rabbit Food

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HONEY ROAST RABBIT



Honey Roast Rabbit image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

2 small rabbits, about 1 1/2 pounds each
1 cup orange juice
1/2 teaspoon ground black pepper
2 teaspoons ground fennel
1 teaspoon saffron threads, crumbled
1 teaspoon cayenne pepper
2 teaspoons coarse sea salt
2 tablespoons lemon juice
1/4 cup honey
2 cups orange juice
Coarse sea salt
1 bunch watercress, coarse stems removed, for garnish
Wedges of lemon, for garnish
1 medium onion, thinly sliced and soaked for 30 minutes in ice water

Steps:

  • Rinse the rabbits and pat them dry with paper towels. Cut each one into three pieces; the hind legs, the front legs, and the loin. Cut the hind and front leg sections into 2 pieces each, leaving the loin in one piece. You should now have 5 sections per rabbit.
  • Place the rabbit pieces in a large deep nonreactive bowl.
  • In a small sauce pan over medium heat, reduce the orange juice to half a cup. In a small bowl, combine the pepper, fennel, saffron, cayenne, and salt. Add the reduced orange juice and the lemon juice, whisk together, and let stand for 10 or 15 minutes. Add the honey and mix together. Pour this mixture over the rabbit pieces, toss so that each one is evenly coated, and let sit at room temperature for about 1 hour, loosely covered. Toss the pieces every 15 minutes.
  • Preheat the oven to 400 degrees. Remove the rabbit from the marinade and place on a rack in a roasting pan. Roast the rabbit for 20 to 25 minutes, until done through with no trace of pink remaining. Baste once with the marinade halfway through the cooking time, then again when you remove the rabbit from the oven.
  • Place the rabbit pieces on a platter and surround them with sprigs of watercress and wedges of lemon. Drain the onion slices briefly on paper towels, separate them into rings and scatter them over the top.

EASY CROCK POT/DUTCH OVEN RABBIT



Easy Crock Pot/Dutch Oven Rabbit image

I got this from Huntingblades.com. It is suggested for "older (read tougher) rabbits" but the one I used was not and it came out great. I had never eaten rabbit before and loved it. The meat is tender and it has a stronger taste than chicken. (I added spices to the recipe, because it seemed a bit blend to my taste. You can also add peas--fresh or frozen--half hour before ready.)

Provided by EURrosa1

Categories     Rabbit

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

1 rabbit, cleaned cut into pieces (not too small)
4 -5 large white potatoes, sliced
1 (10 3/4 ounce) can cream of mushroom soup
3 large onions, sliced
6 carrots, sliced
1 large bay leaf
1 tablespoon paprika
1/4 teaspoon fresh oregano (or about 1/8 dried)
salt and pepper

Steps:

  • Place rabbit in bottom of crock-pot or Dutch oven, cover with potatoes, carrots and onion. Sprkinle with spices. Dump can of soup over top and cover.
  • Cook on LOW heat (crock-pot) for 4 hours or until rabbit is cooked. Cook for 2 hours in Dutch oven over a good bed of coals.
  • Serve with rice and a salad.

Nutrition Facts : Calories 294.4, Fat 5.2, SaturatedFat 1.2, Sodium 995.4, Carbohydrate 58.2, Fiber 8.4, Sugar 11.8, Protein 6.6

ROASTED RABBIT WITH GARLIC AND OLIVES



Roasted Rabbit With Garlic and Olives image

This recipe is from my cookbook from The Stinking Rose restaurant in San Francisco. As the name implies, garlic is their featured ingredient. DH and I made this recipe a few nights ago. We really enjoyed it. I am guessing on the prep time because my rabbit already came in pieces and I did not have to cut it myself.

Provided by Dr. Jenny

Categories     < 4 Hours

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 rabbits, cleaned, cut into pieces
5 tablespoons extra virgin olive oil
1/2 cup garlic clove
1/2 cup pitted green olives (such as picholine or Spanish)
3 sprigs thyme leaves, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a shallow bowl, stir flour, salt, and pepper together. Dredge rabbit pieces in flour mixture, completely coating meat on all sides.
  • In a large cast-iron skillet, heat 3 Tb olive oil over medium heat. Put rabbit in the skillet and cook for 4-5 minutes on each side, until nicely browned.
  • In a small bowl, toss the garlic with 1 Tb olive oil to coat completely.
  • Transfer rabbit to a baking dish and sprinkle with garlic, olives, and thyme. Bake, uncovered, for about an hour, or until the garlic cloves are golden brown and the rabbit is browned on the outside and opaque throughout.
  • Drizzle the remaining 1 Tb olive oil in an abstract pattern on a serving platter and arrange rabbit on top. Scoop the garlic cloves and olives from the baking dish and sprinkle over the rabbit. Serve immediately.

Nutrition Facts : Calories 725.2, Fat 37.3, SaturatedFat 8.4, Cholesterol 205, Sodium 702.6, Carbohydrate 17.9, Fiber 0.9, Sugar 0.2, Protein 75.4

WHOLE ROASTED RABBIT WITH GARLIC, ROSEMARY AND CORIANDER



Whole Roasted Rabbit With Garlic, Rosemary and Coriander image

I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also use hot paprika. Adapted from The Basque Kitchen. Prep time is marinating time.

Provided by Chocolatl

Categories     Rabbit

Time 3h35m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 (2 1/4 lb) rabbit
kosher salt
white pepper
4 tablespoons olive oil
2 garlic cloves, finely diced
2 teaspoons finely diced fresh rosemary
1 teaspoon coriander seed, crushed
1 teaspoon black peppercorns, crushed
1/4 teaspoon red new mexico chile powder

Steps:

  • Line a sheet pan with parchment paper.
  • Spread rabbit out as flat as possible and place it on prepared pan.
  • Season both sides with salt and pepper.
  • Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
  • Rub mixture over both sides of rabbit.
  • Cover and refrigerate 2-3 hours.
  • Preheat oven to 475°F.
  • Uncover rabbit.
  • Roast until tender and cooked through, 30-35 minutes.

ROASTED RABBIT FOR A SUNDAY DINNER



Roasted Rabbit for a Sunday Dinner image

Rabbit is hard to come by these days, but if you're fortunate enough to have a local butcher who will supply more traditional meats like mutton, oxtail and trotters, ask him about rabbit. This recipe calls for the rabbit supplied skinned and gutted, but whole (many butchers often portion the rabbit up automatically). Rabbit meat is the leanest you will ever eat - pure protein and with a great, rich flavour.

Provided by Bunny Mazonas

Categories     European

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

1 rabbit, whole
1 cup sausage meat
1/2 cup breadcrumbs
1 tablespoon rosemary
1 cup white pearl onion
2 -3 large carrots
10 slices streaky bacon
3 cups small potatoes
1 pint stock (chicken or vegetable is fine or, if you are given the rabbit WHOLE, make up some rabbit stock!)
100 g lard
1 teaspoon flour

Steps:

  • If rabbit is not already prepared, wash it and trim away any skin and unwanted parts. Most rabbits come with the kidneys and other organs, regardless of whether they are prepared. Reserve these.
  • Mix sausage meat and breadcrumbs together, kneading in the rosemary. Stuff the chest cavity of the rabbit with the stuffing, and continue down the torso, leaving a firm mound of stuffing from chest-groin.
  • Wrap bacon rashers around rabbit, securing at the back with toothpicks, to seal stuffing inches.
  • Roast rabbit on a medium/low heat for 1 hour, turning from one side to the other regularly and basting with any leaked juices.
  • Meanwhile, boil potatoes in lightly salted water until firm, but starchy on the outide. Drain.
  • Remove rabbit from roasting tray and set aside. Add lard to tray - once melted, toss in the pearl onions (whole), the carrots (roughly chopped into large pieces) and the potatoes. Toss vegetables in meat juices and lard, then replace rabbit on top. Roast a further 30 minutes, spooning over the hot lard as required, or until onions begin to blacken and potatoes turn golden and crisp.
  • Using a slotted spoon, remove and set aside the rabbit and vegetables, allowing each spoonful to drain any juices back into the roasting pan.
  • Pour stock into pan and scrape the bottom to lift up any stuck pieces of meat or vegetable, and to thoroughly combine the stock with the juices.
  • Pour mixed stock and juice into a pot, adding a sprig of rosemary and the reserved rabbit organs. Place rabbit and vegetables back in over on a very low setting to keep warm.
  • When stock reaches a rolling boil, mix the teaspoon of flour with a little water to form a paste, and add to the stock. Once thick and rich, taste and season to preference. Strain stock to remove organs and rosemary.
  • Serve rabbit, surrounded with the roasted vegetables, and with the stock offered on the side as a gravy. Goes beautifully with redcurrant jelly.

Nutrition Facts : Calories 651.6, Fat 51.5, SaturatedFat 18.5, Cholesterol 62.3, Sodium 603.8, Carbohydrate 35.8, Fiber 5, Sugar 5.5, Protein 11.1

SLOW ROASTED RABBIT



Slow Roasted Rabbit image

Great for dinner, served with rice and homemade bread.

Provided by Jane T.

Categories     Meat and Poultry Recipes     Game Meats     Rabbit

Time 1h50m

Yield 4

Number Of Ingredients 11

1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
  • Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g

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