RABBIT HUNTER'S STYLE
Make and share this Rabbit Hunter's Style recipe from Food.com.
Provided by ratherbeswimmin
Categories Rabbit
Time 5h30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
- Transfer to paper towels to drain; crumble and set aside.
- Add the rabbit to the hot bacon fat and brown on all sides.
- Transfer to a slow cooker.
- Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
- Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
- Add in the tomato sauce, water, thyme, and basil; bring to a boil.
- Pour over the rabbit; cover and cook on HIGH for 2 hours.
- Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
- Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.
Nutrition Facts : Calories 1141.7, Fat 52.5, SaturatedFat 16.3, Cholesterol 354, Sodium 1225.7, Carbohydrate 26.5, Fiber 2.9, Sugar 6.4, Protein 124.4
SPANISH RABBIT STEW
Steps:
- Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels.
- Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half.
- Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour.
- Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds.
SPANISH RABBIT STEW HUNTER-STYLE RECIPE - (3.7/5)
Provided by pikassob
Number Of Ingredients 12
Steps:
- Peel and chop the onion and garlic. Cut the ham into small pieces and set aside. Rinse and cut tomato into small cubes. Rinse all dirt off mushrooms, then trim stems and slice. Chop 2 sprigs of parsley and set apart. Remove rabbit from packaging. Rinse and pat dry. Cut rabbit into 8-10 pieces. Salt and pepper all sides. In a large, heavy-bottomed frying pan, heat 3-4 tbsp olive oil on medium. When hot, sauté onion and garlic. When soft, add the ham cubes. When onion is translucent, remove onion, garlic and ham from pan with a slotted spatula and set aside on plate for later, reserving the oil. Add some olive oil to the same pan and brown the rabbit on both sides. Remove from frying pan. Pour any oil left in frying pan into a large casserole or stew pot. Place rabbit and onion mixture into pot and mix. Add chopped parsley and dried thyme to pot and stir. Place on medium heat. Add the cognac, white wine and water to rabbit and mix. Simmer uncovered for approximately 30 minutes and add chopped mushrooms after 15 minutes. Stir in mushrooms and continue to simmer for another 15 minutes. If necessary, add a bit more water while simmering. Serve with home-fried potatoes or rice. Spanish stews or casseroles such as this are traditionally served with rustic bread, especially in Old Castilla where this regional recipe originates.
CONIGLIO AL'ISCHIATANA: ISCHIA-STYLE RABBIT
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat up the extra-virgin olive oil in a saucepan. Place the rabbit in the hot olive oil. Then add the garlic bulb, chile pepper, and salt. Sear the rabbit until golden brown on all sides. Add the tomato paste and wine to deglaze the pan. Then add the basil, oregano, thyme, and tomatoes. Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes.
SPANISH STEW
Steps:
- Remove the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew.
HUNTER'S RABBIT
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
- In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.
BEST BRAISED RABBIT
This recipe comes up annually during Oktoberfest at our house. We love it. It is true German comfort food hunter style! Based on a recipe from Bernard Clayton's Cooking Across America. He says, "If wild rabbits are not at hand, try domestic ones. Either way, delicious, especially when served with potato pancakes, rye bread, and beer." It calls for a 5-quart roaster or flameproof casserole with tight-fitting lid; I use my Dutch oven.
Provided by mersaydees
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
- Cut the rabbit into serving pieces. Cut away and discard the belly meat.
- Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
- Preheat the oven to 325°F.
- Heat the reserved bacon fat in the pan over high heat until it sputters.
- Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
- Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
- Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
- Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.
Nutrition Facts : Calories 490.5, Fat 24.2, SaturatedFat 7.5, Cholesterol 153.3, Sodium 518.8, Carbohydrate 11, Fiber 0.5, Sugar 1.2, Protein 53.3
More about "spanish rabbit stew hunter style recipe 375 food"
SPANISH RABBIT IN TOMATO SAUCE STEW RECIPE - THE …
From thespruceeats.com
4.3/5 (27)Category Dinner, EntreeAuthor Michelle HicksCalories 750 per serving
SPANISH RABBIT STEW | GAME RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
HUNTER'S RABBIT STEW - ANTONIO CARLUCCIO FOUNDATION
From antoniocarlucciofoundation.org
Estimated Reading Time 1 min
PORTUGUESE RABBIT HUNTER STYLE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
‘HUNTER’S’ RABBIT STEW IS A MEAT MAIN DISHES BY MY ITALIAN RECIPES
From myitalian.recipes
SPANISH RABBIT RECIPES - ALEX BECKER MARKETING
From alexbecker.org
SPANISH RABBIT STEW HUNTER-STYLE RECIPE - PINTEREST
From pinterest.com
HOW TO COOK A RABBIT STEW - GREAT BRITISH CHEFS
From greatbritishchefs.com
HUNTER'S RABBIT STEW - RECIPE | BONAPETI.COM
From bonapeti.com
SPANISH RABBIT STEW HUNTER STYLE RECIPE 375
From tfrecipes.com
SPANISH RABBIT STEW HUNTER-STYLE RECIPE - FOODGURUUSA.COM
From foodguruusa.com
HUNTERS’ RABBIT STEW - CHELSEA GREEN PUBLISHING
From chelseagreen.com
BEST SPANISH RABBIT STEW HUNTER STYLE RECIPE 375 RECIPES
From alicerecipes.com
THE SICILIAN ORIGINAL HUNTER RABBIT STYLE RECIPE AS YOU HAVE …
From sicilyonweb.com
SPANISH RABBIT STEW RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CATALAN-STYLE RABBIT STEW RECIPE WITH SHERRY AND MUSHROOMS
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love