Stewed Rabbit With Pate Food

HASENPFEFFER (RABBIT STEW)

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.

STEWED RABBIT

Steps:

• Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
• Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
• Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.

STEWED RABBIT

Steps:

• Shoot the little critter.
• Clean and cut into serving size pieces.
• In a Dutch oven or frying pan heat the oil and butter.
• Brown rabbit adding salt and pepper on all sides.
• Remove rabbit and set aside.
• Brown onion, green pepper, and celery and Garlic.
• Salt and pepper lightly.
• Add tomato sauce, tomatoes, rosemary, and wine.
• Cook slowly for 30 minutes, uncovered.
• Return rabbit to sauce.
• Cover and cook about 45 minutes or until rabbit is tender.

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.

STEWED RABBIT WITH PATE

Steps:

• Prepare:.
• * rabbit cut into serving pieces.
• * wash with salt water.
• * let it dry before marinade.
• Marinade:.
• * mix onion, garlic, chili, peper, herb du province with red wine.
• * seasoning with salt, i used about one tsp of salt for the whole rabbit.
• * let the rabbit sit in the mix soup in the fridge for one night.
• Cooking:.
• * remove the rabbit from the marinade soup, reserve the mixture
• * fry the rabbit in medium heat until light brown.
• * mix chopped tomatoes to the frying pan, wait until rabbit turn brown.
• * pour in chicken broth and the reserved marinade soup.
• * slowly cook for 1 hours until the meat is tender but not falling apart.
• * put in carrot and potatoes, cook for another 20 minutes.
• * fry pate with finely chopped garlic until the smell is nice.
• * pour the pate garlic mixture to the rabbit stew, stir well.
• * can be thicken and seasoned again before serving.
• Serving hot with French bread.