Braised Rabbit Brunswick Stew Recipes

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.

BRUNSWICK STEW

Steps:

• Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
• Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
• Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
• Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
• Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.

BRAISED RABBIT

Steps:

• In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

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.

BRAISED RABBIT BRUNSWICK STEW

Steps:

• Remove hind legs from rabbit; remove thigh bones.
• Combine herbs; sprinkle in thigh cavity.
• Season with salt and pepper; reserve.
• Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
• Season rabbit loin; dice smoked pieces.
• Place butter in large pan; heat until hot.
• Add loin and smoked pieces; sear on all sides.
• Remove from pan; reserve.
• Place onion, carrot and celery in pan; cook until onion is caramelized.
• Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
• Heat to boiling; cover.
• Place in 210 degree F oven; braise for 30 to 40 minutes.
• Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
• Strain stock; place lima beans and smoked pieces in saute pan.
• Add tomato concassee and pinch of herbs; saute lightly.
• Add herbs to stock; heat until hot.
• Adjust seasoning.
• TO SERVE: Debone loin; reserve meat warm.
• Arrange celery and carrot batons on warm platter; lay thighs over.
• Arrange potatoes in two rows; place lima bean mixture in space between rows.
• Lay loins on beans.
• Pour stock over all.
• Serve with cornbread.

TRADITIONAL RABBIT STEW

Steps:

• Cut the rabbit meat into small, bite-sized chunks. Mix together flour, rosemary, oregano, parsley, and salt. Then coat rabbit meat with flour mixture, saving any remaining flour mixture.
• Melt butter in Large stew pot, and add onion. Cook until golden brown, adding an optional pinch of sugar.
• Stir in garlic. Cook together for 2 or more minutes.
• Add floured rabbit meat, and fry until cooked.
• Add cold water and diced vegetables.
• Simmer at least 1 hour, or until vegetables are done.
• Mix 1/2 cup of hot water with remaining flour mixture and add to stew.
• Boil 2 or more minutes until desired thickness is reached.

RABBIT STEWED IN STOUT

Steps:

• Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels.
• Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat over medium heat. Cook rabbit in bacon fat about 15 minutes or until brown on all sides.
• Stir in mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until thickest pieces of rabbit are tender.
• Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix cornstarch and water; stir into stout mixture. Boil and stir 1 minute. Pour sauce over rabbit and vegetables. Sprinkle with parsley.

RABBIT STEW WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the rabbit pieces dry with paper towels and season to taste with salt and pepper. Heat oil in large heavy casserole and saute the pieces, a few at a time, until lightly browned on all sides. Remove them to a bowl or large platter with a slotted spoon.
• Add the garlic, carrots, onions and rosemary and saute until the onions are soft.
• Return the rabbit pieces to the casserole. Add wine and bring it to a boil, scraping up the cooking juice. Add chicken stock, tomatoes and olives and stir well. Cover and simmer gently, stirring occasionally, for about an hour, or until the rabbit is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.