BRAISED RABBIT
My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
MUSTARDY BRAISED RABBIT WITH CARROTS
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Place flour in a shallow bowl. Tie thyme, rosemary and clove in a spice sachet or square of cheesecloth (or just toss them in pot if you do not mind accidentally biting into clove later).
- Season rabbit pieces all over with salt and pepper. Coat each piece evenly with flour; tap off excess. Heat 3 tablespoons oil in a large oven-proof Dutch oven over medium-high heat. Sear rabbit in batches, until browned all over, 5 to 6 minutes a side. Transfer to a paper-towel-lined plate.
- Add remaining 1 tablespoon oil to pot; reduce heat to medium. Add leeks and 2 tablespoons sage and cook, stirring, until softened, about 2 minutes. Stir in the carrots, celery, garlic, coriander, salt and pepper. Cook, stirring, until vegetables begin to color, about 5 minutes.
- Add wine and increase heat to high; simmer, scraping up browned bits from bottom of pot, until reduced by half, about 5 minutes. Return rabbit to pot. Add stock (it should come almost halfway up the sides of rabbit) and herb sachet (or herbs and clove). Transfer pot to oven and cook, partially covered, until meat is fork tender, about 2 hours.
- Transfer rabbit pieces to a serving platter. If liquid seems too thin, place pot over medium-high heat and simmer until it thickens slightly. Discard sachet. Stir in mustard, to taste. Spoon sauce and vegetables over rabbit. Garnish with parsley and remaining 1 tablespoon chopped sage. Serve with noodles, if desired.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 21 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 9 grams, Protein 65 grams, SaturatedFat 8 grams, Sodium 1169 milligrams, Sugar 12 grams, TransFat 0 grams
BRAISED RABBIT PAPPARDELLE
Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist
Provided by James Martin
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
- Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
- Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
- Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
- Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.
Nutrition Facts : Calories 633 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
BRAISED RABBIT WITH PORCINI AND POLENTA
Provided by Moira Hodgson
Categories dinner, project, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the mushrooms in warm water for a half-hour, then squeeze them dry, discarding all but two tablespoons of the liquid. Heat the butter in a skillet over medium heat; saute the onion, prosciutto and mushrooms until the onion is lightly browned. Add the rabbit and brown on all sides.
- Add the wine, thyme, salt and pepper and cook covered over medium heat for 15 minutes.
- Meanwhile, dice the tomatoes and add them to the rabbit. Lower the heat and cook, uncovered for another 30 minutes or until the sauce has thickened somewhat.
- In the meantime, make the polenta. Fill a large pot with three quarts of salted water, add the polenta in a steady stream and cook over medium heat, stirring with a wooden spoon until the spoon stands by itself in the center and the polenta pulls away from the sides of the pot. Serve the polenta in large bowls, topped with the rabbit.
SKILLET-ROASTED RABBIT WITH PANCETTA-BASTED FINGERLINGS
Steps:
- Preheat the oven to 400°F.
- In an ovenproof sauté pan, heat the butter over medium-high heat. Add the potatoes, cut-side down, and cook for about 5 minutes, or until they begin to brown. Add the pancetta, rosemary, and garlic and toss to combine. Place the pan in the oven and roast until the potatoes are tender and the pancetta is crisp, 10 to 12 minutes. Remove from the oven, discard the rosemary, and place the potatoes, garlic, and pancetta on paper towels to drain the excess fat. Reserve.
- To prepare the rabbits, using a sharp knife, begin by removing the front legs at the joint and set aside. Next, slice off the loins, or the strips of meat that run along the backbone of each rabbit. Slice each loin into rough 1-inch chunks and reserve. Finally, debone the back legs, cutting the meat off the bone in pieces about the same size as the loin slices. Keep the leg meat separate from the pieces of loin. Season all the rabbit pieces with salt and pepper.
- In a cast-iron skillet, heat the olive oil over medium heat. Add the front legs and back leg pieces and brown very well, turning frequently, 4 to 5 minutes. When the rabbit legs are mahogany, add the loin pieces and sear on both sides. Remove immediately and place on the plate with the potatoes, allowing the residual heat to finish cooking the meat. When ready to serve, return the rabbit meat to the skillet along with the potatoes, pancetta, and garlic. Cook until the potatoes are heated through. Add the parsley, toss, and serve from the pan.
BRAISED RABBIT PAWS WITH RADIATORE
Steps:
- Preheat the oven to 350°F.
- Heat the olive oil in a Dutch oven or other large, heavy ovenproof pot over high heat. Season the rabbit legs with the salt and pepper and place in the Dutch oven. Brown well on both sides, 3 to 4 minutes each side, and then transfer to a plate. Pour off any excess oil but leave any fond, or the browned bits, stuck to the bottom.
- Put the carrots, onion, and garlic in the same pot and sauté over high heat, scraping the bottom. Cook the vegetables until they soften and get a little color, 2 to 3 minutes. Return the rabbit legs to the pot, along with any accumulated liquid from the plate. Add the wine and stock. The liquid should come about three-quarters of the way up the sides of the legs. Add the bay leaves and thyme and bring to a boil. Cover the Dutch oven with a tight-fitting lid or foil and place in the oven. Braise for 1 1/2 to 2 hours, or until the rabbit pieces are tender.
- Transfer the rabbit pieces to a plate to cool and remove and discard the herbs. Put the liquid and vegetables through a food mill fitted with the medium disk. Put this sauce in a large saucepan and keep warm over low heat.
- When cool enough to handle, remove the meat from the bones. Discard the bones and chop the meat finely with a chef's knife. Add the meat to the sauce and stir to combine. Heat on medium-low to blend the flavors and add body.
- Just before serving, bring a pot of salted water to a boil. Add the radiatore and cook according to the package directions until al dente. While the pasta cooks, slice the sage leaves into thin strips. Drain the pasta and add to the sauce in the saucepan, along with the sage. Stir to combine.
- Divide the pasta among 4 bowls, drizzling each with a little extra-virgin olive oil. Pass the cheese at the table.
More about "braised rabbit paws with radiatore recipes"
BRAISED RABBIT WITH GARLIC - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
4.8/5 (23)Total Time 2 hrs 20 minsCategory Main CourseCalories 423 per serving
- Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes. Add the garlic cloves and cook another minute or two.
- Nestle the rabbit back into the pot, sprinkle some salt over everything and add the vinegar and bay leaf. Pour in enough water to get about halfway up the sides of the rabbit. Cover the pot and cook slowly over low heat for about 2 hours.
- When the rabbit is tender, add black pepper and mix in the peas. Serve with lots of crusty bread.
RECIPE FOR TASTY ITALIAN-STYLE BRAISED RABBIT - THE SPRUCE …
From thespruceeats.com
4.2/5 (19)Total Time 1 hr 45 minsCategory EntreeCalories 783 per serving
17 OF OUR FAVOURITE RABBIT RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
BRAISED RABBIT | GUILTY KITCHEN
From guiltykitchen.com
BRAISED RABBIT WITH PASTA RECIPE | EAT SMARTER USA
From eatsmarter.com
BRAISED RABBIT RECIPE | EAT SMARTER USA
From eatsmarter.com
BRAISED RABBIT PAWS WITH RADIATORE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED RABBIT WITH PRUNES RECIPE / EPISODE +29 COOKING VIDEOS
From premadebreaddough.galeborg.com
SICILIAN BRAISED RABBIT WITH FIERY PILACCA SAUCE - PEPPERSCALE
From pepperscale.com
BRAISED RABBIT WITH PRUNES RECIPE / VIEW RECIPE INGREDIENTS
From beerstew.galeborg.com
BRAISED RABBIT WITH POLENTA - RECIPES | FOOBY.CH
From fooby.ch
BRAISED RABBIT WITH MUSHROOM SAUCE | RECIPESTY
From recipesty.com
BRAISED RABBIT WITH PRUNES RECIPE - DEVILEDEGGDECORATION
From deviledeggdecoration.galeborg.com
BRAISED RABBIT, CIDER AND PEAS - RECIPE.TV
From recipe.tv
BRAISED RABBIT WITH PRUNES RECIPE - PIONEERWOMANCONTROVERSY
From pioneerwomancontroversy.galeborg.com
8 BRAISED RABBIT RECIPE IDEAS IN 2022 | BRAISED RABBIT RECIPE, …
From pinterest.com
RECIPE: HOW TO COOK BRAISED RABBIT | FIELD & STREAM
From fieldandstream.com
RABBIT RECIPE WITH BRAISED IN ROSé - PERFECTLY PROVENCE
From perfectlyprovence.co
BRAISED RABBIT PAPPARDELLE | RICARDO
From ricardocuisine.com
BRAISED RABBIT WITH POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED RABBIT WITH VEGETABLES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEER BRAISED RABBIT HINDQUARTER - BUSH COOKING
From bushcooking.com
BRAISED RABBIT WITH PRUNES RECIPE - PIONEERWOMANMARINARA
From pioneerwomanmarinara.galeborg.com
BRAISED RABBIT STEW RECIPE | TRAEGER GRILLS
From traeger.com
BRAISED RABBIT WITH PRUNES RECIPE – WATCH COOKING INGREDIENTS
From tpwrecipes.com
BRAISED RABBIT WITH ORANGES - RECIPE
From en.edunclub.ru
BRAISED RABBIT WITH PRUNES RECIPE - PIONEERWOMANFISH
From pioneerwomanfish.galeborg.com
BRAISED RABBIT PAPPARDELLE WITH MIXED SPRING VEGETABLES
From cucinadimammina.com
BRAISED RABBIT RECIPE WITH CANNELLINI AND TARRAGON - GRIT
From pinterest.com
PAPPARDELLE WITH BRAISED RABBIT | RICARDO
From ricardocuisine.com
BRAISED RABBIT WITH GARLIC | BRAISED RABBIT RECIPE, WHOLE RABBIT …
From pinterest.ca
CIDER-BRAISED RABBIT WITH APPLES AND CRèME FRAîCHE ... - SERIOUS EATS
From seriouseats.com
BRIVE BRAISED RABBIT RECIPE | RECIPE | BRAISED RABBIT RECIPE, STEW ...
From pinterest.ca
BRAISED RABBIT - DAIRY FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
BRAISED RABBIT WITH EGG NOODLES RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED RABBIT MEAT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.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