BRAISED RABBIT WITH CARAMELIZED RADICCHIO AND SALSA VERDE
This recipe can be substituted with chicken, if preferred.
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.
- In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. Remove the rosemary and chilli and set aside. Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. Place in the oven and cook for 30 minutes.
- When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Garnish with parsley. Serve with Caramelized Radicchio and Salsa Verde.
- Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
- In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.
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 WITH OLIVES
Categories Olive Potato Braise Sauté Rabbit Bell Pepper Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.
BRAISED RABBIT IN TUSCAN SAUCE
When I saw rabbit in my local HEB grocery's freezer section I had to try this recipe. The recipe calls for whole rabbits and that's the way I'm submitting this, but the frozen rabbit pieces I bought worked just as well. This is best prepared a day ahead of serving to allow the flavors to mellow. The Tuscan sauce is excellent over pasta, so you may want to make a double batch of that. I served the rabbit with my recipe for Creamy Polenta with Green Onions and Parsley. Recipe originally from a November 1984 issue of Bon Appetit, featured in a Tuscan Dinner for 8. Prep time does not include marinating or refrigeration time.
Provided by Leslie in Texas
Categories Rabbit
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- For Sauce.
- Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
- Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
- Add garlic and basil and cook 15 seconds.
- Mix in tomatoes.
- Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
- Can be prepared 3 days ahead and refrigerated.
- For Rabbit.
- Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
- Halve each loin crosswise;cut off remaining meat from bones.
- Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
- Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
- Remove rabbit from marinade and pat dry;reserve marinade.
- Heat oil in nonaluminum heavy large skillet over medium heat.
- Add pancetta and brown, stirring frequently.
- Remove, using a slotted spoon.
- Add rabbit loins to skillet and sear on all sides; do not brown.
- Cool and refrigerate.
- Brown remaining rabbit meat over medium heat in batches(do not crowd).
- Transfer to heavy 5-quart saucepan, using a slotted spoon.
- Pour off all but 3 tablespoonfuls fat from skillet.
- Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
- Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
- Pour over rabbit meat (keep loin refrigerated).
- Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
- Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
- Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
- Discard bay leaves and fresh rosemary.
- Transfer rabbit mixture to platter.
- Serve immediately with polenta or pasta.
Nutrition Facts : Calories 871.4, Fat 39.6, SaturatedFat 9.9, Cholesterol 279.2, Sodium 187.6, Carbohydrate 12.1, Fiber 2.7, Sugar 6.3, Protein 100.9
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 :
BRAISED RABBIT WITH GRAINY MUSTARD SAUCE
Categories Chicken Game Mustard Poultry Braise Christmas Dinner Lunch Rabbit Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
- Put oven rack in middle position and preheat oven to 350°F.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
- Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
- While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
- Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
- Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
- *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).
RABBIT BRAISED WITH CELERY
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Wipe the pieces of rabbit dry with paper towels and season with salt and pepper to taste. Heat the oil in a large heavy skillet and brown the pieces. Remove them to a plate and add the onion and garlic to the skillet. Cook over moderate heat until soft.
- Return the rabbit to the skillet along with the celery, white wine and chicken stock. Cover and simmer gently for one hour, or until the rabbit is tender (if the rabbit seems too dry, add a little more chicken stock or water). Put the rabbit pieces and vegetables onto a heated serving dish, reserving as much of the cooking liquid as possible in the skillet. Keep the rabbit warm in a low oven while you make the sauce.
- Break the egg into a small saucepan and beat with a whisk for a minute or two. Add the lemon juice and beat well. Then gradually pour in the hot sauce from the rabbit and cook over low heat until thickened (be careful not to curdle the sauce). Pour the sauce onto the rabbit, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 2 grams, Protein 83 grams, SaturatedFat 8 grams, Sodium 1340 milligrams, Sugar 3 grams, TransFat 0 grams
RAGU OF SLOW BRAISED RABBIT W. CHICKPEAS, ROSEMARY & GARLIC
This a recipe from Ben O'Donoghue from the ABC Delicious Magazine (Australia). I haven't made this one as yet but my husband likes rabbit so I decided to keep this one to make some time in the future
Provided by Nannaextraordinaire
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180 C (Celsius) Toss rabbit in flour to coat, shaking off excess. Heat 1/4 cup oil in a large deep ovenproof frypan or casserole with a tight fitting lid over medium-high heat. Add half the rabbit and cook 2 minutes each side until golden. Remove then add another 1/4 cup oil and brown remaining rabbit.
- Wipe pan clean, then return to stove over medium heat with remaining 2 tbs oil. Add garlic and rosemary and stir for 1-2 minutes until garlic is just starting to colour. Return rabbit to pan with wine and stock, then bring to a simmer. Cover surface with baking paper, then cover with lid and transfer to oven for 30 minutes. Add chickpeas, re-cover and cook for a further 30 minutes or until meat is tender and falling off the bone.
- Remove the rabbit from the sauce, When cool enough to handle, shred the meat and set aside, discarding bones. Return ragu pan to the stove over medium high heat and reduce for 12-15 minutes until thickened. Add rabbit, warm through for 3-4 minutes, then season to taste with salt and pepper.
- While sauce is reducing, cook pasta in a large pan of boiling water salted water according to instructions. Drain. Stir butter into ragu, then add drained pasta and toss well. Top with parmesan.
Nutrition Facts : Calories 1378.7, Fat 50.4, SaturatedFat 17.4, Cholesterol 433.7, Sodium 509.6, Carbohydrate 54.9, Fiber 3.6, Sugar 3.2, Protein 156.8
BRAISED RABBIT WITH FRESH PAPPARDELLE
It's a lean protein that packs a lot of flavor. It's a little sweeter than chicken and completely delicious. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.
Provided by Justin Smillie
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
- To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
- Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.
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- 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.
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