Braised Rabbit With Mushroom Sauce Recipes

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ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS



Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 whole rabbit (2 1/2 to 3 pounds)
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

Steps:

  • Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
  • Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
  • Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
  • Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
  • Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams

BRAISED RABBIT



Braised Rabbit image

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

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

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 WILD MUSHROOMS



Braised Rabbit With Wild Mushrooms image

Make and share this Braised Rabbit With Wild Mushrooms recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rabbit

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 (3 1/2 lb) rabbit, dressed and cut into serving pieces
1 large onion, chopped
1/2 lb fresh wild mushroom, rinsed and sliced
1 garlic clove, minced
1 cup dry white wine
3 large ripe tomatoes, peeled, seeded, and chopped
1 1/2 cups beef broth
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped fresh chervil, leaves
salt
fresh ground black pepper

Steps:

  • Preheat oven to 350°.
  • In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
  • Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
  • Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
  • Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
  • Remove pan from heat.
  • Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.

BRAISED RABBIT WITH MUSHROOM SAUCE



Braised Rabbit with Mushroom Sauce image

This recipe creates a rabbit dish which is tender and full of flavor.

Provided by Bluemonday

Categories     Rabbit Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
3 tablespoons vegetable oil
1 (3 pound) dressed rabbit, cut up
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup water
1 ½ cups baby carrots
6 potatoes, peeled and cut into 3/4 inch chunks

Steps:

  • Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
  • Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.

Nutrition Facts : Calories 603.2 calories, Carbohydrate 50.9 g, Cholesterol 122.1 mg, Fat 22.2 g, Fiber 5.6 g, Protein 48.8 g, SaturatedFat 5.4 g, Sodium 1033.5 mg, Sugar 4.3 g

BRAISED RABBIT WITH MUSHROOM SAUCE



Braised Rabbit with Mushroom Sauce image

This recipe creates a rabbit dish which is tender and full of flavor.

Provided by Bluemonday

Categories     Rabbit Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
3 tablespoons vegetable oil
1 (3 pound) dressed rabbit, cut up
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup water
1 ½ cups baby carrots
6 potatoes, peeled and cut into 3/4 inch chunks

Steps:

  • Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
  • Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.

Nutrition Facts : Calories 603.2 calories, Carbohydrate 50.9 g, Cholesterol 122.1 mg, Fat 22.2 g, Fiber 5.6 g, Protein 48.8 g, SaturatedFat 5.4 g, Sodium 1033.5 mg, Sugar 4.3 g

BRAISED RABBIT IN TUSCAN SAUCE



Braised Rabbit in Tuscan Sauce image

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

1/4 cup olive oil
1 1/3 cups onions, minced
3/4 cup carrot, peeled and minced
3/4 cup celery, minced
1/4 cup Italian parsley, minced
2 garlic cloves, minced
1 tablespoon fresh basil, minced (or 1 t. dried, crumbled)
42 ounces canned Italian plum tomatoes, half the liquid drained
2 (3 lb) rabbits
2 cups dry white wine
6 bay leaves
3 garlic cloves, minced
2 inches fresh rosemary sprigs (or 1/4 t. dried, crumbled)
1/8 teaspoon fresh ground pepper
1 pinch ground cloves
3 tablespoons olive oil
10 ounces pancetta, finely chopped

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

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