ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
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 WITH MUSHROOM SAUCE
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
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 WILD MUSHROOMS
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
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.
WHITE WINE-BRAISED RABBIT WITH MUSTARD
This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.
Provided by David Tanis
Categories dinner, lunch, main course
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
- Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
- Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
- Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
- Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
- Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
- Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
- Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams
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 MUSHROOM SAUCE
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
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
More about "braised rabbit with mushrooms recipes"
BRAISED RABBIT | GUILTY KITCHEN
From guiltykitchen.com
BRAISED RABBIT WITH MUSHROOMS, CHESTNUTS AND SHALLOTS RECIPE FROM …
From cooked.com
BRAISED RABBIT WITH MUSHROOM SAUCE PHOTOS RECIPE
From crecipe.com
BRAISED RABBIT WITH WILD MUSHROOMS AND PRUNES (LAPIN BRAISé
From sbs.com.au
BRAISED RABBIT WITH MUSHROOM SAUCE - NONONSENSE.RECIPES
From nononsense.recipes
RECIPE FOR TASTY ITALIAN-STYLE BRAISED RABBIT - THE SPRUCE EATS
From thespruceeats.com
BRAISED RABBIT WITH WILD MUSHROOMS RECIPE - WEBETUTORIAL
From webetutorial.com
10 BEST RABBIT CREAM OF MUSHROOM RECIPES | YUMMLY
From yummly.com
RABBIT CHASSEUR WITH FORAGED MUSHROOMS - FORAGER CHEF
From foragerchef.com
ROASTED RABBIT WITH PANCETTA AND MUSHROOMS | RICARDO
From ricardocuisine.com
RABBIT CACCIATORE (CONIGLIO ALLA CACCIATORA) NORTHERN …
From philosokitchen.com
BRAISED RABBIT RECIPE
From crecipe.com
BRAISED RABBIT WITH OLIVES RECIPE | BON APPéTIT
From bonappetit.com
RABBIT BRAISED WITH MUSHROOM AND MADEIRA - RECIPE | COOKS.COM
From cooks.com
BRAISED RABBIT WITH MUSHROOMS AND ORANGE | KALOFAGAS.CA
From kalofagas.ca
BRAISED RABBIT WITH MUSHROOMS AND ORANGE | KALOFAGAS
From pinterest.ca
BRAISED RABBIT GNOCCHI WITH MUSHROOM CREAM SAUCE
From projectupland.com
BRAISED RABBIT WITH MUSHROOM SAUCE - CREATE THE MOST AMAZING …
From recipeshappy.com
BRAISED RABBIT WITH MUSHROOM SAUCE - RABBIT
From worldrecipes.org
BRAISED RABBIT WITH MOREL MUSHROOMS RECIPE | EAT SMARTER USA
From eatsmarter.com
BRAISED RABBIT WITH MUSHROOMS AND CELERY ROOT | SAVEUR
From saveur.com
MEXICAN-STYLE BRAISED RABBIT WITH MUSHROOMS RECIPE - MOLLI
From mollisauces.com
BRAISED RABBIT WITH GARLIC - SPANISH BRAISED RABBIT WITH GARLIC
From honest-food.net
BRAISED RABBIT WITH MUSHROOM SAUCE | RECIPESTY
From recipesty.com
BRAISED RABBIT OVER MUSHROOM AND TRUFFLE RAVIOLI IN A DIJON SAUCE
From mushrooms.ca
BRAISED RABBIT WITH MUSHROOM SAUCE | RECIPE | MUSHROOM SAUCE …
From pinterest.com
RABBIT STEW BRAISED IN WHITE WINE WITH MUSHROOMS AND MUSTARD …
From philosokitchen.com
OVEN BRAISED RABBIT RECIPE WITH MUSHROOMS, PANCETTA, AND PEAS
From youtube.com
RED WINE-BRAISED RABBIT WITH WILD MUSHROOMS RECIPE
From recipes.net
RECIPE: BRAISED RABBIT LEGS WITH VIN JAUNE, MUSHROOMS AND IRISH …
From guide.michelin.com
17 OF OUR FAVOURITE RABBIT RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
BRAISED RABBIT WITH LEEKS AND MUSHROOMS - CHERYL WIXSON'S KITCHEN
From cherylwixsonskitchen.com
BRAISED RABBIT WITH MUSHROOM SAUCE - RECIPE
From en.edunclub.ru
BRAISED RABBIT WITH MUSHROOM SAUCE | RECIPE | STUFFED …
From pinterest.ca
BRAISED RABBIT RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BRAISED RABBIT WITH MUSHROOM SAUCE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX) - PARDON YOUR …
From pardonyourfrench.com
BRAISED RABBIT AND MUSHROOMS WITH CHAMPAGNE SAUCE - BEAUTY …
From beautyinthebones.blog
BRAISED RABBIT WITH MUSHROOMS AND POLENTA - TYPEPAD
From kaetchen.typepad.com
BRAISED RABBIT LEG WITH MUSHROOM FILLING IN GRAPPA RAISIN SAUCE
From chefspencil.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