Braised Rabbit With Vegetables Recipes

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.

RED WINE-BRAISED RABBIT WITH WILD MUSHROOMS RECIPE

Steps:

• Place the rabbit in a shallow ceramic or other non-reactive dishes.
• In a small bowl, combine all the marinade ingredients.
• Pour the marinade over the rabbit, turning to coat, cover, and marinate in the refrigerator for 6 to 24 hours.
• Remove the rabbit from the marinade and set aside.
• Strain the marinade into a bowl, reserving the vegetables; set the liquid and vegetables aside.
• Preheat the oven to 325 degrees F.
• Pat the rabbit pieces dry and season them with salt and pepper.
• In a deep heavy ovenproof skillet or a Dutch oven, heat the oil over medium-high heat.
• Add the rabbit pieces, in batches, turning once until they are golden brown for about 10 to 12 minutes.
• Transfer the rabbit to a rack set over a baking sheet.
• Tie together thyme, parsley, look top, and bay leaves to make a bouquet garni and set aside.
• Add the carrots, garlic, and reserved vegetables from the marinade to the skillet and cook over medium heat until softened for about 10 minutes.
• Add the dried mushrooms and their liquid, the wine and port, and the reserved liquid from the marinade.
• Bring to a simmer and skim off any foam.
• Add the broth, bouquet garni, and the rabbit and bring back to a simmer.
• Cover tightly with the lid or aluminum foil and place in the oven.
• Cook for 15 minutes.
• Remove the loin pieces and set aside.
• Continue to braise the remaining rabbit for 30 to 40 minutes, or until tender.
• Transfer the rabbit pieces to a rack set over a platter.
• Place the skillet half on and half of a burner and bring to a boil over medium-high heat. Boil to reduce by half, skimming frequently.
• Then strain the liquid into a saucepan, reserving the vegetables.
• Discard the bouquet garni and puree the vegetables through a food mill.
• Add the pureed vegetables to the skillet, bring to a simmer, and reduce until the sauce is thick enough to coat a spoon.
• Adjust the seasoning.
• Meanwhile, in a small sauté pan, melt the butter over medium-high heat.
• Add the fresh mushrooms and sauté until some of their juices are released but they are still firm for 3 to 4 minutes.
• Remove from the heat.
• Just before serving, re-warm the rabbit in the sauce.
• Place a helping of spoonbread in the center of each plate and surround it with the rabbit and mushrooms.
• Spoon the sauce over the rabbit and garnish with the chopped herbs.

BRAISED RABBIT

Steps:

• Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
• Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
• Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
• Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
• Stir through the peas and cook a further 5 minutes or so.
• I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
• Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.