Braised Rabbit Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 :

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 PAPPARDELLE



Braised rabbit pappardelle image

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

2 tbsp olive oil
1 wild rabbit , jointed (ask your butcher to do this for you)
4 rashers smoked streaky bacon , chopped
1 small red onion , finely chopped
1 carrot , finely chopped
3 garlic cloves , crushed
2 rosemary sprigs, leaves picked and chopped
1 tbsp tomato purée
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
zest ½ orange
1 tbsp Dijon mustard
100ml double cream
small bunch flat-leaf parsley , chopped, plus a few leaves picked to serve
grated parmesan , to serve

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

WHITE WINE-BRAISED RABBIT WITH MUSTARD



White Wine-Braised Rabbit With Mustard image

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

1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
Salt and pepper
3 tablespoons lard or vegetable oil
1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
1 large onion, diced (about 2 cups)
1 cup dry white wine
2 1/2 cups chicken broth
1 tablespoon whole-grain mustard
2 thyme branches
12 sage leaves
1/2 cup crème fraîche
1 tablespoon Dijon mustard
1 teaspoon chopped capers
1/4 cup thinly sliced chives
1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

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 WITH ROOT VEGETABLES



Braised Rabbit with Root Vegetables image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 cups plum tomatoes, quartered
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
1 small bunch fresh thyme
2 tablespoons grapeseed oil
4 rabbit legs
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 cups dry white wine

Steps:

  • Preheat oven 350 degrees F.
  • In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
  • Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
  • Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
  • Serve rabbit over the vegetables.

BRAISED RABBIT WITH CRACKED OLIVES



Braised Rabbit with Cracked Olives image

Don't be afraid to dabble in rabbit, a lean, flavorful meat, from Melissa Kelly, chef and owner of Primo Restaurant in Rockland, Maine.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 19

2 three- to four-pound rabbits
8 to 12 thin slices pancetta
Coarse salt
Freshly ground pepper
All-purpose flour, for dredging
5 tablespoons olive oil
1 tablespoon unsalted butter
2 medium onions, coarsely chopped
2 stalks of celery, coarsely chopped
10 sliced medium cloves garlic
1/2 cup tomato puree
2 cups dry white wine
4 cups Homemade Rabbit Stock Homemade Rabbit Stock
2 twenty-eight-ounce cans whole peeled tomatoes, crushed
2 cup cracked pitted green olives in brine (preferably Picholine)
4 sprigs rosemary
1 tablespoon chopped rosemary
Handcut Linguine
2 dried bay leaves

Steps:

  • Heat oven to 325 degrees. Place rabbit back down on cutting board. Remove any fat from the inside of the rabbit. Cut along the tailbone, keeping the knife against the bone, and detach the thigh. Repeat to cut off the second thigh, starting at the end of the tailbone. Remove liver and kidneys; discard, or save for another use. Cut through the rabbit, below the shoulder blade, to remove the foreleg. Repeat to remove the other foreleg. Turn rabbit over, and cutting along the rib bones on each side, remove loins. Repeat with remaining rabbit. Reserve bones for stock. Wrap loins from top to bottom with pancetta. Set loins aside.
  • Season shoulders and legs with salt and pepper and coat lightly with flour. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Place legs and shoulders in pan and cook until brown, 2 to 3 minutes per side. Remove from Dutch oven and set aside.
  • Add butter, onion, celery, and carrot, and cook stirring until beginning to brown, about 10 minutes. Stir in garlic and cook for 2 minutes. Add tomato puree and cook 3 minutes. Pour in wine and crushed tomatoes; bring to a boil. Cook until reduced by half, 12 to 14 minutes.
  • Add stock, browned rabbit, 1 cup olives with their brine, rosemary sprigs, and bay leaves. Bring to a boil. Reduce to a simmer and cover. Transfer to oven and cook until fork tender, 1 to 1 1/2 hours. Remove meat from sauce; set aside. Strain sauce through a medium sieve, discarding solids. Return sauce to Dutch oven. Heat sauce on stove until reduced to desired consistency, skimming fat if necessary. Remove meat from reserved shoulders, and discard bones. Return legs and shoulder meat to sauce. Chop remaining 1 cup olives and stir into sauce with chopped rosemary. Meanwhile, bring a large pot of salted water to a boil.
  • While the sauce is reducing, heat a medium skillet over high heat, add remaining 2 tablespoons oil, and heat until smoking. Add rabbit loins, and cook until brown, 3 to 5 minutes per side. Transfer loins to cutting board, and allow to rest for 1 minute before thinly slicing. Add linguine to boiling water, and cook until tender, 2 to 4 minutes. Drain, and transfer to a serving platter. Top with sauce, and surround with slices of loin. Serve immediately.

BEER-BRAISED RABBIT (OR CHICKEN) FOR THE CROCK POT



Beer-Braised Rabbit (Or Chicken) for the Crock Pot image

Make and share this Beer-Braised Rabbit (Or Chicken) for the Crock Pot recipe from Food.com.

Provided by papergoddess

Categories     One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 -2 1/2 lbs dressed rabbit or 2 -2 1/2 lbs broiler-fryer chickens, cut up
2 tablespoons olive oil
3 medium potatoes, peeled and halved
3 -4 carrots, peeled and bias-cut in 1 inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 garlic clove, minced
1/3 cup cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt
paprika (to garnish) (optional)
parsley (to garnish) (optional)

Steps:

  • In a crock-pot, place potatoes, carrots and onion.
  • Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
  • Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
  • Cover and cook on high heat setting for 3 1/2- 4 hours.
  • Remove meat and drain vegetables.
  • Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
  • Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
  • Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
  • Stir into reserved liquid; cook, stirring constantly until thickened.
  • Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
  • Note: This can be baked in an oven-proof casserole rather than a crock-pot.
  • Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.

BRAISED RABBIT WITH GRAINY MUSTARD SAUCE



Braised Rabbit with Grainy Mustard Sauce image

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

2 (3-pound) rabbits*, each cut into 6 serving pieces
1 1/2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons vegetable oil
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces
2 medium onions, finely chopped (2 cups)
3 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole-grain mustard
2 teaspoons cornstarch
2 tablespoons cold water
Garnish: fresh thyme sprigs

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).

BRAISED RABBIT, ITALIAN-STYLE



Braised Rabbit, Italian-Style image

Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!

Provided by MariaLuisa

Categories     Meat

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs rabbit, cut in serving pieces (do not use wild rabbit)
1/4 cup light olive oil
1/4 cup celery, finely diced
1 garlic clove, peeled
2/3 cup dry white wine or 2/3 cup dry vermouth
1 1/2 teaspoons rosemary
2 teaspoons salt (to taste)
fresh ground black pepper
3/4 cup warm water
1 bouillon cube
2 tablespoons tomato paste
1/4 teaspoon sugar
polenta, as an accompaniment (optional)

Steps:

  • Rinse the rabbit pieces in cold water and pat dry.
  • In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
  • After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
  • Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
  • Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
  • Serve immediately, accompanied by polenta if desired.
  • (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).

Nutrition Facts : Calories 417.8, Fat 21.7, SaturatedFat 5, Cholesterol 129.3, Sodium 1017.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.3, Protein 45.9

More about "braised rabbit recipes"

BRAISED RABBIT WITH GARLIC - SPANISH BRAISED RABBIT WITH …
braised-rabbit-with-garlic-spanish-braised-rabbit-with image
2015-10-22 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 …
From honest-food.net
4.8/5 (23)
Total Time 2 hrs 20 mins
Category Main Course
Calories 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.


RABBIT BRAISED IN BELGIAN ALE - SIMPLY RECIPES
rabbit-braised-in-belgian-ale-simply image
2013-10-18 Add celery root, rabbit, then simmer: Place the diced celery root over the onions in a single layer. Place the browned rabbit pieces over the …
From simplyrecipes.com
5/5 (6)
Total Time 1 hr 35 mins
Category Dinner
Calories 388 per serving


CATALAN BRAISED RABBIT - RECIPE - FINECOOKING
catalan-braised-rabbit-recipe-finecooking image

From finecooking.com
Estimated Reading Time 3 mins


RECIPE FOR TASTY ITALIAN-STYLE BRAISED RABBIT - THE SPRUCE …
recipe-for-tasty-italian-style-braised-rabbit-the-spruce image
2008-09-07 Boil the wine mixture for 2 minutes; then add the tomato, chicken broth, rosemary, thyme, and oregano. Put the rabbit back in the pot and stir to …
From thespruceeats.com
4.2/5 (19)
Total Time 1 hr 45 mins
Category Entree
Calories 783 per serving


MOROCCAN BRAISED RABBIT | MEATEATER COOK
moroccan-braised-rabbit-meateater-cook image
2022-03-14 Return the rabbit quarters back to the pot, reduce the heat to the lowest setting, and place lid on top. Cook for about 3 to 4 hours, longer if using jackrabbit. During the last hour of cooking, remove the lid and allow the sauce …
From themeateater.com


DIJON MUSTARD & WHITE WINE BRAISED RABBIT - FOOD …
dijon-mustard-white-wine-braised-rabbit-food image
2011-07-12 Add the garlic to the pot and cook stirring constantly so as not to burn for 2 minutes. Add the browned rabbit pieces and bacon back to the pot. Cover with the wine, stock and Dijon mixture. Add the rosemary and bring to a …
From foodrepublic.com


BRAISED RABBIT WITH OLIVES RECIPE | BON APPéTIT
braised-rabbit-with-olives-recipe-bon-apptit image
2002-04-30 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 ...
From bonappetit.com


RABBIT WITH SPRING VEGETABLES RECIPE | HANK SHAW
rabbit-with-spring-vegetables-recipe-hank-shaw image
2009-03-02 Turn the heat all the way up and add back the rabbit, the guanciale, and add the bay leaves, fennel seeds and dried oregano and mix well. Add the white wine and bring to a raging boil. Let this cook down, stirring occasionally, …
From honest-food.net


BRAISED RABBIT | GUILTY KITCHEN
braised-rabbit-guilty-kitchen image
2013-10-25 Ingredients. 2 tsp + 2 tsp tallow (or lard, coconut oil, schmaltz, etc.) 1 small onion, diced 2 small leeks, sliced into half moons 1 clove garlic, minced or grated
From guiltykitchen.com


RABBIT CACCIATORE RECIPE - SIMPLY RECIPES
rabbit-cacciatore-recipe-simply image
2022-02-04 Elise Bauer. Heat olive oil in a large skillet on medium high. Place the rabbit pieces in the pan in a single layer. Do not stir. Cook for 2 to 3 minutes on one side until lightly browned, then turn the pieces and brown on the other …
From simplyrecipes.com


31 DELICIOUS AND EASY RABBIT RECIPES YOU NEED TO TRY
31-delicious-and-easy-rabbit-recipes-you-need-to-try image
So if you’d like to fry your rabbit meat and combine it with some other delicious ingredients, then you should certainly give this recipe a go. Try this rabbit recipe. 2. Rabbit Stew with Red Wine. If you are a fan of meat in a wine …
From morningchores.com


17 OF OUR FAVOURITE RABBIT RECIPES | GOURMET TRAVELLER
17-of-our-favourite-rabbit-recipes-gourmet-traveller image
For Italian rabbit, see See Supermaxi's penne with rabbit ragù, Tipo 00's pappardelle with braised rabbit, marjoram and hazelnuts, or Stefano Manfredi's coniglio all'agrodolce (sweet and sour rabbit). For classic French rabbit …
From gourmettraveller.com.au


BRAISED RABBIT WITH MUSTARD FROM L'EXPRESS - TASTET
Deglaze with sherry and reduce by half. Add the chicken stock, the bouquet garni, the mushrooms, the pepper and the rabbit pieces. Bring to a low boil and bake, covered, for 2 hours at 300˚F. 20 minutes before the end of cooking time, add the pan-fried vegetable garnish. Mix the mustard and cream and then gently stir into the cooking juices.
From tastet.ca


BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX)
2020-12-19 Add the rabbit pieces back in. Pour in the white wine and chicken stock. Add the bacon, 2/3 of the prunes (200g), juniper berries and bay leaves. Cover with a lid, lower the temperature to medium low and cook for 45 minutes. Step 6 – After the 45 minutes, ensure the rabbit is cooked through by poking a pointy knife in it.
From pardonyourfrench.com


BRAISED RABBIT WITH EGG NOODLES RECIPE | EPICURIOUS
2004-08-20 Step 2. Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in skillet over moderately high …
From epicurious.com


RABBIT RECIPES | ALLRECIPES
Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe. Rabbit Casserole. 2. Rabbit Loin Cigars. 3.
From allrecipes.com


18 ROBUST RABBIT RECIPES • INSTEADING
2021-03-18 There is something about sweet meat that is just delicious. You will use the whole rabbit, butter, honey, salt, pepper, curry powder, and mustard for this recipe. Honey glazed carrots and red potatoes make nice sides to accompany this sweet and savory meat. Be careful not to overcook it as the meat will dry out easily.
From insteading.com


BRAISED RABBIT PIE | DONAL SKEHAN | EAT LIVE GO
Heat the oil and fry the joints on all sides until brown. Lift out and put into a casserole. In the same oil lightly fry the vegetables, add the marjoram, sprinkle a little flour over and stir. Add the stock gradually, stirring until smooth, then stir in a few tablespoons of the marinade. Pour this over the rabbit, cover and cook in a moderate ...
From donalskehan.com


BRAISED RABBIT IN WINE CREAM RECIPE - TASTEABROAD
2021-05-27 Use a thick and deep frying pan or pot, add 3 tablespoons of butter and melt over high heat. Add rabbit pieces and sear for 10 minutes on each side or until the meat gets nice gold color. Add 1 cup of while wine ( I used dry) and keep the heat on …
From tasteabroad.com


RABBIT BRAISED IN RED WINE RECIPE - PATRICIA WELLS | FOOD & WINE
Transfer the peppers to a paper bag and set aside to steam for 10 minutes. Scrape off the blackened skins and remove the stems, seeds and ribs. Cut …
From foodandwine.com


BRAISED RABBIT WITH OFFAL - OFFALLY GOOD COOKING
2017-10-17 Preheat the oven to 350 degrees. Reserve organs in refrigerator for later. Check rabbit for fur, pat dry, and season with salt and pepper. Heat half of the ghee in dutch oven (or other oven proof dish) on medium-high until hot and add rabbit to brown well on all sides. Remove rabbit from pot.
From offallygoodcooking.com


BRAISED RABBIT STEW RECIPE | TRAEGER GRILLS
Braised Rabbit Stew. 15. 2. Apple. This wild twist on traditional stew will blow your taste buds away. Tender rabbit, vegetables and a rich broth make for a winner every time. 4 Activating this element will cause content on the page to be updated. : main. 1 Tablespoon olive oil. 1 Whole (3 lb) rabbit, cut into pieces. 2 Tablespoon butter. 1 Whole onion, diced. 1 Whole carrot, diced. 1 …
From traeger.com


BRAISED RABBIT RECIPE | D'ARTAGNAN
Lay the rabbit on top, then press the remaining onions and carrots lightly into the meat. Pour the cider over the rabbit and press the thyme sprig down lightly into the meat. Cover the bowl and marinate the rabbit for about 24 hours in the refrigerator, turning 2 or 3 times.
From dartagnan.com


ITALIAN BRAISED RABBIT RECIPE | EAT SMARTER USA
Rinse rosemary and shake dry. Heat olive oil in a pan and brown rabbit on all sides. Add red wine and broth to the pan and saute briefly. Add rosemary, cloves and bay leaves and simmer, covered, for about 1 hour. 2. Blanch tomatoes in hot water for 1-2 minutes. Rinse in cold water and peel, dice finely. Rinse parsley, shake dry and chop finely.
From eatsmarter.com


BRAISED MARINATED RABBIT | SO DELICIOUS
Add the cut-up rabbit to a bowl and pour the marinade over it. Mix to entirely coat the meat, cover with plastic wrap and marinate for 2 hours. Transfer the marinated meat on paper towels and pat them. Heat 1 teaspoon of vegetable oil in a pan over high heat and add the marinated meat. Drizzle with the remaining 2 teaspoons of oil and fry for 4 ...
From sodelicious.recipes


BEST BRAISED RABBIT RECIPE - HOW TO BRAISE RABBIT
2012-03-27 Heat the oven to 325° F. Get out your biggest oven-ready skillet (alternatively, you can brown in a skillet and then move the rabbit to a baking dish). Mix the flour with the 2 remaining teaspoons of salt and the ground pepper in a shallow dish. Remove the rabbit from the brine and try to get most of the peppercorns off.
From food52.com


BEER BRAISED RABBIT RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Add the beer and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender, about 30 to 35 minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid.
From cookingchanneltv.com


BEER BRAISED RABBIT HINDQUARTER | BUSH COOKING
2022-05-12 Season the rabbit with the dry rub then char on a hot charcoal grill. Add the chared rabbit to the skillet with the vegetables then add the beer. Simmer the rabbit on a gentle simmer until the beer has reduced down and the rabbit is fork-tender. This takes about 25 minutes. Serve with vegetables and fresh bread to mop up the juices.
From bushcooking.com


BRAISED RABBIT IN CREAM SAUCE | RICARDO
Preparation. Preheat the oven to 180 °C (350 °F). Place the rabbit in a Dutch oven. Add the onion, wine, broth, salt, pepper and thyme. Cover and bake for about two hours. Remove and debone the rabbit. Keep the meat aside. Strain the broth and set aside.
From ricardocuisine.com


BEER-BRAISED RABBIT | RICARDO
In a large skillet or pot over medium heat, brown the rabbit legs in the butter. Add the green onions and mix thoroughly. Add the beer, broth and maple syrup. Bring to a boil. Cover and simmer over medium heat for 1 hour 30 minutes or until the meat is …
From ricardocuisine.com


BEER BRAISED RABBIT | EMERILS.COM
Directions. In a large, ovenproof pan with a lid, heat the oil. Season the rabbit and 1/2 cup of the flour with salt and pepper. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the rabbit, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
From emerils.com


SICILIAN BRAISED RABBIT WITH FIERY PILACCA SAUCE - PEPPERSCALE
2022-01-25 These are scorched in olive oil over high heat until they get a dark, blistering char. That accounts for the pilacca’s big whack of fiery smokiness. The scorched chilies then get finely chopped and mixed with generous amounts of garlic, red wine vinegar, salt, more olive oil, and some flavor-rounding sugar. Add plenty of orange zest to give a ...
From pepperscale.com


BRAISED RABBIT IN CREAM SAUCE • THE RUSTIC ELK
2022-03-31 Preheat your oven to 350°F. In a dutch oven or other oven-safe pot, add olive oil and heat over medium heat. Once the oil is hot, add in the garlic cloves and onions. Sauté over medium heat until onions have softened and flavors have began to meld together (about 8 …
From therusticelk.com


BRAISED RABBIT WITH CABBAGE - FRENCH COOKING
Remove from heat. Fill Dutch oven. Place a layer of cabbage leaves on the bottom of a 4 quart Dutch oven. Add two pieces of rabbit and sprinkle generously with salt and pepper. Add part of the vegetable and bacon mixture. Continue layering cabbage, rabbit and vegetables, ending with a layer of cabbage. Bake.
From easy-french-food.com


RECIPE: BRAISED RABBIT WITH SPRING VEGETABLES - ELDER SCROLLS …
2021-01-10 Recipes have to be found in the world, usually inside barrels and crates, and then consumed to be learned. Recipes are not bound to account, and can be sold to other players. Recipe: Braised Rabbit With Spring Vegetables Information. Creates Braised Rabbit With Spring Vegetables. Increase Max Health by 5395 and Stamina by 4936 for 60 minutes ...
From elderscrollsonline.wiki.fextralife.com


BRAISED RABBIT WITH ROSEMARY RECIPE | BON APPéTIT
2009-10-08 Nutrition Per Serving. One crisp contains the following: Calories (kcal) 525.98 t %Calories from Fat 56.4 Fat (g) 32.95t Saturated Fat (g) 9.47t Cholesterol (mg) 151.81t Carbohydrates (g) 4.47t ...
From bonappetit.com


BRAISED RABBIT RECIPE | DELICIOUS. MAGAZINE
Preheat the oven to 120°C/fan100°C/gas ½. Lift the rabbit out onto a warmed serving dish with a slotted spoon, cover with foil and keep warm in the oven. Increase the heat under the pan on the stove and bubble for a few minutes until the liquid is slightly reduced and well flavoured. Stir in the mustard and cream, then simmer a little longer ...
From deliciousmagazine.co.uk


BRAISED RABBIT WITH MUSTARD AND FENNEL RECIPE - JENN LOUIS | FOOD …
In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust ...
From foodandwine.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 »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #american     #southern-united-states     #wild-game     #meat     #rabbit     #4-hours-or-less

Related Search