Davina Mccalls Slow Cooked Rabbit Recipes

DAVINA MCCALL'S SLOW-COOKED RABBIT

Steps:

• For the rabbit, drizzle 1 tablespoon of olive oil into a large deep pan. Add the lardons and fry until golden and crispy. Remove from the pan with a slotted spoon and set aside.
• Peel the shallots, then add to the pan with another tablespoon of olive oil and the mushrooms. Cook for a few minutes, or until lightly golden, then remove to a plate.
• Season the rabbit with sea salt and black pepper, then dust with the flour. Drizzle another tablespoon of olive oil into the pan, add the rabbit and cook for 5 to 10 minutes, turning until golden all over - you may need to do this in batches.
• Add the bay and thyme, then return the lardons, shallots and mushrooms to the pan with any juices. Pour in ¼ of the chicken stock and scrape up any flour from the bottom of the pan, stirring it into the liquid to get rid of any lumps. Stir in the remaining stock, bring to the boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• Remove the lid and leave to tick away for a further hour, or until the meat is falling away from the bone and the sauce has thickened.
• For the pomme purée, peel and dice the potatoes into 4cm cubes. Cook in a large pan of salted boiling water for 12 minutes, then drain and leave to steam dry.
• Heat the milk and cream in a small pan on a low-medium heat, until just below boiling point.
• Use a spatula to push the potato through a sieve into a bowl, then mix with the butter, warmed milk mixture and a little seasoning, until combined and creamy. You can also do this with a potato ricer or French mouli, if you have one.
• Trim the green beans and cook in a large pan of salted boiling water for 4-5 minutes, or until tender.
• Meanwhile, peel and finely chop the shallot, garlic and tarragon. Dollop the mustard into a serving bowl with 3 tablespoons of vinegar. Gradually drizzle in 80ml extra virgin olive oil, whisking continuously until you have a thick dressing. Add the shallots, garlic and tarragon, then whisk again. Have a taste and season to perfection.
• Drain the beans and add to the dressing hot, tossing to coat.
• Bring the rabbit, pomme purée and dressed beans to the table and let everyone help themselves to a bit of everything. Delicious!

SLOW-COOKED RABBIT STEW

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
• Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
• Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

EASY CROCKPOT RABBIT

Steps:

• 1. If using a slow cooker liner place it in your slow cooker while it is turned off. Rinse your rabbit with cool water and pat dry. Season it with the seasoning of your choice. We like Alpine Touch which is made in Montana.
• 2. Place the sliced onions in the bottom of the cooker. Pour in the liquid. Add your seasoned rabbit. Place the carrots and potatoes around and on top of the rabbit. Season them with your seasoning.
• 3. Cover and cook on low for 10 hours. Do not take lid off. Once it is done remove the veggies and rabbit to a platter and cover.
• 4. Pour the liquid into a sauce pan. If using a slow cooker liner lift out and cut a slit in the bottom and let it pour into pot. Add 2 Tbsp cool water to 2 Tbsp cornstarch. Stir until smooth. Bring liquid to a boil and stir in cornstarch slurry with a whisk. Let boil on medium for 5 minutes. Use for meat and potatoes.

WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC

Steps:

• Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
• When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.

SLOW ROASTED RABBIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
• Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.