Garlic Rabbit Recipes

GRILLED GARLIC RABBIT

Steps:

• Wash and pat dry the rabbit pieces; place into a large resealable plastic bag. Pour in marinade and seal the bag. Turn the bag over several times to coat rabbit with marinade and allow to marinate in refrigerator 2 to 8 hours or overnight, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil the grate. Reduce to low. Remove rabbit from marinade and shake off excess liquid; discard the used marinade.
• Lay the rabbit pieces onto lower rack of grill. Grill until the rabbit shows good grill marks, the meat is no longer pink inside, and the juices run clear, 12 to 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a piece should read at least 160 degrees F (70 degrees C).

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.

GARLIC RABBIT

Steps:

• Heat the oven to 325°F/170°C/ gas 3.
• Grease the baking pan with some lard, leaving the rest for the rabbit.
• Clean the rabbit and salt generously.
• Rub the rabit with the crushed garlic and place in in the pan.
• Add the remaining lard between the legs of the rabbit and on the top. Add the water into the pan.
• Place the rabbit into the heated oven and bake until golden, approximately 90 minutes, depending on your oven.
• Check the rabbit often and pour the gravies over the meat to prevent the meat beeing too dry.

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.

GRILLED RABBIT WITH ROSEMARY AND GARLIC

Steps:

• Cut the rabbit in 8 pieces; the legs, 2 pieces from the loin, and 2 from the ribs.
• place them in a bowl or Ziploc bag, and add oil.
• mince the garlic and chop the rosemary; add the rabbit, mix to coat well.
• Season with salt and pepper.
• Allow to marinate for at least 2 hrs, or overnight.
• Prepare to grill.
• Grill for 8-10 min per side.
• time indicated is chill and grill time.

ROAST RABBIT WITH GREEN GARLIC SAUCE

Steps:

• For rabbit: Heat oven to 375 degrees. Brown bacon in large pan over medium heat until it releases all of its fat. Remove bacon and reserve for other use. Add onions, brown well, and transfer to a plate. Season rabbit with salt and pepper and brown well on all sides. Add wine, garlic, and water to barely cover. Cover and bake until rabbit is tender, about 1 hour.
• For sauce: Melt butter in saucepan over medium-low heat and add onions and green garlic bulbs. Sauté until tender. Add potato, garlic and stock. Simmer until potato is tender. Add green garlic tops. Let cool. Purée in blender until smooth. Season with salt and pepper to taste, and set aside.
• Transfer rabbit and onions to a platter. Return pan to high heat and reduce broth to about 1 cup. Add butter and green garlic sauce, and adjust salt and pepper to taste. Return rabbit to sauce, turning to coat and allowing to reheat. To serve, place a portion of rabbit on each of four plates. Top with a spoonful or two of sauce.

CREAMY GARLIC RABBIT CASSEROLE

Steps:

• Sprinkle the flour onto a plate and dredge the rabbit pieces in the flour until evenly coated.
• Heat the vegetable oil in a heavy-based casserole over a medium heat.
• dd the floured rabbit pieces to the casserole in batches and cook slowly for 6-8 minutes, turning regularly, until browned all over. Remove from the casserole and set aside. Keep warm. Repeat the process with the remaining batches of rabbit, then set all of the browned rabbit pieces aside.
• Add the leek, onion, celery, white peppercorns, the two halves of the garlic heads and all of the sage and thyme to the casserole the rabbit was cooked in. Fry for 4-5 minutes, or until softened.
• Add the wine and bring to the boil. Continue to boil for 4-5 minutes, or until the volume of liquid has reduced by half.
• Add the stock and browned rabbit pieces and bring the mixture to a gentle simmer. (If the stock does not cover the rabbit pieces, add a little more hot water.) Simmer for one hour, uncovered, until the rabbit meat is tender and the sauce has thickened.
• Transfer the cooked rabbit pieces to a warm plate, cover and set aside. Keep warm.
• Increase the heat of the casserole until the mixture is boiling. Continue to boil the cooking liquid for 4-5 minutes, or until it the volume of liquid has reduced in volume and the sauce has thickened.
• Reduce the heat until the mixture is simmering, then add the double cream and stir well. Continue to simmer for 10-12 minutes, or until the cream sauce has thickened slightly.
• Strain the cream sauce through a fine sieve into a clean pan. Add the rabbit pieces and simmer for 8-10 minutes, or until the rabbit has warmed through.
• Meanwhile, peel and crush the garlic cloves from the remaining head of garlic to a paste with the edge of a sharp knife. Add teaspoonfuls of the crushed garlic paste to the cream sauce, to taste, stirring well after each addition.
• To serve, spoon some of the creamy garlic rabbit casserole into the centre of each of four serving plates. Sprinkle over the chopped chives.

RABBIT WITH TARRAGON AND GARLIC

Steps:

• Salt and pepper the rabbit generously. Heat the oil in a large frying pan and add the rabbit. When it starts to brown, add the butter, lower the heat and brown on all sides for 10 minutes, shaking the pan often to avoid sticking. With a slotted spoon, remove the rabbit from the pan and reserve.
• Pour all the fat from the pan and pat it dry with a paper towel. Add the tarragon vinegar, stirring to detach any fond stuck to the bottom of the pan, and place over high heat. Boil the vinegar for about 30 seconds, or until it has almost completely evaporated, then add the tomatoes and the bunch of tarragon stems (reserve the leaves for later), and cook slowly for four minutes. Add the cream, salt and pepper; then add the rabbit, cover and simmer gently for 15 minutes.
• Meanwhile, place the cloves of garlic in a small saucepan, add the milk, and bring to a boil. Simmer gently for four minutes and drain.
• Heat the butter in a small frying pan, add the garlic, salt, pepper and sugar. Cook over very low heat 15 minutes, stirring often, to color and caramelize the garlic on all sides without burning.
• Lift the pieces of rabbit out of the sauce with a slotted spoon and place them on a plate. Measure the sauce; if there is more than one-and-two-thirds cups, boil it to reduce to that amount, then strain it into a clean frying pan. Correct seasoning and heat the rabbit in the sauce.
• Place the rabbit on a serving platter, spoon the sauce over it and sprinkle with the freshly chopped tarragon. Place the caramelized cloves of garlic around the rabbit and serve.