Hunters Rabbit Recipes

HUNTERS RABBIT STEW RECIPE

Hunters Rabbit Stew Recipe image

Provided by Cullys Kitchen

Number Of Ingredients 14

Ingredients

3 pounds rabbit meat (cut into stew meat size pieces)
1 1/2 cups all-purpose flour (divided)
1/4 cup olive oil
3 tablespoons butter
1 cup celery (sliced)
2 cups baby carrots (sliced into 1-inch pieces)
2 medium onions (finely chopped)
Salt and pepper to taste
3 bay leaves
6 cups of water
1 cup red wine
3 cups chicken broth
4 medium potatoes (cubed)
8-ounce package of fresh mushrooms (quartered and sautéed)

Steps:

Place 3/ 4 cup flour in a disposable plastic bag, shake the rabbit pieces in the bag to coat shaking off any excess flour. In a large skillet melt the butter in the oil and brown the rabbit pieces on all sides over medium-high heat.
Place the meat in a large stock pot or Dutch oven and add all the ingredients except for the leftover flour, mushrooms, and potatoes. Bring the mixture to a boil and then reduce the heat to a hot summer. (Slow boil) About 1 hour into the cooking process add the potatoes. Cook until the rabbit is tender and vegetables are done.
Mix the remaining flour with some cold water and thicken the stew using the flour mixture. Mix in the sautéed mushrooms-serve hot.

RABBIT HUNTER'S STYLE

Rabbit Hunter's Style image

Make and share this Rabbit Hunter's Style recipe from Food.com.

Provided by ratherbeswimmin

Categories Rabbit

Time 5h30m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 (2 1/2-3 lb) rabbit, cut into 8 pieces, rinsed, and patted dry
salt
fresh ground black pepper
4 slices bacon
4 shallots, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 (8 ounce) can tomato sauce
1/2 cup water
1 teaspoon chopped fresh thyme
1 teaspoon minced fresh basil
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped fresh flat leaf parsley

Steps:

Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
Transfer to paper towels to drain; crumble and set aside.
Add the rabbit to the hot bacon fat and brown on all sides.
Transfer to a slow cooker.
Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
Add in the tomato sauce, water, thyme, and basil; bring to a boil.
Pour over the rabbit; cover and cook on HIGH for 2 hours.
Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.

Nutrition Facts : Calories 1141.7, Fat 52.5, SaturatedFat 16.3, Cholesterol 354, Sodium 1225.7, Carbohydrate 26.5, Fiber 2.9, Sugar 6.4, Protein 124.4

RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA

Rabbit, Hunter-Style: Coniglio alla Cacciatora image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
3 pounds rabbit meat, cut into serving pieces
1 medium onion, thinly sliced
3 large cloves garlic, smashed
1 pound button mushrooms, cleaned and halved
1 teaspoon salt
4 cranks freshly ground pepper
Pinch red pepper flakes
1 (28-ounce) can peeled tomatoes, crushed by hand
1 tablespoon minced fresh parsley

Steps:

In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.

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