Lemon Pepper Rabbit Recipes

LICKIN' GOOD RABBIT

Steps:

• Place rabbit in a glass bowl or baking dish. Cover with water, vinegar and onions, and season with salt, pepper, tarragon and cloves. Let stand for 24 hours or at least overnight.
• Melt butter in a heavy saucepan over medium-high heat. Add rabbit pieces and brown them on all sides. Reduce heat to medium and pour in enough of the marinade to cover the bottom of the pan. Add more marinade as needed. Cover pan and simmer for 20 to 25 minutes, or until meat is tender and the juices run clear.
• Remove meat to a deep platter, and stir the sour cream into the juices in the pan. Cook over high heat, stirring constantly until gravy is thick and smooth. Pour over meat and serve immediately.

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.

GRILLED MARINATED RABBIT WITH LEMON AND ROSEMARY

Steps:

• Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
• Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.

SAUTEED RABBIT WITH ROASTED RED PEPPERS

Steps:

• In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. Add the rabbit, season with salt and pepper and cook it until browned on both sides. Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender.
• In a small skillet heat the 1/4 cup of oil over moderate heat until hot. Add the garlic and cook it, stirring, until golden. Add the anchovy and cook it, stirring, until dissolved. Add the vinegar and reduce it over moderately high heat to 2 tablespoons.
• Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer.

GREEN LAKE GRILLED RABBIT WITH LEMON THYME AND YOGURT

Steps:

• Wipe rabbits dry and season with salt and pepper.
• Preheat oven to 350 degrees.
• Heat oil until it is almost smoking. Add the rabbit pieces and sear over high heat until brown on both sides. Remove from heat and place in baking pan. Bake for about 10 minutes, while preparing sauce.
• Wipe grease from pan and deglaze pan with vermouth. Add thyme, lemon juice and stock and cook quickly over high heat to reduce to 1/3 original volume. Watch carefully.
• Remove from heat and with wire whisk beat in 1/4 cup yogurt.
• By the time the sauce is finished the rabbit should be cooked. Remove from oven. Whisk liquid from baking pan into the sauce.
• Place rabbit on serving platter and nap with sauce. Serve rabbit with dollop of yogurt and braised vegetables.

LEMON PEPPER RABBIT

Steps:

• If starting with frozen rabbits, defrost in microwave 10 minutes and let stand 10 minutes.
• Preheat oven to 325.
• Place rabbit pieces in 9 x 13 pan.
• Mix lemon juice and melted butter. Pour over rabbit pieces.
• Sprinkle salt, pepper, and tarragon to taste on rabbit.
• Cover tightly with foil and bake one hour.
• Remove foil and bake 15 more minutes.