Rabbit In Cider Recipes

SMOKED RABBIT

Smoked Rabbit image

Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Game Meats Rabbit

Time P1DT5h40m

Yield 8

Number Of Ingredients 15

Ingredients

¾ cup water
½ cup apple cider vinegar
¼ cup dry white wine
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (3 pound) whole rabbit
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley flakes

Steps:

Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.
Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.
Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.
Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.
Preheat an electric smoker to 250 degrees F (120 degrees C).
Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 1.6 g, Cholesterol 91.6 mg, Fat 9 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 2.7 g, Sodium 1482 mg, Sugar 0.4 g

RABBIT WITH CIDER IN PRUNES

Rabbit With Cider in Prunes image

The dry texture of rabbit meat is beautifully complimented by the fruity sauce. This Scottish dish is from Dorinda Hafner's Taste of Britain

Provided by jenny butt

Categories Stew

Time 2h30m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

4 rabbit joints
1 tablespoon seasoned flour
225 g streaky bacon or 225 g pancetta
1 -2 tablespoon oil
2 large onions, peeled, halved and thinly sliced to form crescents
1 garlic clove, chopped
300 ml stock
1 bunch herbs (parsley, thyme, bay leaf)
salt & pepper
110 g pitted prunes
whipping cream (optional)
butter (optional)
300 ml cider or 300 ml white wine

Steps:

Dust rabbit joints in flour.
Wrap each piece in strip of bacon, securing with toothpick.
Heat oil in large saucepan.
Gently sauté onion & garlic.
Transfer to flameproof casserole dish.
Brown rabbit in frypan.
Add these to casserole.
Pour cider (or wine) & stock over rabbit.
Add herbs & seasoning.
Gently heat until barely simmering.
Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
Add prunes 15 minutes before time is up.
To serve place rabbit pieces on shallow platter.
Quickly boil the sauce to reduce & thicken.
Stir in 1 - 2 Tblsp of cream OR butter if using.
Pour sauce all over the rabbit and strew with croutons & chopped parsley.
Serve.

Nutrition Facts : Calories 879.2, Fat 58, SaturatedFat 18, Cholesterol 76.5, Sodium 943.8, Carbohydrate 79.1, Fiber 8.9, Sugar 42.1, Protein 17

More about "rabbit in cider recipes"

RABBIT IN CREAMY CIDER SAUCE WITH BACON, GARLIC & TARRAGON

Web Jan 4, 2021 1 wild rabbit, jointed see Recipe Notes for video link 2 medium onions roughly chopped 6 cloves garlic thinly sliced 500 ml …
From moorlandseater.com
4/5 (1)
Category Main Course
Cuisine British, European
Total Time 3 hrs 50 mins

Put 1 tbsp of the olive oil in an ovenproof casserole dish and heat to moderate on top of the stove.Add the bacon and cook until cooked through and starting to crisp.Transfer the bacon to a plate, leaving the fat behind.
Put the flour on a plate and season it with a little salt and plenty of pepper.Lightly coat the rabbit pieces in the flour.
Add another tablespoon of the olive oil to the casserole dish and, when hot, brown the rabbit pieces all over.Do this in batches if necessary, transfering the pieces to join the bacon as each one is browned.

See details

RABBIT CASSEROLE RECIPE WITH CIDER AND TARRAGON

Web Nov 8, 2018 1 rabbit, large, wild, jointed into 8 pieces 6 Add another tablespoon of oil to the frying pan and fry the rabbit pieces in batches …
From greatbritishchefs.com
Category Main
Total Time 2 hrs 30 mins
Estimated Reading Time 2 mins

See details

CIDER-BRAISED RABBIT WITH APPLES AND CRèME FRAîCHE …

$cider-braised-rabbit-with-apples-and-crme-frache image$

Web Nov 22, 2013 In a shallow bowl, season enough flour to dredge the rabbit with salt and pepper. Coat all the rabbit pieces except the loins in the …
From seriouseats.com
3/5 (1)
Category Entree, Dinner, Mains
Author Dadbod
Calories 652 per serving

See details

IRISH DELIGHT: RABBIT AND CIDER STEW RECIPE - FOOD REPUBLIC

Web Mar 18, 2015 1 wild rabbit, skinned, cleaned and jointed 12 baby carrots 8 shallots, peeled but left whole 4 cloves garlic, peeled and crushed 2 …
From foodrepublic.com
Servings 4
Estimated Reading Time 2 mins

See details

FOOD LUST PEOPLE LOVE: LAPIN AU CIDRE – CIDER BRAISED …

Web Nov 16, 2014 Cover the pot and cook over a low flame for about 50-60 minutes. At the end of the cooking time, add in the crème fraiche and mix well. Cook for a few more minutes with the lid off so that the sauce can …
From foodlustpeoplelove.com

See details

35 DELICIOUS RABBIT RECIPES FOR THE WHOLE FAMILY

Web Mar 23, 2021 Slit its throat, and let the blood drain (save the blood if you are cooking jugged hare). Remove the skin. If you are careful, you’ll have a skin that can be tanned and used for other projects. Remove the head …
From survivalsullivan.com

See details

RABBIT CASSEROLE WITH CIDER & MUSTARD RECIPE

rabbit-casserole-with-cider-mustard image

Web Method 1. First dust the rabbit in flour. Add a knob of butter and a dash of oil to a hot casserole dish before browning the meat in batches, transferring to a plate once ready. 2. Add a little more butter to the pan and let it melt …
From fieldandflower.co.uk

See details

OLD FASHIONED RABBIT STEW RECIPE - BBC FOOD

Web 2 tsp dried thyme, or 2 tbsp chopped fresh thyme leaves sea salt and freshly ground black pepper 15g/½oz butter 2-3 tbsp sunflower oil 1 large farmed rabbit or 2 young wild …
From bbc.co.uk

See details

RABBIT IN A WINE AND GARLIC SAUCE RECIPE - THE SPRUCE EATS

Web Jul 26, 2021 Gather the ingredients. Place rabbit pieces in a pan and marinate in enough vinegar to cover half-way. Soak on one side for 1 1/2 hours, then turn and soak on other …
From thespruceeats.com

See details

OLD ENGLISH RABBIT PIE | RECIPES | DELIA ONLINE

Web Wash the rabbit joints first of all, and place them (apart from the ribs, which don't carry much meat) in a large saucepan. Tuck in the onion and apple among the meat. Now …
From deliaonline.com

See details

HOP TO IT: HUGH FEARNLEY-WHITTINGSTALL'S RABBIT RECIPES

Web Oct 5, 2012 1 tbsp cider vinegar 1 tbsp olive or rapeseed oil 1 tsp sugar Heat the oven to 220C/425F/gas mark 7. Put the pork belly and rabbit pieces in a casserole dish or …
From theguardian.com

See details

BRAISED RABBIT, CIDER AND PEAS - RECIPE.TV

Web Use a slotted spoon to transfer to the casserole pan. Lower the heat and add a little more oil to the frying pan. Add the shallots, gently fry for 5 minutes. Cook for another 5 minutes …
From recipe.tv

See details

GRILLED RABBIT WITH APPLE CIDER BRINE RECIPE | EPICURIOUS

Web Dec 9, 2011 1 tablespoon sugar 1 tablespoon cracked black pepper 1/2 tablespoons dried thyme 1/2 teaspoon minced garlic 6 dried allspice berries 1/2 bay leaf 3 whole rabbits, …
From epicurious.com

See details

HOW TO COOK A RABBIT STEW - GREAT BRITISH CHEFS

Web 1 Season the rabbit legs with salt and pepper then coat them in the flour. Shake off the excess flour and set it aside for later use 2 Put the butter and oil into a large heavy-bottomed pan over a medium heat and when the butter has melted and the oil is hot, add the rabbit legs (in batches if necessary – the meat should sear, not steam).
From greatbritishchefs.com

See details

BRAISED RABBIT RECIPE | D'ARTAGNAN

Web Preheat oven to 350 degrees F. Remove the rabbit from the marinade. Strain the marinade, reserving the cider and vegetables separately. Pat the rabbit dry. Heat the oil in a Dutch …
From dartagnan.com

See details

GRILLED RABBIT WITH CIDER AND MUSTARD SAUCE | METRO

Web Put rabbit or chicken legs in a shallow dish. In a bowl, combine cider, cider vinegar, olive oil, Dijon mustard, apple jelly (or sugar), salt, thyme and garlic. Pour half into a saucepan …
From metro.ca

See details

RICK STEIN'S FRENCH RABBIT STEW RECIPE - BBC FOOD

Web To make the rabbit stew, spread the rabbit joints with 2 tablespoons of the Dijon mustard. Place in a bowl, cover with cling film and put in the fridge for at least 4 hours. Heat half of …
From bbc.co.uk

See details

BRAISED RABBIT WITH PRUNES (LAPIN AUX PRUNEAUX) - SIMPLY RECIPES

Web Jun 3, 2022 Place rabbit, prunes, thyme, bay leaf, on top of shallots in pan, cover and cook: Lower the heat to low (you may want to move the pot to the smallest burner on …
From simplyrecipes.com

See details

RABBIT AND PRUNE CASSEROLE RECIPE - BBC FOOD

Web 50g/1¾oz butter 1 tbsp vegetable oil 2 rabbits, each skinned and jointed into 6 pieces 8 streaky bacon rashers, cut into 2cm/¾in pieces 2 large long shallots, sliced lengthways 2 …
From bbc.co.uk

See details

RABBIT WITH APPLE CIDER AND MUSTARD SEEDS | CUISINE TECHNIQUES

Web Nov 10, 2015 Place the portions with bones in the pan first and the fillets last, giving more cooking time to the larger pieces. Use tongs to turn the rabbit and cook until medium …
From greatchefs.com

See details