Rabbit Loin On A Bean Stew Recipes

STEWED RABBIT

Steps:

• Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
• Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
• Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.

BRAISED RABBIT BRUNSWICK STEW

Steps:

• Remove hind legs from rabbit; remove thigh bones.
• Combine herbs; sprinkle in thigh cavity.
• Season with salt and pepper; reserve.
• Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
• Season rabbit loin; dice smoked pieces.
• Place butter in large pan; heat until hot.
• Add loin and smoked pieces; sear on all sides.
• Remove from pan; reserve.
• Place onion, carrot and celery in pan; cook until onion is caramelized.
• Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
• Heat to boiling; cover.
• Place in 210 degree F oven; braise for 30 to 40 minutes.
• Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
• Strain stock; place lima beans and smoked pieces in saute pan.
• Add tomato concassee and pinch of herbs; saute lightly.
• Add herbs to stock; heat until hot.
• Adjust seasoning.
• TO SERVE: Debone loin; reserve meat warm.
• Arrange celery and carrot batons on warm platter; lay thighs over.
• Arrange potatoes in two rows; place lima bean mixture in space between rows.
• Lay loins on beans.
• Pour stock over all.
• Serve with cornbread.

RABBIT STEW

Steps:

• Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

RABBIT LOIN ON A BEAN STEW

Steps:

• Sear the liver on high heat, and leave rare. Set aside and start the rabbit preparation.
• Place the Parma ham slices on a sheet of grease proof paper. Top with the slices of the lardo and set the boned loin on top. Season the loin with salt and pepper, and spread the garlic, rosemary leaves, sun dried tomatoes and the liver. Roll tightly and secure in alufoil.
• Boil the beans separately. Sauté the shallots add the carrot and cook with some white wine and half the rabbit stock. Let it reduce by one third and add the cooked beans, check seasoning and simmer until cooked.
• In a sauce pan put the balsamic vinegar and remaining rabbit stock and reduce by half, add the meat jus and simmer until it becomes like thick syrup.
• Seal the rabbit loin on a hot flat grill or a dry pan. Cook in a fairly hot oven (170°C) for about 20 minutes. Check by inserting a metal skewer in the centre and see that a clear juice comes out. Serve as per picture or to your style.

RABBIT LOIN WITH BITTER GREENS

Steps:

• Sprinkle rabbit saddles with salt and pepper. If possible, do this the night before cooking and refrigerate.
• In a small bowl, combine mustard and vinegar. Whisk in 1/4 cup olive oil and season with salt and pepper. May be covered and refrigerated up to 24 hours.
• Place dried fruit in a small saucepan with a pinch of salt and pepper, and add enough wine or Armagnac to just cover. Bring to a boil and immediately remove from heat. Drain when cool, remove any pits and cut larger fruits into chunks.
• Place a large, heavy sauté pan with a lid over high heat with remaining 2 tablespoons olive oil until oil shimmers. Add rabbit saddles and sear well on all sides. Reduce heat to medium low, cover, and cook until interior is slightly pink, 145 degrees on an instant-read thermometer (about 20 minutes). Allow to rest several minutes, then use a sharp knife to remove loins and tenderloins from bone. Slice meat thinly on the bias while still warm.
• In a wide, shallow serving bowl, combine frisée or other greens, almonds and fruit. Add mustard dressing to taste, warmed slightly or at room temperature, season with salt and pepper, and toss well. Add rabbit and toss again.

STEWED RABBIT WITH BROAD BEANS

Steps:

• Heat the oil in a large flameproof casserole dish. Brown the rabbit in batches, then transfer to a plate. Add the bacon and fry until crisp. Reduce the heat to low, throw in the vegetables and sweat for 15 mins until soft but not brown. Add the flour and cook for a few mins.
• Increase the heat again, pour in the ale and boil hard, scraping the base of the dish, until well reduced. Return the rabbit to the dish with the herbs, stock and some seasoning. Cover and very gently simmer on the hob for 2 hrs or until the rabbit is really tender and the sauce thickened. Top up with water occasionally, if needed.
• Stir the broad beans through the stew 5 mins before serving.

RABBIT WITH WHITE BEANS RECIPE

Steps:

• Place white beans, carrot, onion, celery and garlic in a large oven-safe pot or Dutch oven. Add chicken broth to one inch over beans and vegetables. Bring to a boil, then reduce heat and simmer for about one hour or until beans are softened, but not cooked completely. Cook the bacon in a large skillet until done. Remove bacon, leaving grease in the pan, and break into bite-sized pieces. Fry rabbit pieces in bacon until browned. Add browned rabbit, bacon and tomato puree to pot. Season with salt and pepper. Cover and bake for 1 1/2 hours at 350 degrees. Check occasionally to make sure that liquid has not cooked out. Add additional chicken broth to cover rabbit, if needed. This recipe yields 6 to 8 servings.

RABBIT LOIN CIGARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Heat the oil in a small skillet over medium-high heat. Add the mushrooms, shallot , salt, and pepper. Cook and stir until the mushrooms break down into a paste, 5 to 10 minutes. Remove from the heat and allow to cool slightly.
• Lay the sheet of puff pastry out on a clean work surface and roll out to fit the length of your rabbit loin. Spread the mushroom paste over the surface. Place the rabbit loin on the center and arrange the asparagus alongside the rabbit. Roll the pastry around the rabbit and asparagus into a tight closed cylinder, pinching the ends to seal. Place on prepared baking sheet, and brush the top of the pastry with egg yolk.
• Bake in preheated oven until the pastry is a deep golden brown, for 10 to 13 minutes. Remove from the oven and let rest for 5 minutes. The meat should reach an internal temperature of at least 145 degrees F (65 degrees C).
• While the rabbit is cooking, heat the demiglace in a small skillet over medium heat. When melted and hot, stir in the butter until melted and remove from the heat.
• To serve, cut the pastry in half crosswise, and set in the center of a serving plate. Drizzle the sauce around the plate.

BEST RABBIT STEW

Steps:

• In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
• Add rabbit pieces and baste them thoroughly.
• Cover the dish and leave to marinate over-night or at least 12 hours.
• Remove the rabbit from the marinade and dry on kitchen paper.
• Strain the marinade into a jug and reserve. Preheat oven to 350°F.
• In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
• Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
• Add the rabbit pieces and turn frequently to brown them evenly and quickly.
• Add the reserved marinade to the casserole and bring to the boil.
• Remove casserole from the heat, add the bacon pieces and place in the oven.
• Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.