Rabbit Mole Recipes

RABBIT MOLE

Rabbit Mole image

It is during the coldest months that soft and fuzzy animals suddenly seem fair game. Deer becomes venison, and then becomes dinner. Rabbit is served as lapin à la moutarde, or pappardelle et coniglio, or conejo en mole -- more elegant phrasing perhaps, but rabbit stew all the same. Traditional rabbit stews are usually rather painstaking. A perfect Mexican mole sauce, I was told by an octogenarian cook in Oaxaca, the world capital of mole sauce, is a full day's work -- pounding, crushing, roasting, mixing and simmering. In any culture, the work is worth the delicious final product.

Provided by Molly O'Neill

Categories lunch, weekday, main course

Time 1h

Yield Four to five servings

Number Of Ingredients 20

Ingredients

1 tablespoon bacon fat
1 2 1/2-pound rabbit, cut into 7 pieces
1 medium onion, minced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 cups chicken broth
8 dried ancho chilies, soaked in 2 cups boiling water for 30 minutes
1 cup drained, stewed whole tomatoes
1/4 cup sesame seeds, toasted
1 tablespoon oregano
2 whole cloves
2 whole allspice
1/4 teaspoon ground cinnamon
9 cloves garlic, peeled
1/4 cup ripe banana
2 tablespoons dry bread crumbs
1/2 ounce bitter chocolate, melted
1 teaspoon salt, plus more to taste

Steps:

In a large heavy casserole, warm the bacon fat. Add the rabbit pieces and brown well. Add the onion, garlic and seasonings. Cook until the onion is soft, stirring frequently, about 5 minutes. Add the chicken broth. Turn heat to low. Simmer for 30 minutes.
Meanwhile, to make the mole sauce, drain the chilies, reserving 1 tablespoon of the soaking liquid. Stem and seed the chilies. Place the chilies, tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon and garlic in a blender and puree until very smooth. Add the reserved liquid, banana, bread crumbs, chocolate and salt. Process until smooth, stopping to scrape sides of bowl.
Remove the rabbit pieces from the broth. Whisk in the mole sauce. Taste and adjust seasonings if needed. Return rabbit to pan. Simmer until thick, about 15 minutes. Serve with white rice or warm flour tortilla.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 10 grams, Protein 54 grams, SaturatedFat 6 grams, Sodium 1063 milligrams, Sugar 7 grams, TransFat 0 grams

SLOW ROASTED RABBIT

Slow Roasted Rabbit image

Great for dinner, served with rice and homemade bread.

Provided by Jane T.

Categories Meat and Poultry Recipes Game Meats Rabbit

Time 1h50m

Yield 4

Number Of Ingredients 11

Ingredients

1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g

BRAISED RABBIT

Braised Rabbit image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

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.

Nutrition Facts :

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