Rabbit Paprika Recipes

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GRANNY'S RABBIT IN LIVER SAUCE



Granny's Rabbit in Liver Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 to 2 servings

Number Of Ingredients 16

1/2 rabbit
3 cloves garlic, chopped
1 onion, chopped
Olive oil, for cooking
1 liter (2 cups) chicken stock
1 cup tomato sauce
7 grams (1/4 ounce) almonds
7 grams (1/4 ounce) hazelnuts
1 teaspoon herbes de Provence
1 teaspoon paprika
2 rabbit livers
2 tomatoes, chopped
1 bay leaf
1/2 loaf hard/stale baguette, cut into 8 slices
Pinch salt
Pinch black pepper

Steps:

  • Cook the rabbit on the grill until cooked through.
  • Cook the garlic and onion in the olive oil in a large saucepan, stirring occasionally, until golden. Add the chicken stock, tomato sauce, almonds, hazelnuts, herbes de Provence, paprika, rabbit livers, tomatoes, bay leaf, bread, salt and pepper. Let simmer for 15 minutes. Blend it all together and serve with the rabbit.

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

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

RABBIT PAPRIKA



Rabbit Paprika image

I love rabbit. It's tasty and low in fat and lends itself to as many recipes as chicken (in fact, try replacing rabbit in your favourite chicken recipe). This recipe is especially flavourful. A great winter meal to have in front of the fireplace.

Provided by evelynathens

Categories     Rabbit

Time 3h30m

Yield 5-6 serving(s)

Number Of Ingredients 12

7 tablespoons butter
1 large red onion, thinly sliced
1 1/2 cups chicken stock
1 bay leaf
4 teaspoons sweet paprika
1 teaspoon caraway seed
1 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
5 lbs rabbit, cut into 8 pieces
1 tablespoon salt
3/4 cup sour cream

Steps:

  • Melt 4 tblsps of the butter in a Dutch oven over high heat.
  • When foam subsides, add onion slices, Saute, stirring frequently, until onion begins to wilt, about 2 minutes.
  • Add 1/3 cup of stock and bay leaf; heat to boiling.
  • Reduce heat to very low; cook, uncovered, stirring occasionally, for 30 minutes.
  • Combine 1 tsp of paprika, caraway seeds and 3 peppers in a small bowl.
  • Melt remaining 3 tblsps butter in large skillet over medium-high heat.
  • When foam subsides, saute rabbit, in 2 batches if necessary, 3 minutes on each side.
  • Sprinkle pieces evenly with spice mixture.
  • Reduce heat to medium; continue to saute until browned, about 5 minutes.
  • Transfer rabbit to casserole with onions.
  • Pour remaining stock in skillet; heat to boiling, scraping bottom and sides of skillet to loosen browned bits.
  • Add contents of skillet to casserole along with salt; heat over high heat to boiling.
  • Reduce heat to very low and simmer gently, covered, till rabbit is very tender, about 2 ½ hours.
  • When rabbit is done, transfer to a serving platter mounded with egg noodles.
  • Keep warm in oven.
  • Increase heat under casserole to medium.
  • Heat sauce to simmering.
  • Whisk in remaining paprika and sour cream; do not allow sauce to boil.
  • Remove from heat; taste for seasoning and adjust (sauce should be spicy).
  • Pour over rabbit and noodles and serve.

Nutrition Facts : Calories 880.9, Fat 49.7, SaturatedFat 22.5, Cholesterol 318.6, Sodium 1818.8, Carbohydrate 8.9, Fiber 1.5, Sugar 2.7, Protein 94.7

RABBIT PAPRIKA



Rabbit Paprika image

Provided by Eldri Snow

Categories     Main Dishes

Yield 4

Number Of Ingredients 11

1 small rabbit (cut into pieces)
1/2 cup butter (divided)
4 t Clover Valley Farms Basil Infused Salt
1 T lemon juice
1/2 cup water
3 T flour
1 cup onion (chopped fine)
2 T paprika
1 t black pepper
1 t caraway seeds
2 cup sour cream

Steps:

  • Melt 1 T butter in a large skillet over medium-high heat; add onion and sauté.
  • Stir in 1 T paprika.
  • Remove onion mixture from pan.
  • Rub rabbit pieces with salt and pepper.
  • Melt 2 T butter in skillet.
  • Add rabbit and brown on all sides.
  • Return onions to pan and add lemon juice, caraway seeds, and water.
  • Cover and simmer gently over low heat for about 40 minutes or until rabbit is tender.
  • Remove rabbit to a warm platter and cover to keep warm.
  • Blend sour cream, flour and remaining paprika together and whisk into contents of skillet, stirring constantly until sauce just returns to the boiling point.
  • Pour sauce over rabbit and serve over cooked rice or noodles.

SWEETLY SPICED RABBIT PILAF



Sweetly spiced rabbit pilaf image

This easy, Middle Eastern inspired rice-based one-pot is spiced with cumin and chilli and sweetened with cinnamon and prunes

Provided by Jane Hornby

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 16

1 tbsp butter
1 tbsp olive oil
2 onions , thinly sliced
3 garlic cloves , sliced
meat from legs and loins of 2 wild rabbits , cut into bite-sized chunks
2 cinnamon sticks
1 tbsp cumin seeds
½ tsp chilli powder or hot paprika , plus a sprinkle
250g long-grain rice , well rinsed
350g butternut squash , peeled and sliced into half-moons
85g pitted prunes
400ml chicken stock
handful mint (or coriander, or dill)
2 tbsp toasted pine nuts or toasted flaked almonds
low-fat Greek yogurt
pomegranate molasses or lemon juice

Steps:

  • Melt the butter and oil in a wide, lidded pan, and add the onions and garlic. Soften gently for 5 mins, then tip in the rabbit and cook for 5 mins more, stirring until it changes colour all over (it doesn't need to be particularly browned). Turn up the heat a little, add the spices and fry for 2 mins until aromatic. Lift out the pieces of loin and set aside.
  • Tip in the rice, squash and prunes, cover with the stock and season. Bring to a simmer, cover and cook gently for 10 mins. Put the loin meat on top of the rice, re-cover and cook for another 5 mins or until you can see channels appearing in the surface of the rice and most or all of the liquid has disappeared. Remove from the heat and set aside for 10 mins.
  • Fluff up the tender rice with a fork, check the seasoning and scatter with the fresh herbs and the nuts. Serve each portion with a blob of yogurt topped with a sprinkling of chilli or paprika, plus a drizzle of tangy pomegranate molasses or lemon juice.

Nutrition Facts : Calories 687 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 64 grams protein, Sodium 0.7 milligram of sodium

RABBIT WITH PAPPARDELLE



Rabbit With Pappardelle image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 3h

Yield Four servings

Number Of Ingredients 17

2 tablespoons olive oil
1 fresh rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
2 1/2 teaspoons salt, plus more to taste
Freshly ground black pepper to taste
4 carrots, trimmed, peeled and finely chopped
8 ribs celery, trimmed, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 bay leaf
1 branch fresh rosemary
4 branches fresh thyme
1 cup white wine
4 cups water
1 medium onion, unpeeled, coarsely chopped
5 canned Italian plum tomatoes, coarsely chopped, with 1/4 cup of their liquid
12 ounces fresh pappardelle
1 small bunch parsley, stemmed and finely chopped
Freshly grated Parmesan cheese to taste

Steps:

  • Heat olive oil in a large saute pan over medium heat. Season rabbit with 1 teaspoon of the salt and some pepper. Add to pan and sear until golden brown, about 10 minutes.
  • Add half of the carrots, half of the celery and all of the garlic, bay leaf, rosemary and thyme. Let vegetables sweat with the rabbit for 5 minutes. Pour in the wine. Lower heat until liquid barely simmers. Cover and cook until the rabbit is tender, about 30 minutes.
  • Remove the rabbit from the pan and let cool. Set aside the pan with the vegetables. Pull the meat off the bone. Cut the rabbit in bite-size pieces. Set aside.
  • Place the bones in a large saucepan. Add water, onion and the remaining carrots and celery. Simmer until liquid is reduced to about 2 cups, about 45 minutes. Strain.
  • Return the rabbit meat to the pan with the vegetables. Pour the strained broth into the pan. Bring to a simmer. Stir in tomatoes. Cook very gently until rabbit is tender, about 1 hour.
  • Add remaining salt and pepper to taste. Remove herbs. (Sauce can be made 1 to 2 days ahead. When ready to serve, reheat with a little additional rabbit stock or cooking liquid from the pasta, to thin slightly.)
  • Bring a large pot of salted water to a boil. Add pappardelle. Cook until tender, 1 to 2 minutes. Drain. Toss with rabbit mixture. Divide among 4 plates. Sprinkle top with parsley, pepper and Parmesan. Serve immediately.

RABBIT



Rabbit image

Make and share this Rabbit recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Rabbit

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 cup cooking oil
1 (4 lb) rabbit, cleaned and cut into 6 to 8 pieces
1 large onion, sliced
1 bell pepper, seeded and sliced, green
gravy
1/4 cup dripping, from pan
1/4 cup all-purpose flour
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
3 cups rice, hot, cooked (or mashed potatoes)

Steps:

  • For rabbit, combine flour, salt, pepper and paprika in bag. Shake well.
  • Place rabbit, one piece at a time, in bag. Shake to coat well.
  • Heat small amount of oil in 12-inch skillet on medium heat. Saute onion and bell pepper. Remove from skillet.
  • Add rabbit. Brown each piece well, don't crowd. Remove as each piece browns.
  • For gravy, add flour to drippings. Stir until brown. Stir in water. Bring to a boil. Reduce heat to simmer.
  • Add rabbit and sauteed vegetables. Season with salt and pepper. Cover pan simmer until rabbit is tender. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 747.4, Fat 26.8, SaturatedFat 5.7, Cholesterol 129.3, Sodium 677.8, Carbohydrate 70, Fiber 2.1, Sugar 1.2, Protein 51.9

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