Rabbit Stew And Fatback Recipes

RABBIT STEW

Steps:

• Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
• Add spices to the pot.
• Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
• Cover and cook on low for 8 hours. Thicken gravy as desired.

SLOW-COOKED RABBIT STEW

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
• Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
• Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

OLD FASHION RABBIT STEW

Steps:

• Chop rabbit into 12 pieces, discard the head and feet.
• Chop the onion and garlic finely.
• Slice and dice the bacon.
• Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
• Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
• In the same pan, fry garlic, onion and the bouquet garni.
• Add the bacon and allow to color lightly.
• Pour off excess fat.
• Return rabbit to pan and deglaze with the red wine.
• Add 3 cups water, cover and cook for 1 hour 45 minutes.
• Peel small onions and remove root ends.
• Rinse well.
• Cook the onions in water to cover, add sugar, butter, salt and pepper.
• Cook until all water has evaporated and the sauce is caramelized.
• (20 min) Peel and cut potatoes into narrow rectangles.
• Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
• Cook covered until tender.
• Serve stew with caramelized onions and garnish with chopped chervil.

HASENFEFFER (SOUR RABBIT STEW)

Steps:

• In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
• Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
• Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
• In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
• Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

MALTESE RABBIT STEW

Steps:

• Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

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.

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.

SOUTHERN ITALIAN RABBIT STEW RECIPE

Steps:

• 1. Soak the rabbit in salted water for 24 hours in the refrigerator. This is not necessary for chicken.
• 2. Get the vegetable oil hot over medium-high heat in a large skillet or Dutch oven.
• 3. Pat the rabbit or chicken pieces dry and brown well in the pot.
• 4. Meanwhile, chop half the capers or green peppercorns.
• 5. Get your tap water as hot as it will go and fill a 2 cup measure. Crush the saffron in your palm and sprinkle it into the hot water.
• 6. Once the meat is all browned, remove it to a plate. Add the onion and garlic and sauté until browned.
• 7. Add everything into the pot. Place the rabbit or chicken pieces into the liquid. If the liquid does not come at least halfway up the sides of the hare pieces.
• 8. Cover tightly and place wild rabbit in 300 degree oven for 2.5 hours. Domestic rabbit and chicken should only cook for 1.5 hours. Check the Rabbit after 2 1/2 hours; it should be finished.
• 9. Serve with wild rice, a green salad and a good Cabernet Sauvignon.
• Read more: http://www.food.com/bb/viewtopic.zsp?t=402142&oc=linkback.

MARINATED RABBIT STEW

Steps:

• Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
• Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
• Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
• Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.

RABBIT STEW WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the rabbit pieces dry with paper towels and season to taste with salt and pepper. Heat oil in large heavy casserole and saute the pieces, a few at a time, until lightly browned on all sides. Remove them to a bowl or large platter with a slotted spoon.
• Add the garlic, carrots, onions and rosemary and saute until the onions are soft.
• Return the rabbit pieces to the casserole. Add wine and bring it to a boil, scraping up the cooking juice. Add chicken stock, tomatoes and olives and stir well. Cover and simmer gently, stirring occasionally, for about an hour, or until the rabbit is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.

MALTESE RABBIT STEW

Steps:

• Heat the oil in a skillet over medium heat.
• Cook rabbit, onion, and garlic until rabbit is browned.
• Add wine, bay leaf, bouillon, nutmeg, tomato paste, sugar, salt and pepper.
• Add potatoes, carrots, and peas.
• Add enough water to cover.
• Bring to a boil, reduce to a simmer.
• Cook until potatoes are done, about one hour.

RABBIT STEW AND FATBACK

Steps:

• Cut rabbit into serving pieces.
• Put into covered pan with salt pork (fatback) and 1-1/2 cups water.
• Boil slowly 1-1/2 hours or until tender.
• Drain, reserve broth.
• Remove meat from bones and cut into 2 inch pieces.
• Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan.
• Bring to a boil and cook slowly for about 15- 21 minutes or until vegetables are tender.
• Add seasonings and flour moistened with remaining 1/4 Cup cold water.
• Stir until broth thickens slightly.
• Suggestions: Try adding Blackeyed Peas instead of carrots.