Stewed Rabbit With Broad Beans 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.

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.

STEWED RABBIT AND BISCUITS

Steps:

• For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated.
• For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper.
• In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low.
• Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes.
• Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.
• Top with the tarragon and serve.

STEWED RABBIT

Steps:

• Shoot the little critter.
• Clean and cut into serving size pieces.
• In a Dutch oven or frying pan heat the oil and butter.
• Brown rabbit adding salt and pepper on all sides.
• Remove rabbit and set aside.
• Brown onion, green pepper, and celery and Garlic.
• Salt and pepper lightly.
• Add tomato sauce, tomatoes, rosemary, and wine.
• Cook slowly for 30 minutes, uncovered.
• Return rabbit to sauce.
• Cover and cook about 45 minutes or until rabbit is tender.

MARINATED AND STEWED RABBIT

Steps:

• *Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid) and mixed with ½ lb button mushrooms.
• Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
• Tie together the parsley or thyme, or put in a cheesecloth sack or tea ball; add the herb to the marinade with the rabbit; add some salt and pepper.
• Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours.
• Strain the marinade, reserving it, and dry the rabbit pieces.
• Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet.
• When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside.
• Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too.
• When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon.
• Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan.
• Season them with salt and pepper as they brown.
• When they are browned, decrease the heat and return the vegetables and bacon to the pan; stir, then add the chocolate, some salt, and plenty of pepper.
• Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour.
• If the sauce is too thin, remove the meat to a warm oven and reduce the sauce over high heat, stirring near constantly, until it is a pleasant thickness.
• Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.

RABBIT STEWED IN STOUT

Steps:

• Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels.
• Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat over medium heat. Cook rabbit in bacon fat about 15 minutes or until brown on all sides.
• Stir in mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until thickest pieces of rabbit are tender.
• Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix cornstarch and water; stir into stout mixture. Boil and stir 1 minute. Pour sauce over rabbit and vegetables. Sprinkle with parsley.

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.