White Rabbit Biscuits Recipes

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WHITE RABBIT BISCUITS



White rabbit biscuits image

These adorable bunny biscuits will hop off the plate faster than you can bake them. They make a great Easter activity for kids or an extra special gift

Provided by Miriam Nice

Categories     Dessert, Snack, Treat

Time 1h55m

Yield Makes 30-35 biscuits or 15 bunnies

Number Of Ingredients 14

200g unsalted butter , at room temperature
400g plain flour
280g caster sugar
1 egg
¼ tsp vanilla extract
a pinch of salt
½ tsp cream of tartar
600g icing sugar
pink food colouring gel
170g pack of desiccated coconut
15 mini marshmallows
1 x rabbit head-shaped cookie cutter
1 x 7cm round cookie cutter
1 x 3cm round cookie cutter

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly rub the butter and flour together with your fingertips until the mixture looks like fresh breadcrumbs.
  • Mix the sugar and egg together in another in a bowl with a whisk and when it is really well combined and runny add it to the flour mixture.
  • Add all the other ingredients and squish it together with your hands, keep working the dough until it's smooth, soft and comes together in one piece.
  • Roll the dough out on a lightly floured surface with a rolling pin until it is about half a centimetre thick. Cut into shapes. We did 15 rabbit heads, 15 large circles and 30 mini circles.
  • Place your biscuits on baking sheets lined with baking paper and bake in batches for about 15 mins (or until they are lightly golden at the edges).
  • Let them cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely and become crisp.
  • While the biscuits cool mix enough cold water with the icing sugar to create a thick icing. Place a quarter of the icing in another bowl and add a very small amout of pink gel food colouring. Transfer both the white icing and the pink icing into disposable piping bags and snip off the end to make a very small nozzle on the pink icing and a wider one on the white icing.
  • Pipe white icing over the small round biscuits and leave to dry. Then pipe white icing to cover all of the large circular biscuits and the rabbit biscuits (be fairly sparing and spread it out with the back of a spoon - it doesn't have to be neat on these ones). Once you've iced each one sprinkle generously with dessicated coconut before the icing dries.
  • Take the pink icing and use to create paws on the smaller circles then stick 2 of them onto each of the large circles using icing like glue. With the icing you have left, coat the marshmallows and cover those in coconut too before sticking them onto the middle of the larger circles to create a fluffy tail. Leave to set completely for about 15-20 mins then serve.

Nutrition Facts : Calories 219 calories, Fat 8 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

STEWED RABBIT



Stewed Rabbit image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 11

2 rabbits
2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 clove garlic, chopped
1 herb bouquet, chopped
1 large onion, finely chopped
1/2 cup mushrooms, chopped
1 cup wine
1 cup boiling water
Kosher salt and freshly ground black pepper
Serving suggestions: rice or mashed potatoes

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.

WELSH RABBIT



Welsh Rabbit image

I believe this recipe is the same as Welsh Rarebit, the classic British topping for rye or white bread toast. Melted sharp Cheddar cheese is complimented by Worcestershire sauce and a hint of cayenne pepper.

Provided by PATTY5

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 8

4 tablespoons butter
½ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon dry mustard
⅛ teaspoon cayenne pepper
2 cups milk
1 teaspoon Worcestershire sauce
2 cups shredded sharp Cheddar cheese

Steps:

  • In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
  • Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

Nutrition Facts : Calories 333 calories, Carbohydrate 12.6 g, Cholesterol 75.1 mg, Fat 24.6 g, Fiber 0.3 g, Protein 15.3 g, SaturatedFat 15.6 g, Sodium 576.7 mg, Sugar 4.2 g

WHITE WINE-BRAISED RABBIT WITH MUSTARD



White Wine-Braised Rabbit With Mustard image

This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
Salt and pepper
3 tablespoons lard or vegetable oil
1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
1 large onion, diced (about 2 cups)
1 cup dry white wine
2 1/2 cups chicken broth
1 tablespoon whole-grain mustard
2 thyme branches
12 sage leaves
1/2 cup crème fraîche
1 tablespoon Dijon mustard
1 teaspoon chopped capers
1/4 cup thinly sliced chives
1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

Steps:

  • Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
  • Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
  • Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
  • Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
  • Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
  • Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
  • Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
  • Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED RABBIT WITH OLIVES AND FETA



Roasted Rabbit With Olives and Feta image

Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it's quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 12

1 3-pound rabbit, cut into 8 pieces (your butcher can do this)
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh oregano
6 garlic cloves, crushed and peeled
2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/2 cup white wine, not too dry, such as riesling
1 tablespoon extra-virgin olive oil
5 thin slices lemon, seeded
1/4 cup pitted kalamata olives, halved
4 tablespoons unsalted butter, cut into pieces
4 ounces feta cheese, preferably French, crumbled

Steps:

  • Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
  • Heat oven to 400 degrees. In a small saucepan over medium heat, simmer wine until reduced by half.
  • Heat oil in a large skillet over medium-high heat. Add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 to 4 minutes a side. (If the garlic gets too dark before the rabbit is finished browning, put the garlic on top of the rabbit to keep it from cooking more.)
  • Put lemon slices, olives and half the butter into the pan. Pour in reduced wine. Cover and transfer to oven for 5 minutes. Uncover and scatter feta over top. Continue cooking until rabbit is just cooked through, 5 to 10 minutes more. Stir in remaining butter and more salt if needed, and serve.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 41 grams, Fiber 3 grams, Protein 74 grams, SaturatedFat 18 grams, Sodium 1166 milligrams, Sugar 3 grams, TransFat 0 grams

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Top Asked Questions

How do you make bunny biscuits for Easter?
These adorable bunny biscuits will hop off the plate faster than you can bake them. They make a great Easter activity for kids or an extra special gift Heat oven to 180C/160C fan/gas 4. Lightly rub the butter and flour together with your fingertips until the mixture looks like fresh breadcrumbs.
How to make grass biscuits for rabbits?
The Rabbit House Grass Biscuits The Rabbit House offers a simple recipe for grass biscuits that are easy to make in a short amount of time. All you need to do is cut up some grass, add a banana and oats, then bake it up until it is dried. These aren’t pretty biscuits, but rabbits don’t care how they look — what matters is the taste.
What is the best way to cook a rabbit?
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.
What kind of cookies do rabbits like to eat?
The Cape Coop Homemade Rabbit Cookies The Cape Coop offers a baked recipe for rabbit cookies that includes timothy hay, which rabbits absolutely love to eat. You pulse all the ingredients in your food processor, form into cookies to the size you prefer, and bake in the oven.

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