Rabbit Recipes
Some ideas for you guys since people never seem to know what to do with rabbit meat
This is assuming you want to do something other than campfire rotisserie with some herbs/spices and can take over a kitchen somewhere
Beer-Braised Rabbit (Or Chicken) for the Crock Pot
[4 Servings]
* 2 -2 1/2 lbs dressed rabbit or 2 -2 1/2 lbs broiler-fryer chickens, cut up
* 2 tablespoons olive oil
* 3 medium potatoes, peeled and halved
* 3 -4 carrots, peeled and bias-cut in 1 inch pieces
* 1 onion, thinly sliced
* 1 cup beer
* 1/4 cup chili sauce
* 1 tablespoon brown sugar
* 1 garlic clove, minced
* 1/3 cup cold water
* 3 tablespoons all-purpose flour
* 1/2 teaspoon salt
* paprika (to garnish) (optional)
* parsley (to garnish) (optional)
Directions:
Prep Time: 15 mins
Total Time: 4 1/4 hrs
In a crock-pot, place potatoes, carrots and onion.
Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
Cover and cook on high heat setting for 3 1/2- 4 hours.
Remove meat and drain vegetables.
Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
Stir into reserved liquid; cook, stirring constantly until thickened.
Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
Note: This can be baked in an oven-proof casserole rather than a crock-pot.
Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.
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Rabbit Stifado
[4 servings]
* 1 large rabbit, jointed
* 2 bay leaves
* 4 tablespoons red wine vinegar (balsamic also works nicely)
* 1/2 cup olive oil
* 2 tablespoons tomato paste
* 1/3 teaspoon sugar
* 4 garlic cloves, roughly chopped
* 1 small cinnamon stick (about a 3-inch length)
* 4 whole allspice
* 1 sprig rosemary
* 2/3 cup red wine
* 1 1/4 cups hot water
* salt and black pepper
* 1 1/2 lbs white pearl onions, peeled, left whole
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 1 1/2 hrs
Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar; mix well and leave to marinate for at least 2 hours, or overnight; remove the rabbit from the marinade and pat dry with kitchen paper.
Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all sides; add the tomato paste, bay leaves (left over from the marinade), sugar, garlic, spices, wine and the hot water.
Season with salt and pepper.
Bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
Meanwhile, heat the remaining olive oil in a frying pan; add the onions and sauté gently for 15 minutes stirring occasionally, until golden all over; after the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan; combine, then re-cover and simmer for a further 15 minutes; fish out the cinnamon stick, allspice berries and rosemary sprig.
Note: This can be served with pasta, noodles, rice or oven-roasted potatoes
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Old Fashioned Rabbit Stew
[6 Servings]
* 1 large rabbit
* 3 garlic cloves
* 1 onion
* 8 ounces bacon, in one piece
* 10 sprigs parsley
* 10 sprigs thyme
* 1 bay leaf
* 3 tablespoons olive oil
* 1 cup red wine
* 1 cup small onion
* 1 tablespoon sugar
* 1 tablespoon butter
* 12 new potatoes
* fresh herb (chervil)
* 1 teaspoon salt
* 1 teaspoon pepper
Directions:
Prep Time: 45 mins
Total Time: 2 3/4 hrs
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.
(20 min) Peel and cut potatoes into narrow rectangles
Cook the onions in water to cover, add sugar, butter, salt and pepper.
Cook until all water has evaporated and the sauce is caramelized..
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.
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