Rabbit Recipes

Discussion in 'Rabbits' started by Tucker, Mar 25, 2006.

  1. Tucker

    Tucker Well-Known Member

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    Rabbit - Sweet potato Bake

    2 1/2 - 3 pd fryer , cut up
    salt & pepper , season to taste
    2 med. sweet potatoes
    margarine
    6 - 8 slices of canned pineapple
    1/2 c. pineapple juice
    brown sugar
    cinnamon

    opt. (1 pkg of thick sliced old-timey bacon)

    Season rabbit w salt & pepper : place in a 9 x 13" shallow foil lined casserole dish .

    (after seasoning you 'can' wrap pieces with bacon slices before placing in dish to help keep moist)

    Cut sweet potatoes in 1/4" slices over rabbit . Add pineapple slices and pour juice over top. Fill each pineapple center with 1/2 teaspoon brown sugar and dot w margarine , Sprinkle w cinnamon and cover w foil and seal .

    Bake at 375 - 400 for about 1hr = 1hr 15 min or until rabbit is tender .. about 6 servings
     
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  2. Tucker

    Tucker Well-Known Member

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    Rabbit Biscuit Pie

    1 (2 1/2-3 pd) fryer

    1 tsp. salt
    6 tbsp. flour
    1 can of cream of mushroom

    ----- 2 different ways .....

    this was the origional recepie ...

    1 sm. can peas
    1 cup diced cooked carrots
    1 c. diced cooked celery (I omit this eww lol)

    or you can use 2 - 15 oz cans of assorted vegatables ,, this is what my family perfers ,, if you use the assorted veg's you must precook in a small pot before mixing for the casserole dish useing biscuits for topping ,,

    3 cups of stock
    1 recepie unbaked biscuits

    Cook rabbit w seasonings ( I use salt , pepper , onion bits , garlic bits , seasoning salt & 2 chicken bullion cubes in the water I cook the rabbit in , then debone . Saving stock

    Dice rabbit . Combine rabbit & vegatables ,, add flour to stock to thicken ,, pour over rabbit mixture ,, place in a greased (I butter) casserole dish ..

    either takes an extra large casserole dish or a regular one + a small one to freeze for later ,, it's a large amount ..

    (make sure the mix is 'soupy' - put the caserole dish on a cookie pan to keep from bubbling over in the stove)

    Top with biscuit dough and cook at 425 untill biscuits are brown .
    appx 10+ servings .. this dosen't take that long because everything is already cooked


    **

    Alternatively ,, this mixture will fill 2 - 9 in deep dish crusts and I put crusts on top - slice crusts ,, bake at 375 ,, till brown n bubbly , on cookie sheet ,,

    just make sure the rabbit vegie mix is 'soupy' enough , , otherwise they will bake up dry ,,

    when I make pies I don't precook the assorted vegies because they bake longer ,, 'pies' takes about 30 to 45 minutes
     
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  3. Tucker

    Tucker Well-Known Member

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    Rabbit Broccli

    1 whole fryer (cooked tender & deboned) saving stock ..

    1 pkg. frozen broccli ,, (the origional recepie says to cook this 'before' makeing dish > 'I' think this makes the broccli too 'mushy' after cooking in the casserole) ....

    1 sm. pkg. herb-seasoned stuffing mix

    1 stick margarine
    1 (10oz) can mushroom soup
    1 (10oz) can of cream of chicken soup
    1/2 pd. cheddar cheese , grates
    1 cup broth


    Melt margarine and mix with stuffing mix (useing broth for these directions too) . Put half in a 9 x 13" buttered casserole dish . Add layer of cut-up rabbit ( I like to add some dried onion bits / garlic bits mixed all in the rabbit meat too to give extra flavor) ,

    then a layer of broccli that has been cut into pieces . Combine the 2 soups and pour over broccli .

    Sprinkle on grated cheese , top with the other half of stuffing mix . Pour broth over casserole and bake for 45 min. at 350 ..
     
  4. Tucker

    Tucker Well-Known Member

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    Mexican Rabbit Casserole

    1 fryer , boiled with seasionings till tender
    8 oz. tortilla chips , crushed
    1 sm. onion
    1 (10oz) can cream of mushroom soup
    1 (10oz) can cream of chicken soup
    1 (10oz) can of diced tomatoes (hub likes the seasioned tomatoes)
    1 (8oz) pkg. velveeta cheese { or a bag of your favorite shredded type cheese(s) }

    Boil rabbit untill well done , debone and cut into small pieces . Place rabbit in a 9x13" baking dish. Put one-half of the crushed chips over rabbit ,,

    Mix both soups together with the tomatoes in a small pot till warm (I do both soups first , adding tomatoes after soups are smooth) .

    Pour over chicken and chips . Dice onion over mixture . Slice cheese over onion . Pour rest of chips over mixture .

    Put caserole in 350 oven for 10 - 15 minutes - just long enough to melt the cheese .
    Can be made a day ahead and baked just before serving time ..
     
  5. MaggieJ

    MaggieJ Well-Known Member Supporter

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    Rabbit Soup

    Put 1 – 1 ½ cups beans (several types if you have them) to soak the night before.

    For broth:
    - Rib sections of 3 rabbits
    - Coarse parts of celery, carrots, broccoli etc.
    - Onions 2-3
    - Liquid – half apple juice, half water
    - Black peppercorns, whole allspice, dried hot red pepper, salt, assorted herbs such as thyme, marjoram, parsley or your favourite. I don’t measure, but I would think about a tablespoon each of the pepper and allspice, a scant teaspoon of red pepper, a teaspoon salt and a couple of tablespoons of herbs, more if they are fresh. I am heavy-handed with seasonings, but rabbit soup can take it.

    Put everything in slow cooker just until the meat is tender.
    Using tongs, remove the rib cages from the pot, cool until they can be handled and then take the meat from bones and refrigerate.
    Replace bones in slow cooker and cook for another couple of hours.

    Strain soup and discard solids. Return the broth to the slow cooker.

    Drain and add beans. Chop and add: 4 onions, four carrots, a small turnip (white turnip, not rutabaga), a couple of parsnips, a few mushrooms, and 2 potatoes. Add some fresh herbs like thyme or marjoram if you have them, ground black pepper, a touch of ground cloves, salt, 1 spoonful white sugar to blend the flavours, and about 3-4 oz. sherry (optional). Cook until everything is tender, add the reserved rabbit meat, taste and adjust seasonings if necessary.

    Serve with herb tea biscuits or muffins.
     
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  6. MaggieJ

    MaggieJ Well-Known Member Supporter

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    Bacon-wrapped Rabbit

    This is the easiest recipe for rabbit I know - and it is delicious!

    Dust the legs and loin of a rabbit with dried herbs (your choice but marjoram and thyme are good) and a bit of black pepper. Wrap each piece in a slice of bacon and place in a casserole dish or roasting pan. Add a couple ounces of apple juice or sherry and bake at 350 degrees F. for approximately one hour. The bacon will baste the rabbit as it cooks.

    I like to use a big roasting pan and set the rabbit pieces on a bed of chopped carrots and parsnips. In this case, I add a bit of extra parsley and marjoram to the veggies and increase the apple juice slightly. You can also bake potatoes in the same roaster.
     
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  7. Tucker

    Tucker Well-Known Member

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    Rabbit with Duck Sauce

    2 - 3 pd fryer cut up
    8 oz. Russian dressing
    1 pkg of old timey thick scliced bacon
    1 env. onion soup mix
    salt , pepper , seasonings of your choice
    8 oz. apricot jam (or favorite preserve)


    Sprinkle seasionings on rabbit pieces - wrap with bacon strips , place pieces in an appx. 12 x 8 x 2" open roasting pan . mix other ingredients and pour over rabbit . cover loosely with foil , Bake in oven at 300 for about 2 hours ,, removing foil last 15 minutes or so .. appx. 6 servings
     
  8. Tucker

    Tucker Well-Known Member

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    Melt In Your Mouth Pie

    1 2-3 pd. fryer
    1 (10oz) can cream of chicken or mushroom soup
    1/2 teaspoon black pepper
    1 c. buttermilk
    2 c. reserved broth
    1 stick butter, melted
    1 c. selfrising flour
    1 tsp. salt



    Cook rabbit untill tender . Remove bones . Reserve broth . Cut rabbit into small pieces and place in a 9 x 13 x 2" dish . In a sausepan mix bring to a boil the broth and soup .

    In another bowl , combine flour , pepper , salt , butter , and buttermilk . mix thouroughly to form a batter .

    Pour broth mixture over rabbit . Spoon batter over top and bake at 425 for 25 - 30 minutes ...
     
  9. Tucker

    Tucker Well-Known Member

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    Rabbit Taco Rice

    1 lb. rabbit tenderloins, cut into strips
    2 tbsp. veg. oil
    1 (13oz) can chicken broth
    1 (8oz) can tomatoe sause (get the seasoned kind if prefered)
    1 (1oz) pkg. taco seasoning mix
    1 (12oz) can corn , drained
    1 - 2 med. green or red bell pepper , cut in strips
    1 1/2 c. instant rice, uncooked
    1/2 - 1 c. shredded chedar cheese (or mixed cheeses if prefered)
    Tortilla chips (opt)
    4 oz. sour cream (opt)


    Cook and stir rabbit in hot oil in frying pan until lightly browned . Add broth , tomatoe sause and taco mix , Bring to a boil . Reduce heat and simmer 5 minutes .

    Add corn and peppers . Bring to a full boil .

    Stir in rice . Cover . Remove from heat . Let stand 5 minutes .
    Fluff with fork .

    Serve with cheese , tortilla chips and sour cream , if desired , about 4 servings ,,
     
  10. Tucker

    Tucker Well-Known Member

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    Rabbit & Dumplings

    1 tbsp. minced onion , 1 tbsp. garlic bits
    1 2 - 3 pd fryer
    1 (12oz) bag of dumplings or Anne's Old fashioned style flat dumplings
    2 cans cream of chicken soup (or 1 of cream of mushroom for more flavor)
    6 to 8 c. leftover broth from boiled rabbit
    1 (16oz) can chicken broth
    3/4 stick margarine
    salt & pepper to taste

    Boil rabbit in a 6 quart pot for one - two hours till tender , with onion , garlic , salt & pepper . Remove from broth and debone , tearing into small pieces . Save broth for dumplings.

    Add cream of chicken soup (mix with wire wisk) , can of chicken broth and 3/4 stick margarine to the reserved broth .

    Bring to a boil , then simmer for about 5 - 10 minutes . Add dumplings to boiling broth mix according to directions on package ,,,

    cook dumplings - adding deboned rabbit while the dumplings are cooking ..

    Let simmer 15 - 20 minutes . Dumplings will thicken during this time , serves about 10 ..
     
  11. Tucker

    Tucker Well-Known Member

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    Baked Rabbit Salad


    3 c. cooked rabbit , cut up , save broth
    1 c. celery , chopped fine
    2 c. chicken flavored rice
    1 sm. onion, chopped
    2 (10oz) cans cream of chicken (or 1 cream of mushroom)

    * (3/4 c. stock broth)

    1 sm. can water chestnuts, sliced thin (opt.)
    1 sm. jar red pimiento , chopped fine (opt.)
    1 c. mayonnaise
    1 c. bread crumbs
    1/4 tsp. basil
    1/4 tsp. black pepper
    1 tsp. lemon juice

    ***
    topping

    1/2 c. bread crumbs
    1/2 c. margarine
    sliced almonds

    Mix together top ingredients .

    * = (this was not in origional recepie which I found to bake up 'too' dry so I add 3/4 cup of broth )

    Pour into a buttered 9 x 13" baking dish (or slightly bigger) , , Top with the bread crumbs that have been browned in margarine .

    Sprinkle a few sliced almonds on top and then bake at 350 for appx. 1 hour or untill brown & bubbly , 8 - 10 servings
     
  12. Tucker

    Tucker Well-Known Member

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    Rabbit Roni

    1 fryer , deboned - tore into sm. pieces (I precook my rabbit for most recepies) saving stock
    1 box Rice-A-Roni (chicken) use family size if you have a big family
    1/2 c. water (or saved stock) 3/4 c. if useing family size box .
    1 (10oz) can cream of chicken
    1 (10oz) can cream of mushroom (or 2 of chicken)

    1 1/2 c. sour cream
    1 tsp. lemon juice
    1/2 tsp. black pepper
    1/2 tsp. onion powder
    1/2 tsp. garlic powder
    1 tsp. curry powder (opt)
    2 c fresh mushrooms, chopped or sliced (WE prefer useing 1 or 2 sm. cans of sliced mushrooms , drained)
    3/4 c. shredded cheddar cheese
    1 c. seasoned croutons

    Brown rice a roni as directed on box . Put in a greased 3 quart casserole dish with the rabbit . Make the sauce by mixing soup , water , sour cream , lemon juice & seasionings - curry powder. add mushrooms . Pour over rabbit .. sprinkle cheese , then croutons . bake appx. 1 hour at 350 . about 6 - 8 servings


    another version ,
    add 1 can of drained sm. green peas into the sauce when adding the mushrooms then pour over rabbit n rice ,, I like having 1 dish meals ..


    (The origional recepie in my cookbook said to cook the rice a roni as directed on box and then put in the caserole dish ,, when I tried that way = double cooking the rice a roni , it made it 'mushy' , so I decided the 'cook' ment to say just brown the rice a roni like instructions on box ,, )
     
  13. rabbitgal

    rabbitgal Ex-homesteader

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    I think "recepies" should be spelled "recipes". :)

    Sauteed Loin/Backstraps of Rabbit

    Loin/backstraps from several fryer rabbits
    Pat of butter
    Sage and black pepper to taste

    Carefully remove the long muscle running on either side of the rabbit's spine. Also remove the muscle running parallel to this one on the inside of the rabbit. Slice these across the grain into pieces about 1/2" thick. You'll end up with a bunch of tiny "nuggets". Heat a frying pan on medium low heat. When the pan is sufficently heated, add just enough butter to cover the bottom of the pan. Slip the slices of loin into the hot butter, sprinkle with sage and black pepper to taste. Sautee until both sides of the meat is white, but not too long or the meat will dry out. Watch closely, this doesn't take very long to cook!
     
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  14. pasotami

    pasotami Hangin out at the barn!

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    When I butcher a large rabbit that will make several cups of meat I first put the cut up parts in a stock pot with 8-9 quarts of water. I add diced onion, garlic, 1/4 cup of vinegar, 1-1.5 teaspoons of ground Annatto, and a little bit of cayanne pepper (to your desired heat level) and boil until rabbit is coming off the bone. Remove meat and bones to cool. To broth - this is for beef flavored - add 4 tablespoons of Worcestershire Sauce, 8 beef boulion cubes, and more salt if desired. Simmer for 10 minutes to mix flavors and put in quart jars - I process mine at 15 pounds for 25 minutes to store on shelf but one can freeze instead. I use this broth to make soup or add to beans (dried or string) while cooking for flavor.

    Rabbit-Wild Rice Casserole
    2 cups cut-up cooked rabbit
    1.5 - 2 cups cooked wild rice (can substitute white rice)
    1/4 cup chopped green pepper
    1 chopped green onion
    (1/4 cup sliced fresh mushrooms optional)
    1/2 pint condensed or 1 can (10.5 oz.) cream of mushroom soup
    1/2 pint or soup can milk
    salt and pepper

    Heat oven to 350 degrees (mod.). Mix all ingredients; place in greased 2 quart baking dish. Bake 30 minutes. 6 servings.

    This receipe was taken from a very old cookbook my Mother has - I am not sure of the name or where she received the cookbook from but from what I can remember of the book it was one of a school book fashion and had directions for cooking in a "modern oven" and wood fired ovens.....
     
  15. Tamalama

    Tamalama Well-Known Member

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    Location:
    Wisconsin (finally!)
    LOUISIANA CREOLE RABBIT

    1 Cleaned rabbit (3lb)
    1 ts Salt
    1 ts Black pepper
    1/2 ts Cayenne pepper
    1/4 c Onion, chopped
    3 Garlic cloves, minced
    2 tb White vinegar
    1 ts Browning sauce
    1 can Mushrooms, drained(8oz)
    1 tb Butter or margarine, melted
    1 tb Parsley, minced
    2 tb Green bell pepper, minced
    2 tb Green onions, chopped
    2/3 c White wine, dry

    Dry rabbit and place in bowl. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. Cover bowl and marinade overnight in refrigerator.
    Transfer rabbit and marinade to well-greased baking dish. Bake in preheated 450'F. oven 1 hour. Combine remaining ingredients and pour over rabbit. Bake 30 to 45 minutes longer, until rabbit is fork-tender. 4 servings
    (Kathleen Bacon)


    RABBIT EGGROLLS

    2 cups Rabbit meat cooked and diced
    1 tbs. Oil
    1 clove Garlic finely minced
    2 Tbs. Soy sauce
    2 Tbs. corn starch or flour
    1/2 tsp. grated ginger
    1/2 tsp. salt
    1/2 tsp. sugar
    12 egg roll wrappers
    your favorite Veggies
    (lettuce, carrots, peas, cabbage } or a 16 oz bag of chow mien veggies will do.
    Stir fry Garlic in oil, add Veggies and Rabbit. Stir fry for 6 minutes, add rest of ingredient. Cook stir fry till thickening begins and cool place Eggroll wrappers and Fill. Fry eggrolls @ 365 for 2-3 minutes.
    (Tammy Norton)


    HASENPFEFFER
    Braised Rabbit in Spiced Red Wine Sauce

    1/2 lb. lean bacon, finely chopped
    2 2- 1/2 to 3 lb. fryer rabbits, cut into serving pieces.
    1/2 tsp. salt
    1/2 tsp. black pepper
    1/2 cup flour
    1/2 cup minced shallots or onions
    1/2 tsp. finely chopped garlic
    1 cup dry red wine
    1 cup chicken stock
    2 tbls. brandy
    1 tsp. currant jelly
    1 small bay leaf
    1/8 tsp. dried rosemary
    1/8 tsp. dried thyme
    2 tsp. fresh lemon juice

    In a heavy 5 qt. flameproof casserole, cook the bacon over moderate heat, stirring frequently, until crisp. Spread the bacon out on a double thickness of paper towels to drain and set the casserole with the bacon fat aside.
    Wash the rabbit pieces under cold water and pat thoroughly dry. Sprinkle with the pieces with salt and pepper, then dip into flour and shake off any excess.
    Heat the bacon fat in the casserole over high heat until it sputters. Add the rabbit, a few pieces at a time and brown on all sides, regulating the heat so that they brown quickly and evenly without burning. As they are done, transfer the pieces to a plate. Pour off all but 2 tbls. fat from the casserole and in it cook the shallots/onions and garlic, stirring frequently, for 4 or 5 minutes until the onions are soft and transparent but not brown. Pour in the wine and stock, and bring to a boil over high heat, scraping in any brown bits clinging to the bottom and sides of the pan. Stir in the brandy, currant jelly, bay leaf, rosemary and thyme, and return the rabbit and any juices collected around it to the casserole. Add the drained bacon, cover the casserole tightly and bake in a 350 oven for 1 to 1 1/2 hours, or until the rabbit is tender but not falling apart.
    (Young fryer rabbits cook in about an hour). Pick out the bay leaf, stir in the lemon juice and taste for seasoning. The sauce should be quite peppery.
    Serve the rabbit directly from the casserole or arrange on a deep heated platter and pour the sauce over. Noodles or German Spatzle (Tiny Dumplings) are excellent with this recipe. Serves 6 to 8.
    (Doris L. Carnahan)

    HUNGARIAN RABBIT WITH CREAM SAUCE AND MUSHROOMS

    2 to 3 lb. fryer rabbit
    3 slices bacon, chopped
    1 tbls. butter
    1 1/2 tsp. salt
    1/4 tsp. pepper
    1 tbls. flour
    1 medium onion, finely chopped
    3 ribs celery, finely chopped
    3 carrots, finely chopped
    Pinch: allspice, thyme, 4-5 peppercorns and a bay leaf.
    1 small can tomato sauce
    1 pt. sour cream (yogurt is an excellent substitute).
    1/2 lb. button mushrooms

    In a Dutch oven cook bacon until crisp. Add butter, melt and add rabbit pieces and brown lightly. Season with salt and pepper. Blend four into grease in skillet. Add chopped vegetables, remaining seasonings and tomato sauce. Cover and cook over low heat for about 45 minutes or until tender. Remove rabbit. Strain gravy, mix with sour cream or yogurt and pour over meat. Sauté mushrooms separately in small amount of butter and place on meat before serving. Serves 4 to 6.
    (Doris L. Carnahan)


    FORGOTTEN RABBIT

    1 1/2 cups uncooked rice,
    1/2 cup milk,
    1 can mushrooms with the liquid,
    1 can cream of mushroom soup,
    1 can cream of celery soup,
    2- 3 lb. rabbit ( I use boneless, skinless) any will do though,
    1/2 envelope dry onion soup mix,
    Salt and pepper.

    Mix rice, milk, mushrooms, and soups together and place in a buttered casserole dish. Season rabbit pieces with soup mix, salt and pepper. Arrange pieces of rabbit on top of rice. Cover and bake 1 1/2 hours at 350. I use a large 9 x 13 inch Pyrex and cover with foil.
    (Karen Horniak)

    These recipes and many more can be found at www.showbunny.com :dance:
     
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  16. Lady_Jet

    Lady_Jet Fiber artist & Instructor

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    Location:
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    My mom used to cook rabbit using the same recipe for Deep Fried Chicken in the Fanny Farmer Cook book. I'm sure any Deep Fried or Fried Chicken recipe would work.

    I make up my own fried chicken recipe using 1 cup of whole wheat flour, 1 tsp. pepper, 1/2 tsp. salt, 1/4 tsp, cayenne pepper, 1 TBS. parsley, 1/4 tsp. tarragon, 1/4 thyme, then mix it all together. Dip each sectoin of rabbit in milk or an egg wash, then dip in flour mixture and put into a pan with enough oil to fry with or fry in a deep fryer. You can also use a pre-mixed chicken or beef seasoning salt (about 1 TBS for cup of flour) to use as seasoning.

    You can use whatever seasonings you want or even whatever flour you want. Use a light oil to fry it in though or you get a really greasy piece of rabbit.

    Other ideas:

    If you want it really light, you can debone the rabbit, then use tempura mix to fry it. This works really well also.

    Or you can stir fry it with veggies fresh from the garden--sweet and sour bunny anyone?

    Jet
     
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  17. doodlemom

    doodlemom Well-Known Member

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    IN A LARGE CROCK POT ON HIGH 2 CUT UP FRYERS,3 SWEET BELL PEPPERS CHOPPED, 1/2 PACK SLICED BACON, 4 CUPS CHOPPED FRESH TOMATO(OR CANNED) LET COOK 12 HOURS. sERVE OVER WHITE RICE OR FAVORITE PASTA
     
  18. IowaLez

    IowaLez Glowing in The Sun Supporter

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    Since 12/14 in Osceola, IA. Before that 6 yrs in f
    Basil Rabbit

    Take whole rabbit and stuff the cavity with fresh basil. Put in glass pan with 1/4 inch of water. Cover with tinfoil so it will steam. Bake on lowest setting in oven or large toaster oven overnight. Eat for lunch next day. The flavor will seep through the meat and it will be falling off the bones.

    Orange Rabbit.

    Cut up rabbit in pieces. Cook in large frypan with water, orange juice, raisins, capers, orange pieces, finely chopped onions, cinnamon, rosemary, thyme, oregano, almond slivers, salt and pepper. Turn frequently so juice seeps into meat. Then cover and cook until meat is done and flavor has gone through the meat. Serve with some of the juice and fruit. This is an authentic Mexican recipe from a very old book.
     
  19. farmer brad

    farmer brad Member

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    This dish can be served with a soft pillow of polenta served with the juice from the braised rabbit.


    1 (3 Pound) Rabbit, Dressed And Cut Into 10 Pieces

    1/4 Cup Sea Salt

    3 Tablespoons Sugar

    2 Tablespoons Olive Oil

    1 Large Clove Garlic, Minced

    1 Medium Onion, Peeled And Sliced Thinly

    1-1/2 Cups Dry Red Wine

    1/2 Cup Chicken Stock

    1 Tablespoon Tomato Paste

    1/4 Cup Chopped Fresh Parsley

    Soft Polenta To Serve (Optional)


    Place the rabbit pieces in a bowl with the salt and sugar, and cover with water. Refrigerate for 1 hour. Drain the rabbit and pat it dry. Season the rabbit with salt and pepper. Heat the olive oil in a heavy skillet that will hold all of the rabbit pieces, and brown the rabbit on all sides, about 4 minutes each side. Remove to a plate and cook the onions until soft, and slightly browned. Add the garlic and continue to cook until fragrant. Add the wine, tomato paste, and broth, and return the rabbit to the pan.

    Cover the pan, reduce to low, and cook for about 40 minutes, or until the rabbit is tender, turning over the pieces every 15 minutes or so. Remove the rabbit to a heated platter, and cover. Cook the sauce in the pan over high heat, scraping up the browned bits from the bottom, until it is thickened. Season with salt and pepper, and add the parsley, mixing well. Place the hot polenta onto a serving platter, and place the rabbit pieces on top. Pour the sauce over the rabbit, and serve.


    Buon Appetito!
    Deborah Mele 2002



    Although rabbit is prepared in a number of ways, my favorite way is to simply braise it in a light sauce after it has been briefly brined in a salt water bath which helps to temper any gamey flavor.


    1 (3 Pound) Rabbit, Dressed And Cut Into 10 Pieces

    1/4 Cup Sea Salt

    3 Tablespoons Sugar

    3 Cloves Garlic, Peeled

    2 Tablespoons Fresh Rosemary

    1/3 Cup White Wine Vinegar

    Salt & Pepper

    1/3 Cup Olive Oil

    3/4 Cup White Wine

    1/2 Cup Fresh, Chopped Parsley


    Place the rabbit pieces in a bowl with the salt and sugar, and cover with water. Refrigerate for 1 hour. Drain the rabbit and pat it dry. In a food processor, finely chop together the garlic, rosemary and vinegar. Season the rabbit with salt and pepper. Heat the olive oil in a heavy skillet that will hold all of the rabbit pieces, and brown the rabbit on all sides, about 4 minutes each side.

    Add the rosemary garlic mixture into the pan, brushing it over the rabbit pieces. Cover the pan, reduce to low, and cook for about 40 minutes, or until the rabbit is tender, turning over the pieces every 15 minutes or so. Remove the rabbit to a heated platter, and cover. Add the wine to the pan, and cook over high heat, scraping up the browned bits from the bottom, until it is reduced by half. Season with salt and pepper, and add the parsley, mixing well. Pour the sauce over the rabbit, and serve.


    Buon Appetito!
    Deborah Mele 2002
     
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