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ARBA has a wonderful recipe book filled with over 500 recipes for $5.00! honestly well worth the money.
In the mean time..here are a few recipes...hopefully they will spark your creativity!
1 rabbit (2-3 lbs.), cut in pieces
salt and pepper
1/4 cup butter
1 cup chopped mushrooms
1 onion, sliced
1 clove garlic, sliced
1 cup meat stock
2/3 cup dry white wine or 1/2 cup water and 1 Tbls. lemon juice
1/2 tsp. ground thyme
2 bay leaves
1. Sprinkle rabbit pieces with salt and pepper. Coat with flour.
2. Melt butter in a Dutch oven or flame-proof casserole. Add mushrooms, onion, and garlic.
Add rabbit pieces and brown quickly. Remove garlic.
3. Mix stock with wine, thyme, and bay leaves. Add to rabbit.
4. Bake at 350F or simmer about 1 1/2 hours or until rabbit is very tender.
5. Remove rabbit and place on a heated platter. Stir sauce ingredients into broth in pan.
Cook and stir just until sauce begins to simmer. Spoon over rabbit.
Grilled Rabbit and Sausage Skewers
Several handfuls of fresh rosemary, oregano, and marjoram sprigs
1 rabbit (about 3 pounds)
4 links Italian sausage, cut into 1-inch pieces
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
Salt and freshly ground black pepper
12 paper-thin slices prosciutto (about 1/4 pound total- or thinly sliced ham)
Four 10-inch wooden skewers
Olive oil for basting
Prepare a low charcoal fore or preheat gas grill for 15 minutes on low. Toss several handfuls of mixed fresh herb twigs onto the fire.
Because there is not an abundance of meat on a rabbit, slice themeat very close to the bone, using both a boning and paring knife and trying to keep the pieces as large as possible. Put the rabbit and sausage pieces in a bowl and toss
with the parsley, rosemary, and salt and pepper to taste.
Lay a piece of rabbit on a section of a paper-thin prosciutto slice and roll up. Skewer the rolled-up rabbit with a sage leaf and a sausage piece, in that order, until all the ingredients are used up.
Place the skewers on the grill and cook, turning occasionally, until golden brown, about 1 hour. Baste with olive oil during grilling.
Cut a rabbit in pieces, reserving the liver and offal. Put in a large pot
a couple of cloves of garlic and a fine sprig of fresh rosemary. When
the garlic is golden-colored, add the rabbit and brown over high
heat. Add a cup of dry white wine and, when it has evaporated, 1
pound of peeled, seeded tomatoes. Season generously with salt
and pepper, cover and cook gently for 1 Â½ hours, thinning from
time to time if necessary with a little warm water. The liver and
other offal may be added halfway through the cooking.
Lapin a la moutarde
1 rabbit, cut up, liver set aside for another use
Salt and pepper to taste
1/3 cup Dijon mustard
3 tablespoons canola oil
1 tablespoon butter
1-1/2 cups dry white wine
2 medium onions, finely chopped
1 tablespoon superfine flour such as Wondra
1-1/2 cups Chicken or rabbit stock
Several branches fresh thyme, rosemary, summer savory or tarragon
1 bay leaf
1. Season rabbit with salt and pepper. Brush one side of each piece with mustard. Heat oil and butter in a deep, non-reactive skillet and cook pieces, mustard side down, when fat is hot. Don't crowd the pan. Cook in batches if necessary (or use two pans). Brown 10 minutes. Season and coat other side with mustard. Brown another 10 minutes.
2. Remove rabbit and add a few tablespoons of wine to pan. Scrape up browned bits with a wooden spoon. Add onions and cook until soft. Stir in flour and mix well. Add remaining wine, stock, thyme (or other herb) and bay leaf. Return rabbit to pan, bring to a boil, reduce heat, and simmer, uncovered, about 45 minutes.
Transfer rabbit to a platter, pour sauce over and sprinkle with parsley. Serve with rice.
Adopted from "Bistro Cooking" by Patricia Wells (Workman Publishing).
Pappardelle with rabbit sauce
Pappardelle is a wide noodle pasta that Italians like with gamesauces, particularly rabbit. If you can't find it (normally at specialty markets), try fettuccine.
1 rabbit, cut up, liver reserved
Salt and pepper
1 tablespoon butter
2 tablespoons olive oil
1 rib celery, chopped
1 carrot, chopped
1 small onion, chopped
2 ounces pancetta, chopped
Â½ cup dry red wine
1 cup chicken stock
1/2 cup tomato sauce
1 teaspoon fresh rosemary, chopped
2 tablespoons chopped parsley
1 to 2 teaspoons tomato paste, optional
Freshly grated nutmeg
16 ounces pappardelle
Grated Parmesan, optional
1. Season forelegs, hind legs and saddle with salt and pepper. Heat butter and half the oil in a large skillet and brown rabbit over moderate heat 15-20 minutes. (Use two pans or do in batches toavoid crowding. Smaller pieces will take less time). Set aside on a warm platter. In a separate pan, sear the liver in remaining oilover high heat, about 2 minutes on each side. Cool. (Liver should still be pink inside.)
2. Cook vegetables and pancetta in same pan as rabbit until just tender. Add wine and reduce over high heat by half, scraping bitson the bottom of the pan with a wooden spoon. Add stock, tomato sauce, rosemary and half the parsley. Return rabbit and cook just until rabbit is tender
3. Remove rabbit. If necessary, thicken sauce with tomato paste.Season with nutmeg, salt and pepper to taste. Chop liver coarsely and add to sauce.
4. Cook pasta until tender but firm. Drain and top with sauce,sprinkled with remaining parsley and Parmesan if desired. Serve fore legs, hind legs and saddle separately.
This is my main rabbit recipe. I eat wild rabbit Nov. thru June.
Marinate skinned/cleaned rabbit in Shiner Bock for 6 hours.
Remove. Salt and pepper rabbit. Stuff with wild onions. Wrap in cheap bacon.
Wrap in foil. Cover rabbit with oak or mesquite coals. Bake for 30 minutes. Eat.
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