Braised Rabbit In Red Wine Argentine Style Recipes

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BRAISED RABBIT



Braised Rabbit image

I made this for our dinner last night-it was good! The peas and potatoes made this an excellent one pot dish on a cold night.

Provided by JustJanS

Categories     One Dish Meal

Time 2h20m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
4 (200 g) rabbit, legs seasoned with salt and pepper
75 g chorizo sausage, finely diced
1 onion, finely diced
2 garlic cloves, finely chopped
1 large carrot, chopped finely
2 sticks celery, finely diced
440 g chopped Italian tomatoes, undrained
1/2 cup white wine
2 cups water
1 teaspoon dried thyme
3 small potatoes, skin on, quartered
1/2 cup frozen peas
two tablespoons chopped parsley

Steps:

  • Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
  • Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
  • Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
  • Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
  • Stir through the peas and cook a further 5 minutes or so.
  • I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
  • Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.

Nutrition Facts : Calories 1136.6, Fat 44.4, SaturatedFat 13.2, Cholesterol 261, Sodium 760.9, Carbohydrate 72, Fiber 12.5, Sugar 15, Protein 99.6

RED-WINE BRAISED RABBIT WITH SAGE POLENTA



Red-Wine Braised Rabbit with Sage Polenta image

Categories     Herb     Braise     Valentine's Day     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
a 2 1/2- to 3-pound rabbit, thawed if frozen, cut into 7 or 8 serving pieces
3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh rosemary leaves
1 1/2 cups chicken broth
1 cup dry red wine
2 tablespoons coarsely chopped fresh parsley leaves
2 tablespoons minced fresh sage leaves or 1 teaspoon dried, crumbled
1 recipe basic polenta, kept warm
For basic polenta:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta

Steps:

  • In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.
  • Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.
  • Stir sage into warm polenta. Serve polenta topped with rabbit and sauce.
  • To make basic polenta:
  • In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes 2for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
  • Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

BEST BRAISED RABBIT



Best Braised Rabbit image

This recipe comes up annually during Oktoberfest at our house. We love it. It is true German comfort food hunter style! Based on a recipe from Bernard Clayton's Cooking Across America. He says, "If wild rabbits are not at hand, try domestic ones. Either way, delicious, especially when served with potato pancakes, rye bread, and beer." It calls for a 5-quart roaster or flameproof casserole with tight-fitting lid; I use my Dutch oven.

Provided by mersaydees

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

6 -8 slices bacon, finely chopped
2 rabbits, wild if possible, otherwise domestic
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 cup flour
1/2 cup onion, finely chopped
3/4 cup red wine vinegar
1 cup chicken stock, preferably homemade
1 bay leaf

Steps:

  • Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
  • Cut the rabbit into serving pieces. Cut away and discard the belly meat.
  • Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
  • Preheat the oven to 325°F.
  • Heat the reserved bacon fat in the pan over high heat until it sputters.
  • Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
  • Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
  • Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
  • Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.

Nutrition Facts : Calories 490.5, Fat 24.2, SaturatedFat 7.5, Cholesterol 153.3, Sodium 518.8, Carbohydrate 11, Fiber 0.5, Sugar 1.2, Protein 53.3

LAPIN A LA BOURGUIGNONNE (RABBIT WITH RED-WINE SAUCE)



Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, casseroles, one pot, main course

Time 1h25m

Yield Four servings

Number Of Ingredients 13

1 rabbit, 2 pounds, cut into 10 or 12 serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound salt pork, cut into 1/2-inch cubes, about 1 cup
2 tablespoons butter
24 small, white pearl onions, about 1/2 pound, peeled and left whole
3/4 pound fresh mushrooms, left whole
3 tablespoons flour
2 1/2 cups dry red wine
2 whole cloves
10 sprigs fresh parsley
4 sprigs fresh thyme
1 bay leaf

Steps:

  • Sprinkle the rabbit pieces with salt and pepper.
  • Put the salt-pork cubes in a saucepan and add water to cover. Bring to the boil and simmer about one minute. Drain thoroughly.
  • Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. Add the onions and cook, stirring, about two minutes.
  • Add the mushrooms, salt and pepper and cook, stirring, about two minutes. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
  • To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
  • Cook about five minutes and sprinkle with flour, salt and pepper. Add the wine and cloves.
  • Tie the parsley, thyme and bay leaf into a bundle and add it. Bring to the boil, cover closely and cook over very low heat about one hour. Remove and discard the herb bunch. Uncover and cook about three minutes to reduce the sauce.

Nutrition Facts : @context http, Calories 973, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 65 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 24 grams, Sodium 1630 milligrams, Sugar 5 grams, TransFat 0 grams

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