Poor Mans Rabbit Recipes

SIMPLE ROASTED RABBIT

Steps:

• Defrost and cut the rabbit.
• You will need six parts for roasting: 2 hind legs, 2 front legs, and the backstrap (loin) cut into 2 pieces (Note 2).
• Place the rabbit on a large cutting board lying on its back and open it up. Cut the belly flaps. Go under the armpit and cut the front legs with the whole shoulder.
• Grab the back legs with your hands and break that part open. Find where the tailbone is and cut along there.
• Cut the backbone and the ribs. Find the last rib with your fingers and cut right along that last rib. Repeat on the other side. The whole cut will be like a V. Grab the piece with your hands and break it apart so that you can see the joint between the bones and cut right there.
• Divide the backstrap or the loin in the middle. Find where the vertebra is and cut right there. Press with the knife or use a cleaver.
• Place the pieces in a roasting tin.
• In a small bowl mix olive oil, white wine, 4 grated garlic cloves, 2-3 sprigs chopped rosemary, salt, and pepper. Pour over the meat and turn the meat a few times in the marinade to coat it all over. Cover with plastic wrap/cling film and marinate for at least one hour, preferably 3-4. Remove from the fridge about 30 minutes before cooking.
• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Add 3-4 whole garlic cloves and the remaining rosemary sprigs to the roasting pan. Pour in the water.
• Bake for about 30 to 40 minutes, flipping the meat pieces about every 10 minutes. If you'd like the meat to get more color, turn on the grill during the last 5 minutes of the cooking time.
• The front legs and back strap pieces are smaller than the hind legs. I usually remove them after 30 minutes already, but I always check to see if the internal temperature is right, it should be 71 degrees Celsius/ 160 degrees Fahrenheit. Checking with a thermometer is the best way to ensure that the rabbit is safe to eat but not overcooked. If you overcook it, it will become dry.

PAUL PRUDHOMME'S POORMAN'S JAMBALAYA

Steps:

• Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
• Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
• Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
• Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
• Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

POOR MAN'S RABBIT

Steps:

• Dredge rabbit pieces, including liver, in flour, then shake to remove all but a light dusting. Salt and pepper each piece. Heat 2 tablespoons of the oil in a large saucepan over medium heat and brown rabbit on all sides until golden. Remove from pan and set aside.
• In same pan, heat 1 tablespoons of the oil and sauté onions and garlic over medium heat until tender. Add 1/2 cup of the wine to pan and raise heat. Cook until most of the wine has evaporated, stirring constantly to loosen any browned bits on the bottom. Add remaining 1 1/2 cups wine, bouquet garni, and veal stock. Cook for 5 minutes. Return rabbit to pan, cover, lower heat, and slowly simmer for 1 1/2-1 3/4 hours or until rabbit is very tender.
• Meanwhile, blanch pearl onions in a pot of boiling water for 1 minute. Drain and peel by cutting off root ends and squeezing onions out of skin. Sauté whole mushrooms and pearl onions over medium heat in remaining 1 tablespoons oil until golden, about 15 minutes. Season to taste with salt and pepper.
• When rabbit is cooked, remove from pan, cover, and keep warm. Discard bouquet garni, mash the liver in pan, then strain the sauce, pushing as many of the solids as possible through the strainer. Return sauce to pan, add rabbit, mushrooms, and onions. Simmer for 5 minutes to heat through, then serve.