Rabbit Recipes

RABBIT STEW

Rabbit Stew image

Provided by Robert Irvine : Food Network

Time 2h40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 pounds rabbit, cut into stew-sized pieces
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Salt
Freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms

Steps:

Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

HUNTER'S RABBIT

Hunter's Rabbit image

Provided by Food Network

Categories main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1 rabbit, cut into 6 to 8 portions
Salt and freshly ground black pepper
15 medium-size mushrooms, quartered or sliced
2 shallots, minced
1/3 cup all-purpose flour
Pinch dried thyme
Pinch dried parsley
1 bay leaf
1 cup tomato sauce
1 cup red burgundy wine
1 to 2 cups beef broth

Steps:

Preheat the oven to 350 degrees F.
To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

BRAISED RABBIT

Braised Rabbit image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

Steps:

In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Nutrition Facts :

SLOW ROASTED RABBIT

Slow Roasted Rabbit image

Great for dinner, served with rice and homemade bread.

Provided by Jane T.

Categories Meat and Poultry Recipes Game Meats Rabbit

Time 1h50m

Yield 4

Number Of Ingredients 11

Ingredients

1 (3 pound) rabbit, cleaned and cut into pieces
1 ¾ teaspoons salt
1 tablespoon ground black pepper
¼ cup vegetable oil
4 teaspoons white sugar
1 onion, chopped
¾ cup ketchup
1 clove garlic, chopped
1 tablespoon paprika
1 ½ tablespoons Worcestershire sauce
1 cup water

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g

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