Rabbit And Mushroom Fricassee Recipes

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RABBIT FRICASSEE



Rabbit Fricassee image

A small town near us has a Rabbit festival every year in the spring. Like any other fest they serve everything stick ..they have fried rabbit and grilled rabbit on a stick..tasty but this old man was selling his rabbit in a fricassee. It was so tasty i went back and bought the recipe card. I have never made it but it was really...

Provided by Debbie W

Categories     Wild Game

Time 1h5m

Number Of Ingredients 7

4 rabbit cut into 6 peices
4 c flour
salt and pepper and tonys to taste
1 c vegtable oil
8 c chicken stock
4 red onions sliced paper thin
8 c evaporated milk

Steps:

  • 1. Season flour with salt pepper and a little tonys. coat the rabbit with flour. set aside
  • 2. Heat oil in a heavy cast iron skillet and add rabbit. Brown on all sides. Deglaze pan with the stock.
  • 3. Line a Roasting pan with onions and arrange the rabbit in a single layer on top of the onions. Add evaporated milk. Sprinkle with salt pepper and tonys Bake at 350 for 30-45 min. Serve over rice or mashed potatoes

RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE



Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce image

I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!

Provided by JustJanS

Categories     Rabbit

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 17

1 rabbit, cut into 6
60 g flour
salt & freshly ground black pepper
30 g butter
2 tablespoons olive oil
10 small onions, peeled but a little root still attached
2 slices bacon, diced
1 cup dry white wine
1/2 cup water
1 tablespoon tomato paste
1 sprig thyme
1 bay leaf
1 garlic clove, crushed
500 g button mushrooms
extra butter
extra oil
2 tablespoons chopped fresh parsley

Steps:

  • Lightly coat the rabbit pieces in seasoned flour.
  • Heat the butter and oil and fry the rabbit pieces until golden brown.
  • Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
  • Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
  • Return the rabit to the pan.
  • Cover the pan and simmer about 1 hour or until the rabbit is tender.
  • Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
  • Add to the rabbit for the last few minutes of cooking.
  • Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.

RABBIT FRICASSEE: FRICASE DE CONEJO



Rabbit Fricassee: Fricase de Conejo image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil
8 rabbit legs
1 Spanish onion, small dice
1 green pepper, small dice
2 cloves garlic, chopped
1 tablespoon hot paprika
2 bay leaves
1 tablespoon chopped fresh oregano
1 cup canned whole tomatoes, drained and chopped
1 cup dry sherry
1 cup chicken stock
2 baking potatoes, like russets, cut into large dice
1/4 cup capers
1/2 cup dried cherries
1/4 cup frozen sweet peas
1/4 bunch parsley, chopped

Steps:

  • In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.

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