RABBIT FRICASSEE
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
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
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
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
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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