Rabbit Casserole With Onions And Wine Vinegar Recipes

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RABBIT CASSEROLE WITH ONIONS AND WINE VINEGAR



Rabbit Casserole With Onions and Wine Vinegar image

Make and share this Rabbit Casserole With Onions and Wine Vinegar recipe from Food.com.

Provided by lulelola

Categories     Rabbit

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 rabbit, jointed
2 tablespoons tomato puree or 4 -5 fresh tomatoes, approximately 350 gr., chopped
2 bay leaves
4 tablespoons red wine vinegar
150 ml olive oil
1/4 teaspoon sugar
4 garlic cloves, peeled
300 ml hot water
1 small cinnamon stick
salt and black pepper
4 g whole allspice
700 g onions, peeled but left whole
1 sprig rosemary
1 glass red wine

Steps:

  • Cooking Instructions:.
  • The same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. Rabbit or hare should be treated in exactly the same preparatory way, i.e., being soaked in vinegar. (This only applies to wild varieties.) Served with fried potatoes on the side, this is a piquant dish, or if you prefer a milder taste to counterbalance the richness of the rabbit, serve with plain while rice. A green salad is always welcomed as it adds a refreshing note.
  • Rinse the rabbit pieces and put them in a salad bowl with the bay leaves. Sprinkle the vinegar over the pieces and let them marinate for at least 2 hours or preferably in the fridge overnight. Heat half of the olive oil in a saucepan, pat the rabbit pieces dry and fry them in it until they are quite brown on both sides. Take out and put on to a plate. When all the rabbit pieces have been fried, put them back into the saucepan along with the garlic cloves, bay leaves, spices, rosemary and the wine. Then add the tomato puree or tomatoes, sugar and the hot water. Season, cover and cook for about 1 hour. In the meantime, heat the remaining olive oil in a frying pan and gently fry the onions. Stir them occasionally, in order to make sure they turn golden all over, for about 15 minutes. Add the contents of the frying pan to the saucepan, and shake it so that the onions spread evenly. Then cover and simmer for a further 15 minutes. Serve with fried potatoes or plain white rice and a green salad.

Nutrition Facts : Calories 803.3, Fat 65.4, SaturatedFat 9.2, Sodium 32.1, Carbohydrate 40.1, Fiber 6.8, Sugar 16.6, Protein 4.7

RABBIT CASSEROLE WITH MUSTARD SAUCE



Rabbit Casserole With Mustard Sauce image

Here in Costa Rica we have wonderful farmers markets in almost every town. The one where we go, in San Isidro de General, the market covers a huge city block inside an enormous warehouse. One of the ladies there grows and sells rabbit. I found this recipe in The Essential Mediterranean Cookbook and it's become one of our favorites. Just tell your company it's chicken (just kidding...).

Provided by Jostlori

Categories     Rabbit

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 rabbits (26 oz each)
2 tablespoons olive oil
2 onions, sliced
4 slices bacon, cut into 1 1/4 inch pieces
2 tablespoons flour
1 1/2 cups chicken stock, preferably homemade
1/2 cup white wine
1 teaspoon fresh thyme leave
1/2 cup cream
2 tablespoons Dijon mustard
1 sprig thyme, for garnish

Steps:

  • Preheat oven to 350 degrees.
  • Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
  • Cut along both sides of the backbones with kitchen shears and discard bones.
  • Cut each rabbit into eight even-sized pieces and pat dry again.
  • Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
  • Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
  • Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
  • Return the rabbit to the casserole dish and add the thyme.
  • Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
  • Combine the cream and mustard, then stir into the sauce in the casserole.
  • Garnish with thyme sprigs and serve.
  • Great with mashed potatoes.

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