Rabbit Fricassee Recipes

RABBIT FRICASSEE

Steps:

• 1. Using a large, sharp knife, cut through the hip bones of the rabbit on both sides to remove the hind legs. Cut through the collarbone and vertebrae to remove the front legs. Trim the carcass at either end and trim the flaps, discarding the off-cuts. Cut the saddle in half crossways, then cut the pieces in half again down the spine to give eight pieces in total. 2. Season the rabbit pieces with sea salt and freshly ground black pepper. Heat half the butter in a large saucepan. Fry in batches over medium-high heat for 6 minutes, turning to brown all over. Remove and set aside. 3. Melt the remaining butter in the pan, then add the mushrooms and sauté over medium heat for 5 minutes, or until browned. Return the rabbit to the pan, add the wine and boil for 2-3 minutes. Add the stock and bouquet garni, then cover and gently simmer over very low heat for 40 minutes. 4. Meanwhile, heat the olive oil in a small saucepan. Drop the sage leaves, a few at a time, into the hot oil; they will immediately start to bubble around the edges. Cook for 30 seconds, or until bright green and crisp, taking care not to overcook them or they will burn. Drain on paper towels and sprinkle with salt. 5. Using a slotted spoon, remove the rabbit and mushrooms from the simmering stock and keep warm. Discard the bouquet garni and remove the saucepan from the heat. In a bowl, mix together the cream and egg yolks, then stir quickly into the stock. Return over very low heat and cook, stirring constantly, for 5 minutes, or until thickened slightly - take care not to let the sauce boil or it will curdle. Season to taste. 6. Divide the rabbit and mushrooms among warmed serving plates. Drizzle with the sauce and garnish with the sage leaves.

RABBIT FRICASSEE WITH DUMPLINGS

Steps:

• 1. Use a heavy dutch oven for this dish. Lightly dredge rabbit pieces in flour seasoned with the salt, pepper and paprika. You only want a very light coating, NOT thick as for fried chicken. You can also use the leftover seasoned flour from dredging as part of the 1/4 cup in the gravy, as it will be cooked.
• 2. Heat shortening in dutch oven and brown the rabbit pieces well on all sides, turning as needed.
• 3. Add onion and chicken stock (I used 3 1/2 cups) and bring to a boil; lower heat to a simmer. Cover and simmer 30 minutes.
• 4. Make dumplings: In mixing bowl, cut shortening into self-rising flour with a pastry cutter. Stir in the chopped parsley. Stir in milk just until blended. (Note: I had to add 2 tablespoons more flour to get dumplings to the correct consistency for dropping. They should not be too liquid but should hold their shape, like drop biscuits.)
• 5. Drop dough by spoonfuls ONTO the rabbit in the pot, but not down into the liquid. (OK, some of my dumplings did get down into the liquid, but they were fine.) Cook dumplings UNCOVERED at a good simmer for 10 minutes, then cover and simmer 10 more minutes. Remove rabbit and dumplings to large serving platter.
• 6. Make gravy: Stir the flour into the milk until smooth. Gradually stir this into the hot remaining chicken broth until smooth. Season with salt and pepper if necessary (if you use the leftover flour from dredging, you will not need much extra seasoning). Heat to a gentle boil until it thickens.
• 7. Pour gravy over and around the rabbit and dumplings to serve.

RABBIT FRICASSEE WITH BACON, PEARL ONIONS AND MUSHROOMS RECIPE

Steps:

• Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away from the peel.
• Trim 1/8 inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.
• Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.
• Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.
• While the rabbit parts are browning, cut the bacon slices crosswise into 1/4-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.
• Tie the parsley, thyme and bay leaf together in a piece of cheesecloth.
• Pour the wine and chicken broth over the rabbit parts, and deglaze the skillet with a wooden spoon. Add the wrapped herbs, pearl onions, and mushrooms, and move them around a bit, so they're evenly arranged between the rabbit.
• If you're using 2 skillets, use half the liquids, onions and mushrooms in each one and nestle half of the wrapped herbs (meaning, you'll need to wrap up 2 parcels in cheesecloth).
• Bring the fricassee to a simmer over high heat, then turn the heat down to low to maintain a very gentle simmer. Simmer covered for about 15 minutes, until the rabbit feels firm to the touch.
• Transfer the rabbit, onions, and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a slightly syrupy consistency.
• Portion out the rabbit parts onto plates, spoon each portion with sauce, mushrooms and pearl onions. Sprinkle parsley over each portion and serve at once. (Adapted from "Glorious French Food" by James Peterson, © 2002 James Peterson, John Wiley & Son Publisher.)

RABBIT FRICASSéE RECIPE

Steps:

• Soak the dried porcini mushrooms in warm water for about 2 hours, until soft, then drain, chop and keep to one side.
• Heat the olive oil in a large casserole dish, season the rabbit pieces, then sauté them until they are golden brown on all sides. Lift out and place on a warmed plate.
• Put the onions, pancetta and chopped mushrooms into the casserole and cook gently until the onions are soft and translucent, then put the rabbit pieces back in. Add the white wine and bubble up to evaporate the alcohol and reduce the liquid by half.
• Add the chicken stock, which should completely cover the rabbit. Place a lid over the casserole and cook gently for 1 hour. Some of the rabbit pieces may cook through and become tender faster than the others, so check the shoulder pieces first. If necessary, remove these to a serving dish and keep warm.
• When all the pieces are ready, lift them out and place on the serving dish. Bubble up the sauce to reduce slightly, then pour it over the rabbit and garnish with lemon zest.
• Put the cream and milk into a saucepan and bring to the boil. Whisk in the polenta flour and cook on a high heat for about 5 minutes until it thickens.
• Turn down the heat and cook the polenta for around 30 minutes, stirring every 5 minutes, until it has the consistency of porridge. Season with 10g fine salt and a little pepper.

RABBIT FRICASSEE

Steps:

• In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups., In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes., Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160°. Pour over the rabbit.

RABBIT FRICASSEE CUBAN-STYLE

Steps:

• Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
• Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

✅ RABBIT FRICASSEE WITH TAGLIATELLE

Steps:

• Rabbit is a gamey chicken flavor, here you will learn how to cook rabbit. Nowadays, you can buy rabbit meat near your home. Take out the liver, then underneath the liver beautiful rabbit kidneys. Remove legs. Poach rabbit's legs with delicate herbs for 45 minutes. Remove the loin. Put the cut from the joint aside.
• Take the frying pan, drizzle some olive oil.
• Put some shallots and bacon chunks, mushrooms and thyme into the pan. Deglaze the pan with white wine and reduce. Stock in, reduce. Add some cream. The secret agent is grain mustard. Add some chopped parsley. Set the pan aside.
• Put the loin and the poached legs into the pan. Cook tagliatelle...classy rich pasta. Put it on the plate. Take non-stick pan, fry liver and kidneys.
• Put them on a plate. Rabbit fricassee with tagliatelle done! Enjoy this amazing low calorie meat. Cook this recipe with a photo!

RABBIT FRICASSEE

Steps:

• Heat half the ghee in a large saucepan, season the rabbit and brown in batches, turning once. Remove from the saucepan and set aside. Add the remaining butter to the saucepan and brown the mushrooms. Put the rabbit back into the saucepan with the mushrooms. Add the wine and boil for a couple of minutes before adding stock and bouquet garni. Cover the pan tightly and simmer gently over very low heat for 40 minutes. Meanwhile, heat the oil in a small saucepan. Remove the leaves from the bunch of sage and drop them, a few at a time, into the hot oil. The leaves will immediately start to bubble around the edges. Cook them for 30 seconds, or until bright green and crispy. Make sure you do not overheat the oil or cook the leaves too long or they will turn black and taste burnt. Drain the leaves on paper towels and sprinkle with salt. Lift the cooked rabbit and mushrooms out of the saucepan and keep warm. Discard the bouquet garni. Remove the pan from the heat, mix together the cream and egg yolks and stir quickly into the stock. Return to a very low heat and cook, stirring, for about 5 minutes to thicken slightly. Do not let the sauce boil or the eggs will scramble. Season with salt and pepper. To serve, pour the sauce over the rabbit and mushrooms and garnish with crispy sage leaves.

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.

RABBIT FRICASSEE

Steps:

• Cut the rabbit into serving pieces and dust with flour. Heat butter in a skillet with a tight-fitting lid, add rabbit pieces, and sprinkle with salt and pepper. Fry until nicely browned on all sides. Now stir in onion and cook for a few minutes. Next, pour in the wine. Tie Lemon rind, parsley, celery, and bay leaf in a little cheesecloth and drop into the skillet. Cover and simmer gently until meat is tender - takes about 1 hour. Lift rabbit onto a hot serving platter. Discard seasoning bag. Work flour and butter together until well blended, then add to liquid, and cook, stirring constantly, until sauce bubbles. Pour over rabbit and sprinkle top with chopped parsley. Recipe Source: "American Heritage Cookbook"