Rabbit Fricassee With Tagliatelle Recipes

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RABBIT FRICASSEE CUBAN-STYLE



Rabbit Fricassee Cuban-Style image

This is a family favorite from Cuba. You can substitute any meat you like, but the traditional way is rabbit. Serve with rice and a salad. Enjoy!

Provided by YAELIE24

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h15m

Yield 6

Number Of Ingredients 19

1 (3 pound) rabbit, cleaned and cut into pieces
2 ½ cups water
1 large onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
¼ teaspoon saffron powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1 teaspoon black pepper
2 tablespoons fresh lemon juice
1 bay leaf
1 (8 ounce) can tomato sauce
1 pound potatoes, peeled and quartered
¼ cup dry white wine
¼ cup capers, drained
1 cup raisins
¼ cup chopped green olives
¼ cup olive oil
1 (10 ounce) can baby peas, drained

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.

Nutrition Facts : Calories 578.1 calories, Carbohydrate 46 g, Cholesterol 122.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 5 g, Sodium 1045.3 mg, Sugar 21.7 g

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.

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

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