Stewed Rabbit With Broad Beans Recipes

STEWED RABBIT

Steps:

• Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
• Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
• Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.

BRAISED RABBIT BRUNSWICK STEW

Steps:

• Remove hind legs from rabbit; remove thigh bones.
• Combine herbs; sprinkle in thigh cavity.
• Season with salt and pepper; reserve.
• Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
• Season rabbit loin; dice smoked pieces.
• Place butter in large pan; heat until hot.
• Add loin and smoked pieces; sear on all sides.
• Remove from pan; reserve.
• Place onion, carrot and celery in pan; cook until onion is caramelized.
• Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
• Heat to boiling; cover.
• Place in 210 degree F oven; braise for 30 to 40 minutes.
• Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
• Strain stock; place lima beans and smoked pieces in saute pan.
• Add tomato concassee and pinch of herbs; saute lightly.
• Add herbs to stock; heat until hot.
• Adjust seasoning.
• TO SERVE: Debone loin; reserve meat warm.
• Arrange celery and carrot batons on warm platter; lay thighs over.
• Arrange potatoes in two rows; place lima bean mixture in space between rows.
• Lay loins on beans.
• Pour stock over all.
• Serve with cornbread.

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.