Winerabbit Recipes
GREEK RABBIT STEW RECIPE (IN RED WINE SAUCE)
Steps:
- Bring a deep pot over high heat and when it's hot, add the olive oil and the rabbit in one layer (if it doesn't fit in one layer, you will do it in batches). Let the meat brown well from one side, then flip it to brown from the other.
- Remove the meat from the pan, add the onion, the allspice, the bay leaves, and some freshly grated black pepper. Stir until the onion is translucent, then return the meat to the pot and add the wine and the pureed tomatoes. When the pot starts to boil again reduce heat to a slow simmer, cover and cook for 30 minutes.
- After 30 minutes, add the potatoes and the salt. Stir gently and shake the pan to distribute the ingredients evenly. Add enough boiling water (if needed) to almost cover the food, but not completely. Cook for about 1 hour or until the meat and the potatoes are fork tender.
Nutrition Facts : Calories 657 kcal, ServingSize 1 serving
WINE RABBIT
This is an old family recipe. I seldom ever make it because rabbit is too expensive and I don't care for wild rabbit, but if you can afford it--it is delicious.
Provided by Darlene Summers
Categories Rabbit
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large roasting pan put Crisco, onion and celery.
- Add 2 cut up rabbits; brown on both sides.
- Add bay leaves, peppercorns, rosemary, oregano, thyme and salt and pepper.
- Pour in red wine and vinegar; mix in flour.
- Bake at 325° for 1 1/2 to 2 hours or till tender.
RABBIT IN RED WINE SAUCE RECIPE
www.goodto.com has lots of quick and easy food recipes like this Lapin au vin rouge from Woman's Weekly. Find out more recipes at www.goodto.com
Provided by Jessica Dady
Yield Serves: 3-4
Number Of Ingredients 13
Steps:
- Pour the wine into a pan, bring to the boil and boil for 5-7 minutes, or until it's reduced by around a third.
- Heat oil in a large pan. Add the rabbit and fry for 6-8 minutes until skin is browned, turning it every so often. Take out with a draining spoon and set aside.
- Add the bacon and shallots and fry for 4-5 minutes until lightly browned, then stir in the flour and cook for another minute.
- Put the rabbit back in the pan, along with the garlic, herbs and reduced wine and stock. Bring to the boil, cover, and simmer for 45 minutes to 1 hour, or until the rabbit is cooked.
- Add the mushrooms and cook for another 10 minutes. Season. Serve with bread or mash.
Nutrition Facts : @context https, Calories 611 Kcal, Fat 26 g
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- Using a very sharp knife or a meat cleaver, cut the rabbit in 4 parts: back legs, 2 pieces for the bust and another piece front legs. Then divide the leg pieces in two so that each piece was only one leg.
- Heat a large pan on medium-high heat and add oil to the pan. Add the rabbit pieces and sear them on all sides until it is all well browned (5 minutes per each side). It's important to be patient when coloring the meat - don't turn too often. Season the rabbit with salt and pepper while it's cooking.
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- Remove and discard the hearts, kidneys and livers from the rabbits or save them for another use. Rinse the rabbits and pat them dry with paper towels. Divide the thyme, marjoram, rosemary, sage and bay leaves into 2 piles and stuff them into the cavities. Close each cavity with a toothpick.
- In a large enameled cast-iron casserole, melt 1 1/2 tablespoons of the butter in 1 tablespoon of the olive oil. Season the rabbits all over with salt and pepper. Add 1 rabbit to the casserole, breast side down, and cook over moderately high heat until the inner legs are golden, about 4 minutes. Turn the rabbit and brown each side until golden, about 8 minutes total. Transfer the rabbit to a platter. Discard the fat and wipe out the casserole with a paper towel. Repeat with another 1 1/2 tablespoons of butter, the remaining 1 tablespoon of olive oil and the second rabbit.
- Using kitchen string, tie the hind legs together. Pour off all but 1 tablespoon of the fat in the casserole, add the garlic and cook, stirring from time to time, until lightly golden, about 2 minutes.
- Return both rabbits to the casserole, add the wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Add the water and the remaining 2 tablespoons of butter. Cover the casserole and cook over low heat for 40 minutes, turning the rabbits once. Baste the rabbits with the pan juices 3 or 4 times during cooking. Meanwhile, preheat the oven to 350°.
SLOW-COOKED RABBIT WITH RED WINE RECIPE | GOOD FOOD
From goodfood.com.au
Category Main-CourseTotal Time 1 hr 30 mins
- Place a well-seasoned clay braising pot on a medium flame and heat the olive oil. Add the onions, garlic, prosciutto and olives. Fry until the onions are transparent.
- Add the rabbit pieces. Add 3-4 good pinches of salt and mix everything together well. Add enough wine so that the rabbit is almost covered. Place a lid on the pot and transfer to a preheated 150C oven for 4 hours.
- After this time add the balsamic vinegar and the parsley, seasoning with a little more salt (if needed) and some freshly cracked pepper. Rest for 5 minutes before plating.
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- Rabbit and Dumplings. This recipe looks so appetizing. If you are a fan of chicken and dumplings, then you need to try it with rabbit. Who knows? You may end up preferring this classic remake to the traditional dish.
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- Rabbit Sausage. Have you had to purchase sausage lately? I didn’t purchase any for a long time. So you could imagine my shock when I saw how high it had gotten over the period I didn’t purchase it.
- Farm Fresh Fried Rabbit Recipes. If you like fried chicken, then you’ll probably love this recipe. Again, it is a play on common favorite rabbit recipes.
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