Post by woodyz on Apr 30, 2013 11:36:47 GMT -7
DOMESTIC RABBIT RECIPES
riseandshinerabbitry.com/domestic-rabbit-recipes/
RABBIT CATTIATORE-
Ingredients
1, 2-3 pound fryer rabbit, cut into 6 to or 8 pieces.
3/4 cup seasoned flour
3 tbs. olive oil
1 large onion, chopped up
1-2 cups mushrooms
2 large red peppers, chopped into small pieces
4-6 cloves garlic, minced
28 ounces canned tomatoes
3/4 cup dry red wine
3/4 cup chicken stock
3 tbs. fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
salt and pepper to taste
Directions-
1- Coat the rabbit pieces in the seasoned flour and set aside.
2- Heat a large skillet or braise over medium/medium-high heat.
3- Add in the oil, and when hot, add in the rabbit pieces (work in batches if you have a smaller pan)
4- Without stirring, brown for about 3-4 minutes on the first side, then flip over. When done put aside on a plate.
5- Add in the onions, and stir while cooking for 1-2 minutes.
6- Add in the mushrooms, peppers and garlic.
7- When onions are translucent and mushrooms softened, add the rabbit pieces back to the pan and pour in the tomatoes, wine, chicken or rabbit stock, basil and oregano.
8- Stir to combine all, and bring liquid up to a simmer.
9- Reduce heat to medium-low, and cover, cooking for 30-45 minutes or until rabbit is tender.
HICKORY BARBECUED RABBIT-
1 1/2 cups catsup
12 oz Can of good beer (I like using guiness)
8 oz Salsa (I like the hot stuff)
1 cup Tomatoes and chiles (you can usakky find this combined canned or use fresh if avilable)
1 cup Red wine
1/2 cup Butter
1/2 cup Apple Cider Vinegar
1/4 cup Worcestershire sauce
1 med Red Onion- chopped
1/3 cup mustard
1/4 cup Peppers (any color) chopped
3 tb Chili powder
2 tb Garlic salt
1 tb Celery salt
1 tb Hot sauce (I alsways use franks)
1/2 ts Salt
1 Can (or some fresh if avilable) jalapeno peppers seeded,rinsed,and chopped
2 fryer rabbits, quartered (split in half down the spine, and then cut those 2 sections in half)
Combine all ingredients except rabbit in a large Dutch oven, stiring well. Bring to a boil, reduce heat and simmer for about 10 minutes,stirring occasionally. Set aside to cool.
Place rabbit pieces in a large shallow container, pour the sauce over top. Let maranite at least 3 to 4 hours better overnight in the fridge.
Place 5 or 6 soaked hickory chips on slow coals. Remove rabbit from sauce, and place belly side down on grill. Grill about 30 minutes, brushing with the sauce, turn the pieces over and cook an additional 30 minutes or until done, keep brushing with the sauce
SAUTEED RABBIT WITH SOUR CREAM AND BACON-
1 fryer rabbit cut in 6 or 8 pieces
1/2 cup seasoned flour ( SEASONED FLOUR- 1/2 cup flour, 1 tsp salt, 1 1/2 tsp dry mustard, 1 tsp dried thyme, 1/2 tsp freshly ground black pepper)
5 or 6 thick slices bacon
1/2 cup chicken or rabbit stock
1 cup sour cream
2 Tbsp chopped parsley
1 tsp salt
Dredge the rabbit pieces in the seasoned flour mix. Saute the bacon until crispy and remove. Brown the rabbit pieces in the bacon fat on both sides. Reduce the heat and add the stock. Cover and simmer until tender (20-30 min). Transfer to platter, Add sour cream, chopped parsley and salt to pan, stir until well mixed and heated, but do not boil. Spoon sauce over rabbit and serve with some mashed potatoes
BRAISED RABBIT-
1, 4lb fryer rabbit, Cut it into 8 pieces
3 small onions
a couple springs of rosemary
1 bay leaf
a few sage leaves
about 2/3 a bottle of red wine, use a fruity tasting wine for this recipe
rabbit liver (from the rabbit you butchered) if you do not have rabbit liver you cacken livers.(chop up)
about 2/3 cup of olives
In a hot pan, brown the pieces of rabbit with a little olive oil, until they are a golden color on both sides. Add onions and all the herbs, brown them while stiring the mix for a short time more. Add salt to taste, pour in the wine. Cover the pan with the lid, bring it all to a boil. Open up the lid and add the chopped liver. Stir well, reduce the heat to simmer until the rabbit pieces are tender, about 45 minutes. It will depends on the age of the rabbit and how tough your it is. Just simmer on low until it’s done.About 10 minutes before it’s finished, add the olives. Before serving, add a splash of olive or sunflower oil.
BEER BRAISED RABBIT-
3 tb Oil
2 fryer rabbits cut into servining pieces
1/2 heaping cup season flour
Salt
Freshly ground black pepper
1/2 lb Ground pork sausage
2 cup Thinly sliced onions
1 1/2 lb White mushrooms, thinly sliced
2 tb Chopped garlic
1 tb Chopped fresh thyme
2 Bay leaves
2 cup of a Amber beer
4 cups chicken or rabbit stock
2 tb Butter
1 tb Finely chopped parsley
In a large, oven-proof pan with a cover, heat the oil. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the rabbit pieces, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the beer and stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender (about 30 to 35 minutes) skimming off the fat. Remove the rabbit pieces from the pan and set aside.
Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper to taste.
BEER-BRAISED RABBIT FOR THE CROCK POT
Ingredients-
2 -2 +lb fryer rabbit- cut up
2 tablespoons olive oil
3 medium potatoes, peeled and halved
3 -4 carrots, peeled and cut in 1 inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 garlic clove, minced
1⁄3 cup cold water
3 tablespoons flour
1/2 teaspoon salt
Directions-
1. In a crock-pot, place potatoes, carrots and onion.
2. Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
3. Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
4. Cover and cook on high heat setting for 3 1/2- 4 hours.
5. Remove meat and drain vegetables.
6. Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
7. Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
8. Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
9. Stir into reserved liquid; cook, stirring constantly until thickened.
10. Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
11. Note: This can be baked in an oven-proof casserole rather than a crock-pot.
12. Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tende
RABBIT IN A WINE AND GARLIC SAUCE-
This dish require three-hour marinating of the rabbit before cooking. The tastes in this dish are remarkable, and since most of us don’t cook rabbit on a daily basis, this is an excellent recipe that shows off the best of all tastes: rabbit, white wine, garlic, and fresh herbs.
Ingredients:
* 3 1/2 pound rabbit, skinned and gutted, cut into serving size pieces
* red wine vinegar
* 1 cup of olive oil
* 12-15 cloves of garlic, cut in slivers lengthwise
* 2 teaspoons of salt
* 1/2 teaspoon of pepper
* 1 bay leaf
* 2-3 sprigs of fresh rosemary, washed
* juice of 2 lemons
* 1/3 cup of white wine
* 2 cups of water
Preparation:
Place the rabbit pieces in a pan and marinate in enough vinegar to cover half-way. Soak on one side for 1 hour 30 minutes, then turn and soak on the other side for 1 hour 30 minutes. Total time: 3 hours. Discard the vinegar.
In a large skillet, saute the marinated rabbit in hot oil until well-browned. Add the garlic, and when lightly browned, pour in the white wine.
Transfer everything from the frying pan (including oil) to a stew pot with a tight-fitting lid, and heat to a boil Stir in salt, pepper, rosemary, and bay leaf. Stir in water slowly, trying not to break the boil. Cover tightly and simmer (lowest heat to maintain a very light boil) for 1 hour. 10 minutes before cooking is done, add the lemon juice and shake the pot gently to distribute.
When cooking time is up, turn off the heat and leave the pot on the stove for 10-15 minutes.
Note: Do not uncover the pot during cooking, until time to add the lemon juice. Then cover again tightly
MARINATED RABBIT
1 rabbit cut up
1 tsp salt
1/4 tsp pepper
3 Tbsp oil
For Sauce:
12 pickled cocktail onions
12 stuffed olives, sliced
1/2 lb fresh mushrooms, sliced
2 Tbsp butter
For Marinade:
2 cups red wine
2 cups chicken broth
1 tsp allspice
2 bay leaves
1 tsp thyme
Rub rabbit pieces with salt and pepper. Place in bowl with marinade. Refrigerate overnight. Drain rabbit, but do not dry. Strain marinade. In large cast iron frying pan over high heat, brown all sides of rabbit quickly in oil. Pour in marinade and simmer for 1 hour or until tender. Just before rabbit is done, sauté onions, olives, and mushrooms in butter. Add to rabbit, serve with boiled potatoes.
SWEET AND SOUR RABBIT-
1 or 2 rabbits cut up
1 can pineapple pieces
1 green pepper,chopped
8 tomatoes, chopped
1 onion,finenly chopped
1 Tbsp brown suger
2 Tbsp wine vinegar
2 Tbsp soy sauce
1 Tbsp corn flower
Salt and Pepper to taste-
1 Large sauce pan or heat resistant roasting dish
Cooking time – 1 hour 20 minutes
Place all the ingredients except the corn flour into a heat proof dish simmer gently on top of the stove for 1 hour or until the meat is tender.
When rabbit has cooled remove meat and chop into small pieces.
Mix corn flour with a little water add to heat proof dish bring to boil stirring all the time.
Add the pieces of rabbit back in the dish with the sauce, reheat and pour into a serving dish.
Serve with boiled rice or pasta
BRANDIED RABBIT IN MUSTARD SAUCE-
1 md Rabbit, cut up
1 tb Olive oil
1 tb Butter or margarine
1 md Onion, cut in four
Whole cloves
Bouquet garni-(HERB MIX)
Salt to taste
Brandy
4 tb Whipping cream
1 1/2 tb Grainy coarse Dijon Mustard
Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. While browning, press whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with salt. Generously ‘slosh’ brandy over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once
HERB ROASTED RABBIT AND POTATOES
4 lb rabbit, cut in pieces
8 medium red potatoes, quartered
2-4 large garlic cloves
6 Tbsp olive oil
4 oz slab bacon, cut into 1″ cubes
6 Tbsp fresh rosemary, or 2 Tbsp dried
2 tsp coarsely ground black pepper
Course salt, to taste
Preheat oven to 400. Place potatoes and garlic in large shallow roasting pan. Sprinkle with 1 Tbsp olive oil and toss to coat. Bake 30 min. Meanwhile, combine bacon and 2 Tbsp olive oil in a large skillet and place over low heat. Cook just until bacon begins to wilt then remove. Sauté rabbit to brown on both sides. Remove roasting pan from oven and reduce heat to 350. Add rabbit, rosemary, pepper, salt, reserved pan drippings, and remaining 3 Tbsp oil. Toss thoroughly, and return to oven for 20 min. Sprinkle bacon on top and bake until meat is tender and vegetables golden, about 20 or 30 minutes longer
LIME RABBIT
• 1 rabbit, cut into pieces
•Salt and pepper, to taste
•Oil for cooking
•1/3 cup olive oil
•1/3 cup lime juice
•4 tablespoons onion, minced
•2 teaspoons dried tarragon
•1 teaspoon salt
•1 teaspoon Tabasco
•1-2 tablespoons flour
•Water or chicken stock (or rabbit stock you saved from the shredded rabbit recipe)
1. Season rabbit with salt and pepper. Lightly brown in oil, cooking just a few pieces at a time. Remove to casserole.
2.Whisk together olive oil, lime juice, onions, tarragon, salt and Tabasco, and pour over browned rabbit pieces. Marinate at least an hour. The longer it sits, the more flavor it will have.
3.Preheat oven to 350 degrees F (180 degrees C). Bake rabbit for 45 minutes.
4.Reheat oil in skillet. Stir in small amount of flour and brown lightly. Make a thin gravy/sauce using water or chicken stock. Pour over rabbit and return to oven for 25 to 30 additional minutes.
5.Serve rabbit pieces on warm platter. Thicken sauce if needed with corn starch and water (mix 1 tablespoon corn starch with 1 tablespoon water and gradually add to sauce, stirring over heat until it thickens). Season to taste. Serve over noodles
MUSTARD RABBIT
1 rabbit cut in pieces
1/2 cup Dijon mustard
Salt & pepper
3 Tbsp peanut (or other) oil
1 Tbsp butter
1/2 cup diced bacon
1/4 cup Cognac
2 Tbsp flour
2-3 cups dry white wine
1 cup stock
In 1 Tbsp oil brow bacon and set aside. Dredge rabbit pieces in mustard, salt & pepper. Add remaining oil and butter to pan with rabbit. Brown until golden, 10 minutes on each side. Pour Cognac over meat and flame. Transfer to platter. Sprinkle flour into pan drippings and stir until lightly browned. Pour in wine and stock, and add rabbit pieces. Cover and simmer until rabbit is tender, and sauce begins to thicken, about an hour. Stir in bacon and serve.
ITALIAN-STYLE RABBIT SKEWERS
Ingredients
1 large Rabbit (about 3 1/2 pounds)
Salt and pepper, to taste
1 parsley sprig, finely chopped
1 rosemary sprig, finely chopped
1/4 pound Parma ham, thinly sliced (12 slices)
12 sage leaves
6 small Italian sausages
1/2 cup olive oil
6 skewers (If using wood be sure to soak them in water for 30 minutes before grilling)
Directions
1.Bone the rabbit carefully, keeping the pieces of meat as large as possible. Wipe down the rabbit meat with a damp cloth or rinse it then pat dry with paper towels. Cut rabbit meat into 12 even-sized pieces then lay them out and flatten them slightly.
2.Season rabbit with salt, pepper, parsley and rosemary. Put a slice of ham on each slice of rabbit and roll up tightly.
3.Thread 1 rabbit/ham roll, 1 sage leaf, 1 sausage, another rabbit roll and another sage leaf onto each skewer. Brush skewer ingredients with oil and place on charcoal grill. Rack should be as close as possible to the heat source. Turn the skewers occasionally, each time brushing with oil. Alternatively, the skewers can be baked in a slow oven at 350 degrees F for one hour
SHREDDED RABBIT-
Place rabbits in a large pot,cover with water.Put cover on pot and bring to a boil,Reduce heat and simmer for 1 to 1 1/2 hours or until meat falls of bones,Remove and allow to cool.When cool,pull meat from the bones and shred.You can freeze the meat for later use or make all kind off foods with this!I have made Rabbit Tacos,Rabbit Salad Sandwiches,so much more will post some more ideas with the Shredded Rabbit! I usally do one rabbit a week this way and have sandwiches for the week to bring to work
POTATO SALAD WITH RABBIT-
Here is a summer treat Make the night before for a quick lunch on the weekend. Preparation time, 15 minutes (after cooking and chilling); no other cooking. Have rabbit and potatoes cooked and chilled thoroughly before beginning preparation. Return each item to refrigeration except while chopping and mixing.
INGREDENTS-
2 cups coarse cut, cooked rabbit meat(SEE SHREDDED RABBIT RECIPE ABOVE)
1/2 cup chopped sweet pickle
1/2cup chopped celery
1 tbsp chopped onion or more, to taste
1 tbsp diced cooked potatoes
1/2 tsp salt
2 tbsp liquid from pickles
1 tbsp lemon juice
1/4 cup mayonnaise
Mix first six ingredients lightly but thoroughly. Blend pickle liquid and lemon juice into mayonnaise and mix into the other ingredients. Chill for an hour to blend flavours.
SHREDDED BUFFALO RABBIT SANDWICHES-
Shred rabbit meat as in recipe above- Make sauce with 2 tablespoons butter,1/2 cup hot sauce(i always use Franks) heat and mix sauce until butter melts, coat rabbit meat and mix in pan and bake at 350 in oven with sauce for 20 minuites, I usally make two batches of sauce, some to pour on after cooking serve on roll with some blue cheese dressing one of my favorites!
RABBIT STUFFING CASSEROLE-
Ingredients-
2 cups carrots, chopped
2 cups onion, chopped
2 cups celery, chopped
1/2 cup butter
1 canister stove top stuffing (chicken flavor)
3 cups cooked rabbit, shredded (See above SHREDDED RABBIT)
1/2 cup flour
2 1/2 cups chicken stock
2 cups milk
1 teaspoon fresh rosemary
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 cup shredded cheddar cheese
Directions-
1.Preheat oven to 350 degrees F (180 degrees C).
2.In a large stockpot over medium-high heat melt butter. Add carrots, celery and onion and cook until tender (about 25 minutes).
3.Reduce heat to medium-low. Add flour, stir constantly for 2 minutes. Add stock and milk. Bring to a boil, stirring constantly until it thickens.
4.Add stove top, rabbit, rosemary, salt, pepper and poultry seasoning. Stir to mix completely. Spoon mixture into 2 casserole dishes. Bake for 30 minutes.
5.Remove from oven and add cheese. Bake another 5 minutes or until cheese melts
RABBIT CHILI-
Ingredients
•1 medium sized rabbit(SHREDDED AS ABOVE)
•2 tablespoons olive oil
•1 clove garlic, pressed
•1 cup hot water, chicken broth or vegetable stock
•1/2 teaspoon salt
•1/2 teaspoon pepper
•1 6 ounce can tomato paste
•1 teaspoon chili powder
•2 cups kidney beans
•Cheese to garnish
Directions
1.Brown shredded rabbit in large skillet in olive oil. Add garlic, water or stock, salt, pepper, tomato paste, chili powder and kidney beans. Cover and simmer gently about 2 hours.
2.Before serving, sprinkle with grated cheese then place under broiler until cheese is golden brown.
TEX – MEX RICE STEW
Two Rabbits
1 1/2 cups Rice
1 Cup chopped greenpepper
1 Cup chooped onion
1 Cup chooped tomatoes
1 Can mushroom soup
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon hot sauce
shred rabbits as listed in above(SHREDDED RABBIT)
brown rice in oil then add rabbit
add greenpeppers,onions,tomatoes,salt,pepper,garlic powder
and hot sauce
add two cups of water and bring to boil till rice is cooked
then add mushroom soup
SWEET AND SOUR RABBIT ORIENTAL SALAD
Dressing-
¼ cup sugar
1 Tbl cornstarch
½ cup ketchup
3 Tbl vinegar
2 Tbl pineapple juice
2 Tbl soy sauce Salad
Salad-
2 Tbl oil
1 cup thin sliced carrots
½ bell pepper, cut in strips
2 cups rabbit, cut in strips (use shredded rabbit above )
1 (4½ oz.) jar mushrooms, drained
1 (8 oz.) can pineapple chunks in its own juice, drained, reserving 2 Tbl of juice from dressing
4 cherry tomatoes
In a small bowl, combine sugar and cornstarch. Add remaining dressing ingredients. Blend well and set aside.
Heat large skillet or wok till hot. Add 1 Tbl of oil, heat till it ripples. Stir-fry carrots and green peppers fro 2 minutes or till crisp-tender. Remove from pan.
Heat remaining 1 Tbl of oil. Add rabbit and stir-fry for 5 minutes or until done. Add dressing cook till thick. Add mushrooms, carrots and green peppers, cook till thoroughly heated.
Arrange lettuce on plates and spoon meat-vegetable mixture over lettuce. Top with pineapples and tomatoes. Serve immediately
JACK RABBIT BURGERS-
1 rabbit, (SEE SHREDDED RECIPE ABOVE)
bread
egg(s)
salt and pepper
chopped onion
Boil the meat until tender and it starts to fall off the bone.(SEE SHREDDED RABBIT ABOVE)
Once cool, remove meat from bones.
Grind the meat. Use several slices of bread either fresh or stale to push all of the meat out of the grinder when done.
Mix well. At this point you can separate the meat and freeze some to use next time.
Place ground meat in a large bowl. Salt and pepper to taste. Add chopped onion if desired. Also add your favorite seasonings if desired. Add enough eggs to make it stick together. Mix well.
Shape into patties and fry in hot oil until crisp on the outside.
Serve as is with mashed potatoes, vegetables and either brown or mushroom gravy or make your own gravy from the drippings. Or, serve on buns like regular hamburgers
RABBIT BURGERS-
1 onion, finely chopped
12oz minced rabbit
4oz minced pork belly or bacon or sausage meat
4 fresh sage leaves, finely chopped
3 tbsp olive oil
for the burgers, mix together all of the burger ingredients apart from the olive oil. Season with sea salt and freshly ground black pepper, divide the mixture in half and shape into two large burgers.
Heat the oil in a frying pan over a medium heat and fry the burgers for 4-5 minutes on each side, or until golden-brown and cooked through.
Serve the burger with the chips and tomato ketchup
MEDIEVIL RABBIT-
1 Rabbit Jointed
Blood from the Rabbit
1 pt Beef stock
2 Onions
Fresh thyme & rosemary
2 sl Brown toast sprinkled with mixed spice,
6 fl Oz red wine,
Bouquet Garni, made from:
6 Parsley stalks
4 Cloves
2 Blades mace
1/4 ts Ground ginger
Salt to taste
1 tb Red wine vinegar
Discard the foot joints & any flaps of skin. Separate the flesh from the rib-cage. Put the meat in a stew-pan with the blood (or liver) & all the stock, & cook gently for 15 or so minutes. Meanwhile, peel & chop the onions, chop the thyme & rosemary & steep the toast in the wine. Remove the meat from the pan & strain the stock, discarding the liver if used. Rinse the meat in cold water. Return the stock to the pan with the onions, herbs & spice bundle. Stir in the soaked toast & wine, lastly add the meat with the rib-cage on top. Cover & cook gently for 2 hours, until the meat is tender. Just before serving, blend the ginger & salt into the vinegar & stir them into the sauce. Serve hot.
SMOKED RABBIT-
Ingredients
3½ pound rabbit
Salt and pepper
Instructions-
Cut rabbit into quarters or in half. Add salt and pepper to taste. Smoke-cook at 200F for 3½ hours.
Recommended wood: Hickory
RABBIT JERKY-
~2 medium rabbits all fat removed
~1/4 teaspoon cayenne pepper
~1/4 teaspoon red pepper
~1/4 teaspoon salt
~1/4 cup soy sauce
~1/4 cup Worcestershire sauce
~1/4 cup firmly packed brown sugar
~1/4 cup regular sugar
Remove the meat from the bone and slice as thinly as possible. (Slightly frozen meat slices easier.)
Mix all other ingredients in a bowl. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight.
Shake the excess liquid from the meat and dehydrate according to the manufacturer’s instructions for your food dehydrator.
If you don’t have a food dehydrator, arrange meat in a shallow pan or cookie sheet. Dry the meat in a 150 to 200 degree oven until dry, a minimum of 8 hours.
Cool and store in a glass jar.
Note: Test dryness by dabbing a paper towel on the meat. If it is sticky or some of the marinade comes off it is not done. It should be stiff and tough but not so hard that you can’t bite it.
RABBIT SALAMI-
ingredients-
4lb ground rabbit meat (min. fat required 25% i add some bacon)
1/4 cup curing salt
2 tablespoon liquid smoke
1 1/2 teaspoon garlic powder
1 1/2 ground fresh pepper
combine all ingredients.Cover and chill 24 hours.After 24 hrs,divide mixture into fourths.Shape each into compact 8″ logs and place each on a 12x 18″piece of nylon netting.roll up lightly,tie each with string.place rolled logs on broiler pan with a rack and bake at 225 for 4 hrs.remove net.pat well with paper towels to remove any excess fat.cool slightly then wrap in foil and refrigerate or freeze.
i have a herbed recipe and a spicy recipe will add to my blog this week!
RABBIT BREAKFAST SAUSAGE-
Ingredients:
1 dressed rabbit (6 lbs.) de-boned and cut up
2 tsp. salt
1-1/2 tsp. sage
1-1/4 tsp. white pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup finely chopped peeled tart apple
2 TBS cooking oil
Directions: In a bowl, combine the first 6 ingredients and mix well. Cover and refrigerate overnight. In a meat grinder or food processor, process the mixture in small batches until coarsely ground. Stir in apple. Shape into 16 patties about 3 inches each. Heat the oil in a skillet, cook patties over medium heat for 5 minutes on each side or until sausage is browned and inside is no longer pink.
RABBIT MEATBALLS
This is another very tasty way to serve rabbit to people who have never tried it before, it is easy to do and the meatballs in the sauce freeze very well.
You will need:
Meatballs-
1lb prepared rabbit meat from the back legs and saddles, 1 or 2 rabbits
6oz breadcrumbs
2 medium eggs
3oz grated Parmesan cheese
2 crushed garlic cloves
Some chopped parsley
Sauce-
1 onion finely chopped
1 carrot finely chopped
1celery stick finely chopped
4 garlic cloves finely chopped
1 tin chopped tomatoes
Glass red wine
½ pint rabbit stock(can use any stock avil) stock
2 rosemary sprigs
1. To make the meat balls mince the rabbit add breadcrumbs, beaten eggs, Parmesan cheese, garlic, parsley and some salt and pepper. Mix together well.
2. Wet your hands and shape the mixture into large marble sized balls. Put in fridge to chill and firm up.
3. For the sauce, heat a large splash of olive oil in a large pan, gently fry the onion, carrot, celery and garlic until softened. Add the red wine and allow to bubble and reduce slightly.
4. Add the chopped tomatoes, rosemary and stock and some salt and pepper, bring to the boil and simmer for 30 minuets, stirring every now and then to prevent sticking. Add more stock if it becomes too thick.
5. Heat a splash of oil in a frying pan and fry the meatballs until they are coloured on all sides, this should take about 8 to 10 minutes.
6. Put the meatballs in the sauce and return to a simmer, allow to cook for 5 to 10 minutes until cooked through.
7. Serve on spaghetti with plenty of extra grated Parmesan and the rest of the red wine
RABBIT LIVER AND ONIONS WITH GARLIC
4 Rabbit livers, cut liver into strips
2 red onions, chopped
3 cloves garlic, minced
2 tablespoons butter
Salt amd Pepper to taste
Directions:
1.Saute the chopped onions and minced garlic in butter for about 4 or 5 minutes on medium heat.
2. After 5 minutes, mix in the liver strips in with the onions and garlic, lower heat to simmer, cover, and cook for about 5 minutes.
3. Stir, cover, and cook for 3 more minutes
CAJUN BLACKENED RABBIT LIVER W/ LEMON AND GARLIC
1 + pound rabbit liver cut into pieces
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons butter or olive oil
6 cups spinach leaves or lettuce leaves
Dressing-
1 tablespoon butter or olive oil I used sunflower oil
Juice of one lemon
1 clove of garlic, crushed
To make Cajun seasoning, mix together paprika, cayenne, garlic and onion powders, black and white peppers, thyme, oregano and salt.
Add livers to the seasoning mixture and toss to coat.
Place livers in a cast iron pan pre-heated to medium and cook on both sides, about 2-3 mins per side.
Place hot rabbit livers on lettuce or spinach. Combine dressing ingredients in a hot pan until garlic is very lightly browned, then drizzle over livers and greens as a warm dressing
TASTY LIVER SPREAD-
Makes 2 cups. (This can be sliced sausage-style by changing recipe listed below.)
1/2 cup minced onions
3 Tb butter
Cook slowly 12 – 15 minutes
3/4 lb (1-1/2 cups) Rabbit livers
Big pinch each of allspice, mace,white pepper, thyme.
1/2 tsp salt
Add, to onions and butter cook over moderately high heat 2 – 3 minutes
Add 1/3 cup cognac
1/2 cup diced sauteéd mushrooms
Add, bring to boil, ignite, flame 1 minute
Pureé mixture, add 1/2 cup butter, 1/2 cup cream cheese
Place in serving bowl and chill
For sausage, instead of last ingredient line, use 1/2 cup (4 oz) cream cheese, and 1/2 cup dry bread crumbs.
RABBIT LIVER CURRY RECIPE-
Ingredients-
1 lb rabbit livers
1 chopped onion
2 chopped cloves garlic
2 tablespoons oil
2 tablespoons grated fresh ginger
1/2 teaspoons ground turmeric
1 teaspoon chili powder
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1 chopped ripe tomato
salt and pepper to taste
Instructions-
Wash and drain the rabbit livers. Quarter each one. Heat the oil and fry the onion, garlic and ginger until onion is soft and golden brown. Add turmeric, chili powder, coriander and cumin. Fry, stirring for about 2 minutes, then add the garam masala, tomato, salt and cook. Stir and mash tomato with wooden spoon to speed the process. Add the rabbit liver pieces, stir well. Sprinkle pepper over and cook, covered for 20 minutes.
CHICKEN-FRIED RABBIT WITH CREAM GRAVY-
2 fryer rabbits, cut into serving pieces
4 tb Flour
1 tbSalt & freshly ground pepper
5 tb lard or butter
2 tb Flour
3/4 cup Milk
1/2 cup Heavy cream
Shake the rabbit in a paper bag with the flour, salt, and pepper. Pick a heavy skillet (which some lid will fit) that, crowded, will just hold the rabbit pieces. Melt the lard in it until hot, then turn heat to medium, crowd in the rabbit pieces, and for the next 10 to 20 minutes stand over the skillet, turning and adjusting the pieces until all sides are golden brown.
As you brown the pieces, their floured surfaces may absorb enough fat to require more lard; add as needed.
Now, turn heat to low, cover the skillet, and simmer for 12 minutes or so. Turn the pieces, if need be, during this process.
Turn heat to medium or medium high, remove lid, and turning the pieces when needed, evaporate the moisture for another 10 minutes or so.
Remove rabbit to a hot platter, pour off all but 3 tablespoon or so of fat, stir the flour into the fat and “greables” (or dredgings) and cook over low heat for 2 minutes or so.
Off heat, stir in the milk, then back on low heat cook until it starts to thicken. Stir in the cream and continue to heat but do not boil.
For a variation, stir in with the cream 1 teaspoon of Dijon mustard and
1/4 cup of grated Parmesan.
BUTTERMILK FRIED RABBIT-
1 young fryer rabbit, cut into serving pieces
2 cups buttermilk
1 medium-size onion, sliced
3 garlic cloves, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon, or 1 teaspoon each of your three favorite dried herbs
1 teaspoon smoked paprika
1 tablespoon cayenne
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
2 to 3 cups vegetable oil
Directions-
1. Soak the rabbit overnight in the buttermilk, along with the onion, garlic, herbs, paprika, and 1 teaspoon of cayenne.
2. Drain in a colander, leaving some herbs on the rabbit, In a large resealable plastic bag or in a large bowl, mix the flour with the garlic and onion powder and remaining 2 teaspoons of cayenne, as well as a pinch of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so hot as for the oil to be smoking.
3. Place the rabbit pieces in the bag with the flour mixture and shake until thoroughly coated. Do this in small batches, dredging just enough rabbit to fit in the pan at one time.
4. Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the rabbit, but not so that it burns.
5. Remove the rabbit from the skillet and place it on a wire rack over paper towels. Season immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is good served immediately or also good cold for lunch the next day.
OLD FASHIONED RABBIT STEW WITH DUMPLINGS-
1 med Rabbit, cut up fryer
2 md Onions, cut up
2 Bay leaves
3/4 ts Course black pepper
1 ts Salt
1 ts Crushed dried tarragon
1 ts Crushed dried thyme
4 lg Carrots, peeled, halved
4 md Potatoes, peeled, chunked
1 c Flour
1/2 c Ground suet (very cold)
Salt and pepper to taste
1/4 c Chopped fresh parsley
2 ts Baking powder
Cold water
Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid while you make dumplings. Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix. Add enough cold water just to pull together into a soft dough with your hands. Do not kneed or squeeze the dough. Divide into 6-8 small portions and drop onto top of gently boiling cooking liquid. Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID. Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired – either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat).
CHIPOTLE HASENPFEFFER-
1 lg Rabbit; cut into pieces
2 tb Vegetable oil
1 Bay leaf; crumbled
1 Clove garlic; chopped
1 Clove (the spice)
2 tb Bacon; diced
2 sm Carrots; chopped
Mushrooms; optional
1/2 c Vinegar (a little less if using lots of a sour Chipotle sauce like bufalo)
1 1/2 c Water -or- 1 1/4 c Water -and- 1/4 c White wine
1 c Sour cream
Chipotle sauce or puree to taste
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and saute until browned.
Pour solution of 1/2 cup vinegar, the chipotle sauce, & the water/wine over meat. Cover pan and simmer until tender. Before removing pan from heat, add sour cream and more chipotle puree if desired. Serve hot with dumplings or large noodles.
RABBIT BLOOD PUDDING-
half a pot of rabbits blood
~ shot glass of milk
~ handfull of sugar
Add the milk and sugar to the pot of blood.
Cook over low heat for 1 – 3 hours or whenever it is thick enough for your taste. Stir occasionally.
Serve and enjoy?
RABBIT BROTH-
Makes about 4 1/2 cups
Ingredients-
Rabbit bones, raw or previously cooked, plus heart, liver, kidneys and 2 front legs from one rabbit
1 cup whole button mushrooms
1 medium onion, quartered
1 clove garlic
1 tsp whole black peppercorns
1 tsp salt
1 tsp dried rosemary
1/2 tsp dried thyme
6 cups water
Directions-
1.Place all ingredients in a large stockpot, bring to boil.
2.Reduce heat to low simmer and continue cooking for 1 hour until rabbit is very tender.
3.Remove from heat, strain well, reserving rabbit and vegetables for Brandied Rabbit Pâté (a Appetizers recipe in What’s for Dinner Doc).
4.Pour stock into jar and refrigerate.
5.Remove fat layer from top after chilling.
6.Can jars in pressure cooker, or freeze for future use or use within 1 week from fridge
Blacked Beer-Brined Grilled Rabbit
2 cups apple cider
1/2 cup brown sugar
1/2 cup kosher salt
1 cinnamon stick
1 bay leaf
1 tablespoon whole peppercorns
1 teaspoon whole cloves
1 cut up fryer rabbit
2 12-ounce bottles dark or amber beer
2 tablespoons butter
2 teaspoons chili powder
1 teaspoon cayenne (optional)
Combine the cider, sugar, salt, cinnamon, bay leaf, peppercorns, and cloves in a sauce pan over medium heat. Stir just until sugar and salt are dissolved. Remove from heat and let to cool to room temperature.
Lay the rabbit pieces, in a shallow glass or ceramic (not metal) baking dish. Stir the beer into the cider mixture, then pour over the rabbit. Cover and refrigerate the rabbit for 4 to 8 hours or even overnight. When ready to grill, heat a gas or charcoal grill to to high heat (about 450-degrees). Meanwhile, transfer the rabbit from the brine to a clean plate and let it rest, covered, for 15 to 20 minutes to take the chill off. Melt butter and stir in chili powder and cayenne. Brush half the chili butter over each of rabbit piece and lay on the grill. Cover and let cook undisturbed for 15 minutes. Flip the pirces, and brush with the remaining chili butter(you may have to make more to baste).
Cover and cook for another 10 minutes. Check the rabbit doneness, and if necessary, continue cooking in 5 minute increments until it has finished cooking. The rabbit is done when the interior reaches 165°F, its juices run clear.
riseandshinerabbitry.com/domestic-rabbit-recipes/
RABBIT CATTIATORE-
Ingredients
1, 2-3 pound fryer rabbit, cut into 6 to or 8 pieces.
3/4 cup seasoned flour
3 tbs. olive oil
1 large onion, chopped up
1-2 cups mushrooms
2 large red peppers, chopped into small pieces
4-6 cloves garlic, minced
28 ounces canned tomatoes
3/4 cup dry red wine
3/4 cup chicken stock
3 tbs. fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
salt and pepper to taste
Directions-
1- Coat the rabbit pieces in the seasoned flour and set aside.
2- Heat a large skillet or braise over medium/medium-high heat.
3- Add in the oil, and when hot, add in the rabbit pieces (work in batches if you have a smaller pan)
4- Without stirring, brown for about 3-4 minutes on the first side, then flip over. When done put aside on a plate.
5- Add in the onions, and stir while cooking for 1-2 minutes.
6- Add in the mushrooms, peppers and garlic.
7- When onions are translucent and mushrooms softened, add the rabbit pieces back to the pan and pour in the tomatoes, wine, chicken or rabbit stock, basil and oregano.
8- Stir to combine all, and bring liquid up to a simmer.
9- Reduce heat to medium-low, and cover, cooking for 30-45 minutes or until rabbit is tender.
HICKORY BARBECUED RABBIT-
1 1/2 cups catsup
12 oz Can of good beer (I like using guiness)
8 oz Salsa (I like the hot stuff)
1 cup Tomatoes and chiles (you can usakky find this combined canned or use fresh if avilable)
1 cup Red wine
1/2 cup Butter
1/2 cup Apple Cider Vinegar
1/4 cup Worcestershire sauce
1 med Red Onion- chopped
1/3 cup mustard
1/4 cup Peppers (any color) chopped
3 tb Chili powder
2 tb Garlic salt
1 tb Celery salt
1 tb Hot sauce (I alsways use franks)
1/2 ts Salt
1 Can (or some fresh if avilable) jalapeno peppers seeded,rinsed,and chopped
2 fryer rabbits, quartered (split in half down the spine, and then cut those 2 sections in half)
Combine all ingredients except rabbit in a large Dutch oven, stiring well. Bring to a boil, reduce heat and simmer for about 10 minutes,stirring occasionally. Set aside to cool.
Place rabbit pieces in a large shallow container, pour the sauce over top. Let maranite at least 3 to 4 hours better overnight in the fridge.
Place 5 or 6 soaked hickory chips on slow coals. Remove rabbit from sauce, and place belly side down on grill. Grill about 30 minutes, brushing with the sauce, turn the pieces over and cook an additional 30 minutes or until done, keep brushing with the sauce
SAUTEED RABBIT WITH SOUR CREAM AND BACON-
1 fryer rabbit cut in 6 or 8 pieces
1/2 cup seasoned flour ( SEASONED FLOUR- 1/2 cup flour, 1 tsp salt, 1 1/2 tsp dry mustard, 1 tsp dried thyme, 1/2 tsp freshly ground black pepper)
5 or 6 thick slices bacon
1/2 cup chicken or rabbit stock
1 cup sour cream
2 Tbsp chopped parsley
1 tsp salt
Dredge the rabbit pieces in the seasoned flour mix. Saute the bacon until crispy and remove. Brown the rabbit pieces in the bacon fat on both sides. Reduce the heat and add the stock. Cover and simmer until tender (20-30 min). Transfer to platter, Add sour cream, chopped parsley and salt to pan, stir until well mixed and heated, but do not boil. Spoon sauce over rabbit and serve with some mashed potatoes
BRAISED RABBIT-
1, 4lb fryer rabbit, Cut it into 8 pieces
3 small onions
a couple springs of rosemary
1 bay leaf
a few sage leaves
about 2/3 a bottle of red wine, use a fruity tasting wine for this recipe
rabbit liver (from the rabbit you butchered) if you do not have rabbit liver you cacken livers.(chop up)
about 2/3 cup of olives
In a hot pan, brown the pieces of rabbit with a little olive oil, until they are a golden color on both sides. Add onions and all the herbs, brown them while stiring the mix for a short time more. Add salt to taste, pour in the wine. Cover the pan with the lid, bring it all to a boil. Open up the lid and add the chopped liver. Stir well, reduce the heat to simmer until the rabbit pieces are tender, about 45 minutes. It will depends on the age of the rabbit and how tough your it is. Just simmer on low until it’s done.About 10 minutes before it’s finished, add the olives. Before serving, add a splash of olive or sunflower oil.
BEER BRAISED RABBIT-
3 tb Oil
2 fryer rabbits cut into servining pieces
1/2 heaping cup season flour
Salt
Freshly ground black pepper
1/2 lb Ground pork sausage
2 cup Thinly sliced onions
1 1/2 lb White mushrooms, thinly sliced
2 tb Chopped garlic
1 tb Chopped fresh thyme
2 Bay leaves
2 cup of a Amber beer
4 cups chicken or rabbit stock
2 tb Butter
1 tb Finely chopped parsley
In a large, oven-proof pan with a cover, heat the oil. Dredge the rabbit pieces in the seasoned flour, coating each side completely. Lay the rabbit pieces, skin side down in the oil and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the sausage and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for 2 to 3 minutes or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season with salt and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the beer and stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender (about 30 to 35 minutes) skimming off the fat. Remove the rabbit pieces from the pan and set aside.
Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper to taste.
BEER-BRAISED RABBIT FOR THE CROCK POT
Ingredients-
2 -2 +lb fryer rabbit- cut up
2 tablespoons olive oil
3 medium potatoes, peeled and halved
3 -4 carrots, peeled and cut in 1 inch pieces
1 onion, thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 garlic clove, minced
1⁄3 cup cold water
3 tablespoons flour
1/2 teaspoon salt
Directions-
1. In a crock-pot, place potatoes, carrots and onion.
2. Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
3. Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
4. Cover and cook on high heat setting for 3 1/2- 4 hours.
5. Remove meat and drain vegetables.
6. Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
7. Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
8. Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
9. Stir into reserved liquid; cook, stirring constantly until thickened.
10. Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
11. Note: This can be baked in an oven-proof casserole rather than a crock-pot.
12. Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tende
RABBIT IN A WINE AND GARLIC SAUCE-
This dish require three-hour marinating of the rabbit before cooking. The tastes in this dish are remarkable, and since most of us don’t cook rabbit on a daily basis, this is an excellent recipe that shows off the best of all tastes: rabbit, white wine, garlic, and fresh herbs.
Ingredients:
* 3 1/2 pound rabbit, skinned and gutted, cut into serving size pieces
* red wine vinegar
* 1 cup of olive oil
* 12-15 cloves of garlic, cut in slivers lengthwise
* 2 teaspoons of salt
* 1/2 teaspoon of pepper
* 1 bay leaf
* 2-3 sprigs of fresh rosemary, washed
* juice of 2 lemons
* 1/3 cup of white wine
* 2 cups of water
Preparation:
Place the rabbit pieces in a pan and marinate in enough vinegar to cover half-way. Soak on one side for 1 hour 30 minutes, then turn and soak on the other side for 1 hour 30 minutes. Total time: 3 hours. Discard the vinegar.
In a large skillet, saute the marinated rabbit in hot oil until well-browned. Add the garlic, and when lightly browned, pour in the white wine.
Transfer everything from the frying pan (including oil) to a stew pot with a tight-fitting lid, and heat to a boil Stir in salt, pepper, rosemary, and bay leaf. Stir in water slowly, trying not to break the boil. Cover tightly and simmer (lowest heat to maintain a very light boil) for 1 hour. 10 minutes before cooking is done, add the lemon juice and shake the pot gently to distribute.
When cooking time is up, turn off the heat and leave the pot on the stove for 10-15 minutes.
Note: Do not uncover the pot during cooking, until time to add the lemon juice. Then cover again tightly
MARINATED RABBIT
1 rabbit cut up
1 tsp salt
1/4 tsp pepper
3 Tbsp oil
For Sauce:
12 pickled cocktail onions
12 stuffed olives, sliced
1/2 lb fresh mushrooms, sliced
2 Tbsp butter
For Marinade:
2 cups red wine
2 cups chicken broth
1 tsp allspice
2 bay leaves
1 tsp thyme
Rub rabbit pieces with salt and pepper. Place in bowl with marinade. Refrigerate overnight. Drain rabbit, but do not dry. Strain marinade. In large cast iron frying pan over high heat, brown all sides of rabbit quickly in oil. Pour in marinade and simmer for 1 hour or until tender. Just before rabbit is done, sauté onions, olives, and mushrooms in butter. Add to rabbit, serve with boiled potatoes.
SWEET AND SOUR RABBIT-
1 or 2 rabbits cut up
1 can pineapple pieces
1 green pepper,chopped
8 tomatoes, chopped
1 onion,finenly chopped
1 Tbsp brown suger
2 Tbsp wine vinegar
2 Tbsp soy sauce
1 Tbsp corn flower
Salt and Pepper to taste-
1 Large sauce pan or heat resistant roasting dish
Cooking time – 1 hour 20 minutes
Place all the ingredients except the corn flour into a heat proof dish simmer gently on top of the stove for 1 hour or until the meat is tender.
When rabbit has cooled remove meat and chop into small pieces.
Mix corn flour with a little water add to heat proof dish bring to boil stirring all the time.
Add the pieces of rabbit back in the dish with the sauce, reheat and pour into a serving dish.
Serve with boiled rice or pasta
BRANDIED RABBIT IN MUSTARD SAUCE-
1 md Rabbit, cut up
1 tb Olive oil
1 tb Butter or margarine
1 md Onion, cut in four
Whole cloves
Bouquet garni-(HERB MIX)
Salt to taste
Brandy
4 tb Whipping cream
1 1/2 tb Grainy coarse Dijon Mustard
Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. While browning, press whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with salt. Generously ‘slosh’ brandy over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once
HERB ROASTED RABBIT AND POTATOES
4 lb rabbit, cut in pieces
8 medium red potatoes, quartered
2-4 large garlic cloves
6 Tbsp olive oil
4 oz slab bacon, cut into 1″ cubes
6 Tbsp fresh rosemary, or 2 Tbsp dried
2 tsp coarsely ground black pepper
Course salt, to taste
Preheat oven to 400. Place potatoes and garlic in large shallow roasting pan. Sprinkle with 1 Tbsp olive oil and toss to coat. Bake 30 min. Meanwhile, combine bacon and 2 Tbsp olive oil in a large skillet and place over low heat. Cook just until bacon begins to wilt then remove. Sauté rabbit to brown on both sides. Remove roasting pan from oven and reduce heat to 350. Add rabbit, rosemary, pepper, salt, reserved pan drippings, and remaining 3 Tbsp oil. Toss thoroughly, and return to oven for 20 min. Sprinkle bacon on top and bake until meat is tender and vegetables golden, about 20 or 30 minutes longer
LIME RABBIT
• 1 rabbit, cut into pieces
•Salt and pepper, to taste
•Oil for cooking
•1/3 cup olive oil
•1/3 cup lime juice
•4 tablespoons onion, minced
•2 teaspoons dried tarragon
•1 teaspoon salt
•1 teaspoon Tabasco
•1-2 tablespoons flour
•Water or chicken stock (or rabbit stock you saved from the shredded rabbit recipe)
1. Season rabbit with salt and pepper. Lightly brown in oil, cooking just a few pieces at a time. Remove to casserole.
2.Whisk together olive oil, lime juice, onions, tarragon, salt and Tabasco, and pour over browned rabbit pieces. Marinate at least an hour. The longer it sits, the more flavor it will have.
3.Preheat oven to 350 degrees F (180 degrees C). Bake rabbit for 45 minutes.
4.Reheat oil in skillet. Stir in small amount of flour and brown lightly. Make a thin gravy/sauce using water or chicken stock. Pour over rabbit and return to oven for 25 to 30 additional minutes.
5.Serve rabbit pieces on warm platter. Thicken sauce if needed with corn starch and water (mix 1 tablespoon corn starch with 1 tablespoon water and gradually add to sauce, stirring over heat until it thickens). Season to taste. Serve over noodles
MUSTARD RABBIT
1 rabbit cut in pieces
1/2 cup Dijon mustard
Salt & pepper
3 Tbsp peanut (or other) oil
1 Tbsp butter
1/2 cup diced bacon
1/4 cup Cognac
2 Tbsp flour
2-3 cups dry white wine
1 cup stock
In 1 Tbsp oil brow bacon and set aside. Dredge rabbit pieces in mustard, salt & pepper. Add remaining oil and butter to pan with rabbit. Brown until golden, 10 minutes on each side. Pour Cognac over meat and flame. Transfer to platter. Sprinkle flour into pan drippings and stir until lightly browned. Pour in wine and stock, and add rabbit pieces. Cover and simmer until rabbit is tender, and sauce begins to thicken, about an hour. Stir in bacon and serve.
ITALIAN-STYLE RABBIT SKEWERS
Ingredients
1 large Rabbit (about 3 1/2 pounds)
Salt and pepper, to taste
1 parsley sprig, finely chopped
1 rosemary sprig, finely chopped
1/4 pound Parma ham, thinly sliced (12 slices)
12 sage leaves
6 small Italian sausages
1/2 cup olive oil
6 skewers (If using wood be sure to soak them in water for 30 minutes before grilling)
Directions
1.Bone the rabbit carefully, keeping the pieces of meat as large as possible. Wipe down the rabbit meat with a damp cloth or rinse it then pat dry with paper towels. Cut rabbit meat into 12 even-sized pieces then lay them out and flatten them slightly.
2.Season rabbit with salt, pepper, parsley and rosemary. Put a slice of ham on each slice of rabbit and roll up tightly.
3.Thread 1 rabbit/ham roll, 1 sage leaf, 1 sausage, another rabbit roll and another sage leaf onto each skewer. Brush skewer ingredients with oil and place on charcoal grill. Rack should be as close as possible to the heat source. Turn the skewers occasionally, each time brushing with oil. Alternatively, the skewers can be baked in a slow oven at 350 degrees F for one hour
SHREDDED RABBIT-
Place rabbits in a large pot,cover with water.Put cover on pot and bring to a boil,Reduce heat and simmer for 1 to 1 1/2 hours or until meat falls of bones,Remove and allow to cool.When cool,pull meat from the bones and shred.You can freeze the meat for later use or make all kind off foods with this!I have made Rabbit Tacos,Rabbit Salad Sandwiches,so much more will post some more ideas with the Shredded Rabbit! I usally do one rabbit a week this way and have sandwiches for the week to bring to work
POTATO SALAD WITH RABBIT-
Here is a summer treat Make the night before for a quick lunch on the weekend. Preparation time, 15 minutes (after cooking and chilling); no other cooking. Have rabbit and potatoes cooked and chilled thoroughly before beginning preparation. Return each item to refrigeration except while chopping and mixing.
INGREDENTS-
2 cups coarse cut, cooked rabbit meat(SEE SHREDDED RABBIT RECIPE ABOVE)
1/2 cup chopped sweet pickle
1/2cup chopped celery
1 tbsp chopped onion or more, to taste
1 tbsp diced cooked potatoes
1/2 tsp salt
2 tbsp liquid from pickles
1 tbsp lemon juice
1/4 cup mayonnaise
Mix first six ingredients lightly but thoroughly. Blend pickle liquid and lemon juice into mayonnaise and mix into the other ingredients. Chill for an hour to blend flavours.
SHREDDED BUFFALO RABBIT SANDWICHES-
Shred rabbit meat as in recipe above- Make sauce with 2 tablespoons butter,1/2 cup hot sauce(i always use Franks) heat and mix sauce until butter melts, coat rabbit meat and mix in pan and bake at 350 in oven with sauce for 20 minuites, I usally make two batches of sauce, some to pour on after cooking serve on roll with some blue cheese dressing one of my favorites!
RABBIT STUFFING CASSEROLE-
Ingredients-
2 cups carrots, chopped
2 cups onion, chopped
2 cups celery, chopped
1/2 cup butter
1 canister stove top stuffing (chicken flavor)
3 cups cooked rabbit, shredded (See above SHREDDED RABBIT)
1/2 cup flour
2 1/2 cups chicken stock
2 cups milk
1 teaspoon fresh rosemary
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 cup shredded cheddar cheese
Directions-
1.Preheat oven to 350 degrees F (180 degrees C).
2.In a large stockpot over medium-high heat melt butter. Add carrots, celery and onion and cook until tender (about 25 minutes).
3.Reduce heat to medium-low. Add flour, stir constantly for 2 minutes. Add stock and milk. Bring to a boil, stirring constantly until it thickens.
4.Add stove top, rabbit, rosemary, salt, pepper and poultry seasoning. Stir to mix completely. Spoon mixture into 2 casserole dishes. Bake for 30 minutes.
5.Remove from oven and add cheese. Bake another 5 minutes or until cheese melts
RABBIT CHILI-
Ingredients
•1 medium sized rabbit(SHREDDED AS ABOVE)
•2 tablespoons olive oil
•1 clove garlic, pressed
•1 cup hot water, chicken broth or vegetable stock
•1/2 teaspoon salt
•1/2 teaspoon pepper
•1 6 ounce can tomato paste
•1 teaspoon chili powder
•2 cups kidney beans
•Cheese to garnish
Directions
1.Brown shredded rabbit in large skillet in olive oil. Add garlic, water or stock, salt, pepper, tomato paste, chili powder and kidney beans. Cover and simmer gently about 2 hours.
2.Before serving, sprinkle with grated cheese then place under broiler until cheese is golden brown.
TEX – MEX RICE STEW
Two Rabbits
1 1/2 cups Rice
1 Cup chopped greenpepper
1 Cup chooped onion
1 Cup chooped tomatoes
1 Can mushroom soup
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon hot sauce
shred rabbits as listed in above(SHREDDED RABBIT)
brown rice in oil then add rabbit
add greenpeppers,onions,tomatoes,salt,pepper,garlic powder
and hot sauce
add two cups of water and bring to boil till rice is cooked
then add mushroom soup
SWEET AND SOUR RABBIT ORIENTAL SALAD
Dressing-
¼ cup sugar
1 Tbl cornstarch
½ cup ketchup
3 Tbl vinegar
2 Tbl pineapple juice
2 Tbl soy sauce Salad
Salad-
2 Tbl oil
1 cup thin sliced carrots
½ bell pepper, cut in strips
2 cups rabbit, cut in strips (use shredded rabbit above )
1 (4½ oz.) jar mushrooms, drained
1 (8 oz.) can pineapple chunks in its own juice, drained, reserving 2 Tbl of juice from dressing
4 cherry tomatoes
In a small bowl, combine sugar and cornstarch. Add remaining dressing ingredients. Blend well and set aside.
Heat large skillet or wok till hot. Add 1 Tbl of oil, heat till it ripples. Stir-fry carrots and green peppers fro 2 minutes or till crisp-tender. Remove from pan.
Heat remaining 1 Tbl of oil. Add rabbit and stir-fry for 5 minutes or until done. Add dressing cook till thick. Add mushrooms, carrots and green peppers, cook till thoroughly heated.
Arrange lettuce on plates and spoon meat-vegetable mixture over lettuce. Top with pineapples and tomatoes. Serve immediately
JACK RABBIT BURGERS-
1 rabbit, (SEE SHREDDED RECIPE ABOVE)
bread
egg(s)
salt and pepper
chopped onion
Boil the meat until tender and it starts to fall off the bone.(SEE SHREDDED RABBIT ABOVE)
Once cool, remove meat from bones.
Grind the meat. Use several slices of bread either fresh or stale to push all of the meat out of the grinder when done.
Mix well. At this point you can separate the meat and freeze some to use next time.
Place ground meat in a large bowl. Salt and pepper to taste. Add chopped onion if desired. Also add your favorite seasonings if desired. Add enough eggs to make it stick together. Mix well.
Shape into patties and fry in hot oil until crisp on the outside.
Serve as is with mashed potatoes, vegetables and either brown or mushroom gravy or make your own gravy from the drippings. Or, serve on buns like regular hamburgers
RABBIT BURGERS-
1 onion, finely chopped
12oz minced rabbit
4oz minced pork belly or bacon or sausage meat
4 fresh sage leaves, finely chopped
3 tbsp olive oil
for the burgers, mix together all of the burger ingredients apart from the olive oil. Season with sea salt and freshly ground black pepper, divide the mixture in half and shape into two large burgers.
Heat the oil in a frying pan over a medium heat and fry the burgers for 4-5 minutes on each side, or until golden-brown and cooked through.
Serve the burger with the chips and tomato ketchup
MEDIEVIL RABBIT-
1 Rabbit Jointed
Blood from the Rabbit
1 pt Beef stock
2 Onions
Fresh thyme & rosemary
2 sl Brown toast sprinkled with mixed spice,
6 fl Oz red wine,
Bouquet Garni, made from:
6 Parsley stalks
4 Cloves
2 Blades mace
1/4 ts Ground ginger
Salt to taste
1 tb Red wine vinegar
Discard the foot joints & any flaps of skin. Separate the flesh from the rib-cage. Put the meat in a stew-pan with the blood (or liver) & all the stock, & cook gently for 15 or so minutes. Meanwhile, peel & chop the onions, chop the thyme & rosemary & steep the toast in the wine. Remove the meat from the pan & strain the stock, discarding the liver if used. Rinse the meat in cold water. Return the stock to the pan with the onions, herbs & spice bundle. Stir in the soaked toast & wine, lastly add the meat with the rib-cage on top. Cover & cook gently for 2 hours, until the meat is tender. Just before serving, blend the ginger & salt into the vinegar & stir them into the sauce. Serve hot.
SMOKED RABBIT-
Ingredients
3½ pound rabbit
Salt and pepper
Instructions-
Cut rabbit into quarters or in half. Add salt and pepper to taste. Smoke-cook at 200F for 3½ hours.
Recommended wood: Hickory
RABBIT JERKY-
~2 medium rabbits all fat removed
~1/4 teaspoon cayenne pepper
~1/4 teaspoon red pepper
~1/4 teaspoon salt
~1/4 cup soy sauce
~1/4 cup Worcestershire sauce
~1/4 cup firmly packed brown sugar
~1/4 cup regular sugar
Remove the meat from the bone and slice as thinly as possible. (Slightly frozen meat slices easier.)
Mix all other ingredients in a bowl. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight.
Shake the excess liquid from the meat and dehydrate according to the manufacturer’s instructions for your food dehydrator.
If you don’t have a food dehydrator, arrange meat in a shallow pan or cookie sheet. Dry the meat in a 150 to 200 degree oven until dry, a minimum of 8 hours.
Cool and store in a glass jar.
Note: Test dryness by dabbing a paper towel on the meat. If it is sticky or some of the marinade comes off it is not done. It should be stiff and tough but not so hard that you can’t bite it.
RABBIT SALAMI-
ingredients-
4lb ground rabbit meat (min. fat required 25% i add some bacon)
1/4 cup curing salt
2 tablespoon liquid smoke
1 1/2 teaspoon garlic powder
1 1/2 ground fresh pepper
combine all ingredients.Cover and chill 24 hours.After 24 hrs,divide mixture into fourths.Shape each into compact 8″ logs and place each on a 12x 18″piece of nylon netting.roll up lightly,tie each with string.place rolled logs on broiler pan with a rack and bake at 225 for 4 hrs.remove net.pat well with paper towels to remove any excess fat.cool slightly then wrap in foil and refrigerate or freeze.
i have a herbed recipe and a spicy recipe will add to my blog this week!
RABBIT BREAKFAST SAUSAGE-
Ingredients:
1 dressed rabbit (6 lbs.) de-boned and cut up
2 tsp. salt
1-1/2 tsp. sage
1-1/4 tsp. white pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup finely chopped peeled tart apple
2 TBS cooking oil
Directions: In a bowl, combine the first 6 ingredients and mix well. Cover and refrigerate overnight. In a meat grinder or food processor, process the mixture in small batches until coarsely ground. Stir in apple. Shape into 16 patties about 3 inches each. Heat the oil in a skillet, cook patties over medium heat for 5 minutes on each side or until sausage is browned and inside is no longer pink.
RABBIT MEATBALLS
This is another very tasty way to serve rabbit to people who have never tried it before, it is easy to do and the meatballs in the sauce freeze very well.
You will need:
Meatballs-
1lb prepared rabbit meat from the back legs and saddles, 1 or 2 rabbits
6oz breadcrumbs
2 medium eggs
3oz grated Parmesan cheese
2 crushed garlic cloves
Some chopped parsley
Sauce-
1 onion finely chopped
1 carrot finely chopped
1celery stick finely chopped
4 garlic cloves finely chopped
1 tin chopped tomatoes
Glass red wine
½ pint rabbit stock(can use any stock avil) stock
2 rosemary sprigs
1. To make the meat balls mince the rabbit add breadcrumbs, beaten eggs, Parmesan cheese, garlic, parsley and some salt and pepper. Mix together well.
2. Wet your hands and shape the mixture into large marble sized balls. Put in fridge to chill and firm up.
3. For the sauce, heat a large splash of olive oil in a large pan, gently fry the onion, carrot, celery and garlic until softened. Add the red wine and allow to bubble and reduce slightly.
4. Add the chopped tomatoes, rosemary and stock and some salt and pepper, bring to the boil and simmer for 30 minuets, stirring every now and then to prevent sticking. Add more stock if it becomes too thick.
5. Heat a splash of oil in a frying pan and fry the meatballs until they are coloured on all sides, this should take about 8 to 10 minutes.
6. Put the meatballs in the sauce and return to a simmer, allow to cook for 5 to 10 minutes until cooked through.
7. Serve on spaghetti with plenty of extra grated Parmesan and the rest of the red wine
RABBIT LIVER AND ONIONS WITH GARLIC
4 Rabbit livers, cut liver into strips
2 red onions, chopped
3 cloves garlic, minced
2 tablespoons butter
Salt amd Pepper to taste
Directions:
1.Saute the chopped onions and minced garlic in butter for about 4 or 5 minutes on medium heat.
2. After 5 minutes, mix in the liver strips in with the onions and garlic, lower heat to simmer, cover, and cook for about 5 minutes.
3. Stir, cover, and cook for 3 more minutes
CAJUN BLACKENED RABBIT LIVER W/ LEMON AND GARLIC
1 + pound rabbit liver cut into pieces
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons butter or olive oil
6 cups spinach leaves or lettuce leaves
Dressing-
1 tablespoon butter or olive oil I used sunflower oil
Juice of one lemon
1 clove of garlic, crushed
To make Cajun seasoning, mix together paprika, cayenne, garlic and onion powders, black and white peppers, thyme, oregano and salt.
Add livers to the seasoning mixture and toss to coat.
Place livers in a cast iron pan pre-heated to medium and cook on both sides, about 2-3 mins per side.
Place hot rabbit livers on lettuce or spinach. Combine dressing ingredients in a hot pan until garlic is very lightly browned, then drizzle over livers and greens as a warm dressing
TASTY LIVER SPREAD-
Makes 2 cups. (This can be sliced sausage-style by changing recipe listed below.)
1/2 cup minced onions
3 Tb butter
Cook slowly 12 – 15 minutes
3/4 lb (1-1/2 cups) Rabbit livers
Big pinch each of allspice, mace,white pepper, thyme.
1/2 tsp salt
Add, to onions and butter cook over moderately high heat 2 – 3 minutes
Add 1/3 cup cognac
1/2 cup diced sauteéd mushrooms
Add, bring to boil, ignite, flame 1 minute
Pureé mixture, add 1/2 cup butter, 1/2 cup cream cheese
Place in serving bowl and chill
For sausage, instead of last ingredient line, use 1/2 cup (4 oz) cream cheese, and 1/2 cup dry bread crumbs.
RABBIT LIVER CURRY RECIPE-
Ingredients-
1 lb rabbit livers
1 chopped onion
2 chopped cloves garlic
2 tablespoons oil
2 tablespoons grated fresh ginger
1/2 teaspoons ground turmeric
1 teaspoon chili powder
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1 chopped ripe tomato
salt and pepper to taste
Instructions-
Wash and drain the rabbit livers. Quarter each one. Heat the oil and fry the onion, garlic and ginger until onion is soft and golden brown. Add turmeric, chili powder, coriander and cumin. Fry, stirring for about 2 minutes, then add the garam masala, tomato, salt and cook. Stir and mash tomato with wooden spoon to speed the process. Add the rabbit liver pieces, stir well. Sprinkle pepper over and cook, covered for 20 minutes.
CHICKEN-FRIED RABBIT WITH CREAM GRAVY-
2 fryer rabbits, cut into serving pieces
4 tb Flour
1 tbSalt & freshly ground pepper
5 tb lard or butter
2 tb Flour
3/4 cup Milk
1/2 cup Heavy cream
Shake the rabbit in a paper bag with the flour, salt, and pepper. Pick a heavy skillet (which some lid will fit) that, crowded, will just hold the rabbit pieces. Melt the lard in it until hot, then turn heat to medium, crowd in the rabbit pieces, and for the next 10 to 20 minutes stand over the skillet, turning and adjusting the pieces until all sides are golden brown.
As you brown the pieces, their floured surfaces may absorb enough fat to require more lard; add as needed.
Now, turn heat to low, cover the skillet, and simmer for 12 minutes or so. Turn the pieces, if need be, during this process.
Turn heat to medium or medium high, remove lid, and turning the pieces when needed, evaporate the moisture for another 10 minutes or so.
Remove rabbit to a hot platter, pour off all but 3 tablespoon or so of fat, stir the flour into the fat and “greables” (or dredgings) and cook over low heat for 2 minutes or so.
Off heat, stir in the milk, then back on low heat cook until it starts to thicken. Stir in the cream and continue to heat but do not boil.
For a variation, stir in with the cream 1 teaspoon of Dijon mustard and
1/4 cup of grated Parmesan.
BUTTERMILK FRIED RABBIT-
1 young fryer rabbit, cut into serving pieces
2 cups buttermilk
1 medium-size onion, sliced
3 garlic cloves, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon, or 1 teaspoon each of your three favorite dried herbs
1 teaspoon smoked paprika
1 tablespoon cayenne
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
2 to 3 cups vegetable oil
Directions-
1. Soak the rabbit overnight in the buttermilk, along with the onion, garlic, herbs, paprika, and 1 teaspoon of cayenne.
2. Drain in a colander, leaving some herbs on the rabbit, In a large resealable plastic bag or in a large bowl, mix the flour with the garlic and onion powder and remaining 2 teaspoons of cayenne, as well as a pinch of salt and pepper. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil, but not so hot as for the oil to be smoking.
3. Place the rabbit pieces in the bag with the flour mixture and shake until thoroughly coated. Do this in small batches, dredging just enough rabbit to fit in the pan at one time.
4. Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown, then use tongs to turn the pieces over and fry for another 10 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the rabbit, but not so that it burns.
5. Remove the rabbit from the skillet and place it on a wire rack over paper towels. Season immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is good served immediately or also good cold for lunch the next day.
OLD FASHIONED RABBIT STEW WITH DUMPLINGS-
1 med Rabbit, cut up fryer
2 md Onions, cut up
2 Bay leaves
3/4 ts Course black pepper
1 ts Salt
1 ts Crushed dried tarragon
1 ts Crushed dried thyme
4 lg Carrots, peeled, halved
4 md Potatoes, peeled, chunked
1 c Flour
1/2 c Ground suet (very cold)
Salt and pepper to taste
1/4 c Chopped fresh parsley
2 ts Baking powder
Cold water
Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid while you make dumplings. Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix. Add enough cold water just to pull together into a soft dough with your hands. Do not kneed or squeeze the dough. Divide into 6-8 small portions and drop onto top of gently boiling cooking liquid. Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID. Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired – either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat).
CHIPOTLE HASENPFEFFER-
1 lg Rabbit; cut into pieces
2 tb Vegetable oil
1 Bay leaf; crumbled
1 Clove garlic; chopped
1 Clove (the spice)
2 tb Bacon; diced
2 sm Carrots; chopped
Mushrooms; optional
1/2 c Vinegar (a little less if using lots of a sour Chipotle sauce like bufalo)
1 1/2 c Water -or- 1 1/4 c Water -and- 1/4 c White wine
1 c Sour cream
Chipotle sauce or puree to taste
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and saute until browned.
Pour solution of 1/2 cup vinegar, the chipotle sauce, & the water/wine over meat. Cover pan and simmer until tender. Before removing pan from heat, add sour cream and more chipotle puree if desired. Serve hot with dumplings or large noodles.
RABBIT BLOOD PUDDING-
half a pot of rabbits blood
~ shot glass of milk
~ handfull of sugar
Add the milk and sugar to the pot of blood.
Cook over low heat for 1 – 3 hours or whenever it is thick enough for your taste. Stir occasionally.
Serve and enjoy?
RABBIT BROTH-
Makes about 4 1/2 cups
Ingredients-
Rabbit bones, raw or previously cooked, plus heart, liver, kidneys and 2 front legs from one rabbit
1 cup whole button mushrooms
1 medium onion, quartered
1 clove garlic
1 tsp whole black peppercorns
1 tsp salt
1 tsp dried rosemary
1/2 tsp dried thyme
6 cups water
Directions-
1.Place all ingredients in a large stockpot, bring to boil.
2.Reduce heat to low simmer and continue cooking for 1 hour until rabbit is very tender.
3.Remove from heat, strain well, reserving rabbit and vegetables for Brandied Rabbit Pâté (a Appetizers recipe in What’s for Dinner Doc).
4.Pour stock into jar and refrigerate.
5.Remove fat layer from top after chilling.
6.Can jars in pressure cooker, or freeze for future use or use within 1 week from fridge
Blacked Beer-Brined Grilled Rabbit
2 cups apple cider
1/2 cup brown sugar
1/2 cup kosher salt
1 cinnamon stick
1 bay leaf
1 tablespoon whole peppercorns
1 teaspoon whole cloves
1 cut up fryer rabbit
2 12-ounce bottles dark or amber beer
2 tablespoons butter
2 teaspoons chili powder
1 teaspoon cayenne (optional)
Combine the cider, sugar, salt, cinnamon, bay leaf, peppercorns, and cloves in a sauce pan over medium heat. Stir just until sugar and salt are dissolved. Remove from heat and let to cool to room temperature.
Lay the rabbit pieces, in a shallow glass or ceramic (not metal) baking dish. Stir the beer into the cider mixture, then pour over the rabbit. Cover and refrigerate the rabbit for 4 to 8 hours or even overnight. When ready to grill, heat a gas or charcoal grill to to high heat (about 450-degrees). Meanwhile, transfer the rabbit from the brine to a clean plate and let it rest, covered, for 15 to 20 minutes to take the chill off. Melt butter and stir in chili powder and cayenne. Brush half the chili butter over each of rabbit piece and lay on the grill. Cover and let cook undisturbed for 15 minutes. Flip the pirces, and brush with the remaining chili butter(you may have to make more to baste).
Cover and cook for another 10 minutes. Check the rabbit doneness, and if necessary, continue cooking in 5 minute increments until it has finished cooking. The rabbit is done when the interior reaches 165°F, its juices run clear.
