Braised Rabbit: Fried and Unfried

  1. uvengwa
    Throughout the world, many high-class restaurants serve rabbit at exorbitant prices, but you can have your own top-notch dish through your very own hunting efforts. There are all sorts of recipes ideas for rabbit, especially when it comes to the braised variety. The following is one such recipe, and you can find the same recipe at About\'s American Food section.

    Italian-Style Braised Rabbit

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    What You\'ll Need:

    1 Large Dutch Oven or Heavy Pot

    1 rabbit: (2 lbs.) Cut into pieces.

    Dried Oregano

    Cup Chopped Parsley

    1 Tsp of Dried Rosemary

    1 Tsp of Dried Thyme

    1 Cup Chopped Tomato

    2 Cups of Broth or Stock

    Cup of White Wine

    Cup of Olive Oil

    1 Chopped Onion

    2 Ribbed Celery (Chopped)

    1 Tbsp. Balsamic Vinegar

    4 Cloves of Garlic

    All ingredients you can adjust accordingly based on family size.

    Start by seasoning the rabbit with salt and pepper. Use the oil inside the pot and heat on medium-high. Be sure to thoroughly braise the rabbit meat. Set the rabbit aside for now. Saute the garlic, celery and onions with salt, reducing the heat to medium. Saute for 2-3 minutes.

    Add the vinegar and wine. Be sure to stir thoroughly to avoid any ingredient sticking at the bottom. Boil the mixture for 2 minutes, and add the thyme, rosemary, broth, oregano and tomato. Place the rabbit in the mixture to combine. Afterwards, place the rabbit in a preheated oven for 350 degrees for 1 to 1 hours, or until the rabbit is nice and tender. When finished, place in the parsley and stir well. Check the broth, and mix the broth and rabbit together. Serve and enjoy.

    Beer Braised Rabbit

    This is a recipe that\'s going stir your taste buds if you are keen on fried dishes. You can find the following ingredient on the Food Network by Emeril Lagasse.

    Things You\'ll Need:

    2 Rabbits (Skin On/Cut Into Pieces)

    3 Tbsp of Oil

    1 Tbsp of Chopped Parsley

    2 Tbsp of Butter

    2 Cups of Amber Beer

    2 Bay Leaves

    4 Cups of Brown Stock

    2 Sliced Onions

    lbs. Ground Sausage

    Cup and 3 Tbsp of Flour

    Salt

    Pepper

    1 lbs. Thinly Sliced White Mushrooms

    2 Tbsp of Chopped Garlic

    1 Tbsp of Chopped Thyme

    Heat the large pan with oil. Season the rabbit with salt and pepper, along with the flour. Once finished, dip the rabbit in the flour. Brown each side of the rabbit for roughly 3-4 minutes, or until golden brown. Do the same for the sausage as well. Saute the onions, mushrooms and garlic, and add salt and pepper if necessary. Follow by adding the thyme and bay leaves. Once properly sauted, add the broth and rabbit to the veggie mixture. Bring to a simmer. Cook the rabbit for another 30-35 minutes, taking off the fat I the process.

    Whisk the butter and remaining flour to a fine paste and place into the pot mixture. Bring the rabbit back to the pan and cook for another 5 minutes. Stir in the parsley afterwards. Season as necessary, and serve with your desired side dish.

    Look out for future articles on different ways of cooking your hunted rabbit.

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