Please share your rabbit recipes.
- Thread starter mrscoyote
- Start date
Britesea
Sustainability Master
I made this a couple of weeks ago and it was delicious!
Coniglio Bianco, Italian Braised Rabbit
Serves 4 to 6.
Prep Time:90 minutes, mostly for breaking down the rabbit and making stock.
Cook Time:2 hours
QUICK RABBIT STOCK
· Ribs, neck and belly flaps from the rabbits
· 2 bay leaves
· 1/2 teaspoon fennel seeds
· 1 teaspoon coriander seeds
· 10 juniper berries, crushed (optional)
· 1 teaspoon cracked black peppercorns
· Salt
BRAISED RABBIT
· 2 to 4 cottontails, 2 to 3 snowshoe hares or 2 domestic rabbits, cut up.
· Salt
· 1/3 cup olive oil
· 1 medium yellow or white onion, sliced root to stalk
· 1 teaspoon dried thyme
· 1/2 cup white wine or vermouth
· 1 cup quick rabbit stock (see above)
· 5 to 6 cloves, roasted orpreserved garlic
· 10 to 20 green olives, pitted and cut in half (I used Kalamata olives instead, because that's what I had)
· 3 tablespoons chopped fresh parsley
1. First you must break down your rabbits. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.
2. To make the stock, Cover all the rabbit pieces — not just the stray ones — into a pot and cover them with cool water by about 1/2 inch. Bring this to a boil, then turn off the heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit — legs and saddle — and put them in a bowl in the fridge. Add the remaining stock ingredients, return everything to a bare simmer and cook for 1 hour. Strain and set aside.
3. Now find a heavy, lidded pot such as a Dutch oven and heat the olive oil over medium heat. When it is hot, add the sliced onions and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces from the fridge, the thyme and the garlic cloves. Bring to a simmer and add salt to taste. Turn the heat down to low, cover the pot and cook until the meat is tender, about 90 minutes to 2 hours.
4. Finish the dish by adding the green olives and fresh parsley. Cook for 2 to 3 minutes and serve.
Coniglio Bianco, Italian Braised Rabbit
Serves 4 to 6.
Prep Time:90 minutes, mostly for breaking down the rabbit and making stock.
Cook Time:2 hours
QUICK RABBIT STOCK
· Ribs, neck and belly flaps from the rabbits
· 2 bay leaves
· 1/2 teaspoon fennel seeds
· 1 teaspoon coriander seeds
· 10 juniper berries, crushed (optional)
· 1 teaspoon cracked black peppercorns
· Salt
BRAISED RABBIT
· 2 to 4 cottontails, 2 to 3 snowshoe hares or 2 domestic rabbits, cut up.
· Salt
· 1/3 cup olive oil
· 1 medium yellow or white onion, sliced root to stalk
· 1 teaspoon dried thyme
· 1/2 cup white wine or vermouth
· 1 cup quick rabbit stock (see above)
· 5 to 6 cloves, roasted orpreserved garlic
· 10 to 20 green olives, pitted and cut in half (I used Kalamata olives instead, because that's what I had)
· 3 tablespoons chopped fresh parsley
1. First you must break down your rabbits. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.
2. To make the stock, Cover all the rabbit pieces — not just the stray ones — into a pot and cover them with cool water by about 1/2 inch. Bring this to a boil, then turn off the heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit — legs and saddle — and put them in a bowl in the fridge. Add the remaining stock ingredients, return everything to a bare simmer and cook for 1 hour. Strain and set aside.
3. Now find a heavy, lidded pot such as a Dutch oven and heat the olive oil over medium heat. When it is hot, add the sliced onions and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces from the fridge, the thyme and the garlic cloves. Bring to a simmer and add salt to taste. Turn the heat down to low, cover the pot and cook until the meat is tender, about 90 minutes to 2 hours.
4. Finish the dish by adding the green olives and fresh parsley. Cook for 2 to 3 minutes and serve.
goatgurl
Almost Self-Reliant
oh my @Britesea that sounds delish. my recipe is so much lazier that I'm almost ashamed to send it. but i will...
cut 2 or 3 rabbits into pieces, roll in a mixture of flour, salt and pepper. brown in hot oil of your choice. place in a slow cooker along with some sliced onions, a can of campbells roasted garlic and mushroom soup mixed with about 1/2 can of water and let it cook till the rabbits tender and the gravy thickens.
cut 2 or 3 rabbits into pieces, roll in a mixture of flour, salt and pepper. brown in hot oil of your choice. place in a slow cooker along with some sliced onions, a can of campbells roasted garlic and mushroom soup mixed with about 1/2 can of water and let it cook till the rabbits tender and the gravy thickens.
- Thread starter
- #5
