Braised Rabbit Recipe

Braised Rabbit with Garlic Spanish Braised Rabbit with …

WEBOct 22, 2015 · Add the garlic cloves and cook another minute or two. Nestle the rabbit back into the pot, sprinkle some salt over everything and add …

Rating: 4.9/5(35)
1. Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes. Add the garlic cloves and cook another minute or two.
2. Nestle the rabbit back into the pot, sprinkle some salt over everything and add the vinegar and bay leaf. Pour in enough water to get about halfway up the sides of the rabbit. Cover the pot and cook slowly over low heat for about 2 hours.
3. When the rabbit is tender, add black pepper and mix in the peas. Serve with lots of crusty bread.

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Italian Rabbit Recipe Braised Rabbit Hank Shaw

WEBJan 10, 2013 · 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 …

Rating: 4.9/5(15)
1. First you must break down your rabbits. (See note below) 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.

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White WineBraised Rabbit With Mustard Recipe NYT …

WEBStep 1. Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it …

Rating: 5/5(311)

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