Braised Rabbit
Braised Rabbit

Whats up everyone, this time we offers you braised rabbit recipes of dishes which are easy to understand. We will share with you the recipes that you are in search of. I’ve made it many times and it is so scrumptious that you guys will find it irresistible.

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. —Dawn Bryant, North Platte, Nebraska.

Braised Rabbit is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Braised Rabbit is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook braised rabbit using 13 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Braised Rabbit:
  1. Prepare 3 lb rabbit
  2. Take 2 tbsp seasoned flour (I added about 1/2 tsp of salt and pepper each)
  3. Prepare 2 tbsp EVOO
  4. Take 2 tbsp butter
  5. Take 4 oz bacon
  6. Make ready 1 onion, roughly chopped
  7. Get 3 carrots, sliced
  8. Get 2 stick celery, trimmed and sliced
  9. Make ready 1 1/4 cup chicken stock
  10. Make ready 1 1/4 cup dry hard cider (can us stout too), 1/2 pint
  11. Get 1 bunch fresh parsley leaves, chopped
  12. Take 1 salt, to taste
  13. Make ready 1 pepper, to taste

Everything is in balance, from the zippy sherry vinegar, the warmth of the slow-cooked garlic, the rabbit, which turns luscious after simmering for hours, and even the peas, which really come off as sweet when. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Serve the thickened sauce with braised rabbit.

Steps to make Braised Rabbit:
  1. Soak the joints in cold salted water for at least two hours.
  2. Pat pieces dry with paper towels.
  3. Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so…" to the pieces.
  4. Preheat the oven to 400°F.
  5. Heat the oil and butter together in a flame proof dutch oven on a stove burner.
  6. Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
  7. Drink from your cider collection. (The trick here is that you only use one bottle for the recipe…that leaves five you have to get rid of…imbibe!)
  8. Add the bacon to the dutch oven and cook to completion, then set aside with the rabbit. Make inappropriate animal jokes when children are not present.
  9. Add the vegetables to the dutch oven and cook gently until just coloring.
  10. Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
  11. Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
  12. Add the stock and alcohol, stirring to make a smooth sauce. For an extra challenge, swig while stirring and not spilling from either you bottle or the Dutch oven. High-five yourself upon completion.
  13. Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
  14. Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
  15. Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender.
  16. Add the remaining parsley and serve with some rustic sides.
  17. This was a recipe I found in an Irish cook book; the instructions were modified to my liking.

Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. This braised rabbit recipe makes for a delicate and decidedly unexpected main dish for your next cool-weather gathering. Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Cut the front portion (front legs) in half through the backbone.

Above is the right way to cook dinner braised rabbit, very easy to make. Do the cooking levels appropriately, chill out and use your coronary heart then your cooking will likely be scrumptious. There are numerous recipes that you may attempt from this web site, please discover what you want. For those who like this recipe please share it with your folks. Glad cooking.