Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, braised rabbit. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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 popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Braised Rabbit is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have braised rabbit using 13 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Braised Rabbit:
- Make ready 3 lb rabbit
- Get 2 tbsp seasoned flour (I added about 1/2 tsp of salt and pepper each)
- Get 2 tbsp EVOO
- Prepare 2 tbsp butter
- Prepare 4 oz bacon
- Get 1 onion, roughly chopped
- Prepare 3 carrots, sliced
- Prepare 2 stick celery, trimmed and sliced
- Prepare 1 1/4 cup chicken stock
- Make ready 1 1/4 cup dry hard cider (can us stout too), 1/2 pint
- Prepare 1 bunch fresh parsley leaves, chopped
- Make ready 1 salt, to taste
- Take 1 pepper, to taste
They will also probably cut it into serving-size pieces for you, which will turn this braised rabbit recipe into a dish that's very easy to make. Braising is a great way to prepare a rabbit recipe since it helps keep the meat moist and flavorful. This braised rabbit recipe makes for a delicate and decidedly unexpected main dish for your next cool-weather gathering. Remove the rabbit from the heat and deglaze pan with the white wine.
Steps to make Braised Rabbit:
- Soak the joints in cold salted water for at least two hours.
- Pat pieces dry with paper towels.
- Toss bunny pieces in seasoned flour, while singing little bunny foo-foo and ruefully whispering "I told you so…" to the pieces.
- Preheat the oven to 400°F.
- Heat the oil and butter together in a flame proof dutch oven on a stove burner.
- Shake off (and reserve) any excess flour from the rabbit joints and brown them on all sides; lift out and set aside.
- 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!)
- 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.
- Add the vegetables to the dutch oven and cook gently until just coloring.
- Add the reserved flour to the veggies to absorb the fats left in the dutch oven.
- Stir over a low heat for 1 minute to cook the flour; seems like a good time to have more cider.
- 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.
- Return the rabbit and bacon to the dutch oven with half the chopped parsley and a light seasoning of salt and pepper.
- Mix gently together while reciting double double toil and trouble, then cover with a lid and put into the preheated oven.
- Cook for 15-20 minutes, then reduce the temperature to 300°F for about 1 1/2 hours, or until the bunny is tender.
- Add the remaining parsley and serve with some rustic sides.
- This was a recipe I found in an Irish cook book; the instructions were modified to my liking.
Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Add the onion, fennel, thyme, rosemary and sage to the skillet. 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.
So that’s going to wrap it up with this exceptional food braised rabbit recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
