hours.
Season the rabbit to taste. Heat the butter
Chop rabbit into 12 pieces, discard the
edium-high heat. Coat the rabbit pieces in flour and shake
Heat butter in a saucepan and brown rabbit. Add bay leaves and season. Add wine, stock and mushrooms along with soaking water, cover and simmer for 45 hour. Add carrots and cook for 5 mins then add peas and cook for 10 mins. Remove rabbit, discard bones and chop meats. Return meat to stew. Mix flour and cream until smooth then add to stew. Add lemon juice and season to taste. Serve garnished with lemon zest.
1.\tSoak the rabbit in salted water for 24
arge roasting pan, sear the rabbit on all sides and remove
ed wine vinegar. Add the rabbit pieces and pickle the mixture
Preheat the oven to 325\u00b0F. Heat half the oil in Dutch oven on high heat. Cook rabbit, in batches, until browned.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add 1 cup water, stock, undrained tomatoes, potatoes, carrots, vinegar, bay leaves, red pepper flakes and mint to pan. Return rabbit to pan; bring to a boil.
Cook in oven, covered, about 2 hours or until rabbit is tender. Add peas; cook, uncovered, for 15 mins.
owels and set aside. Sprinkle rabbit with salt and coat with
Cut the rabbit meat into small, bite-sized
Cut rabbit into pieces. Boil until tender.
Pull meat from bone.
Cut meat into small pieces (save water that rabbit was boiled in).
Cut carrots, celery and potatoes in small pieces. Put in a 5-quart boiler with water from rabbit.
Cook until vegetables are tender. Add chopped onion, tomato paste, tomatoes or juice, corn and peas to thicken juice in stew.
Make roux and add to stew or add instant potatoes, salt and pepper to taste.
Heat 1 tsp oil in a large saucepan over medium-high heat. Cook pearl onions, stirring, for 3 mins, or until browned all over. Set aside.
Toss rabbit in flour. Add remaining oil to pan and cook rabbit until browned all over.
Add wine, tomato puree and 3/4 cup water. Bring to a boil then reduce heat and simmer, covered, for 45 mins.
Add potatoes and onions. Cook for 15 mins. Add carrots and peas. Cook until vegetables are tender. Serve.
Cut the rabbit meat from the bones. Preheat the oven to 400\u00b0F. Heat the oil in an oven safe pan and fry the rabbit pieces. Add the herbs and season to taste. Add the onions, carrots, garlic and bay leaves and saute briefly. Pour in the red wine and tomatoes and stir in the tomato puree. Cover the pan and bake in the oven for about 1 hour. Serve sprinkled with thyme.
Heat the oil in a skillet over medium heat.
Cook rabbit, onion, and garlic until rabbit is browned.
Add wine, bay leaf, bouillon, nutmeg, tomato paste, sugar, salt and pepper.
Add potatoes, carrots, and peas.
Add enough water to cover.
Bring to a boil, reduce to a simmer.
Cook until potatoes are done, about one hour.
f spinach.
Serve with Rabbit Sausage Recipe #404348 (if you wish
Let rabbit stand overnight in fridge with chopped onion, 1/2 cup vinegar, salt, pepper and water.
Next day, stew rabbit 2 to 3 hours with 1 cup water, 1 tablespoon vinegar, Worcestershire sauce, bay leaf, parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Cook in crock-pot or slow cooker.
After cooking, take rabbit out.
Debone and replace rabbit in broth.
Add another cup of water.
Add celery, potatoes, 2 onions, carrots and green pepper. Cook 2 to 3 hours or until vegetables are tender.
Serves 6.
Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.
Wash and clean rabbit.
Place rabbit and onion, bay leaf, salt
Cut rabbit into serving pieces.
Put
Put rabbit into a deep bowl and