he cooking oil.
Rinse rabbit pieces and drain.
Dredge rabbit pieces
To roast the rabbit: Place the rabbit in a large roasting pan
illed with oil, lay you rabbit chunks in and cook for
ne to cover the rabbit) to the rabbit. Mix around to combine
Dredge the rabbit pieces in the flour. Heat
n another bowl, combine the rabbit, olive oil, thyme, bay
edium-low heat.
Add rabbit; brown well on all sides
it the length of your rabbit loin. Spread the mushroom paste
Saute cut-up rabbit in cooking oil and margarine until browned.
Add onions and cook these until soft.
Add paprika, salt and pepper to taste and the chicken broth.
Simmer, adding water until the rabbit is done.
Add sour cream and bring to a simmer. Serve over noodles or rice.
owl.
Dip rabbit well and then coat rabbit with flour, salt
Preheat oven to 400\u00b0F. Heat oil in a roasting pan, add chorizo and saute until crisp. Set aside. Add rabbit pieces and sear, turning. Add onions, carrots, garlic, rosemary and thyme and cook briefly. Deglaze with wine and stock then bring to a boil. Add juniper berries, bay leaves, tomatoes, prunes and chorizo then transfer to oven for 1 1/2-2 hours. Around 15 minutes before the end of the cooking time, add chickpeas. Serve stew sprinkled with parsley and basil.
nd drain vegetables.
Measure cooking liquid and add beer, water
Place rabbit in pot; cover with water.
Add onion and bacon slices.
Bring to a boil.
Cook for about 30 minutes.
Add salt, if needed.
Cook rabbit until tender.
Remove from pot; drain. Place in hot skillet with small amount of cooking oil.
Brown quickly; place in a covered dish.
Keep warm.
Add salt, pepper, cornstarch, 1 1/2 cups water and a small amount of evaporated milk.
Serve gravy with rabbit.
Put rabbit into a deep bowl and
Cooking Instructions:
The same recipe
owels and set aside. Sprinkle rabbit with salt and coat with
Grind pepper over the rabbit and place in the crock
Rub the rabbit inside and out with a
ine vinegar.
Soak the rabbit in salt and water for
Season the marinated cut up rabbit with salt and pepper. Brown in cooking oil.
Remove the meat and set it aside.
Add the onion, celery, carrot and parsley; saute briefly.
Add flour, mustard, sugar and lemon juice to taste.
Add wine, some water, bay leaves and return the rabbit to the sauce and cook until tender.