How To make Olive Stuffed Rabbit Meat
2 saddles rabbit (hipps?) salt and pepper 3 clove of garlic chopped 1/2 cup tomato juice 1/2 chopped rosemary 3 tsbps chopped olives 3 large tomatoes peeled, seeded and chooped 1/2 cup chicken stock 2 tbsps oilve oil
Remove the bones from meat, taking care not to pierce the meat, sprinkle the inside of meat with the rosemary, salt, pepper. Mix together the chopped garlic and the olives. Spread this stuffing down the centre of each saddle. Roll up the meat, taking care to roll tightly and neatly. Secure the 2 rolls of stuffed meat with thin kitchin string. Heat oil in a frying pan and briskly seal the rolls on all sides until golden brown. Add the tomatoes, stock and tomato juice to the pan, stirring well to mix. Season with salt and pepper cover and cook on a moderate heat for 20 minutes. Check the level of the liquid in the pan frequently, stirring and shaking the ingredients from time to time, after 20 minutes remove the rolls to a hot plate and allow the remaining sauce to reduce and thicken. Cut the rolls into slices and serve on the tomato sauce.
How To make Olive Stuffed Rabbit Meat's Videos
How To Prepare And Cook A Rabbit.(Part.3).Stuffed Saddle Of Rabbit.
A STUFFED SADDLE OF RABBIT.The saddle is boned out,and stuffed with the leg meat and mushroom duxelle,rolled in spinach and bacon and then roasted,one of the best dishes i have ever cooked.Many thanks.
Delicious rabbit with mushrooms and dark beer || Dominique's kitchen
Grandmother's kitchen scores remarkably well in 2018. Rabbit meat is mild in taste and also very low in calories. A generous portion of mushrooms and a decent Belgian beer make the sauce or gravy so wonderful and delicious. This stew tastes nostalgic and at the same time contemporary, because all flavors and ingredients together form a golden combination.
You really must try this delicious rabbit with mushrooms and dark beer !
Ingredients (serves 4)
1 rabbit (1,5 kg)
100g of bacon
250g of mushrooms
4-5 shallots
2 bottles of dark beer (2 x 33cc)
4 speculoos biscouts
2 slices of gingerbread
1 chicken stock cube
some fresh parsley
For the full recipe, see link :
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Fatally Attracted to Julia Child's Stewed Rabbit
Julia Child's Rabbit Stew! Rabbit marinated in vinegar & herbs & stewed in red wine. Recipe from Mastering the art of french cooking volume 2. #juliachild #jamieandjulia #antichef #rabbitstew
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Mastering the Art of French Cooking Vol 1 & 2:
Music:
00:00 - Intro
01:07 - Butchering a Rabbit
04:09 - Marinating Rabbit
05:44 - Braising sauce
11:43 - Stewing the Rabbit
13:47 - Order up!
Rabbit Caccitore recipe
For this and other recipes go to our website:
Perfect Stuffed Rabbit with Gennaro
Hello lovely peoples. Gennaro was in Malta in 2013 and he saved this simple, delicious and gorgeous dish for you because he was SO PROUD of how it tasted. The rabbit is tender and it's so full of a flavour.
Make sure you have a go and let us know how you get on!
Bless you x