How To make French Rabbit Ste
-JUDI M. PHELPS 1 Rabbit; disjointed
3 T Butter
1 1/2 ts Salt; optional
1/2 ts Freshly ground black pepper
2 T Flour
1/4 c Beef broth
1/2 c Dry white wine
4 sl Bacon; diced
12 sm White onions
1 cl Garlic; minced (it really
-needs 2 or 3) 1/2 lb Mushrooms; sliced
Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat. Add the onions; saute until golden. Add the garlic and mushrooms; saute 3 minutes. Add this mixture to the rabbit; cook 15 minutes longer or until the rabbit is tender. Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking. Source: The Complete Round the World Meat Cookbook by Myra Waldo. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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1 Rabbit, 3 Recipes. How To Prepare & Cook Rabbit. Rabbit Stew, Confit Rabbit, Rabbit Wellington
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Simple and CRAVABLE Rabbit Recipe -- Meat We Raised
We love raising our own meat animals on our homestead. This is one of our favorite rabbit recipes: Rabbit in Creamy Mustard Sauce. Farm-to-table doesn't get closer to home!!
This recipe out of the Seven Rinella Meat Eater Fish and Game cookbook is definitely one of our favorites, 10/10! It provides the exact right combination of tangy, savory, and creamy and pairs beautifully with a starch or salad. Here is the list of ingredients:
1 3lb meat rabbit (Try with Chicken Quarters!)
Salt and Pepper to taste
2Tbsp Vegetable oil
3Tbsp Butter
1 chopped shallot
2-3 minced garlic cloves
1 cup dry Vermouth or white wine (I have used Sherry and even Kombucha!)
1 cup bone broth or other stock
3T grainy Dijon or country style mustard
1 Large spring fresh Tarragon (I use 1T dried) or Thyme
3T Chopped flat leaf parsley (I use 1-2T dried)
Accompaniments (Noodles, rice, potatoes, whatever you like!)
I hope you enjoy as much as we do! I really hope this helps give you the confidence to cook and serve rabbit yourself! -Heather
#rabbit #cookingrabbit #recipe #homesteading #farming #homestead #farm #cooking #homecook
#game #gamemeat
Instant Pot Rabbit Stew - How I Make My Savory Rabbit Stew in the instant pot
Instant Pot Rabbit Stew!
How I Make My Savory Rabbit Stew in the instant pot
Get the written recipe here:
Enjoy this delicious and mouthwatering rabbit stew!
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iMac:
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Ligurian Rabbit Stew: An Italian classic recipe that is sustainable as it is delicious
Don’t be afraid to try rabbit! Especially when it’s cooked with olives, pine nuts, and lots of herbs to make a delightfully creamy and briny stew.
Serves 2 as a main course
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Ingredients:
1 pound of rabbit in pieces
1 cup of diced onion
½ cup of diced fennel
1 cup of olives
1 cup of white wine
¼ cup of pine nuts
¼ cup of flour
¼ cup of chopped parsley
1 sprig of rosemary chopped fine
2 sage leaves chopped fine
1 tablespoon of tomato paste
½ liter of water
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preparation:
Sale and pepper the rabbit pieces and then dredge in flour. Shake off the excess and then brown it in a sauce pan over medium high heat with a tablespoon of olive oil.
Once the rabbit has been browned on both sides, remove from pan. This takes about 6 to 8 minutes. Add the onion and fennel to the pan with a pinch of salt. Sweat the mixture until tender, roughly 5 minutes.
Add the tomato paste and let it brown slightly over medium heat. As soon as it starts to smell a bit coppery, add the white wine to the pan to deglaze and let it reduce by about half or until the alcohol has evaporated. Add the rosemary, sage and pine nuts to the pan.
Put the rabbit pieces back to the pan and add water until it reaches about halfway up the rabbit without covering them. Add the olives and turn the heat to low. Simmer for 30 minutes covered.
Check the rabbit after 30 minutes and take the lid off. Let the liquid reduce by half, or roughly another 20 to 30 minutes. Add the lid back to the pan if it looks like the liquid is getting too thick.
After 1 hour the meat should be tender and come away from the bone without much effort. Turn off the heat and add the parsley. An optional touch before serving is to drizzle some of your finest olive oil over the stew when served.
Simple Rabbit Stew Recipe
Step outside of the box with this simple rabbit stew recipe. The seasonings stick to classics, making this warm savory dish one that you're sure to enjoy in the cooler winter months.
#Stew #Food #Recipe
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Rabbit Stew
Our goal is to fundamentally change the way the world appreciates and engages with African food. In addition to this, we took on a challenge to introduce creative and exceptional ways food in general could be exploited and unconventionally manipulated.
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