How To make Hassenpfeffer 1
-JUDI M. PHELPS (G.PHELPS1) 1 Young rabbit
1/2 c Wine vinegar
2 cl Garlic; sliced
1 Bay leaf
2 ts Salt; optional
1/2 ts Freshly ground black pepper
6 tb Olive oil
2 sl Bacon; diced
1 1/2 c Onions; sliced
1 tb Flour
1 Bottle dry red wine
1 tb Unsweetened chocolate;grated
24 sm White onions
French or Italian bread; -sauteed and sliced Have the rabbit disjointed and cleaned. Pour boiling water over it, scrape, rinse, and dry. In a glass or pottery bowl combine the vinegar, garlic, bay leaf, salt (optional, pepper, and 4 tablespoons of the oil. Add the rabbit and marinate in the refrigerator for 48 hours. Drain. Put the bacon in a Dutch oven and cook until lightly browned. Add the sliced onions and cook until golden. Blend in flour and add rabbit. Cook 10 minutes turning the pieces several times. Add the wine, bring to a boil, and stir in the chocolate. Cover and cook over low heat 1-1/2 hours or until tender; add salt and pepper to taste after 1 hour. While the rabbit is cooking, saute the white onions in the remaining oil until golden. Arrange the rabbit on a hot platter with the sauteed onions and bread around it. Serve with noodles. Source: The Complete Round the World Meat Cookbook.
How To make Hassenpfeffer 1's Videos
Souper Tuesday: Hasenpfeffer, or Rabbit Stew
“Bring me my Hasenpfeffer!”
Recipe:
1 rabbit, cut into quarters
4 slices bacon, diced
1/2 cup flour
1 tsp salt
1 tsp paprika
1/2 black pepper
1 onion, diced
2-3 garlic cloves, minced
1 cup red wine diluted with 1 cup water
2 bay leaves
3 sprigs Rosemary
1 tsp thyme
1 Tbsp parsley
3 potatoes, diced
3 carrots, diced
1 stalk celery, diced
Brown bacon in dutch oven until crumbly. Remove bacon, reserve for use. Add salt, paprika and pepper to flour in a deep dish; mix well. Coat each piece of rabbit with flour mix. Brown rabbit in bacon grease, half at a time, for 5 minutes on each side. Remove and set aside. Caramelize onion for 5 minutes in bacon grease (add more fat if needed). Add garlic and any remaining flour. Stir in diluted wine. Drop in bay leaves, and return rabbit to pot. Bring to boil, cover and simmer for about an hour until rabbit is tender. Remove rabbit to cool. Add potatoes, carrots and celery to pot. Bring to boil; simmer 20 minutes or until veggies are done. (Add more water if necessary to cover.) Meanwhile, shred rabbit meat. When veggies are done, add rabbit meat and reserved bacon crumbles to the stew. Keep warm until ready to serve.
Cooking Under the Influence - Easter Special: Hasenpfeffer
What better way to observe Easter than by cooking its representative, the Easter Bunny?! French 75s get a repeat performance, and what a performance it is!
HOW TO COOK RABBIT | EASY RABBIT RECIPE | RABBIT CACCIATORA RECIPE
How to cook the most delicious rabbit, this is coniglio cacciatora as they call it in Italian / rabbit cacciatora is so tender and full of flavor, I have a chicken version if you do not like rabbit, I will leave a link below for the chicken version.
INGREDIENTS
3 TBSP OLIVE OIL
700 G RABBIT
SALT
1 MEDIUM ONION
1 MINCED MEDIUM CLOVE OF GARLIC
30ML RED WINE
14 SKINLESS CHERRY TOMATOES
1/2 TSP CAYENNE PEPPER
1 TSP BLACK PEPPER
1 1/2 TSP ORIGANO
1 TSP CHICKEN STOCK
1 1/2 TSP ROSEMARY
1/2 TSP THYME
17 SEEDLESS GREEN OLIVES
1 1/2 CUP HOT WATER
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
Beer-Braised Rabbit | Emeril Lagasse
Emeril prepares his Beer-Braised Rabbit for cooking teacher, author, and television personality, Julia Child. Creole seasoning Portuguese sausage, mushrooms, and beer yield a special dish for a very special guest.
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1 Rabbit, 3 Recipes. How To Prepare & Cook Rabbit. Rabbit Stew, Confit Rabbit, Rabbit Wellington
One Rabbit cooked three ways. Three delicious recipes from one RTA bunny.
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