How To make Marinated Rabbit
1 3 lb rabbit, fresh or frozen
1 ts Salt
1/4 ts Pepper
3 tb Canola oil
MARINADE:
2 c Red wine
2 c Chicken broth
1 ts Allspice
2 Bay leaves
1 ts Thyme
SAUCE:
12 Pickled cocktail onions *
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tb Butter or margarine
* white onions unsliced. Cut rabbit into serving pieces and rub with salt and pepper. Put into a large bowl; add marinade. Refrigerate overnight. Drain rabbit; DO NOT PAT DRY. Strain reserve marinade. In a large cast iron frypan over high heat quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender. Just before the rabbit is done, saute the onions, olives, and mushrooms in butter. Add to rabbit mixture. Serve with boiled potatoes.
How To make Marinated Rabbit's Videos
Easy Rabbit Prep Time Lapse. #srp #rabbit #wildfood #fieldtofork #wildfoodcooking #game #shorts
Easy prep of wild rabbit for the table.
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All about preparing and cook Rabbit and Hare, click on the link below, many thanks. Enjoy.
How To Cook Rabbit || Beer Marinated Rabbit Fry || കിടിലൻ Variety ആണ് ട്ടാ...!!
The ultimate mouth watering recipe with the best combination of German beer and rabbit meet. A simple yet flavorful recipe you could relish upon on a relaxing laid back weekend. Do try it at home and convey your feedback in the comments.
My other videos which you might like:-
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German Beer Story -
Kletterwald Taunus -
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How to Cook Rabbit Two Ways | Deep Fried Rabbit and Hasenpfeffer
I’ve got two different recipes for you to try for rabbit: deep fried rabbit and a German style dish called hasenpfeffer with a cowboy in cast iron.
#howtocookrabbitmeat #howtocookrabbit #recipeforrabbits
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Rabbit Recipes: Rabbit Stew Recipe: Coniglio In Umido Con Peperoni E Cipolle
I love Rabbit Recipes and this is one of my favorite and easiest one's that I know! Rabbit Stew With Peppers And Onions in a delicious red sauce. This Rabbit Stew Recipe is a Northern Italian influenced recipe that I learned from Mr. Mele' the man I used to work for at Ristorante Stomboli in Los Angeles as a boy. If you enjoy rabbit and you enjoy making Rabbit Recipes then please try this one out. I am sure you will love it. You can find the recipe below.
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Ingredients
1Dutch Oven
1 Set of tongs to turn your rabbit.
1 rabbit 3 Lbs. or more.
1 Cup all purpose flour for dusting your rabbit.
3 red sweet peppers, cut into strips.
3 yellow sweet peppers, cut into strips.
3 green peppers cut into strips.
2 brown or red onions, finely slivered.
2 teaspoons dried tarragon.
2 teaspoons dried marjoram.
2 teaspoons dried bay leaves.
4+ cloves garlic minced.
1 or 2 tsp. sugar.
4 tablespoons fresh parsley, finely chopped.
1 26 oz Carton of plum tomatoes chopped or marinara sauce will do.
I like to use Pomi tomato products for my Italian cooking.
2 tablespoons tomato paste (optional).
1 glass of white wine.
8 tablespoons extra virgin olive oil.
Salt and pepper to taste.
Optional: Some crushed red chili flakes.
Optional: Add 1/2 to 1 Lb of sweet or hot Italian sausage cut up into 1/2 inch pieces to mix it up a bit!
Ingredients For Rabbit Marinade
1 cup white wine
1 Tbsp. Sugar.
1 Tbsp. Salt.
1/4 cup olive oil
1/2 tsp rosemary
1 Tsp. Whole cloves.
1/2 Tbs. Whole or cracked peppercorns.
2 Cloves of chopped garlic
Ingredients For Creamy Polenta
2 Cups of chicken stock.
2 Cups of half and half or whole cream if desired.
1 Cup yellow corn meal or medium grain Polenta. (They are basically the same!)
4 Tbsp. Unsalted butter.
Salt/Pepper to taste.
Parmesan Cheese or any Italian cheese such as Asiago, Pecorino, or Romano.
Instructions
Instructions For Marinating The Rabbit
Combine all ingredients in a 1.25 gallon freezer bag and shake it up well.
Then add your rabbit pieces to the bag and gently mix the marinade and rabbit together.
You have to do it gently you don't want any rabbit leg bones poking through the plastic bag! Marinate for at least 24hrs to 48hrs.
This will help to flavor and tenderize the meat!
When rabbit is done marinating take it out and pat it dry.
Time to move onto cooking the rabbit.
Instructions For Cooking The Rabbit Stew
Butcher your rabbit.
If you don't know how then have your butcher do it as they are sold whole/frozen in many places.
Have your Dutch Oven to brown.
Make sure to keep track of your rabbit pieces so that they don't burn.
Depending on size of your Dutch Oven or pot you may have to brown the rabbit in batches.
When rabbit pieces have browned set aside on plate with paper towels.
Now take your cup of white wine and deglaze your Dutch Oven or large pot.
You want those lovely little brown bits!
Now add your peppers and onions to sweat them down.
Add some salt to draw moisture from peppers and onions.
Add some black pepper for the flavor layer.
If you have to add some more olive oil do so.
When the veggies have sweated add 2 cups of chicken stock and cook for 2 minutes.
Now add your tomato sauce of choice and mix well.
After the mixture is blended well add your herbs and spices and mix well.
Add your sugar now to cut any acidity in the dish.
Add your parsley now and mix well.
Now some salt and black pepper for building our flavor layers.
Now bring entire mixture to a boil and then back down to a simmer.
Now add your rabbit pieces back to the stew mixture one at a time.
If you need to add more sauce as the sauce reduces then do so when needed.
Now simmer the dish for 1 1/2 to 2 hours til tender.
When the dish is done take off of heat and put aside it will stay hot for a long time.
Now make the creamy polenta.
How to cook RABBIT on the GRILL Perfectly!
I know it is not popular, but grilled rabbit is amazing if done correctly. I grilled this one perfectly. The flavor of this amazing dish is something anyone will enjoy even if you never tried it. I also made my mashed potatoes which is loved by all my friends and family member. This is must on your pocket of recipes.
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HOW TO GRILL RABBIT PERFECTLY AT HOME
I set my grill to 350°F / 177°C)
I cooked it until internal thigh temp was (160°F / 71°C)
* Rabbit Marinade *
5 Cloves of Garlic
1/2 White Onion
1/4 Cup Parsley
1/2 Lime Juice
3 tbsp Olive Oil
2 tsp Smoked Paprika
Black Pepper and Salt to taste
* Mashed Potatoe *
5 Large Potatoes
1 Whole Stick of Butter
1 Whole Cream Cheese
Milk to taste (Until creamy)
Salt to taste
*Basting Rabbit Sauce
1/2 Stick of salted butter
1 tsp Smoked Paprika
3 Garlics smashed mixed with 1 tbs sugar
* Rabbit by Grand Western Steaks
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Braised Marinated Rabbit
We’ve said it before and we’ll say it again: if you eat meat, you should eat rabbit meat more often. It’s lean, it’s healthy and it’s pretty easy to cook. We’ve marinated ours before braising it and we used for that ginger, turmeric, beer, and chili among others. You should, too.
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