1 ea Rabbit (3 to 4 pounds)
MARINADE:
1/3 c Brandy
1/4 c Wine, red, dry
2 tb Oil, olive, extra-virgin
4 ea Garlic, cloves, crushed
2 ea Thyme, sprigs OR
1/2 ts Thyme, dried
3 ea Savory, winter, sprigs OR
1/2 ts Savory, dried
2 ea Rosemary, sprigs OR
1/4 ts Rosemary, dried
2 ea Marjoram, sprigs OR
1/4 ts Marjoram, dried
1 ts Oregano, fresh OR
1/2 ts Oregano, dried
5 ea Bay, leaves, crumbled
3 tb Juniper, berries, crushed
1/2 c Oil, olive, extra-virgin
Salt (to taste) Pepper (to taste) 1 c Wine, white, dry
2 c Stock, chicken, dark **
8 ea Garlic, cloves, peeled
1 tb Oil, olive, extra-virgin
3/4 ts Arrowroot OR
3/4 ts Cornstarch
1 tb Water, cold
1 1/2 tb Brandy
Roast Beef Puree ** Spinach *** Beet Greens *** ** See recipes for Brown Chicken Stock and Roast Beef Puree. *** Blanch 1 1/2 pounds of fresh spinach, stems removed, and reserved greens from 4 beets. Drain, rinse under cold water and squeeze out all of the liquid. Toss the greens in a skillet over medium-high beat with 2 tablespoons of butter and until heated through. Season with salt. To Marinate: ============ You can do this yourself, or you can ask your butcher to cut up your rabbit as follows: forelegs left whole, hind legs cut into 3 pieces each (lower joint; thigh cut diagonally into 2 pieces), rib section cut into 3 pieces, loin cut into 3 pieces, neck left whole. At least 2 days before serving, place the rabbit in a shallow glass or enamel pan and add marinade ingredients. Turn rabbit pieces over to coat. Marinate, covered, in refrigerator, turning occasionally. Preheat you oven to 325 F. Remove the rabbit from the marinade. In a heavy large skillet, heat about 1/4 cup of olive oil over medium-high heat. Add half of the rabbit pieces and sprinkle with salt and pepper. Saute, turning pieces once, until golden brown, about 5 minutes. Transfer to oven-proof casserole. Discard fat from skillet and add 1/2 cup of white wine, scraping up all of the browned bits in the pan. Boil for 2 minutes and add the liquids out of the skillet to the casserole. Repeat the procedure, browning the remaining rabbit, deglazing and adding rabbit and liquid to the casserole. Bring the brown chicken stock to a boil; skim, if necessary, and pour it into the casserole (liquid should not quite cover meat). Place the casserole, partially covered, in the lower third of the oven. After 50 minutes, check the forelegs, racks and loins. If they are tender, remove them. Continue cooking until all of the remaining pieces are tender, 1 to 1 1/2 hours total cooking time (timing can vary depending on size and
tenderness of the rabbit). Transfer to serving plates and keep warm. Meanwhile, blanch the garlic in boiling salted water for 30 seconds; drain. Blanch again for 30 seconds, drain. Place in a small skillet with 1 tablespoon of olive oil and saute over high heat for 1 minute.
Place the skillet in the oven until the garlic is golden, 25 to 30 minutes. Cut each clove into 3 or 4 pieces; set aside. When the rabbit is tender, place the skillet with cooking liquid over high heat and boil until reduced by half, about 15 minutes. Skim all of the fat from the surface. In a small cup, stir together the arrowroot and water; whisk the mixture into the reduced cooking liquid and return to a boil. Add brandy, adjust seasonings with salt and pepper, and skim again if necessary. Stir in the reserved garlic pieces, and pour over the rabbit. Serve your rabbit with Roast Beef Puree, spinach and beet greens. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
How To make Pan Roasted Rabbit with Fresh Herbs's Videos
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.
Grilled Rabbit with garden herbs barbecue recipe
Jason Doyle takes rabbit meat from a recent shoot and gives us a barbecue recipe.
The full recipe is on our website you can find it here
To see them shooting the rabbits, click here
This item appears in Fieldsports Ireland, episode 10
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How to Make Rabbit Meat| Rabbit Meat Wet Fry at Home
We got some rabbit meat recently and I thought to share how we make delightfully tasty wet fry rabbit meat that can go with any accompaniment that you enjoy. Being white meat makes it an even wonderful go-to healthy meat. You're welcome to find out how we do it, try as well, and then enjoy! Enhance your hospitality at home for the glory of God!
You can print the recipe here or save it as a PDF on your device:
#rabbitmeat
#rabbitmeatwetfry
#rabbitmeatstew
#recipeswithclara
#recipesandhospitalitywithclara
#biblicalhospitality
#hospitalitymadesimple
#claramuruga
How to Cook Rabbit--Herb Roasted Rabbit Legs
Ingredients:
4 to 5 front rabbit legs
1 tsp oregano
1 tsp parsley
1/2 tsp marjoram
1/2 tsp basil
1/4 tsp thyme
1/4 tsp pepper
1/4 tsp sea salt
extra virgin olive oil
All herbs are dried. If using fresh herbs triple amounts.
Double ingredients for 8 to 10 pieces.
ROASTED RABBIT RECIPE
Americans are obsessed with eating lean meat, so how is it we have overlooked the rabbit! With virtually zero fat, rabbit is both lean and delicious. Having prepared it several ways, I have found this recipe to be one of my preferred ways to cook it. A very European style of preparing Rabbit in white wine, cream and lots of fresh herbs. Full Recipe Here:
Seared Rabbit with Thyme
In this video I fabricate a whole rabbit that I killed and then prepare it simply by searing it.
WARNING: some people might find this video distressing as it shows a whole rabbit being broken down. Watch at your our risk!
#TripleE #CulinarySchool #WholeAnimal #Rabbit