How To make Rabbit, Mexican Style
2 Rabbits (1 to 1-1/2 lb. ea.)
1/2 cup Peanut oil
2 small Chili peppers
2 Garlic cloves
crushed
Flour 2 tablespoons Butter
1 large Carrot :
finely diced
1/2 cup Finely chopped onion
3 tablespoons Finely chopped green pepper
1 cup Chopped mushrooms
1 tablespoon Flour
1 can Condensed chicken broth
(10-1/2 ounce can) Juice of 1 small orange 2 tablespoons Finely shredded orange peel
2 tablespoons Peanut butter
1/2 teaspoon Cumin seeds
1 tablespoon Toasted sesame seeds
3 Whole cloves
1 dash Nutmeg
Salt -- pepper 1 tablespoon Chopped parsley
Cut legs from rabbits and cut backs in three pieces. In a Dutch oven heat oil and add chili peppers. Fry peppers until brown, crushing them to extract juice. Remove peppers. Rub pieces of rabbit with garlic and then coat with flour. Brown pieces of rabbit in the oil until golden brown on all sides. Cover and simmer until rabbit is tender, about 1 to 1-1/2 hours. Pour off excess fat.
TO PREPARE SAUCE, melt buttter in a large saucepan. Saute' carrot, onion, green pepper, and mushrooms. When vegetables are soft, stir in flour. Gradually stir in chicken broth and orange juice. Cook over low heat, stirring constantly, until sauce bubbles and thickens slightly. Add orange peel, peanut butter, cumin seeds, sesame seeds, cloves, nutmeg, and salt and pepper to taste. Simmer sauce about 15 minutes, stirring occasionally. Place rabbit on a platter. Skim excess fat from top of sauce and spoon sauce over rabbit pieces. Sprinkle with chopped parsley.
Adapted recipe by Trader Vic, Senor Pico restaurant Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias
How To make Rabbit, Mexican Style's Videos
Cajun Rabbit Stew On The Bayou.
Join Chef Bourque' as he brings home his wild game and makes his famous Rabbit Stew Absolute. Aieee! Special guest appearance by No Air-Time John. Thumbs up me please! Don't forget to check out my Cajun Store at chefbourque.com.
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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#Rabbit #Grilling #MashedPotatoe
Pan-Fried Rabbit Recipe with Sour Cream Sauce (How to Fry Rabbit Meat in the Pan) #ultragustibus
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How to Cook Rabbit--Rabbit Enchiladas from Scratch
Ingredients for sauce:
3 T Chili Powder
3 T Flour
1 T Cocoa Powder
1 T Cumin
1 T Oregano
1/2 t Garlic Powder
3 cups Broth or Water
1 cup tomato sauce
Ingredients for Enchiladas:
Tortillas
2 to 3 cups cooked Rabbit Meat (or Chicken)
Mexican Cheese Blend
Enchilada Sauce
Spanish Rabbit Stew with Chocolate | Conejo al chocolate
Spanish Rabbit Stew with Chocolate | Conejo al chocolate
In this video, Johan Magnusson of Big Swede BBQ will show you how to make an amazing Spanish Rabbit Stew with chocolate, that is packed with flavors and kissed by smoke from oakwood.
Ingredients:
• 1 whole rabbit – trimmed into 6 pieces
• Big Swede BBQ Badass Texas Boost (or other SPG rub)
• 2 Tbs Unsalted Butter
• 1 Yellow Onion, chopped
• 4 Tbs Garlic, minced
• ½ lb Pork Chorizo
• 1 cup Port Wine
• 2 Roma Tomatoes, chopped
• 1 tsp Cloves
• 1 tsp Celery Seeds
• 1 tsp Cayenne Pepper
• 2 ½ oz Dark Chocolate (85%), finely chopped
• 2 Tbs Flour
• 4 cups Chicken Stock
Instructions:
Remove the innards and trim the rabbit into 6 pieces
Season the rabbit pieces with the Big Swede BBQ Badass Texas Boost and let it sit to infuse flavors.
Light your grill with wood or charcoal
Grill the rabbit pieces until every piece has a nice char. They do not have to be cooked through; we just want to brown the surface.
Place a cast-iron skillet on the grill and melt the butter. Add onion and cook for a minute. Add garlic and cook for another minute. Then add the chorizo and cook until chorizo is browned.
Next, add the port wine and let it reduce to half. Add the tomatoes and stir. Then add cloves, celery seeds and cayenne pepper and stir. Next, add chocolate and flour and stir gently.
Add Chicken stock and let reduce to ¾. Add the grilled rabbit parts and then simmer the stew on the grill at 350F for at least an hour or until the rabbit is tender and cooked through.
Serve with rice or potatoes.
We cooked the stew on the Burch Barrel and we used Oak Wood from Berry Wood. The rabbit was from Rusty Nail Meats.