Braised Rabbit Smothered With Onions Recipes

BRAISED RABBIT

Steps:

• In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

EDNA LEWIS'S SMOTHERED RABBIT

Steps:

• Roll the pieces of rabbit in the seasoned flour, and let them set for 20 minutes.
• Heat a large skillet, and cook the butter until it foams, then add the bacon pieces. When they become a bit browned, remove them with a slotted spoon, and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or stew).
• Brown on both sides, and sprinkle over the browned pieces with defatted bacon, onion or shallot and 1/4 cup water. Cover, and set into oven at 300, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.

BRAISED RABBIT SMOTHERED WITH ONIONS

Steps:

• Preheat oven to 350 degrees F. Heat 3 tbsp. of the butter and 1 1/2 tbsp. of oil in a large flameproof casserole. Brown the rabbit pieces, in batches, over medium heat, sprinkling them with black pepper. Set them aside. Add the remaining 3 tbsp. butter and 1 1/2 tbsp. oil in the casserole. Add the onion and garlic, and cook over medium-low heat until wilted, about 15 minutes. Sprinkle with the brown sugar, thyme and ginger, stir well. Return the rabbit pieces to the casserole, and stir gently to mix with the onions. Add the wine, chicken and beef stocks, and salt. Bring to a boil. Then cover the casserole, transfer it to the oven,and bake until the meat is tender, 45 minutes to an hour. Using a slotted spoon, remove the rabbit pieces from the casserole and keep warm. Leave the oven on. Place the casserole over low heat and whisk in the mustard (do not boil). Adjust the seasoning and return the rabbit pieces to the casserol, stirring. Transfer the casserole to the oven and bake, uncovered, 10 minutes. Serve sprinkled with chopped parsley.

BRAISED RABBIT WITH WILD MUSHROOMS

Steps:

• Preheat oven to 350°.
• In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
• Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
• Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
• Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
• Remove pan from heat.
• Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.