BRAISED RABBIT
My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
EDNA LEWIS'S SMOTHERED RABBIT
Edna Lewis's family looked forward to visitors during hunting season, and they would prepare elaborate, generous breakfasts like this smothered rabbit to fortify them. You brown the rabbit in butter and bacon fat, drape it with sweet onions and then slowly cook it until the onions give up their juices. The Lewises served it with biscuits or corn muffins, jellies or preserves, oatmeal and coffee or hot cocoa.
Provided by Francis Lam
Categories main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 12 grams, Sodium 404 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED RABBIT WITH WILD MUSHROOMS
Make and share this Braised Rabbit With Wild Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Rabbit
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
WHITE WINE-BRAISED RABBIT WITH MUSTARD
This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.
Provided by David Tanis
Categories dinner, lunch, main course
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
- Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
- Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
- Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
- Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
- Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
- Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
- Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams
BRAISED RABBIT WITH GRAINY MUSTARD SAUCE
Categories Chicken Game Mustard Poultry Braise Christmas Dinner Lunch Rabbit Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
- Put oven rack in middle position and preheat oven to 350°F.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
- Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
- While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
- Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
- Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
- *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
More about "braised rabbit smothered with onions recipes"
ITALIAN RABBIT RECIPE - BRAISED RABBIT | HANK SHAW
From honest-food.net
5/5 (14)Total Time 3 hrsCategory Main CourseCalories 534 per serving
- First you must break down your rabbits. (See note below) Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.
- To make the stock, Cover all the rabbit pieces -- not just the stray ones -- into a pot and cover them with cool water by about 1/2 inch. Bring this to a boil, then turn off the heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit -- legs and saddle -- and put them in a bowl in the fridge. Add the remaining stock ingredients, return everything to a bare simmer and cook for 1 hour. Strain and set aside.
- Now find a heavy, lidded pot such as a Dutch oven and heat the olive oil over medium heat. When it is hot, add the sliced onions and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces from the fridge, the thyme and the garlic cloves. Bring to a simmer and add salt to taste. Turn the heat down to low, cover the pot and cook until the meat is tender, about 90 minutes to 2 hours.
- Finish the dish by adding the green olives and fresh parsley. Cook for 2 to 3 minutes and serve.
BEER-BRAISED RABBIT | RICARDO
From ricardocuisine.com
5/5 (23)Total Time 1 hr 55 minsCategory Main Dishes
RECIPE FOR TASTY ITALIAN-STYLE BRAISED RABBIT
From thespruceeats.com
4.2/5 (19)Total Time 1 hr 45 minsCategory EntreeCalories 783 per serving
BRAISED RABBIT WITH ONIONS RECIPE
From eatsmarter.com
BRAISED RABBIT WITH BELGIAN ALE, RABBIT CARBONNADE
From simplyrecipes.com
BRAISED RABBIT WITH GARLIC - SPANISH BRAISED RABBIT WITH …
From honest-food.net
SMOTHERED RABBIT AND ONIONS - RECIPE
From cooks.com
BRAISED RABBIT IN CREAM SAUCE • THE RUSTIC ELK
From therusticelk.com
RABBIT SMOTHERED WITH ONIONS - RECIPE
From cooks.com
BRAISED RABBIT WITH MUSTARD AND FENNEL RECIPE - JENN LOUIS
From foodandwine.com
SMOTHERED RABBIT | FRIED SMOTHERED | IN ONIONS AND MUSHROOM
From youtube.com
BEST BRAISED RABBIT SMOTHERED WITH ONIONS RECIPES
From recipert.com
SOUTHERN FRIED RABBIT RECIPE
From seriouseats.com
BRAISED RABBIT SMOTHERED WITH ONIONS RECIPE
From eatyourbooks.com
BRAISED RABBIT SMOTHERED WITH ONIONS FROM THE NEW BASICS …
From app.ckbk.com
BRAISED RABBIT WITH OLIVES RECIPE
From bonappetit.com
STARCHEFS - SMOTHERED RABBIT | CHEF GEOFF DAVIS OF BURDELL
From starchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love