HUNTER'S RABBIT
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
- In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.
HUNTERS'S RABBIT STEW
Steps:
- Everything is cooked on LOW heat (~1/3 of max). 1. Clean and roughly chop the garlic. 2. Place a large stew pot on low heat and add olive oil (to cover the bottom of the pot), chopped garlic, and small amount (~1/4tsp) of finely chopped rosemary, then slowly heat until the garlic yellows. (~10min) 3. Add the rabbit pieces, mix and cover, allowing them to release their own juices. Mix intermittently to avoid burning. 4. Once the rabbit meat has released its own juices (~15-30min cooking), add bay leaves, small amount of salt (better to add more at end as the wine will also make it slightly salty), tomato paste, the remaining rosemary and Vegeta. Mix and cover. 5. Once the meat juices have almost fully reduced, add red wine to ~85% of the level of rabbit pieces and allow to reduce. Mix and cover. Mix intermittently to avoid burning. Cooking should take ~1.5 hours once the rabbit is covered with wine. If necessary, season with salt and pepper just before completion of cooking. Serve warm with gnocchi.
RABBIT STEW
When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.
Provided by catercow
Categories Stew
Time 8h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
- Add spices to the pot.
- Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
- Cover and cook on low for 8 hours. Thicken gravy as desired.
Nutrition Facts : Calories 776.6, Fat 19.6, SaturatedFat 5.8, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 70.5, Fiber 10.8, Sugar 9.2, Protein 77.1
SPANISH RABBIT STEW HUNTER-STYLE RECIPE - (3.7/5)
Provided by pikassob
Number Of Ingredients 12
Steps:
- Peel and chop the onion and garlic. Cut the ham into small pieces and set aside. Rinse and cut tomato into small cubes. Rinse all dirt off mushrooms, then trim stems and slice. Chop 2 sprigs of parsley and set apart. Remove rabbit from packaging. Rinse and pat dry. Cut rabbit into 8-10 pieces. Salt and pepper all sides. In a large, heavy-bottomed frying pan, heat 3-4 tbsp olive oil on medium. When hot, sauté onion and garlic. When soft, add the ham cubes. When onion is translucent, remove onion, garlic and ham from pan with a slotted spatula and set aside on plate for later, reserving the oil. Add some olive oil to the same pan and brown the rabbit on both sides. Remove from frying pan. Pour any oil left in frying pan into a large casserole or stew pot. Place rabbit and onion mixture into pot and mix. Add chopped parsley and dried thyme to pot and stir. Place on medium heat. Add the cognac, white wine and water to rabbit and mix. Simmer uncovered for approximately 30 minutes and add chopped mushrooms after 15 minutes. Stir in mushrooms and continue to simmer for another 15 minutes. If necessary, add a bit more water while simmering. Serve with home-fried potatoes or rice. Spanish stews or casseroles such as this are traditionally served with rustic bread, especially in Old Castilla where this regional recipe originates.
HUNTER STEW
Feel free to use chicken pieces instead. Whatever meat is used it is a warm and comforting dish that is different and tasty. Posted by request from Game Meats forum. Duck would be great here too or any kind of poultry. Adjust other ingredients too such as chicken bouillon and turkey bacon instead of beef and pork. Please let me know if you try this and how you experiment with it!
Provided by Mamas Kitchen Hope
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season meat with salt and pepper and lightly dust with flour.
- In a deep fry pan fry bacon until just done but not crispy.
- Remove bacon from grease and brown meat pieces in grease.
- Cut cooked bacon into bite sized pieces and add to pan along with remaining ingredients.
- Bring to boil. Reduce heat and simmer 1 1/2 hours or until meat is tender.
Nutrition Facts : Calories 423.5, Fat 17.5, SaturatedFat 5.4, Cholesterol 136.6, Sodium 358.9, Carbohydrate 5, Fiber 0.6, Sugar 1.6, Protein 47.4
RABBIT HUNTER'S STYLE
Make and share this Rabbit Hunter's Style recipe from Food.com.
Provided by ratherbeswimmin
Categories Rabbit
Time 5h30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
- Transfer to paper towels to drain; crumble and set aside.
- Add the rabbit to the hot bacon fat and brown on all sides.
- Transfer to a slow cooker.
- Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
- Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
- Add in the tomato sauce, water, thyme, and basil; bring to a boil.
- Pour over the rabbit; cover and cook on HIGH for 2 hours.
- Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
- Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.
Nutrition Facts : Calories 1141.7, Fat 52.5, SaturatedFat 16.3, Cholesterol 354, Sodium 1225.7, Carbohydrate 26.5, Fiber 2.9, Sugar 6.4, Protein 124.4
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