GREEK RABBIT STEW. KOUNELI STIFADO
I have made this rabbit stew many times, and I always seem to like it better with the skinny cottontails here in California, although it is very good with domestic rabbits, too. You could use snowshoe hare or pheasant, too, although you'd need add another 30 to 45 minutes on the cooking time. Freaked out about rabbit? Use chicken.
Provided by Hank Shaw
Categories Soup
Time 1h50m
Number Of Ingredients 16
Steps:
- Cut up the rabbits and cut into serving pieces. Be sure to include little bits, like the belly flaps, the front legs, the kidneys and such; they become yummy surprises in the finished stew. Salt the rabbit pieces well and set aside for 30 minutes.
- Heat 1/4 cup olive oil in a frying pan and brown the rabbit well. As each piece browns, move it to a brazier or Dutch oven or other heavy, lidded pot. When the rabbit is browned, sauté the onions for 4 to 5 minutes over medium-high heat, until they begin to brown. Add the garlic and sauté for another minute. Sprinkle with salt. Do not let the garlic burn.
- Turn the contents of the frying pan into the brazier or a Dutch oven, then arrange the bay leaves, oregano, allspice berries and cinnamon stick over them.
- In the pan you browned the rabbit and the onions, add the wine, sweet wine, vinegar, stock, tomato paste and grated tomatoes - cut tomatoes in half and run them through your coarsest grater to leave the skins out of your pot. Cook this down over high heat for 3 to 4 minutes, then pour over everything in the pot.
- Cover the pot and bring to a simmer. Cook slowly for 1 hour, then check. It may need up to another hour. You want the rabbit to be just about falling off the bone. You can pull the rabbit meat off the bone, as I do, or just let your guests do that. Grind some black pepper and drizzle some really good olive oil over everything right when you serve.
Nutrition Facts : Calories 557 kcal, Carbohydrate 11 g, Protein 75 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 270 mg, Sodium 223 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
RABBIT CASSEROLE WITH ONIONS AND WINE VINEGAR
Make and share this Rabbit Casserole With Onions and Wine Vinegar recipe from Food.com.
Provided by lulelola
Categories Rabbit
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Cooking Instructions:.
- The same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. Rabbit or hare should be treated in exactly the same preparatory way, i.e., being soaked in vinegar. (This only applies to wild varieties.) Served with fried potatoes on the side, this is a piquant dish, or if you prefer a milder taste to counterbalance the richness of the rabbit, serve with plain while rice. A green salad is always welcomed as it adds a refreshing note.
- Rinse the rabbit pieces and put them in a salad bowl with the bay leaves. Sprinkle the vinegar over the pieces and let them marinate for at least 2 hours or preferably in the fridge overnight. Heat half of the olive oil in a saucepan, pat the rabbit pieces dry and fry them in it until they are quite brown on both sides. Take out and put on to a plate. When all the rabbit pieces have been fried, put them back into the saucepan along with the garlic cloves, bay leaves, spices, rosemary and the wine. Then add the tomato puree or tomatoes, sugar and the hot water. Season, cover and cook for about 1 hour. In the meantime, heat the remaining olive oil in a frying pan and gently fry the onions. Stir them occasionally, in order to make sure they turn golden all over, for about 15 minutes. Add the contents of the frying pan to the saucepan, and shake it so that the onions spread evenly. Then cover and simmer for a further 15 minutes. Serve with fried potatoes or plain white rice and a green salad.
Nutrition Facts : Calories 803.3, Fat 65.4, SaturatedFat 9.2, Sodium 32.1, Carbohydrate 40.1, Fiber 6.8, Sugar 16.6, Protein 4.7
RABBIT CACCIATORA
A specialty of the Hostaria dell'Orso in Rome
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 22
Steps:
- Place rabbit in bowl with enough water to cover. Add vinegar, salt and 1/2 teaspoon powdered cloves. Marinate for 2 hours. Drain and dry rabbit thoroughly. Cut rabbit into 6 pieces (2 haunches, 2 shoulders and saddle cut in 2).
- Heat enough butter in large skillet to coat bottom, then add olive oil. Add garlic and fry. Add rabbit pieces and brown. Season with salt and pepper.
- Add spring onions, green pepper and celery, stirring to combine all ingredients. Stir in parsley, remaining cloves, basil and bay leaf. Mix together tomato paste, wine and sherry. Add to pan and stir well. Season with salt and pepper. Cover and let simmer for 1 1/4 hours. When done, remove bay leaf and season again. Place in decorative casserole to serve.
- Cook carrots with sugar, butter and water until caramelized and add to casserole. Garnish with remaining parsley.
RABBIT CASSEROLE WITH MUSTARD SAUCE
Here in Costa Rica we have wonderful farmers markets in almost every town. The one where we go, in San Isidro de General, the market covers a huge city block inside an enormous warehouse. One of the ladies there grows and sells rabbit. I found this recipe in The Essential Mediterranean Cookbook and it's become one of our favorites. Just tell your company it's chicken (just kidding...).
Provided by Jostlori
Categories Rabbit
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
- Cut along both sides of the backbones with kitchen shears and discard bones.
- Cut each rabbit into eight even-sized pieces and pat dry again.
- Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
- Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
- Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
- Return the rabbit to the casserole dish and add the thyme.
- Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
- Combine the cream and mustard, then stir into the sauce in the casserole.
- Garnish with thyme sprigs and serve.
- Great with mashed potatoes.
RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE
I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!
Provided by JustJanS
Categories Rabbit
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Lightly coat the rabbit pieces in seasoned flour.
- Heat the butter and oil and fry the rabbit pieces until golden brown.
- Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
- Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
- Return the rabit to the pan.
- Cover the pan and simmer about 1 hour or until the rabbit is tender.
- Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
- Add to the rabbit for the last few minutes of cooking.
- Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.
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EASY HOMEMADE RABBIT STEW | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
Reviews 2Total Time 2 hrs 30 minsCategory Dinner
- If using a whole rabbit: divide the rabbit into 5-6 smaller pieces. I usually cut off the legs, then remove the rib cage and divide the saddle. A sharp butchers knife works best for this. See the video in my post for a visual.
- Heat 1 tablespoon of olive oil in a skillet over medium heat and fry the rabbit pieces on both sides, just until golden. Remove from the skillet and set aside.
- In a soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent. Add the garlic and cook about 30 seconds, stirring constantly.
- Add 2 tablespoons of butter. When it has melted add the flour and stir it in with the onions and garlic, cooking about a minute.
MARINATED RABBIT - CTV
From more.ctv.ca
- Add rabbit pieces to a large bowl along with 1/4 cup (60 milliliters) olive oil, white wine vinegar, one cup (240 milliliters) red wine, bay leaves, rosemary, and thyme and stir to combine and coat thoroughly. Cover and marinate for at least two hours.
- Heat remaining 1/4 cup (60 milliliters) of olive oil in a skillet over medium heat. Remove the pieces of rabbit from the marinade, shaking off excess moisture. Sear the rabbit pieces on all sides. Transfer rabbit to a plate. Add onions to skillet and brown. Add marinade, chili pepper, cherry tomatoes and remaining 1/2 cup (120 milliliters) red wine, stirring to combine. Transfer rabbit back into skillet. Cover the skillet and cook over low heat until the meat is tender, about 45 minutes to one hour.
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