RABBIT LOIN ON A BEAN STEW
tender rabbit meat, low in fats and great for a dinner party
Provided by mataraz
Time 2h15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Sear the liver on high heat, and leave rare. Set aside and start the rabbit preparation.
- Place the Parma ham slices on a sheet of grease proof paper. Top with the slices of the lardo and set the boned loin on top. Season the loin with salt and pepper, and spread the garlic, rosemary leaves, sun dried tomatoes and the liver. Roll tightly and secure in alufoil.
- Boil the beans separately. SautÃÂÃÂÃÂÃÂÃÂÃÂÃÂé the shallots add the carrot and cook with some white wine and half the rabbit stock. Let it reduce by one third and add the cooked beans, check seasoning and simmer until cooked.
- In a sauce pan put the balsamic vinegar and remaining rabbit stock and reduce by half, add the meat jus and simmer until it becomes like thick syrup.
- Seal the rabbit loin on a hot flat grill or a dry pan. Cook in a fairly hot oven (170ÃÂÃÂÃÂÃÂÃÂÃÂÃÂðC) for about 20 minutes. Check by inserting a metal skewer in the centre and see that a clear juice comes out. Serve as per picture or to your style.
RABBIT STEW
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
SLOW-COOKED RABBIT STEW
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium
STEWED RABBIT WITH BROAD BEANS
Use this rich game meat in a delicious light casserole with podded beans, bacon, light ale and thyme
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish. Brown the rabbit in batches, then transfer to a plate. Add the bacon and fry until crisp. Reduce the heat to low, throw in the vegetables and sweat for 15 mins until soft but not brown. Add the flour and cook for a few mins.
- Increase the heat again, pour in the ale and boil hard, scraping the base of the dish, until well reduced. Return the rabbit to the dish with the herbs, stock and some seasoning. Cover and very gently simmer on the hob for 2 hrs or until the rabbit is really tender and the sauce thickened. Top up with water occasionally, if needed.
- Stir the broad beans through the stew 5 mins before serving.
Nutrition Facts : Calories 556 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 54 grams protein, Sodium 2.1 milligram of sodium
RABBIT LOIN WITH BITTER GREENS
Provided by Kim Severson
Categories dinner, easy, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle rabbit saddles with salt and pepper. If possible, do this the night before cooking and refrigerate.
- In a small bowl, combine mustard and vinegar. Whisk in 1/4 cup olive oil and season with salt and pepper. May be covered and refrigerated up to 24 hours.
- Place dried fruit in a small saucepan with a pinch of salt and pepper, and add enough wine or Armagnac to just cover. Bring to a boil and immediately remove from heat. Drain when cool, remove any pits and cut larger fruits into chunks.
- Place a large, heavy sauté pan with a lid over high heat with remaining 2 tablespoons olive oil until oil shimmers. Add rabbit saddles and sear well on all sides. Reduce heat to medium low, cover, and cook until interior is slightly pink, 145 degrees on an instant-read thermometer (about 20 minutes). Allow to rest several minutes, then use a sharp knife to remove loins and tenderloins from bone. Slice meat thinly on the bias while still warm.
- In a wide, shallow serving bowl, combine frisée or other greens, almonds and fruit. Add mustard dressing to taste, warmed slightly or at room temperature, season with salt and pepper, and toss well. Add rabbit and toss again.
BEST RABBIT STEW
Make and share this Best Rabbit Stew recipe from Food.com.
Provided by Doreen Randal
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
- Add rabbit pieces and baste them thoroughly.
- Cover the dish and leave to marinate over-night or at least 12 hours.
- Remove the rabbit from the marinade and dry on kitchen paper.
- Strain the marinade into a jug and reserve. Preheat oven to 350°F.
- In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
- Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
- Add the rabbit pieces and turn frequently to brown them evenly and quickly.
- Add the reserved marinade to the casserole and bring to the boil.
- Remove casserole from the heat, add the bacon pieces and place in the oven.
- Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
Nutrition Facts : Calories 438.8, Fat 29.1, SaturatedFat 9, Cholesterol 38.6, Sodium 1098.1, Carbohydrate 15.1, Fiber 2.4, Sugar 5.6, Protein 7.8
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- 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.
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