SIMPLE ROASTED RABBIT
A simple roasted rabbit recipe flavored with white wine, garlic, and herbs. Tender, white meat baked in an incredibly delicious little sauce.
Provided by Adina
Categories Main Dish
Time 1h
Number Of Ingredients 7
Steps:
- Defrost and cut the rabbit.
- You will need six parts for roasting: 2 hind legs, 2 front legs, and the backstrap (loin) cut into 2 pieces (Note 2).
- Place the rabbit on a large cutting board lying on its back and open it up. Cut the belly flaps. Go under the armpit and cut the front legs with the whole shoulder.
- Grab the back legs with your hands and break that part open. Find where the tailbone is and cut along there.
- Cut the backbone and the ribs. Find the last rib with your fingers and cut right along that last rib. Repeat on the other side. The whole cut will be like a V. Grab the piece with your hands and break it apart so that you can see the joint between the bones and cut right there.
- Divide the backstrap or the loin in the middle. Find where the vertebra is and cut right there. Press with the knife or use a cleaver.
- Place the pieces in a roasting tin.
- In a small bowl mix olive oil, white wine, 4 grated garlic cloves, 2-3 sprigs chopped rosemary, salt, and pepper. Pour over the meat and turn the meat a few times in the marinade to coat it all over. Cover with plastic wrap/cling film and marinate for at least one hour, preferably 3-4. Remove from the fridge about 30 minutes before cooking.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Add 3-4 whole garlic cloves and the remaining rosemary sprigs to the roasting pan. Pour in the water.
- Bake for about 30 to 40 minutes, flipping the meat pieces about every 10 minutes. If you'd like the meat to get more color, turn on the grill during the last 5 minutes of the cooking time.
- The front legs and back strap pieces are smaller than the hind legs. I usually remove them after 30 minutes already, but I always check to see if the internal temperature is right, it should be 71 degrees Celsius/ 160 degrees Fahrenheit. Checking with a thermometer is the best way to ensure that the rabbit is safe to eat but not overcooked. If you overcook it, it will become dry.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 606 kcal, Carbohydrate 4 g, Protein 76 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 215 mg, Sodium 624 mg, Fiber 1 g, UnsaturatedFat 16 g
WHITE RABBIT COCKTAIL
Enjoy a springtime twist on a brandy alexander with a white rabbit cocktail. It's a blend of amaretto, cream, lemon curd and vanilla, finished with flowers
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
Steps:
- Put the gin, amaretto, double cream, lemon curd and vanilla paste into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into two small cocktail or coupe glasses and garnish with edible flowers before serving.
Nutrition Facts : Calories 308 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.03 milligram of sodium
WHITE RABBIT
After a couple of weeks of eating our way through more than 10kgs of tomatoes, I wanted rabbit but I wanted it white. I found a similar recipe on the net but simplified it to suit my pantry (white wine rather than verjuice, dijon mustard rather than truffled mustard and sour cream instead of mascarpone). I cooked this on the stove top, but you could do it in a slow to moderate oven too. The prep time is a bit of a guess-I'm expecting most people would get their rabbit already in pieces-I had to cut my own wild rabbit up!
Provided by JustJanS
Categories Rabbit
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large, heavy lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
- Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
- Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
- Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
- Cook over a low heat for around two hours or until the rabbit is very tender.
- Remove the rabbit and keep warm.
- Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
- We served the rabbit and this sauce over mash.
Nutrition Facts : Calories 444.8, Fat 19, SaturatedFat 5.3, Cholesterol 147.1, Sodium 242, Carbohydrate 7.2, Fiber 0.9, Sugar 2.5, Protein 52.7
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- Remove and discard the hearts, kidneys and livers from the rabbits or save them for another use. Rinse the rabbits and pat them dry with paper towels. Divide the thyme, marjoram, rosemary, sage and bay leaves into 2 piles and stuff them into the cavities. Close each cavity with a toothpick.
- In a large enameled cast-iron casserole, melt 1 1/2 tablespoons of the butter in 1 tablespoon of the olive oil. Season the rabbits all over with salt and pepper. Add 1 rabbit to the casserole, breast side down, and cook over moderately high heat until the inner legs are golden, about 4 minutes. Turn the rabbit and brown each side until golden, about 8 minutes total. Transfer the rabbit to a platter. Discard the fat and wipe out the casserole with a paper towel. Repeat with another 1 1/2 tablespoons of butter, the remaining 1 tablespoon of olive oil and the second rabbit.
- Using kitchen string, tie the hind legs together. Pour off all but 1 tablespoon of the fat in the casserole, add the garlic and cook, stirring from time to time, until lightly golden, about 2 minutes.
- Return both rabbits to the casserole, add the wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Add the water and the remaining 2 tablespoons of butter. Cover the casserole and cook over low heat for 40 minutes, turning the rabbits once. Baste the rabbits with the pan juices 3 or 4 times during cooking. Meanwhile, preheat the oven to 350°.
31 DELICIOUS AND EASY RABBIT RECIPES YOU NEED TO TRY
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- Pot Roasted Rabbit Recipes. This recipe contains mushrooms, bacon, and rabbit. Is your mouth watering yet? Because mine was from the get go. So if you’d like to fry your rabbit meat and combine it with some other delicious ingredients, then you should certainly give this recipe a go.
- Rabbit Stew with Red Wine. If you are a fan of meat in a wine sauce, then you’ll probably want to give this recipe a chance. It has a lot of different ingredients, but they are all natural so they should be pretty easy to locate.
- Stuffed Rabbit Recipes. I love stuffing! Seriously, it is embarrassing how much I love stuffing. If you are in the same boat, then you will probably want to give this recipe a go.
- Rabbit in Mustard Sauce. I’ll be honest, I’m a simple country lady that usually doesn’t make many ‘sauces.’ The fanciest sauce we have around my house is gravy.
- Grilled and Marinated Rabbit. The first time I ate rabbit, we grilled it. Yet, we didn’t do it properly apparently because it was far from delicious. However, after following rabbit recipes like this one we have had much better luck with grilling rabbit meat since.
- Rabbit and Dumplings. This recipe looks so appetizing. If you are a fan of chicken and dumplings, then you need to try it with rabbit. Who knows? You may end up preferring this classic remake to the traditional dish.
- Braised Rabbit Pie. I am a huge fan of chicken pot pie. If you love chicken pot pie too, then you might want to give this braised rabbit pie recipe a try.
- Kentucky Fried Rabbit. I have a secret confession. I don’t like eating out. There is just very little food out there for the money that I don’t feel like I can fix better at home.
- Rabbit Sausage. Have you had to purchase sausage lately? I didn’t purchase any for a long time. So you could imagine my shock when I saw how high it had gotten over the period I didn’t purchase it.
- Farm Fresh Fried Rabbit Recipes. If you like fried chicken, then you’ll probably love this recipe. Again, it is a play on common favorite rabbit recipes.
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