Any Good Recipes for Rabbit Stew Please ?!
Sorry to Bunny Lovers!.Www@FoodAQ@Com
Answers:
Rabbit Stew 5 Stars: (i can't keep up with you Salu, heheheh)
INGREDIENTS
3 pounds rabbit meat, cleaned and cut into pieces
1/2 teaspoon salt
1/3 cup all-purpose flour
1/2 pound bacon, diced
1/2 cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
DIRECTIONS
Place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain on paper towels and set aside!. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess!. Brown rabbit in remaining bacon fat!. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve!.
Saute shallots and garlic in skillet for about 4 minutes, until tender!. Stir in wine, 1 cup water and bouillon!. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme!. Return rabbit and bacon to skillet!. Heat to boiling, then reduce heat to low!. Cover and let simmer about 1 1/2 hours or until rabbit is tender!.
Remove bay leaf and discard!. Place rabbit on a warm platter and keep warm while preparing gravy!.
To Make Gravy: Stir lemon juice into skillet with cooking liquid!. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat!. Finally, stir in thyme!. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side!.Www@FoodAQ@Com
INGREDIENTS
3 pounds rabbit meat, cleaned and cut into pieces
1/2 teaspoon salt
1/3 cup all-purpose flour
1/2 pound bacon, diced
1/2 cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
DIRECTIONS
Place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain on paper towels and set aside!. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess!. Brown rabbit in remaining bacon fat!. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve!.
Saute shallots and garlic in skillet for about 4 minutes, until tender!. Stir in wine, 1 cup water and bouillon!. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme!. Return rabbit and bacon to skillet!. Heat to boiling, then reduce heat to low!. Cover and let simmer about 1 1/2 hours or until rabbit is tender!.
Remove bay leaf and discard!. Place rabbit on a warm platter and keep warm while preparing gravy!.
To Make Gravy: Stir lemon juice into skillet with cooking liquid!. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat!. Finally, stir in thyme!. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side!.Www@FoodAQ@Com
3 pounds rabbit, cut into stew sized pieces
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Salt and freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms
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!.Www@FoodAQ@Com
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Salt and freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms
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!.Www@FoodAQ@Com
Braised Rabbit Brunswick Stew Ingredients
1 sm Rabbit; (1 to 2 lb!.) 1 Carrot; (batonette)
1/2 ts Basil; chopped 1 Celery Rib; (batonette)
1/2 ts Chervil; chopped 2 Red Potatoes; cut in
1/2 ts Lemon Thyme; chopped 1 qt Brown Chicken Stock
Salt And Pepper; to taste 4 oz Lima Beans; shelled
2 tb Butter; clarified 1 tb Tomato Concassee; * see note
1 Red Onion; pared, halved
Instructions for Braised Rabbit Brunswick Stew
* tomato concassee--skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste Remove hind legs from rabbit; remove thigh bones!. Combine herbs; sprinkle in thigh cavity!. Season with salt and pepper; reserve!. Trim off belly and front legs; cold smoke using desired wood for about 1 hour!. Season rabbit loin; dice smoked pieces!. Place butter in large pan; heat until hot!. Add loin and smoked pieces; sear on all sides!. Remove from pan; reserve!. Place onion, carrot and celery in pan; cook until onion is caramelized!. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans!. Heat to boiling; cover!. Place in 210 degree F oven; braise for 30 to 40 minutes!. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot!. Strain stock; place lima beans and smoked pieces in saute pan!. Add tomato concassee and pinch of herbs; saute lightly!. Add herbs to stock; heat until hot!. Adjust seasoning!. Serves: 2 TO SERVE: Debone loin; reserve meat warm!. Arrange celery and carrot batons on warm platter; lay thighs over!. Arrange potatoes in two rows; place lima bean mixture in space between rows!. Lay loins on beans!. Pour stock over all!. Serve with cornbread!.Www@FoodAQ@Com
1 sm Rabbit; (1 to 2 lb!.) 1 Carrot; (batonette)
1/2 ts Basil; chopped 1 Celery Rib; (batonette)
1/2 ts Chervil; chopped 2 Red Potatoes; cut in
1/2 ts Lemon Thyme; chopped 1 qt Brown Chicken Stock
Salt And Pepper; to taste 4 oz Lima Beans; shelled
2 tb Butter; clarified 1 tb Tomato Concassee; * see note
1 Red Onion; pared, halved
Instructions for Braised Rabbit Brunswick Stew
* tomato concassee--skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste Remove hind legs from rabbit; remove thigh bones!. Combine herbs; sprinkle in thigh cavity!. Season with salt and pepper; reserve!. Trim off belly and front legs; cold smoke using desired wood for about 1 hour!. Season rabbit loin; dice smoked pieces!. Place butter in large pan; heat until hot!. Add loin and smoked pieces; sear on all sides!. Remove from pan; reserve!. Place onion, carrot and celery in pan; cook until onion is caramelized!. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans!. Heat to boiling; cover!. Place in 210 degree F oven; braise for 30 to 40 minutes!. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot!. Strain stock; place lima beans and smoked pieces in saute pan!. Add tomato concassee and pinch of herbs; saute lightly!. Add herbs to stock; heat until hot!. Adjust seasoning!. Serves: 2 TO SERVE: Debone loin; reserve meat warm!. Arrange celery and carrot batons on warm platter; lay thighs over!. Arrange potatoes in two rows; place lima bean mixture in space between rows!. Lay loins on beans!. Pour stock over all!. Serve with cornbread!.Www@FoodAQ@Com
The best rabbit stew is when you use TOFU instead of rabbit meat!. Its great! Try it!!Www@FoodAQ@Com