Have you a recipe for rabbit stew ?!
Answers:
1 pc rabbit (cut into portions)
500 gm whole peeled tomatoes(tinned)
4 pc garlic cloves
3 pc sage leaves
2 pc bay leaf
1 pc rosemary sprig
sq olive oil
300 ml dry white wine
2 tbs pine nuts
Method
In a frying pan, heat some oil over medium heat; add whole bay leaves, rosemary, sage and sliced garlic cloves and stir until the garlic is golden
Remove the herbs and garlic to a small dish and set aside
Increase the heat to high and add rabbit (dusted in flour); sauté until golden
Add the wine and season with pepper, nutmeg and salt; let simmer for 1 minute, (scraping any browned bits from the bottom of the pan with a wooden spoon)
Stir in the chopped tomatoes, herbs and garlic, and pine nuts
Reduce the heat to low, cover the pan and gently simmer the stew for 20 to 30 minutes, or until the rabbit pieces are no longer pink in the centre
If the sauce is thin, transfer the meat to a serving dish and cover to keep warm
Simmer the remaining sauce over high heat until it is slightly thickened; remove and discard the bay leaves and replace the rabbit
Enjoy and bon appetit Www@FoodAQ@Com
500 gm whole peeled tomatoes(tinned)
4 pc garlic cloves
3 pc sage leaves
2 pc bay leaf
1 pc rosemary sprig
sq olive oil
300 ml dry white wine
2 tbs pine nuts
Method
In a frying pan, heat some oil over medium heat; add whole bay leaves, rosemary, sage and sliced garlic cloves and stir until the garlic is golden
Remove the herbs and garlic to a small dish and set aside
Increase the heat to high and add rabbit (dusted in flour); sauté until golden
Add the wine and season with pepper, nutmeg and salt; let simmer for 1 minute, (scraping any browned bits from the bottom of the pan with a wooden spoon)
Stir in the chopped tomatoes, herbs and garlic, and pine nuts
Reduce the heat to low, cover the pan and gently simmer the stew for 20 to 30 minutes, or until the rabbit pieces are no longer pink in the centre
If the sauce is thin, transfer the meat to a serving dish and cover to keep warm
Simmer the remaining sauce over high heat until it is slightly thickened; remove and discard the bay leaves and replace the rabbit
Enjoy and bon appetit Www@FoodAQ@Com
Ingredients
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
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
Directions
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
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
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
Directions
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
sour rabbit stew
INGREDIENTS (Nutrition)
2 3/4 cups red wine vinegar
3 cups water
1 1/2 tablespoons white sugar
8 whole cloves
1 medium onion, thinly sliced
5 stalks celery, chopped
1 lemon, thinly sliced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 teaspoon pickling spice
1 teaspoon ground black pepper
1 cup all-purpose flour
1 (2 1/2 pound) rabbit, cleaned and cut into pieces
3 tablespoons vegetable oil
DIRECTIONS
In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper!. Bring to a boil, then turn off and allow to cool!. Place the rabbit pieces into the mixture to marinate!. Cover and refrigerate overnight!.
Preheat the oven to 350 degrees F (175 degrees C)!. Spread flour out onto a parchment or aluminum foil lined baking sheet!. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color!.
Remove the rabbit from the marinade and pat dry!. Strain the marinade, and discard the solids!. Reserve the liquid for later!.
Heat the oil in a deep skillet or Dutch oven over medium heat!. Coat the chicken with the toasted flour!. Place into the hot oil, and cook until browned on both sides!. Remove from the pan, and set aside!. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid!.
In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour!. Close the lid, and shake vigorously until well blended with no lumps!. Heat the pan with the rabbit drippings over low heat!. Gradually stir in the marinade mixture, stirring constantly until slightly thickened!.
Return the rabbit pieces to the pan!. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones!. You may remove the bones prior to serving if desired!.
Www@FoodAQ@Com
INGREDIENTS (Nutrition)
2 3/4 cups red wine vinegar
3 cups water
1 1/2 tablespoons white sugar
8 whole cloves
1 medium onion, thinly sliced
5 stalks celery, chopped
1 lemon, thinly sliced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 teaspoon pickling spice
1 teaspoon ground black pepper
1 cup all-purpose flour
1 (2 1/2 pound) rabbit, cleaned and cut into pieces
3 tablespoons vegetable oil
DIRECTIONS
In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper!. Bring to a boil, then turn off and allow to cool!. Place the rabbit pieces into the mixture to marinate!. Cover and refrigerate overnight!.
Preheat the oven to 350 degrees F (175 degrees C)!. Spread flour out onto a parchment or aluminum foil lined baking sheet!. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color!.
Remove the rabbit from the marinade and pat dry!. Strain the marinade, and discard the solids!. Reserve the liquid for later!.
Heat the oil in a deep skillet or Dutch oven over medium heat!. Coat the chicken with the toasted flour!. Place into the hot oil, and cook until browned on both sides!. Remove from the pan, and set aside!. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid!.
In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour!. Close the lid, and shake vigorously until well blended with no lumps!. Heat the pan with the rabbit drippings over low heat!. Gradually stir in the marinade mixture, stirring constantly until slightly thickened!.
Return the rabbit pieces to the pan!. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones!. You may remove the bones prior to serving if desired!.
Www@FoodAQ@Com
RABBIT STEW
1 (2 1/2 to 3 lb!.) rabbit, cut up
6 peeled, sm!. white onions
1 1/2 c!. diced celery
4 1/2 tsp!. salt
1/8 tsp!. pepper
2 qts!. boiling water
2 c!. diced carrots
2 c!. diced potatoes
1/2 c!. flour
3/4 c!. cold water
1 tbsp!. chopped parsley
Wash and dry cleaned rabbit!. Place in kettle with next 6 ingredients!. Cover; simmer 2 hours or until rabbit is tender!. Add potatoes; blend flour and water!. Stir into stew!. Cook until thickened and add parsley!.
OR
RABBIT STEW
2 (3 lb!.) rabbits, boned
3 tsp!. salt
1/4 tsp!. pepper
1/2 c!. flour, for dredging
3 slices bacon, cut in pieces
3 tbsp!. shortening
4 onions, sliced
1 clove garlic, minced
3 c!. water
1/4 tsp!. marjoram
4 med!. potatoes, diced
1 1/2 c!. diced carrots
1 tsp!. paprika
1 c!. sour cream
Cut rabbit meat into serving pieces!. Mix flour, 1 teaspoon salt, 1/8 teaspoon pepper and dredge rabbit in mixture!. Fry bacon until crisp!. Remove bacon and save for future use!.
Add shortening to bacon drippings and saute rabbit until browned!. Add onions, garlic, diced potatoes, diced carrots, water, marjoram, 2 teaspoons salt, and 1/8 teaspoon pepper!.
Cover and simmer until tender, about 1 hour or 10 minutes per pound of meat!. Remove from heat and stir in paprika and sour cream!. Do not allow stew to boil after adding sour cream!.
OR
RABBIT STEW
1 fryer, cut up
6 med!. potatoes, diced
3 med!. carrots
1 stalk celery
1 med!. diced onion
Salt and pepper to taste
1 pkg!. frozen mixed vegetables may be used
Cover fryer with water, add onion and salt and pepper, cook until tender!. Take meat out, dice, and return to broth; add vegetables!. When vegetables are tender, thicken!. Serve with your favorite biscuit recipe!.
Serves 6!.
JMWww@FoodAQ@Com
1 (2 1/2 to 3 lb!.) rabbit, cut up
6 peeled, sm!. white onions
1 1/2 c!. diced celery
4 1/2 tsp!. salt
1/8 tsp!. pepper
2 qts!. boiling water
2 c!. diced carrots
2 c!. diced potatoes
1/2 c!. flour
3/4 c!. cold water
1 tbsp!. chopped parsley
Wash and dry cleaned rabbit!. Place in kettle with next 6 ingredients!. Cover; simmer 2 hours or until rabbit is tender!. Add potatoes; blend flour and water!. Stir into stew!. Cook until thickened and add parsley!.
OR
RABBIT STEW
2 (3 lb!.) rabbits, boned
3 tsp!. salt
1/4 tsp!. pepper
1/2 c!. flour, for dredging
3 slices bacon, cut in pieces
3 tbsp!. shortening
4 onions, sliced
1 clove garlic, minced
3 c!. water
1/4 tsp!. marjoram
4 med!. potatoes, diced
1 1/2 c!. diced carrots
1 tsp!. paprika
1 c!. sour cream
Cut rabbit meat into serving pieces!. Mix flour, 1 teaspoon salt, 1/8 teaspoon pepper and dredge rabbit in mixture!. Fry bacon until crisp!. Remove bacon and save for future use!.
Add shortening to bacon drippings and saute rabbit until browned!. Add onions, garlic, diced potatoes, diced carrots, water, marjoram, 2 teaspoons salt, and 1/8 teaspoon pepper!.
Cover and simmer until tender, about 1 hour or 10 minutes per pound of meat!. Remove from heat and stir in paprika and sour cream!. Do not allow stew to boil after adding sour cream!.
OR
RABBIT STEW
1 fryer, cut up
6 med!. potatoes, diced
3 med!. carrots
1 stalk celery
1 med!. diced onion
Salt and pepper to taste
1 pkg!. frozen mixed vegetables may be used
Cover fryer with water, add onion and salt and pepper, cook until tender!. Take meat out, dice, and return to broth; add vegetables!. When vegetables are tender, thicken!. Serve with your favorite biscuit recipe!.
Serves 6!.
JMWww@FoodAQ@Com