Any traditional English or modern rabbit or hare recipes?!
asking out of interest after seeing rabbits hanging in the market!. I haven't had rabbit for years!Www@FoodAQ@Com
Answers:
Try Delia on line for a great recipe using rabbit!. Roasted rabbit with lemon, thyme and sage stuffing is very good!.
If you like rabbit why not try wood pigeon!. I bought 2 on the market, dressed, for ￡1!.25 each!. This is incredible value for organic, free range meat!. They are a dark meat and taste like beef/liver!.
To cook them, I wash them well, add a large knob of butter in the cavity along with seasoning and a finely chopped shallot!. Rub them with butter and wrap in streaky bacon!. Roast for approx 45 mins!. Some people only eat the breasts and use the rest to make stock!.Www@FoodAQ@Com
If you like rabbit why not try wood pigeon!. I bought 2 on the market, dressed, for ￡1!.25 each!. This is incredible value for organic, free range meat!. They are a dark meat and taste like beef/liver!.
To cook them, I wash them well, add a large knob of butter in the cavity along with seasoning and a finely chopped shallot!. Rub them with butter and wrap in streaky bacon!. Roast for approx 45 mins!. Some people only eat the breasts and use the rest to make stock!.Www@FoodAQ@Com
HONEY ROASTED RABBIT
Ingredients
* 2 small rabbits, about 1 1/2 pounds each
* 1 cup orange juice
* 1/2 teaspoon ground black pepper
* 2 teaspoons ground fennel
* 1 teaspoon saffron threads, crumbled
* 1 teaspoon cayenne pepper
* 2 teaspoons coarse sea salt
* 2 tablespoons lemon juice
* 1/4 cup honey
* 2 cups orange juice
* Coarse sea salt
* 1 bunch watercress, coarse stems removed, for garnish
* Wedges of lemon, for garnish
* 1 medium onion, thinly sliced and soaked for 30 minutes in ice water
Directions
Rinse the rabbits and pat them dry with paper towels!. Cut each one into three pieces; the hind legs, the front legs, and the loin!. Cut the hind and front leg sections into 2 pieces each, leaving the loin in one piece!. You should now have 5 sections per rabbit!.
Place the rabbit pieces in a large deep nonreactive bowl!.
In a small sauce pan over medium heat, reduce the orange juice to half a cup!. In a small bowl, combine the pepper, fennel, saffron, cayenne, and salt!. Add the reduced orange juice and the lemon juice, whisk together, and let stand for 10 or 15 minutes!. Add the honey and mix together!. Pour this mixture over the rabbit pieces, toss so that each one is evenly coated, and let sit at room temperature for about 1 hour, loosely covered!. Toss the pieces every 15 minutes!.
Preheat the oven to 400 degrees!. Remove the rabbit from the marinade and place on a rack in a roasting pan!. Roast the rabbit for 20 to 25 minutes, until done through with no trace of pink remaining!. Baste once with the marinade halfway through the cooking time, then again when you remove the rabbit from the oven!.
Place the rabbit pieces on a platter and surround them with sprigs of watercress and wedges of lemon!. Drain the onion slices briefly on paper towels, separate them into rings and scatter them over the top!.
Www@FoodAQ@Com
Ingredients
* 2 small rabbits, about 1 1/2 pounds each
* 1 cup orange juice
* 1/2 teaspoon ground black pepper
* 2 teaspoons ground fennel
* 1 teaspoon saffron threads, crumbled
* 1 teaspoon cayenne pepper
* 2 teaspoons coarse sea salt
* 2 tablespoons lemon juice
* 1/4 cup honey
* 2 cups orange juice
* Coarse sea salt
* 1 bunch watercress, coarse stems removed, for garnish
* Wedges of lemon, for garnish
* 1 medium onion, thinly sliced and soaked for 30 minutes in ice water
Directions
Rinse the rabbits and pat them dry with paper towels!. Cut each one into three pieces; the hind legs, the front legs, and the loin!. Cut the hind and front leg sections into 2 pieces each, leaving the loin in one piece!. You should now have 5 sections per rabbit!.
Place the rabbit pieces in a large deep nonreactive bowl!.
In a small sauce pan over medium heat, reduce the orange juice to half a cup!. In a small bowl, combine the pepper, fennel, saffron, cayenne, and salt!. Add the reduced orange juice and the lemon juice, whisk together, and let stand for 10 or 15 minutes!. Add the honey and mix together!. Pour this mixture over the rabbit pieces, toss so that each one is evenly coated, and let sit at room temperature for about 1 hour, loosely covered!. Toss the pieces every 15 minutes!.
Preheat the oven to 400 degrees!. Remove the rabbit from the marinade and place on a rack in a roasting pan!. Roast the rabbit for 20 to 25 minutes, until done through with no trace of pink remaining!. Baste once with the marinade halfway through the cooking time, then again when you remove the rabbit from the oven!.
Place the rabbit pieces on a platter and surround them with sprigs of watercress and wedges of lemon!. Drain the onion slices briefly on paper towels, separate them into rings and scatter them over the top!.
Www@FoodAQ@Com
1 Hare or rabbit
680g (1?lb) Gravy Beef
285ml (? pint) Port Wine
225g (8oz) Butter
1 Onion
1 Lemon
6 Cloves
Pepper, Cayenne and Salt, to taste
Skin, paunch and wash the hare!.
Cut it into pieces, dredge them with flour and fry in boiling butter!.
Have ready 900ml (1? pints) of gravy, made from the beef and thickened with a little flour!.
Put this into a jar!.
Add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half and a good seasoning of salt, pepper and cayenne!.
Cover the jar tightly, put it up to the neck into a saucepan of boiling water!.
Let it stew until the hare is quite tender, taking care to keep the water boiling!.
When nearly done, pour in the wine
Serve with redcurrant jelly!.
Time: 3? to 4 hours!. If the hare is very old, allow 4? hours!.
Sufficient for 7 or 8 persons!.
Seasonable from September to the end of February!. Www@FoodAQ@Com
680g (1?lb) Gravy Beef
285ml (? pint) Port Wine
225g (8oz) Butter
1 Onion
1 Lemon
6 Cloves
Pepper, Cayenne and Salt, to taste
Skin, paunch and wash the hare!.
Cut it into pieces, dredge them with flour and fry in boiling butter!.
Have ready 900ml (1? pints) of gravy, made from the beef and thickened with a little flour!.
Put this into a jar!.
Add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half and a good seasoning of salt, pepper and cayenne!.
Cover the jar tightly, put it up to the neck into a saucepan of boiling water!.
Let it stew until the hare is quite tender, taking care to keep the water boiling!.
When nearly done, pour in the wine
Serve with redcurrant jelly!.
Time: 3? to 4 hours!. If the hare is very old, allow 4? hours!.
Sufficient for 7 or 8 persons!.
Seasonable from September to the end of February!. Www@FoodAQ@Com
Best Rabbit Stew Ever
This is the very best tasting rabbit recipe I have ever had!. The seasoning packs really give the meat a fantastic flavor, and the gravy gives the stew a great
“Stick-to-your ribs” taste!. Best served with fresh baked sourdough or Italian bread!.
Ingredients:
2 – 3 Rabbits cut and cubed for stew meat
2 boxes Lipton garlic and chive potato seasoning packs
4 – 5 large potatoes cut and cubed
1 cup sliced carrots
1 lg!. white onion, sliced and diced
1 jar Heinz heat and eat Brown gravy
Soak the rabbit pieces in saltwater overnight!.
Preheat oven to 350 degrees!.
Brown the rabbit pieces in a skillet with a small amount of oil!.
Use one package of Lipton potato seasoning to coat the rabbit meat and the other package of seasoning to coat the potatoes (Follow the directions on the box)!.
Spread the rabbit, potatoes, carrots and onion on a shallow baking sheet and bake at 350 degrees for 45 minutes!.
Add the gravy and bake for an additional 15 minutes, stirring occasionally
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Hasenpfeffer - German Rabbit
2 1/2 pounds rabbit (up to 3 lb) -- cut up
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
1/8 teaspoon pepper
2 bay leaves
Place cut-up rabbit in flat refrigerator container!. In bowl, combine remaining ingredients; Pour over rabbit!. Marinate overnight in refrigerator!. Place marinated rabbit in Crock-Pot!. Add 1 1/2 cups marinade!. cover and cook on Low for 8 to 10 hours!. Remove meat to warm platter!. Thicken gravy, if desired!. Serves 4
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Stuffed Rabbit (Irish Armagh Style)
1 Rabbit
2 oz Flour
2 c Breadcrumbs
2 lg Cooking apples
1 tbs Thyme
1 tbs Salt
1 Egg
2 oz Butter Stock
1 lg Onion
2 tbs Parsley
1 tbs Sugar
1 oz Butter
Pepper to taste
DIRECTIONS: Wash and dry rabbit!. Chop onions and fry gently in 2 oz of the butter!. Peel apples and chop; add to onions and fry until soft!. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter!. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees!.
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Country-Style Rabbit, or Conejo a la Campagnola
Prep Time: 45 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
A nice skinned rabbit, weighing about 3 pounds (1!.4 k)
1/4 cup (50 g) unsalted butter
An ounce (30 g) of parsley
A small celery rib
An onion
A carrot
A cup of good dry red wine, ideally from the Colli Berici
A bay leaf
1/4 cup olive oil
Salt and pepper to taste
Preparation:
The night before you plan to serve the rabbit, chop it into equal-sized pieces, wash them, and draint hem well!. Scrape the carrot, wash the onion and celery, and mince them all finely!. Put the rabbit and the minced vegetables in a bowl, add the bay leaf and red wine, mix well, cover, and marinate overnight!.
About two hours before serving time heat the olive oil and butter in a pot (terracotta if possible), and while the mixture is heating shake the rabbit pieces clean!. Brown them in the fat, turning them to brown all sides!. When the meat is browned add the marinade, season everything with salt and pepper, and simmer, covered, stirring every now and again to keep the rabbit from sticking!.
By the time the rabbit is done, the sauce will be quite thick!. Remove the meat to a heated platter and blend the vegetables; pour them over the meat and serve at once!.
A wine!? Red, Cabernet di Breganze!.
Www@FoodAQ@Com
This is the very best tasting rabbit recipe I have ever had!. The seasoning packs really give the meat a fantastic flavor, and the gravy gives the stew a great
“Stick-to-your ribs” taste!. Best served with fresh baked sourdough or Italian bread!.
Ingredients:
2 – 3 Rabbits cut and cubed for stew meat
2 boxes Lipton garlic and chive potato seasoning packs
4 – 5 large potatoes cut and cubed
1 cup sliced carrots
1 lg!. white onion, sliced and diced
1 jar Heinz heat and eat Brown gravy
Soak the rabbit pieces in saltwater overnight!.
Preheat oven to 350 degrees!.
Brown the rabbit pieces in a skillet with a small amount of oil!.
Use one package of Lipton potato seasoning to coat the rabbit meat and the other package of seasoning to coat the potatoes (Follow the directions on the box)!.
Spread the rabbit, potatoes, carrots and onion on a shallow baking sheet and bake at 350 degrees for 45 minutes!.
Add the gravy and bake for an additional 15 minutes, stirring occasionally
----------------------
Hasenpfeffer - German Rabbit
2 1/2 pounds rabbit (up to 3 lb) -- cut up
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
1/8 teaspoon pepper
2 bay leaves
Place cut-up rabbit in flat refrigerator container!. In bowl, combine remaining ingredients; Pour over rabbit!. Marinate overnight in refrigerator!. Place marinated rabbit in Crock-Pot!. Add 1 1/2 cups marinade!. cover and cook on Low for 8 to 10 hours!. Remove meat to warm platter!. Thicken gravy, if desired!. Serves 4
--------------------------
Stuffed Rabbit (Irish Armagh Style)
1 Rabbit
2 oz Flour
2 c Breadcrumbs
2 lg Cooking apples
1 tbs Thyme
1 tbs Salt
1 Egg
2 oz Butter Stock
1 lg Onion
2 tbs Parsley
1 tbs Sugar
1 oz Butter
Pepper to taste
DIRECTIONS: Wash and dry rabbit!. Chop onions and fry gently in 2 oz of the butter!. Peel apples and chop; add to onions and fry until soft!. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter!. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees!.
------------------
Country-Style Rabbit, or Conejo a la Campagnola
Prep Time: 45 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
A nice skinned rabbit, weighing about 3 pounds (1!.4 k)
1/4 cup (50 g) unsalted butter
An ounce (30 g) of parsley
A small celery rib
An onion
A carrot
A cup of good dry red wine, ideally from the Colli Berici
A bay leaf
1/4 cup olive oil
Salt and pepper to taste
Preparation:
The night before you plan to serve the rabbit, chop it into equal-sized pieces, wash them, and draint hem well!. Scrape the carrot, wash the onion and celery, and mince them all finely!. Put the rabbit and the minced vegetables in a bowl, add the bay leaf and red wine, mix well, cover, and marinate overnight!.
About two hours before serving time heat the olive oil and butter in a pot (terracotta if possible), and while the mixture is heating shake the rabbit pieces clean!. Brown them in the fat, turning them to brown all sides!. When the meat is browned add the marinade, season everything with salt and pepper, and simmer, covered, stirring every now and again to keep the rabbit from sticking!.
By the time the rabbit is done, the sauce will be quite thick!. Remove the meat to a heated platter and blend the vegetables; pour them over the meat and serve at once!.
A wine!? Red, Cabernet di Breganze!.
Www@FoodAQ@Com
Here are 2 that were handed down to me!. They are very delicious!! I hope you enjoy!
Grandmas Rabbit
INGREDIENTS
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 (3 pound) rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
1 1/2 pounds mushrooms, thinly sliced
6 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber beer
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley
DIRECTIONS
Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix!. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess!. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking!.
Sear the rabbit pieces on each side until golden brown, then set aside!. Pour in the remaining tablespoon of olive oil and stir in the sliced onions!. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes!. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper!.
Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock!. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes!.
Stir 3 tablespoons of flour into the softened butter until smooth!. Remove the rabbit from the simmering broth and set aside!. Skim any visible fat from the liquid, then whisk in the butter paste!. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley!. Serve the thickened sauce with braised rabbit!.
Hasenpfeffer (Rabbit Stew)
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
6 clove garlic, finely chopped
11/2 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
20 black peppercorns, crushed
2 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
Grandmas Rabbit
INGREDIENTS
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 (3 pound) rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
1 1/2 pounds mushrooms, thinly sliced
6 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber beer
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley
DIRECTIONS
Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix!. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess!. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking!.
Sear the rabbit pieces on each side until golden brown, then set aside!. Pour in the remaining tablespoon of olive oil and stir in the sliced onions!. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes!. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper!.
Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock!. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes!.
Stir 3 tablespoons of flour into the softened butter until smooth!. Remove the rabbit from the simmering broth and set aside!. Skim any visible fat from the liquid, then whisk in the butter paste!. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley!. Serve the thickened sauce with braised rabbit!.
Hasenpfeffer (Rabbit Stew)
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
6 clove garlic, finely chopped
11/2 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
20 black peppercorns, crushed
2 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
The Spanish like to eat rabbit!. They just chop it up; no particular way, just chunks!. They brush it with oil and grill!.
Or you can make 'Jugged hare,' see the recipe on a browser!.Www@FoodAQ@Com
Or you can make 'Jugged hare,' see the recipe on a browser!.Www@FoodAQ@Com