Looking for recipes for Rabbit. Help please?!
Looking for recipes for Rabbit. Help please?
Answers:
here ya go:
65 recipes:
http://www.recipezaar.com/recipes.php?q=...
why you kiwll da wabbit?
A good way to cook rabbit since it's going to be a little tough is roasted or baked and it will come out tender nd juicy. First put foil on a square pan, then get rabbit and put whatever spices you like and wrap rabbit in foil and put in pan. Then put about 1\2 of water in square pan and put in oven at 250 for about 2 hrs and it will be nice and tender and the meat falls from the bones.
Rabbit can be use in place of most chicken dishes. I would marinate it first if you are going to fry it. If I were using it I would use a moist cooking method and cook it slow. Rabbit would be a good choice of meat to cook in a crockpot. Tomato, Wine or cream sauces a;so work well with rabbit.
It is a good lean meat.
Colonial Rabbit
2 rabbits, sections
Flour
1 tbs. olive oil
1 can chicken broth or stock
? onion, diced
3 carrots, peeled and coined
3 bay leaves
1 clove garlic, pressed
1 small can tomato paste
? cup very cold water
2 tbs. flour
4 tbs. currant jelly
? lb. mushrooms, sliced
Flour meat and brown in skillet with oil.
Remove meat from pan. Add chicken broth and bring to a boil.
Stir in onion, carrots, bay leaves and garlic and simmer for 20-30 minutes.
Add tomato puree and continue to simmer.
Remove ? cup broth from pan and combine with water and flour, mixing until smooth. Return rabbit to pan.
When rabbit is cooked through, remove from mixture.
Strain the mixture to catch bones.
Sauté mushroom and add to broth or serve on the side. Servings 4-6
if you're cooking wild rabbit, you may want to leave it to soak in cold water for a couple of hours (in pieces). Then leave it to marinate in a mix of:
extra virgin olive oil
balsamic + white wine vinegar (not too much and in equal amounts)
white wine
juniper berries, crushed
bay leaves
garlic, crushed
rosemary
leave it to marinate for 2-3 hours, turning the meat over once. then cook it on a very low heat, covered by a lid, for one hour. Season it with salt and pepper towards the end, and remove the lid and let it go a bit longer if it's still too juicy.