Best Elizabethan Rabbit Recipes

ELIZABETHAN RABBIT

Steps:

• Preheat oven to 350°.
• Tie parsley, thyme and bay leaf together to make a bouquet garni.
• Dust the rabbit pieces with flour.
• Heat the drippings or lard in a Dutch oven.
• Brown rabbit.
• Remove and set aside.
• Add artichokes, carrots, onions and muchrooms and cook a few minutes.
• Pour in wine and cook a few minutes, until slightly reduced.
• Return rabbit to pot.
• Add bouquet garni and all remaining ingredients.
• Place in oven and cook for 2 hours.

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.