Best Guajillo Chile Braised Rabbit Tostada Recipes

RABBIT CACCIATORA

Steps:

• Sprinkle the rabbit with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the olive oil and the rabbit pieces (except for the belly), and sear on both sides until golden brown, about 4 minutes per side. Remove to a plate.
• Chop the rabbit belly finely. Add to the same pot and saute the rabbit bellies with the anchovies and garlic. Use your wooden spoon to break up the anchovies, and saute until the garlic is fragrant and the anchovies are melted. Add the carrots, onions and celery and saute until tender and just beginning to turn golden. Stir in the wine and cook until the sharp wine smell cooks away, about 5 minutes. Add the tomatoes and their juices along with the olives, and give a good stir.
• Add the rabbit to the pot, making sure the pieces are just covered by the tomatoes, and stir to coat with the sauce. Cover with a lid. Bring to a simmer and add the bay leaves. Simmer on low for 35 to 40 minutes. Serve sprinkled with chopped parsley.

RABBIT AGUADITO

Steps:

• To make the stock: In a very large stock pot, combine the chicken stock and water with the onions, carrot, celery, leek, ginger, garlic, tarragon, parsley, jalapenos, annatto seeds, juniper berries, peppercorns, and sea salt. If the rabbit kidneys and heart are available, add the heart to the stock and reserve the kidney for later. Bring to a boil over high heat, then reduce the heat so that the stock is simmering and skim any foam from the top. Simmer for 15 minutes, partially covered, then add the rabbit. Simmer for 45 minutes to 1 hour, or until the meat is tender. Don't allow the stock to come to a rolling boil, otherwise the rabbit will be tough. The different cuts of meat will take different times to cook, so test for doneness and when each joint is tender, remove it to a plate with tongs. When cool enough to handle, remove the meat from the bones and cut it into large chunks. Discard the bones and set the rabbit meat aside on a plate.
• Strain the stock through a colander, pressing down on the all the vegetables to extract as much flavor as possible. Wash the pan and strain the stock back into it, this time through a strainer
• lined with a double thickness of slightly dampened cheesecloth. If necessary, add water to make the level of stock up to 8 cups.
• In a large heavy casserole, heat the lard over high heat. Add the orzo and cook, stirring constantly, until the pasta is golden, about 4 minutes. Add the paprika and the achiote paste mixture, mashing it well to break it up, and cook for 1 minute more. Reduce the heat to medium low, add the onion and cook for 4 to 5 minutes, or until softened. Add the garlic and salt and cook for 1 minute more, until the aroma of the garlic is released. If using the kidneys, coarsely chop and add them to the pan, then add the stock and bring to a simmer. Simmer for 15 minutes, uncovered, stirring occasionally all the way down to the corners of the pan to keep the orzo from sticking. Add the rabbit with all its accumulated juices, and the peas and cook for 5 minutes more. Taste for seasoning and serve, scattered with chopped parsley.

BRAISED RABBIT WITH CARAMELIZED RADICCHIO AND SALSA VERDE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.
• In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. Remove the rosemary and chilli and set aside. Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. Place in the oven and cook for 30 minutes.
• When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Garnish with parsley. Serve with Caramelized Radicchio and Salsa Verde.
• Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
• In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.

BRAISED RABBIT WITH FRESH PAPPARDELLE

Steps:

• Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
• To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
• Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.