Best Rabbit Baked In Clay With Wild Mushrooms And Sour Cream Pecheny Recipes

RABBIT BAKED IN CLAY WITH WILD MUSHROOMS AND SOUR CREAM (PECHENY

Steps:

• Soak the dried mushrooms in ½ cup water for 1 hour. Drain, pat dry with paper towels, chop fine, and set aside. Reserve the soaking liquid for another use.
• In a large skillet, fry the bacon over medium heat for about 5 minutes. When it has rendered its fat, remove the bacon with a slotted spoon and set aside to drain on paper towels.
• Add the rabbit, a few pieces at a time, to the bacon drippings and brown on all sides over medium heat. Transfer the browned pieces as they are done to a large unglazed earthenware casserole with a lid.
• Wipe out the skillet and melt 4 Tablespoons of the butter in it over medium heat. Add the onions, parsnip, and dried mushrooms, and sauté, stirring occasionally, until the vegetables are softened and lightly colored, about 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Combine the ingredients for the bouquet garni in a cheesecloth bag and add the bouquet garni and the stock to the skillet. Bring to a boil, and boil for 1 to 2 minutes.
• Add the sautéed vegetables and stock, the reserved bacon, and salt and pepper to the casserole with the rabbit. Bake uncovered, for 45 minutes.
• Wipe the fresh mushrooms clean with a damp paper towel. Separate the stems from the caps, if the mushrooms are large, and slice both not too thin.
• Wipe out the skillet again and melt the remaining 2 Tablespoons butter in it over medium heat. Add the mushrooms and sauté until they throw off and reabsorb their liquid, about 12 minutes.
• Check the rabbit and, if it's tender, remove the pieces to a heated platter with a slotted spoon. Do not turn off the oven.
• Remove the bouquet garni from the sauce and discard. Press the sauce through a sieve or pass through a food mill. Transfer to a saucepan and heat over medium low heat for 2 minutes. Combine the heavy cream and the sour cream in a small bowl. Whisk a little of the sauce into the cream mixture, then whisk the cream mixture into the sauce in the pan. Whisk in the vermouth and cook for 5 minutes more, without allowing it to boil.
• Return the rabbit to the casserole and stir in the sautéed mushrooms and the sauce. Bake, uncovered, for 7 minutes more.
• Serve the rabbit directly from the casserole, sprinkled with a little parsley.

CREOLE RABBIT - LOUISIANA STYLE

Steps:

• Dry rabbit and place in bowl.
• Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
• Pour over rabbit, turning pieces to coat.
• Cover bowl and marinade overnight in refrigerator.
• Transfer rabbit and marinade to well-greased baking dish.
• Bake in preheated 450°F oven 1 hour.
• Combine remaining ingredients and pour over rabbit.
• Bake 30 to 45 minutes longer, until rabbit is fork-tender.
• Serve warm.

BEST BAKED RABBIT

Steps:

• Place flour, corn flakes, salt, garlic powder, onion powder, sugar, yeast and paprika in a food processor and process on high for one minute. Make sure the corn flakes are crushed so you will add enough. After one minute and the mixture is thoroughly mixed slowly add the olive oil while processing for another one minute.
• Preheat oven to 350'F and grease a baking pan with the cooking oil.
• Rinse rabbit pieces and drain.
• Dredge rabbit pieces in prepared coating mix and coat them thoroughly. Make sure rabbit is wet so coating sticks well, but not too wet or the coating will get lumpy and sticky.
• Place coated rabbit pieces on baking pan with oil.
• Cook in oven for 50 minutes.
• Use a spatula to remove stuck pieces after cooking.

BRAISED RABBIT WITH WILD MUSHROOMS

Steps:

• Preheat oven to 350°.
• In a large, heavy skillet, melt the butter over medium heat; add in the rabbit pieces (in batches, if necessary), brown on all sides, and transfer to a plate.
• Add in the onion, mushrooms, and garlic; cook/stir, until the onion is softened, about 5 minutes.
• Add in the wine and continue cooking until most of the liquid has evaporated, about 5 minutes.
• Add in the tomatoes, beef broth, tarragon, and chevril; season with salt and pepper; bring to a boil, and let boil until the sauce begins to thicken, about 5-7 minutes.
• Remove pan from heat.
• Arrange rabbit pieces in a large, greased baking dish, pour the sauce over the top; cover and bake until the rabbit is fork tender and the sauce nicely thickened, 30-35 minutes.

EASY CROCK POT/DUTCH OVEN RABBIT

Steps:

• Place rabbit in bottom of crock-pot or Dutch oven, cover with potatoes, carrots and onion. Sprkinle with spices. Dump can of soup over top and cover.
• Cook on LOW heat (crock-pot) for 4 hours or until rabbit is cooked. Cook for 2 hours in Dutch oven over a good bed of coals.
• Serve with rice and a salad.