Best Saddle Of Rabbit Roasted In Tobacco Leaf With A Subtle Garlic Sauce Recipes

Granny's Rabbit in Liver Sauce image

Provided by Food Network

Time 40m

Yield 1 to 2 servings

Number Of Ingredients 16

1/2 rabbit
3 cloves garlic, chopped
1 onion, chopped
Olive oil, for cooking
1 liter (2 cups) chicken stock
1 cup tomato sauce
7 grams (1/4 ounce) almonds
7 grams (1/4 ounce) hazelnuts
1 teaspoon herbes de Provence
1 teaspoon paprika
2 rabbit livers
2 tomatoes, chopped
1 bay leaf
1/2 loaf hard/stale baguette, cut into 8 slices
Pinch salt
Pinch black pepper

Steps:

Cook the rabbit on the grill until cooked through.
Cook the garlic and onion in the olive oil in a large saucepan, stirring occasionally, until golden. Add the chicken stock, tomato sauce, almonds, hazelnuts, herbes de Provence, paprika, rabbit livers, tomatoes, bay leaf, bread, salt and pepper. Let simmer for 15 minutes. Blend it all together and serve with the rabbit.

Hunter's Rabbit image

Provided by Food Network

Categories main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup olive oil
1 rabbit, cut into 6 to 8 portions
Salt and freshly ground black pepper
15 medium-size mushrooms, quartered or sliced
2 shallots, minced
1/3 cup all-purpose flour
Pinch dried thyme
Pinch dried parsley
1 bay leaf
1 cup tomato sauce
1 cup red burgundy wine
1 to 2 cups beef broth

Steps:

Preheat the oven to 350 degrees F.
To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.