Best Stewed Rabbit Recipes

STEWED RABBIT

Steps:

• Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
• Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
• Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.

STEWED RABBIT WITH PRUNES

Steps:

• Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for at least 1 hour. This can be done while the rabbit is cooking. Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess. Heat the butter and oil in a large saucepan, add the rabbit pieces and brown on both sides. You may have to do this in batches. Remove the rabbit pieces and set aside. Add the bacon to the pan and fry for about 5 minutes. Add the onions, leek and carrots and cook for 7 minutes, stirring from time to time. Return the rabbit pieces to the pan, sprinkle the remaining flour over the meat and vegetables and cook for 3 to 4 minutes, turning the meat from time to time. Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove. Mix well, reduce the heat, cover and simmer, covered, for 1 hour, stirring from time to time. Add the prunes, together with the water they were soaking in, bring to the boil then reduce the heat, cover and simmer for a further 45 minutes until the meat is very tender. If the sauce is too thin, simmer uncovered during this last segment. Serve hot.

STEWED RABBIT AND BISCUITS

Steps:

• For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated.
• For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper.
• In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low.
• Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes.
• Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.
• Top with the tarragon and serve.

GRILLED RABBIT SAUSAGE OVER STEWED WHITE BEANS

Steps:

• For the sausage:
• Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 6 (3-inch) patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side.
• For the Beans:
• Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the broth. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

STEWED RABBIT & BISCUITS

Steps:

• For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated. For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper. In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low. Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes. Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes. Top with the tarragon and serve.

STEWED RABBIT

Steps:

• Shoot the little critter.
• Clean and cut into serving size pieces.
• In a Dutch oven or frying pan heat the oil and butter.
• Brown rabbit adding salt and pepper on all sides.
• Remove rabbit and set aside.
• Brown onion, green pepper, and celery and Garlic.
• Salt and pepper lightly.
• Add tomato sauce, tomatoes, rosemary, and wine.
• Cook slowly for 30 minutes, uncovered.
• Return rabbit to sauce.
• Cover and cook about 45 minutes or until rabbit is tender.

MARINATED AND STEWED RABBIT

Steps:

• *Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid) and mixed with ½ lb button mushrooms.
• Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
• Tie together the parsley or thyme, or put in a cheesecloth sack or tea ball; add the herb to the marinade with the rabbit; add some salt and pepper.
• Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours.
• Strain the marinade, reserving it, and dry the rabbit pieces.
• Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet.
• When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside.
• Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too.
• When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon.
• Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan.
• Season them with salt and pepper as they brown.
• When they are browned, decrease the heat and return the vegetables and bacon to the pan; stir, then add the chocolate, some salt, and plenty of pepper.
• Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour.
• If the sauce is too thin, remove the meat to a warm oven and reduce the sauce over high heat, stirring near constantly, until it is a pleasant thickness.
• Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.