Best The Wabbit Recipes

Hunter's Rabbit image

Provided by Food Network

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.

Rabbit image

Provided by mightyro_cooking4u

Categories Rabbit

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 cup cooking oil
1 (4 lb) rabbit, cleaned and cut into 6 to 8 pieces
1 large onion, sliced
1 bell pepper, seeded and sliced, green
gravy
1/4 cup dripping, from pan
1/4 cup all-purpose flour
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
3 cups rice, hot, cooked (or mashed potatoes)

Steps:

For rabbit, combine flour, salt, pepper and paprika in bag. Shake well.
Place rabbit, one piece at a time, in bag. Shake to coat well.
Heat small amount of oil in 12-inch skillet on medium heat. Saute onion and bell pepper. Remove from skillet.
Add rabbit. Brown each piece well, don't crowd. Remove as each piece browns.
For gravy, add flour to drippings. Stir until brown. Stir in water. Bring to a boil. Reduce heat to simmer.
Add rabbit and sauteed vegetables. Season with salt and pepper. Cover pan simmer until rabbit is tender. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 747.4, Fat 26.8, SaturatedFat 5.7, Cholesterol 129.3, Sodium 677.8, Carbohydrate 70, Fiber 2.1, Sugar 1.2, Protein 51.9

Welsh Rabbit image

Yield Makes 8 savory-course servings

Number Of Ingredients 9

16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

Steps:

Preheat broiler.
Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.