BRANDIED RABBIT IN MUSTARD SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Main dish
Amount Measure Ingredient -- Preparation Method
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1 md Rabbit, cut up, frying
1 tb Olive oil
1 tb Butter or margarine
1 md Onion, cut in four
Whole cloves
Bouquet garni *
Salt to taste
Brandy
4 tb Whipping cream
1 1/2 tb Grainy coarse Dijon Mustard
* See Bouquet garni recipe for ingredients.
Calories: 311; Protein 27 g.; Carbohydrate 3 g.; Fat 21 g/serving.
Wipe meat pieces and trim off any fat. Heat olive oil and butter or
margarine in large skillet until bubbly. Add meat pieces and saute on all
sides until browned.
While browning, press whole cloves into onion chunks (generously). Add
chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with
salt. Generously 'slosh' brandy over top (at least 1/2 cup). Cover.
Cook over medium to low heat about 30 minutes or until meat is cooked
through. Remove meat pieces from pan and keep warm. Discard onion chunks,
cloves and Bouquet garni. Increase heat to medium high. Add cream and
mustard; cook, stirring constantly until slightly thickened. Return meat
to pan and coat on all sides with sauce. Serve at once.
CHEF'S RABBIT
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meats Misc
Amount Measure Ingredient -- Preparation Method
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1 Rabbit -or-
2 Pheasants (cut in pieces)
Salt and white pepper
Flour
6 Bacon slices, cut into lg
Squares
1 Onion, chopped fine
8 Extra large mushrooms, whole
Or quartered
6 oz Beef stock
1 c Sour cream
Season meat with salt and white pepper and dredge with flour. In hot
skillet, cook bacon pieces about half way. Add rabbit and/or pheasant and
brown on both sides. Add onions and saute with meat. Add mushrooms. Pour
beef stock over all and put in preheated oven at 450 degrees for 30
minutes, or until meat is done. Take meat out. Whip sour cream into
remaining pan juices and pour over meat.
CONIGLIO ALLA MOLISANA STEWED RABBIT WITH SAUSAGES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Meats
Italian
Amount Measure Ingredient -- Preparation Method
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1 lg Rabbit
-(about 3 1/2 lb)
Salt
Pepper
1 Parsley sprig
- finely chopped
1 Rosemary sprig
- finely chopped
1/4 lb Ham, Parma
- thinly sliced
- (12 slices)
12 Sage leaves
6 sm Sausages, Italian
1/2 c Oil, olive
Bone the rabbit carefully, keeping the pieces of meat as large as possible.
Wipe the rabbit meat with a damp cloth. Cut it into 12 even-sized pieces,
flatten them out lightly, and season with salt, pepper and a little finely
chopped parsley and rosemary. Put a slice of ham on each slice of rabbit
and
roll up tightly.
Take 6 skewers. Thread a roll of rabbit, 1 sage leaf, 1 sausage, another
rabbit roll and another sage leaf on to each skewer. Brush the skewers with oil
and broil (grill), over charcoal if possible, or on a rack placed as close as
possible to the source of heat. Alternatively, the skewers can also be
baked in a slow oven at 350 degrees for one hour. Turn the skewers occasionally,
each time brushing with oil.
Title: EMPANADILLAS FILLED WITH RABBIT AND OLIVES
Categories: Main dish
Yield: 4 servings
--------------------------------INGREDIENTS--------------------------------
1 Rabbit, cut up
3 tb Oil, olive
1/4 c Fennel, fresh; sliced
2 tb Garlic; chopped
1 c Onions, Sweet; sliced
2 tb Tomato Paste
1/2 c Wine, White dry
1/2 c Stock, chicken
1 c Tomatoes; diced
9 oz Olives, Green, pitted
-sliced (jar)
3 tb Parsley, fresh; chopped
------------------------
1 c Flour
1 1/2 ts Baking flour
1/2 tb Sugar
1/2 ts Salt
2 tb Thyme, dried
2 tb Butter
1/2 c Milk
1 Egg; beaten with
1 ts -water
Brown rabbit in heated olive oil. Add the garlic, sweet onions,
and fennel. Saute until onions are translucent. Add the wine and
tomato paste, cook over low heat until the sauce is reduced by half.
Add the tomatoes, chicken stock and olives.
Simmer in a 350 degree over for 1 1/2 hours. Add more stock to
the sauce as needed.
Cool the rabbit and remove the meat from the bones. Dice into chunks
and add fresh parsley. Season with salt and pepper. Keep chilled.
=============================> Dough <================================
In a large mixing bowl, make the dough by combing flour, baking powder
salt, sugar, thyme and 1 tablespoon parsley. Incorporate butter and
milk into the dough. Form into a ball and let rest for 20 minutes.
Roll out the dough 1/8 inch think and cut 4 inch circles. Spoon rabbit
mixture into the middle of each circle and fold over. Seal sides and
top with egg wash. Bake at 450 degrees until golden.
FRIED RABBIT IN BREADCRUMBS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main dish
Amount Measure Ingredient -- Preparation Method
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3 tb Milk
1 oz Flour
1/4 ts Salt
1/4 ts Black pepper
1 4 lb rabbit, cleaned
- cut into serving pieces
1 Egg -- lightly beaten with
1 t Water
3 oz Fresh breadcrumbs
Vegetable oil for deep fryin
4 Parsley sprigs
Method: Place milk in one bowl and mix together flour, salt and pepper
in another. Dip rabbit in milk then flour mixture, coating thoroughly.
set aside for 10 minutes.
Combine egg and water in one bowl and breadcrumbs in another. dip rabbit
first in egg mixture, then in breadcrumbs, coating thoroughly.
Fill a large frying pan one third full with oil. Set over moderate heat
and heat until it reaches 360 degrees f or a cube of dry bread dropped
into the oil turns brown in 50 seconds.
Fry the rabbit pieces for 20 minutes or until tender when pierced with a
fork. Remove from pan and drain on paper towels. Arrange on a serving
dish garnish with parsley sprigs and serve immediately.
This can be served with sauteed potatoes and any fresh green vegetables.
HASEN PFEFER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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2 lb Rabbit meat
Vinegar and water
1 lg Onion -- sliced
3 Cloves
2 Bay Leaves
Salt and Pepper
2 tb Butter
1 c Sour Cream
Place rabbit meat in a bowl or jar and cover with equal parts vinegar and
water. Add one large sliced onion, salt and pepper, cloves and bay leaf.
Let the meat soak in this solution for 2 days. then remove the meat and
brown in hot butter, turning it often. Gradually add some of the sauce in
which the meat was pickled. Let simmer until the meat is tender (about 30
minutes). Just before serving stir 1 cup of thick sour cream into the
sauce.
Title: HERB ROASTED RABBIT AND POTATOES
Categories: Game, Rabbit
Yield: 6 servings
4 lb Rabbit [cut into 8 pieces,
Rinsed & patted dry]
8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tb Olive oil
4 oz Slab bacon, [rind removed
& cut into 1" cubes]
6 tb Fresh rosemary leaves OR
2 tb Dried rosemary
2 ts Coarsely ground black pepper
Coarse salt, to taste
(optional)
6 Sprigs rosemary, for garnish
1. Preheat the oven to 400 degrees 2. Place the potatoes and garlic
cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of
the olive oil, and toss to coat. Bake for 30 minutes.
3. While the potatoes and garlic are roasting, combine the bacon
and 2 tablespoons of the oil in a large skillet, and place over low
heat. Cook just until the bacon begins to wilt. Then remove the bacon
with a slotted spoon, and set it aside.
4. Saute the rabbit, in batches if necessary, in the skillet,
setting the pieces aside as they are browned. Reserve 2 tablespoons
of the pan drippings.
5. Remove the roasting pan from the oven, and reduce the heat to 350
degrees.
6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan
drippings, and remaining 3 tablespoons oil to the roasting pan with
the potatoes and garlic. Toss thoroughly, and return the pan to the
oven. Bake for 20 minutes.
7. Sprinkle the reserved bacon over the top, and bake until the
meat is tender and the vegetables are golden, another 20 minutes.
8. Arrange the mixture on a warmed platter, and garnish with the
rosemary sprigs.
JUGGED HARE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main dish
Amount Measure Ingredient -- Preparation Method
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1 Hare
1 Carrot
1 Onion
4 Cloves
1 1/2 lb Bones
4 pt Water, Cold
1 Wine glass Port Wine
Salt
Pepper
Mace, small amount
Mixed Herbs
Fat for frying
1. Remove the inside from the hare, being careful to save the thick blood.
2. Skin the hare, wipe it, and cut into joints. Wash the head, heart, and
liver in some cold salted water, put in the a saucepan with the blood and
the bones, which have also been washed.
3. Add four pints of cold water and a teaspoon of salt, and bring the stock
to a boil. Remove the scum, add the herbs tied in a piece of muslin, add
also the pepper and mace.
4. Scrape and wash the carrot, peel the onion, and stick the cloves into
it, and add these to the stock, simmer all the ingredient for three or four
hours; keep well skimmed to remove the grease.
5. Flour the joints of hare, melt some butter or shortening in a pan, and
fry the joints lightly so as to brown them slightly. Then place in a large
brown jar or casserole. Mix some flour to a smooth paste with water. When
the stock is ready three to four hours, strain it into another saucepan and
add the thickening flour mixed with water, stir well and boil for a few
minutes. If necessary add a few drops of browning.
6. Strain the gravy over the fried hare, the hair should be just covered.
Place in a moderately hot oven, and cook for about two hours. Just before
serving, add to it the port wine.
7. To serve. Heap the hare into a large dish, pour some of the gravy
round, the remainder is served separately. Serve with red current jelly.
NOTE the gravy should be quite thick.
LAPIN EN GIBELOTTE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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4 lb Rabbit
- cut into serving pieces
1/4 lb Thick-sliced bacon
- cut into 1 1/2-in sticks
2 tb Flour
2 c Chicken stock
2 c White wine
1 Garlic cloves -- minced
1 Bouquet garni
-(parsley, thyme & bay leaf)
2 tb Tomato paste
Salt and pepper to taste
1/4 c Heavy cream
SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the rabbit
pieces in the fat. Season the rabbit with salt and pepper. Sprinkle all of
the rabbit pieces in the casserole with the flour and toss well. Add the
stock, wine, garlic, bouquet garni, tomato paste, salt and pepper. Simmer,
covered, over low heat for 1 1/2 hours or in a 325F oven until it is
tender. Remove the rabbit pieces, strain the sauce and skim off the fat.
Pour the sauce into saucepan, reduce until thick and add the cream. Pour
over rabbit and serve.
LE FILET DE LAPIN A LA MOUTARDE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Rabbit filets
1 c White wine
1 pn Thyme
2 Bay leaves
2 tb Oil
3 tb Creole mustard
1 c Heavy cream
Salt -- to taste
Pepper -- to taste
Marinate the rabbit filets in 1/2 cup of the wine and
the thyme and bay leaves for 24 hours.
Saut# the rabbit lightly in the oil, then remove the
rabbit from the pan. Add the remaining wine and the
Creole mustard to the pan and simmer for 5 minutes.
Remove from the heat and blend in the cream and salt
and pepper to taste.
Slice the rabbit filets lengthwise into strips. Place
the sauce over the rabbit and serve.
LOUISIANA CREOLE RABBIT
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main dish
Amount Measure Ingredient -- Preparation Method
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1 Cleaned rabbit(3lb)
1 t Salt
1 t Black pepper
1/2 ts Cayenne pepper
1/4 c Onion,chopped
3 Garlic cloves,minced
2 tb White vinegar
1 t Browning sauce
1 cn Mushrooms,drained(8oz)
1 tb Butter or margarine,melted
1 tb Parsley,minced
2 tb Green bell pepper,minced
2 tb Green onions,chopped
2/3 c White wine,dry
1. Dry rabbit and place in bowl.
2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;
pour over rabbit, turning pieces to coat.
3. Cover bowl and marinade overnight in refrigerator.
4. Transfer rabbit and marinade to well-greased baking dish.
5. Bake in preheated 450'F. oven 1 hour.
6. Combine remaining ingredients and pour over rabbit.
7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.
MEXICAN RABBIT
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Rabbit, disjointed
2 c Corn
1 t Parsley
10 oz Can tomatoes
1 t Rosemary
1 c Minced black olives
1 t Thyme
2 ts Chili powder
1 Bay leaf
Salt and pepper to taste
2 Peppercorns
2 c Yellow cornmeal
1 Garlic clove, minced
1 Egg yolk
1/2 c Minced shallots
Place the rabbit, parsley, rosemary, thyme, bay leaf,
and peppercorns in a large saucepan and add enough
water to cover. Bring to a boil and simmer for 30
minutes or until rabbit is tender. Drain rabbit and
reserve 1 cup liquid. Remove rabbit from bones. Saute
the garlic and shallots in small amount of fat in a
skillet until tender, then add the rabbit, corn,
tomatoes, olives, chili powder, salt, and pepper.
Simmer for 20 minutes.
Combine the cornmeal and egg yolk. Strain the reserved
liquid, add to cornmeal mixture and mix well. Stir
into the rabbit mixture and spoon into a greased
casserole. Bake at 325 degrees for 40 minutes or until
set. 6 servings.
Title: RABBIT ALMONDINE
Categories: Meats, Main dish
Yield: 4 servings
1 ea Rabbit cut in pieces
1/4 c Liquid oil
1/3 c Flour
1 1/2 ts Salt
1 ts Pepper
1/4 c Water
1 ea Medium onion cut into rings
1/4 c Toasted slivered almonds
1 c Chicken broth
1/2 ts Rosemary
1 ts Lemon rind
1/2 c Sour cream
Coat rabbit pieces with flour (reserve remaining flour). Brown in
heavy hot skillet, sprinkle with salt and pepper. Pour chicken broth
with rosemary, lemon rind and onion over rabbit. Simmer 45 minutes.
Remove rabbit pieces to warmed platter. Combine reserved flour with
water and stir into broth until sauce is thick. Stir in sour cream
and almonds, pour over rabbit.
RABBIT CAKE (HASEN KUCKA)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Rabbit
1 ea *potato filling recipe
1/2 c Broth **
1 1/2 tb Flour
1 x Salt & pepper
** "Use broth in which rabbit is cooked". The recipe didn't specify,
but I assume that the rabbit is to be boiled.
Cook the rabbit until tender, separate meat from the bones and cut
into small pieces. Butter a casserole and put a layer of the potato
filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made
by combining the flour and water), seasoning, and continue until dish
is filled. Bake at 350-F until brown (about 25 minutes).
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May 31: