Braised Rabbit With Mushroom Sauce Recipes

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Steps:

• Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
• Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
• Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
• Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
• Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.

Steps:

• In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Steps:

• Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
• Preheat an oven to 325 degrees F (165 degrees C).
• Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
• Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.

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.

Steps:

• Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
• Put oven rack in middle position and preheat oven to 350°F.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
• Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
• While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
• Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
• Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
• *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).

Steps:

• Lightly coat the rabbit pieces in seasoned flour.
• Heat the butter and oil and fry the rabbit pieces until golden brown.
• Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
• Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
• Return the rabit to the pan.
• Cover the pan and simmer about 1 hour or until the rabbit is tender.
• Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
• Add to the rabbit for the last few minutes of cooking.
• Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.

Steps:

• Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
• Preheat an oven to 325 degrees F (165 degrees C).
• Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
• Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.