Marinated Rabbit Stew Recipes

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.

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
• Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
• Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Steps:

• 1. Cut rabbit into serving size pieces. Put into deep bowl and cover with a mixture of red wine vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices and 1/4 teaspoon pepper. Cover and put into the refrigerator for 2-3 days to marinate. Turn the rabbit often.
• 2. Drain rabbit pieces, reserving marinade. Dry on absorbent paper. Strain the marinade. Toss out the contents left in the strainer.
• 3. Coat the rabbit pieces evenly by shaking 2 or 3 at a time in a paper or plastic bag containing a mixture of 1/3 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper.
• 4. Heat 3 tablespoons of shortening in a Dutch oven or heavy sauce pot.
• 5. Add the rabbit pieces and brown slowly. Remove from heat. Gradually add 2 cups of the reserved marinade. Cover and simmer 45 minutes to an hour until the meat is tender.
• 6. Add 1/4 cup of flour to 1/2 cup of the reserved marinade. Blend well. Pour 1/2 of this flour mixture into cooking liquid, stirring constantly. Bring to a boil. Gradually add only what is needed of the remaining flour mixture for desired consistency. Bring to a boil after each addition. After the final addition, reduce to medium heat and cook 3 to 5 minutes.
• 7. Serve rabbit with the gravy. This is good with oven roasted potatoes and onions and cooked cabbage.