Orange Braised Rabbit Recipes

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:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.
• In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. Remove the rosemary and chilli and set aside. Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. Place in the oven and cook for 30 minutes.
• When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Garnish with parsley. Serve with Caramelized Radicchio and Salsa Verde.
• Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
• In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.

Steps:

• Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
• Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
• Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
• Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
• Stir through the peas and cook a further 5 minutes or so.
• I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
• Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.

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:

• Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.

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:

• For Sauce.
• Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
• Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
• Add garlic and basil and cook 15 seconds.
• Mix in tomatoes.
• Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
• Can be prepared 3 days ahead and refrigerated.
• For Rabbit.
• Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
• Halve each loin crosswise;cut off remaining meat from bones.
• Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
• Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
• Remove rabbit from marinade and pat dry;reserve marinade.
• Heat oil in nonaluminum heavy large skillet over medium heat.
• Add pancetta and brown, stirring frequently.
• Remove, using a slotted spoon.
• Add rabbit loins to skillet and sear on all sides; do not brown.
• Cool and refrigerate.
• Brown remaining rabbit meat over medium heat in batches(do not crowd).
• Transfer to heavy 5-quart saucepan, using a slotted spoon.
• Pour off all but 3 tablespoonfuls fat from skillet.
• Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
• Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
• Pour over rabbit meat (keep loin refrigerated).
• Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
• Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
• Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
• Discard bay leaves and fresh rosemary.
• Transfer rabbit mixture to platter.
• Serve immediately with polenta or pasta.

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:

• Heat oven to 325 degrees. Place rabbit back down on cutting board. Remove any fat from the inside of the rabbit. Cut along the tailbone, keeping the knife against the bone, and detach the thigh. Repeat to cut off the second thigh, starting at the end of the tailbone. Remove liver and kidneys; discard, or save for another use. Cut through the rabbit, below the shoulder blade, to remove the foreleg. Repeat to remove the other foreleg. Turn rabbit over, and cutting along the rib bones on each side, remove loins. Repeat with remaining rabbit. Reserve bones for stock. Wrap loins from top to bottom with pancetta. Set loins aside.
• Season shoulders and legs with salt and pepper and coat lightly with flour. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Place legs and shoulders in pan and cook until brown, 2 to 3 minutes per side. Remove from Dutch oven and set aside.
• Add butter, onion, celery, and carrot, and cook stirring until beginning to brown, about 10 minutes. Stir in garlic and cook for 2 minutes. Add tomato puree and cook 3 minutes. Pour in wine and crushed tomatoes; bring to a boil. Cook until reduced by half, 12 to 14 minutes.
• Add stock, browned rabbit, 1 cup olives with their brine, rosemary sprigs, and bay leaves. Bring to a boil. Reduce to a simmer and cover. Transfer to oven and cook until fork tender, 1 to 1 1/2 hours. Remove meat from sauce; set aside. Strain sauce through a medium sieve, discarding solids. Return sauce to Dutch oven. Heat sauce on stove until reduced to desired consistency, skimming fat if necessary. Remove meat from reserved shoulders, and discard bones. Return legs and shoulder meat to sauce. Chop remaining 1 cup olives and stir into sauce with chopped rosemary. Meanwhile, bring a large pot of salted water to a boil.
• While the sauce is reducing, heat a medium skillet over high heat, add remaining 2 tablespoons oil, and heat until smoking. Add rabbit loins, and cook until brown, 3 to 5 minutes per side. Transfer loins to cutting board, and allow to rest for 1 minute before thinly slicing. Add linguine to boiling water, and cook until tender, 2 to 4 minutes. Drain, and transfer to a serving platter. Top with sauce, and surround with slices of loin. Serve immediately.