RABBIT CASSEROLE
Rabbit and smoked bacon casserole, flavored with chocolate, vegetables, and potatoes, then garnished with croutons and fresh parsley. The chocolate is optional, but adds a sophisticated twist to the flavors.
Provided by DOSTANDEN
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
- Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
- Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
- Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
- Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.
Nutrition Facts : Calories 1112.4 calories, Carbohydrate 64.4 g, Cholesterol 254.5 mg, Fat 49.5 g, Fiber 7.4 g, Protein 97.3 g, SaturatedFat 15.7 g, Sodium 1318.7 mg, Sugar 16 g
RABBIT AND PORK CASSEROLE
Rabbit can be dry some times so here it is cooked with belly pork and cyder to create a warming substantial casserole. Reheates well. Serve with mashed potatoes and a green vegetable.
Provided by Pearlesyarn
Categories Stew
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Clean and slice the vegetables.
- Heat the oil in a cast iron casserole or other suitable pot placed on the hob.
- Cut the meat into bite sized pieces as you like.
- Dust the meat with flour, shake of excess and brown the meat in batches in the hot oil. when each batch has been browned remove to a plate with a slotted spoon, continue until all the meat has been browned and removed from the pot.
- To the pot add the sliced vegetables, the herbs (chopped) and the cider and stir. Then add the meat and add enough water so that the contents are almost covered.
- Stir well, bring to a simmer, cover and transfer to the oven.
- Cook in the oven for 2 and a half to three hours.
- Check seasonings and serve with mashed potatoes and a green vegetable.
Nutrition Facts : Calories 439, Fat 36.8, SaturatedFat 12.4, Cholesterol 73.2, Sodium 217.2, Carbohydrate 8.6, Fiber 1.7, Sugar 3.1, Protein 17.7
LAPIN A LA BOURGUIGNONNE (RABBIT WITH RED-WINE SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, one pot, main course
Time 1h25m
Yield Four servings
Number Of Ingredients 13
Steps:
- Sprinkle the rabbit pieces with salt and pepper.
- Put the salt-pork cubes in a saucepan and add water to cover. Bring to the boil and simmer about one minute. Drain thoroughly.
- Heat the butter in a large, heavy casserole and add the salt-pork pieces. Cook, stirring, until lightly browned, about three minutes. Add the onions and cook, stirring, about two minutes.
- Add the mushrooms, salt and pepper and cook, stirring, about two minutes. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
- To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
- Cook about five minutes and sprinkle with flour, salt and pepper. Add the wine and cloves.
- Tie the parsley, thyme and bay leaf into a bundle and add it. Bring to the boil, cover closely and cook over very low heat about one hour. Remove and discard the herb bunch. Uncover and cook about three minutes to reduce the sauce.
Nutrition Facts : @context http, Calories 973, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 65 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 24 grams, Sodium 1630 milligrams, Sugar 5 grams, TransFat 0 grams
HASENPFEFFER (RABBIT STEW)
Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g
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