Rabbit Mole Recipes
RABBIT MOLE
It is during the coldest months that soft and fuzzy animals suddenly seem fair game. Deer becomes venison, and then becomes dinner. Rabbit is served as lapin à la moutarde, or pappardelle et coniglio, or conejo en mole -- more elegant phrasing perhaps, but rabbit stew all the same. Traditional rabbit stews are usually rather painstaking. A perfect Mexican mole sauce, I was told by an octogenarian cook in Oaxaca, the world capital of mole sauce, is a full day's work -- pounding, crushing, roasting, mixing and simmering. In any culture, the work is worth the delicious final product.
Provided by Molly O'Neill
Categories lunch, weekday, main course
Time 1h
Yield Four to five servings
Number Of Ingredients 20
Steps:
- In a large heavy casserole, warm the bacon fat. Add the rabbit pieces and brown well. Add the onion, garlic and seasonings. Cook until the onion is soft, stirring frequently, about 5 minutes. Add the chicken broth. Turn heat to low. Simmer for 30 minutes.
- Meanwhile, to make the mole sauce, drain the chilies, reserving 1 tablespoon of the soaking liquid. Stem and seed the chilies. Place the chilies, tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon and garlic in a blender and puree until very smooth. Add the reserved liquid, banana, bread crumbs, chocolate and salt. Process until smooth, stopping to scrape sides of bowl.
- Remove the rabbit pieces from the broth. Whisk in the mole sauce. Taste and adjust seasonings if needed. Return rabbit to pan. Simmer until thick, about 15 minutes. Serve with white rice or warm flour tortilla.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 10 grams, Protein 54 grams, SaturatedFat 6 grams, Sodium 1063 milligrams, Sugar 7 grams, TransFat 0 grams
SLOW ROASTED RABBIT
Great for dinner, served with rice and homemade bread.
Provided by Jane T.
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
- Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.
Nutrition Facts : Calories 625.9 calories, Carbohydrate 21.5 g, Cholesterol 174.7 mg, Fat 31.2 g, Fiber 1.7 g, Protein 63.5 g, SaturatedFat 7.3 g, Sodium 1683.8 mg, Sugar 16.4 g
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