lijit

Big List of Rabbit Recipes

Good Housekeeping's Poultry and Game Book, 1970

Stuffed Rabbit
1 rabbit
4 tablespoons butter
4 tablespoons flour
1 1/4 cups stock
2 cups breadcrumbs
1 large onion, chopped
2 large apples, peeled and chopped
2 tablespoons parsley
1 teaspoon thyme
1 tablespoon sugar
1 teaspoon salt
1 tablespoons butter
1 egg
Pepper to taste

     Preheat oven to 350 degrees F (180 degrees C). Wash and dry rabbit. Fry onions gently in 4 tablespoons butter. Add apple to onions and fry until soft. Mix onions, apple and 1 tablespoon butter with all other stuffing ingredients, and brown quickly. Place rabbit in a casserole dish, stuff, surround with excess stuffing, add well-seasoned stock, and cook in oven for 1 3/4 hours, or until tender.

Hasenpfeffer
6 - 8 slices bacon, finely chopped
2 rabbits
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 cup flour
1/2 cup onion, finely chopped
3/4 cup red wine vinegar
1 cup chicken stock, preferably homemade
1 bay leaf

     Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments. Cut the rabbit into serving pieces. Cut away and discard the belly meat. Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces. Preheat the oven to 325°F. Heat the reserved bacon fat in the pan over high heat until it sputters. Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate. Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan. Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart. Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.

Good Housekeeping's Poultry and Game Book, 1970


Braised Rabbit with Prunes

One 3 to 3 1/2 pound rabbit, cut into six to eight serving parts
Salt
Olive oil
1 Tbsp butter
3-4 large shallots, sliced, about 1 cup
1 clove garlic, minced
1 cup dry white wine (or chicken stock with a tablespoon of vinegar)
Freshly ground black pepper
7 ounces (200 grams) pitted prunes (dried plums)
Several sprigs fresh thyme
1 bay leaf
1 rabbit liver (optional, should be sold with the rabbit)
1 Tbsp vinegar (optional)

     Heat 3 Tbsp olive oil in a large thick-bottomed Dutch oven (I used a 5 quart) on medium-high heat. Add a tablespoon of butter. Pat dry the rabbit pieces, sprinkle all over with salt, and working in batches, brown on all sides in the pan. Remove the rabbit pieces from the pan. Add the sliced shallots, reduce the heat to medium, and cook for 2 minutes. Add the minced garlic clove and cook for 30 seconds more. Add the white wine and increase the heat to high. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the wine boil, until reduced by at least a half.Lower the heat to low (you may want to move the pot to the smallest burner on your stove). Arrange the rabbit pieces, prunes, thyme, and bay leaf in the pan. Sprinkle with black pepper to taste. Cover tightly and let cook for 45 minutes. (Cooking time assumes you are starting with a rabbit that has been brought to near room temp before cooking. If you are using a rabbit straight from the fridge, it may take a few more minutes to cook through. Also, if you keep lifting up the lid to check on the rabbit, it will increase the needed cooking time.) After the rabbit is cooked through, if you want, you can intensify the flavor of the sauce using the rabbit's liver. The liver should have been included with the rabbit from your butcher, just like whole chickens come with the giblets. (Don't worry, the liver won't make your dish taste like liver. You can even try just a little amount to taste to make sure. The liver acts as a "liaison", thickening the sauce and making it richer.) Purée the rabbit liver with 1 Tbsp of vinegar (I used wine vinegar, but cider or white vinegar will do). Remove the rabbit pieces, prunes, thyme sprigs, and bay leaf from the pot (discard thyme and bay leaves) to a serving dish. Whisk the puréed liver vinegar mixture into the sauce in the pot and cook for another 10 minutes. (If the sauce is still too thin, you can thicken further with corn starch or flour.) Then drizzle the sauce over and around the rabbit and prunes.


Rabbit in Wine (Lapin au Vin)
6 slices bacon
1 1/2 -3 lb fryer rabbit, cut up
2 1/2 cups dry red wine
1 cup (10 3/4 oz) condensed chicken broth
1 T ketchup
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1/2 cup filtered cold water
1/4 cup all-purpose flour
1 jar (16 oz) whole onions, drained
1 can (4 oz) mushrooms, drained

     Fry bacon until crisp. Remove from frying pan, drain and crumble. Cook lapin (rabbit pieces) in the bacon fat on medium heat until light brown - 5 minutes each side. Move lapin into a 4 quart dutch oven. Stir in crumbled bacon, wine, chicken broth, ketchup, thyme, salt, pepper, and garlic. Heat to boiling; reduce heat. Cover and simmer until the thickest pieces are done, approximately 40-45 minutes. Remove lapin pieces; skim fat, if there is any. Shake water and flour in a tightly covered container; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in onions and mushrooms. Return lapin to sauce. Heat to boiling - approximately 2 minutes. Serve over a bed of rice, noodles or mashed potatoes.

Good Housekeeping's Poultry and Game Book, 1970

Rabbit Cobbler
3 tbsp olive oil
1 leek, well washed and chopped
Salt and black pepper
2 c quartered button mushrooms
1 ½ c or more chicken stock or, if you have the foresight, rabbit stock
1 sprig fresh, chopped rosemary, plus more to mix into the cobbler batter
2 medium carrots, cut into coins
1 butchered rabbit
1 c peas, frozen or fresh
2 tbsp assorted fresh herbs (e.g., chives, lemon thyme, etc.)
1 c corn, frozen or fresh
2 tbsp cornstarch
2 c flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
4 tbsp unsalted butter, cut into bits
1 cup buttermilk
2 eggs

     Heat oven to 375°F. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 5 minutes. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and rabbit and reduce heat so the liquid simmers. Cook until carrots are almost tender and rabbit is cooked through — 30 to 40 minutes, depending on the type of rabbit. Pull out the rabbit parts and pull the meat from the bone. Chop up the meat and add it back into the pot. Add peas, herbs, and corn and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.
Put flour in a food processor with rosemary, baking powder, baking soda, and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and eggs until it just comes together; it should be sticky. Drop spoonfuls of batter on top of vegetables and rabbit and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.



Rabbit Ragout
2 pounds rabbit, cut into small serving pieces
1 teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons olive oil
½ cup diced yellow onion
1/3 cup diced celery
1/3 cup diced carrot
1 small fennel bulb, diced
1-½ teaspoons fennel seed, toasted in a dry skillet until fragrant, then crushed
2 tablespoons minced fresh garlic
2 tablespoons tomato paste
2 tablespoons Pernod
1 cup dry white wine
2 bay leaves
1 tablespoon minced fresh thyme
¼ heaping teaspoon saffron threads
1 cup low-sodium chicken broth or seasoned homemade chicken stock
1 can (28 ounces) plum tomatoes in juice

     Season the rabbit all over with salt and pepper. Reserve the rabbit liver, if available, in the refrigerator. In a large braising pan or Dutch oven, heat the oil over medium-high heat. Brown the rabbit pieces, about 2 minutes on each side. (Do not crowd the pan; brown the rabbit in batches, if necessary.) As rabbit is browned, transfer to a plate. Add the onion, celery, carrot and fennel to the pan, and sauté for about 3 minutes or until vegetables are tender. Stir in the fennel seed, garlic and tomato paste, and sauté 1 minute. Add the Pernod and wine and reduce for 5 minutes, scraping the bottom of the pan to get all the browned bits up. Add the bay leaves, thyme, saffron and broth, and using clean hands, crush the tomatoes and add them to the mixture with their juice. Return the rabbit and any accumulated juices to the pan. Poke rabbit down into liquid to make sure it is covered. Bring to a simmer and braise, uncovered, keeping the sauce at a constant low simmer for about 50 to 60 minutes or until meat is very tender. Remove the sauce from the heat and transfer the rabbit meat from the sauce to a baking sheet. Discard the bay leaves. Return the sauce to very low heat. Very finely chop the reserved liver and stir into the hot sauce. When the meat is cool enough to handle, pull the meat from the bones. Discard the bones, chop the meat into rustic pieces and mix it back into the sauce. (Be careful of small bones.) Taste the sauce for salt and season to taste. Enough for 1 pound fresh fettuccine pasta.

Bigos, Hunter's Stew
1 3/4 lb sauerkraut
4 strips bacon, diced
1 small head cabbage, thinly sliced
Small handful of dried mushrooms
1/2 lb boneless venison, leg, or a stewing cut (not the loin), cut into 1-inch pieces
1/2 lb boneless stew beef, such as chuck, cut into 1-inch pieces
1/2 lb pork or veal shoulder, cut into 1-inch pieces
1/4 cup flour
3 tablespoons vegetable oil or lard
1 medium onion, peeled and chopped
1 cup red wine
1/2 lb smoked kielbasa, thickly sliced
1 cup pitted prunes, quartered
Salt and freshly ground pepper
Bread for serving, preferably rustic and dark, such as a Russian loaf


     Drain the sauerkraut, place it in a medium saucepan, and add 2 cups water and bacon pieces. Cover and boil over medium heat for 20 minutes or longer, until the sauerkraut is very tender and the bacon is cooked. Meanwhile, put the fresh cabbage and dried mushrooms in a separate saucepan, cover with water, and bring to a boil. Continue boiling until the cabbage is tender, 20 to 30 minutes. Drain and set aside. Rinse all the meat and pat dry. Put the flour in a shallow bowl and toss the meat to coat. Heat 1 tbsp of the vegetable oil over medium heat in a stew pot large enough to hold all the meat and vegetables. Cook the onion until softened, remove with a slotted spoon, and set aside. Add the remaining 2 tbsp oil to the pot and lightly brown the meat, in batches, over medium heat, 2 to 3 minutes per side, transferring the meat to a plate when finished.When all the meat has been browned, raise the heat to high, pour in the wine, and boil briefly, scraping up the browned bits on the bottom of the pot with a wooden spoon. Return the meat and all its resting juices back to the pot, and add the onion, kielbasa, prunes, cabbage, and the sauerkraut and bacon mixture, along with its cooking water. Salt generously, add several grinds of pepper, and bring to a boil. Turn down the heat, cover the pot with the lid slightly askew, and simmer on very low heat for a good 2 to 3 hours, until the meat falls apart and the broth is rich and brown. Stir the stew occasionally, and ensure that the liquid isn’t evaporating too quickly (add a small amount of water when necessary). Serve with bread.


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