BRAISED RABBIT RECIPE RECIPES

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BRAISED RABBIT RECIPE: HOW TO MAKE IT - TASTE OF HOME



Braised Rabbit Recipe: How to Make It - Taste of Home image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. —Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings.

Number Of Ingredients 11

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

HUNTER'S RABBIT RECIPE | FOOD NETWORK



Hunter's Rabbit Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 55 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup olive oil
1 rabbit, cut into 6 to 8 portions
Salt and freshly ground black pepper
15 medium-size mushrooms, quartered or sliced
2 shallots, minced
1/3 cup all-purpose flour
Pinch dried thyme
Pinch dried parsley
1 bay leaf
1 cup tomato sauce
1 cup red burgundy wine
1 to 2 cups beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
  • In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

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