Please share your favourite recipe for rabbit
Don't really mind the little bones - it's part of the bunny experience.
Dredge pieces in flour and brown in bacon fat/olive oil.
Sauteed onions, garlic, mushrooms
Crumbled cooked bacon
Salt and pepper
Into the crockpot or low oven for several hours.
Serve with steamed red potatoes.
Well, the recipe I posted after our Bunny Dinner a month or two ago is not in the archives here, and I forgot to save it to my desktop recipe file! Did anyone copy it off? I know it was two rabbits cut up into serving pieces, seasoned and floured, browned and braised in chicken stock for 45 minutes along with some sautéed and lightly-browned onions. Then I sautéed a mess of finely-chopped shallots and pasilla pepper and some sliced mushrooms in butter, poured in cream, reduced that until thick, added all that to the rabbit and returned it to the oven for another half-hour or so. Served it over fried polenta cakes, but rice, pasta, split biscuits or cornbread would be good as well. Seems to me the braising broth was about a cup, and the cream, which I'd made into crème fraiche, about a cup and a half, reduced to around a cup. This was meant to serve eight, but three couldn't make it, so we had leftovers (aaawwwwww...).
re: Will Owen
My step-daughter use to have this bar-b-que on easter and she would get about
40 lbs of rabbit when she use to live in las vegas, she lives in nebraska now so I
guess she will have to get the jack-rabbits out there. she did that for about 20 yrs.
we had t-shirts made up and it was a annual thing.
My favorite is French bistro-style, cooked with stock, shallots, white wine and Dijon.
One thing tho - be sure and remove as much fat as you can. It pulls off rather easily, so that shouldn't be a problem. It has a decidedly soapy taste which cannot be masked with spices or sauce, so best to take time and remove as much as possible.
I'll repeat - lucky you! You might rent Roger & Me to watch along with . . . .
I wish *I* had your problem: I love rabbit. My favorite recipes are these (which I am giving you from memory so I may have the titles somewhat off):
Rabbit smothered in onions (really a mustard sauce) from Silver Palate--easy and delicious
Rabbit with pine nuts and currants from the New Basics (I think--or maybe one of the Silver Palates): this one is more elaborate, with chocolate and balsamic and wine and beef stock in the sauce, which you will want to lick off the plate. It's definitely doable in an evening though unless you like to make your beef stock from scratch (as I do) and don't have any on hand.
Option 3: I also like to brown the pieces and then add them to my standard tomato-based pasta sauce, then when it's all cooked I debone the pieces and use the rabbit-y sauce as one of the layers in a timpano. I HAVE served this one at Easter, and no one seems to mind that they are eating the Easter bunny since it doesn't LOOK like a rabbit.
Paul Prudhomme has a recipe for "smothered rabbit" in Louisiana Kitchen. It's been a while since I made it, but I think I add more veggies; it's GOOD.
Also, I suggest looking in Italian cookbooks for coniglio recipes. I have vague memories of Mario Batali cooking rabbit on Molto Mario, but I can't remember the details.
I tend to braise. JudiAU's right about the bone shards, though my butcher is skilled enough and has sharp enough knives that it's not a problem.
Favourite preps include:
- mustard and crème fraîche, especially Caux-style
- prunes, carrots and beer
- marinated in Pineau de Charentes
- brandy, pearl onions and cream
- brandy and bacon
- oven-baised with choucroute
- cabbage and bacon chunks
- mushrooms, onions, salt pork and white wine
- with eggplant, onion, red and green peppers, zucchini and tomatoes (Nice-style)
- cider, shallots and red currant jelly
- green olives, garlic, white wine and basil
- celery, onion, garlic, green olives, capers and vinegar
- tomatoes, new potatoes, orange zest, herbs, saffron, orange zest, pine nuts and red wine
- rabbit bouillabaisse (fennel, garlic, onions, potatoes, tomatoes, saffron, Pernod, etc.)
- Sicilian (celery, parsnip, chocolate, vinegar and a lot more stuff; the recipe's from Wright's *Cucina Paradiso*).
Rabbit also works well in just about every braised chicken recipe. The main difference is to brown it over medium, not high, heat, since it doesn't have skin to protect the meat and prevent it from drying out and becoming stringy.
I have recipes for most of the above but not a lot of time to transcribe them. Would be happy to do that for one or two, however. Or post your e-mail address and I'll send copies of those I have.
I am not particularly fond of the whack a rabbit into bits and braise the whole thing approach. You get a lot of bony bits with difficult to reach (yet tasty) meat.
I highly rec the Zuni approach to rabbit which involves a specific approach to each part. I find it works best when I am working with two or more. I particularly like the approach to the loin (salted and seared), flaps and forelegs (the very light yet luscious rillette), and the sublime sausage (anything else).
If you apply some creative thinking for those parts you can reserve the legs for braising using lots of different recipe. Unless you have guests that are wild about rabbit I suggest boning them before serving. Seems to work well as an introduction.