Lapin Forestiere Rabbit Recipes

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Heat the oil and butter in a casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side. Pour off the fat.
• Add the onions, shallots, garlic and mushrooms. Stir and continue cooking about five minutes.
• Sprinkle the flour over all and stir. Add the wine and stir to dissolve the brown particles that cling to the bottom of the casserole. Add the tomatoes, salt and pepper. Stir in the tomato paste.
• Tie the parsley sprigs, thyme sprigs and bay leaf into a bundle and add it. Cover closely and let cook about 45 minutes. Remove the herb bundle. Sprinkle with chopped parsley and serve.

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.

Steps:

• heat the oil in a large kettle. add rabbit and brown.
• dice bacon and add to rabbit along with veggie; suate for 3 minutes sprinkle with flour and cook for 3 minutes
• add remaining ingredients, except butter and chanterelles.
• cover and simmer gently for 1 1/2 hour.
• heat the butter in a skillet and saute the chanterelles.
• place rabbit over rice or noodles, and sprinkle with chanterelles.

Steps:

• Wash the rabbit with white wine vinegar.
• Soak the rabbit in salt and water for at least one hour.
• Preheat oven to 350F degrees.
• Pat dry the rabbit.
• Season inside and out with salt and pepper.
• Mix the sausage, oatmeal, celery, carrots, mushrooms, apple, egg, sage, rosemary, parsley and onions (optional cranberries) together in a mixing bowl. Stuff inside the cavity of the rabbit.
• Tie closed with cooking twine.
• Place rabbit in a casserole baking dish, surround with excess stuffing inside foil, add well-seasoned beef stock, bay leaf and cook for 1 3/4 hours, or until tender.
• Cut off twine and serve.

Steps:

• Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate.
• Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes).
• Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender.
• Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through).
• Stir through the peas and cook a further 5 minutes or so.
• I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency.
• Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.

Steps:

• Wash dressed rabbit with water and cut into serving pieces.
• Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
• Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
• Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
• Place on a heated serving platter.
• To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
• Bring to a boil, stirring constantly, and season with salt and pepper.
• Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.

Steps:

• Place cut up rabbit in a large bowl or crock and cover with marinade of equal parts water and vinegar, the onion, salt, pepper, cloves and bay leaves.
• Cover the bowl or crock and let marinade in a cool/cold place for two days.
• Remove rabbit pieces and dry each piece.
• Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often.
• Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender.
• Add sour cream just before serving.

Steps:

• In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc).
• In the bacon drippings, cook the onion and garlic until transparent. A.
• dd the rabbit pieces and saute over medium heat until rabbit is golden.
• Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.
• Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.

Steps:

• Wipe the rabbit pieces with paper towels and coat with a mixture of the mustard butter and oil. Preheat oven to 400 degrees.
• Arrange in a greased casserole and pour in the white wine. Cook, covered, for 45 minutes, basting frequently. Season with salt and pepper and remove from casserole.
• Pour in the cream and over low heat on top of the stove scrape up the cooking juices. Correct seasonings. Return the rabbit to the pan and coat thoroughly with sauce. Serve in a heated casserole dish, sprinkled with parsley.