HASENPFEFFER (RABBIT STEW)
Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g
OLD FASHION RABBIT STEW
This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.
Provided by Baby Kato
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop rabbit into 12 pieces, discard the head and feet.
- Chop the onion and garlic finely.
- Slice and dice the bacon.
- Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
- Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
- In the same pan, fry garlic, onion and the bouquet garni.
- Add the bacon and allow to color lightly.
- Pour off excess fat.
- Return rabbit to pan and deglaze with the red wine.
- Add 3 cups water, cover and cook for 1 hour 45 minutes.
- Peel small onions and remove root ends.
- Rinse well.
- Cook the onions in water to cover, add sugar, butter, salt and pepper.
- Cook until all water has evaporated and the sauce is caramelized.
- (20 min) Peel and cut potatoes into narrow rectangles.
- Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
- Cook covered until tender.
- Serve stew with caramelized onions and garnish with chopped chervil.
RABBIT STEW
When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.
Provided by catercow
Categories Stew
Time 8h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
- Add spices to the pot.
- Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
- Cover and cook on low for 8 hours. Thicken gravy as desired.
Nutrition Facts : Calories 776.6, Fat 19.6, SaturatedFat 5.8, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 70.5, Fiber 10.8, Sugar 9.2, Protein 77.1
MALTESE RABBIT STEW
This is a traditional Maltese dish.
Provided by Joely
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.
Nutrition Facts : Calories 924 calories, Carbohydrate 77.1 g, Cholesterol 183.2 mg, Fat 32.2 g, Fiber 10.9 g, Protein 74.5 g, SaturatedFat 7.7 g, Sodium 458.7 mg, Sugar 8.4 g
SLOW-COOKED RABBIT STEW
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium
RABBIT STEW
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour and salt and pepper, to taste. Add the rabbit, coating it well with the seasoned flour. Heat a large saucepan over medium-high heat and add 4 tablespoons of butter. Remove the rabbit from flour, tapping off the excess and add to preheated pan. Saute the rabbit until browned. After browning, pour in 2 cups of port and deglaze the pan. Remove rabbit to a plate and set aside. Add the stock, remaining butter, thyme, garlic, bay leaves, onion, carrots, celery, sweet potatoes, and rosemary. Reduce the heat to medium, cover and simmer for 30 to 40 minutes, stirring occasionally. Deglaze with remaining 1 cup of port, and then add tomatoes. Return the cooked rabbit to the pan along with a generous pinch of nutmeg. Simmer until the desired stew thickness is reached, about 10 to 15 minutes. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.
More about "rabbit stew recipes"
EASY HOMEMADE RABBIT STEW | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
Category DinnerTotal Time 2 hrs 30 mins
- If using a whole rabbit: divide the rabbit into 5-6 smaller pieces. I usually cut off the legs, then remove the rib cage and divide the saddle. A sharp butchers knife works best for this. See the video in my post for a visual.
- Heat 1 tablespoon of olive oil in a skillet over medium heat and fry the rabbit pieces on both sides, just until golden. Remove from the skillet and set aside.
- In a soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent. Add the garlic and cook about 30 seconds, stirring constantly.
- Add 2 tablespoons of butter. When it has melted add the flour and stir it in with the onions and garlic, cooking about a minute.
HOW TO COOK A RABBIT STEW - GREAT BRITISH CHEFS
From greatbritishchefs.com
HEARTY RABBIT STEW WITH VEGETABLES RECIPE - THE SPRUCE …
From thespruceeats.com
CLASSIC RABBIT STEW – MEAT & POULTRY ONTARIO
From meatpoultryon.ca
WWW.MOTHEREARTHNEWS.COM
RABBIT STEW WITH MUSHROOMS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
IRISH DELIGHT: RABBIT AND CIDER STEW RECIPE - FOOD …
From foodrepublic.com
WILD RABBIT STEW | JAMIE MAGAZINE RECIPES - JAMIE OLIVER
From jamieoliver.com
RABBIT STEW RECIPE - HOW TO MAKE GERMAN RABBIT …
From honest-food.net
ITALIAN RABBIT STEW RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RABBIT STEW, A FRENCH DELICACY - CUISINE D'AUBéRY
From cuisinedaubery.com
10 BEST RABBIT MEAT RECIPES | YUMMLY
From yummly.com
OLD FASHIONED RABBIT STEW - CELEBRATING FAMILY
From celebrating-family.com
OLD FASHIONED RABBIT STEW RECIPE - BBC FOOD
From bbc.co.uk
RABBIT STEW RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
31 DELICIOUS AND EASY RABBIT RECIPES YOU NEED TO TRY
From morningchores.com
HOW TO MAKE DELICIOUS FARMHOUSE RABBIT STEW - DAYS OF JAY
From daysofjay.com
SOUTHERN RABBIT STEW RECIPE | SIMPLE RABBIT STEW | STEAKS AND …
From steaksandgame.com
MARINATED RABBIT STEW RECIPE | RECIPES.NET
From recipes.net
SLOW COOKER RABBIT STEW RECIPE WITH SOUR CREAM - THE SPRUCE EATS
From thespruceeats.com
CLASSIC RABBIT STEW RECIPE - COOKING BUFFALO
From cooking-buffalo.com
18 ROBUST RABBIT RECIPES • INSTEADING
From insteading.com
GREEK RABBIT STEW RECIPE (IN RED WINE SAUCE) - THE HUNGRY BITES
From thehungrybites.com
SIMPLE RABBIT STEW RECIPE - TASTINGTABLE.COM
From tastingtable.com
RABBIT STEW – MINECRAFT WIKI
From minecraft.fandom.com
RECIPE THIS | SLOW COOKER RABBIT STEW
From recipethis.com
RABBIT STEW | PUNCHFORK
From punchfork.com
RABBIT STEW | HOW TO PREPARE A DELIOUS RABIT STEW | FARM-TO-TABLE ...
From dishingupthedirt.com
SPANISH RABBIT STEW | GAME RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
35 DELICIOUS RABBIT RECIPES FOR THE WHOLE FAMILY
From survivalsullivan.com
AUNTY VINKA'S RABBIT STEW RECIPE | CHASING THE DONKEY
From chasingthedonkey.com
HOW TO COOK RABBIT STEW WITH POTATOES - THE TOP MEAL
From thetopmeal.com
RABBIT STEW: SIMPLE RABBIT STEW WITH VEGETABLES
From hr.bakeitwithlove.com
RABBIT STEW RECIPE (HOW TO COOK RABBIT) - WHERE IS MY SPOON
From whereismyspoon.co
RICK STEIN'S FRENCH RABBIT STEW RECIPE - BBC FOOD
From bbc.co.uk
UKRAINIAN RABBIT STEW - COOKING TO ENTERTAIN
From cookingtoentertain.com
RABBIT STEW RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BRAISED RABBIT STEW RECIPE | TRAEGER GRILLS
From traeger.com
RABBIT STEW RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CLASSIC RABBIT STEW RECIPE - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #soups-stews #oven #stews #dietary #wild-game #meat #rabbit #equipment #number-of-servings #4-hours-or-less
You'll also love