Roast Rabbit With Green Garlic Sauce Recipes

Steps:

• 1. IN A SKILLET COOK BACON UNTIL CRISP,DRAIN ON A PAPER TOWEL,RESERVING THE DRIPPINGS IN THE THE SKILLET.CRUMBLE THE COOKED BACON AND SET ASIDE.
• 2. SEASON RABBIT WITH RED AND BLACK PEPPER.COAT WITH FLOUR.NOW BROWN RABBIT IN BACON DRIPPINGS IN SKILLET OVER MED. HEAT, REMOVE RABBIT FROM SKILLET.
• 3. RESERVE 4 TABLESPOONS DRIPPINGS IN SKILLET,ADD MUSHROOMS,ONIONS,GREEN PEPPER,AND GARLIC TO RESERVED DRIPPINGS.COOK ABOUT 5 MIN OR UNTIL TENDER,STIRRING OCCASIONALLY.
• 4. STIR CHICKEN BROTH,WORCESTERSHIRE SAUCE,AND DRY MUSTARD INTO VEGETABLES IN SKILLET. NOW ADD RABBIT TO THE SKILLET.BRING MIXTURE TO A BOIL. COVER AND SIMMER ABOUT 55 MIN OR UNTIL RABIT IS TENDER.
• 5. PUT RABBIT IN A SERVING PLATTER.SPOON FAT OFF MIXTURE IN SKILLET.SPOON MIXTURE OVER RABBIT.SPRINKLE WITH CRUMBLED BACON.

Steps:

• Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2 to 3 minutes. Add the juniper berry, thyme, rosemary, and cinnamon stick. Add water to cover the ingredients and simmer for 30 minutes.
• Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent. Add the wine and reduce by 1/2. Stir in the parsley and tarragon.
• Remove the rabbit shoulders from the stockpot. Remove the meat from the bone and chop fine. Strain the liquid in the stockpot through a fine sieve. Return sauce to stockpot. Simmer for 10 minutes and season with salt and black pepper.
• Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown. Reserve warm on back of stovetop.
• Preheat oven to 350 degrees F.
• In a mixing bowl, combine the chopped meat and shallot mixture to form the filling. Season the rabbit loins with salt and black pepper. Fill the center of the loin with the filling. Roll the loin into a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit with butcher's twine to keep its shape.
• Place rabbit onto a baking rack with a drip pan underneath. Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F. Remove rabbit from oven. Let rest for 5 minutes. Remove tobacco leaves and slice. Serve with sauteed chanterelle mushrooms.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
• Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Steps:

• Line a sheet pan with parchment paper.
• Spread rabbit out as flat as possible and place it on prepared pan.
• Season both sides with salt and pepper.
• Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
• Rub mixture over both sides of rabbit.
• Cover and refrigerate 2-3 hours.
• Preheat oven to 475°F.
• Uncover rabbit.
• Roast until tender and cooked through, 30-35 minutes.

Steps:

• Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
• Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
• Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.