ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
SOUTHERN ITALIAN RABBIT STEW RECIPE
This is a delicious recipe for rabbit stew that was handed down to me from my Italian grandmother. They use to hunt rabbit in the old country and loved to make this stew. I hope you will try it. The following is a short video showing how to make the recipe. Read more: http://www.food.com/bb/viewtopic.zsp?t=402142&oc=linkback
Provided by foodnelson
Categories Meat
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Soak the rabbit in salted water for 24 hours in the refrigerator. This is not necessary for chicken.
- 2. Get the vegetable oil hot over medium-high heat in a large skillet or Dutch oven.
- 3. Pat the rabbit or chicken pieces dry and brown well in the pot.
- 4. Meanwhile, chop half the capers or green peppercorns.
- 5. Get your tap water as hot as it will go and fill a 2 cup measure. Crush the saffron in your palm and sprinkle it into the hot water.
- 6. Once the meat is all browned, remove it to a plate. Add the onion and garlic and sauté until browned.
- 7. Add everything into the pot. Place the rabbit or chicken pieces into the liquid. If the liquid does not come at least halfway up the sides of the hare pieces.
- 8. Cover tightly and place wild rabbit in 300 degree oven for 2.5 hours. Domestic rabbit and chicken should only cook for 1.5 hours. Check the Rabbit after 2 1/2 hours; it should be finished.
- 9. Serve with wild rice, a green salad and a good Cabernet Sauvignon.
- Read more: http://www.food.com/bb/viewtopic.zsp?t=402142&oc=linkback.
Nutrition Facts : Calories 605.1, Fat 30.4, SaturatedFat 7.4, Cholesterol 205, Sodium 381.2, Carbohydrate 4.5, Fiber 0.9, Sugar 1.3, Protein 73.5
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
TRADITIONAL RABBIT STEW
Make and share this Traditional Rabbit Stew recipe from Food.com.
Provided by Fresh Churned Butter
Categories Stew
Time 1h30m
Yield 5 8 cups, 16 serving(s)
Number Of Ingredients 14
Steps:
- Cut the rabbit meat into small, bite-sized chunks. Mix together flour, rosemary, oregano, parsley, and salt. Then coat rabbit meat with flour mixture, saving any remaining flour mixture.
- Melt butter in Large stew pot, and add onion. Cook until golden brown, adding an optional pinch of sugar.
- Stir in garlic. Cook together for 2 or more minutes.
- Add floured rabbit meat, and fry until cooked.
- Add cold water and diced vegetables.
- Simmer at least 1 hour, or until vegetables are done.
- Mix 1/2 cup of hot water with remaining flour mixture and add to stew.
- Boil 2 or more minutes until desired thickness is reached.
More about "southern italian rabbit stew recipes"
HOW TO COOK A RABBIT STEW - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Estimated Reading Time 2 mins
SOUTHERN RABBIT STEW RECIPE | SIMPLE RABBIT STEW
From steaksandgame.com
CONIGLIO ALL’ISCHITANA (RABBIT STEW) – SEARCHING FOR ITALY …
From pasta.com
HEARTY RABBIT STEW WITH VEGETABLES RECIPE - THE SPRUCE …
From thespruceeats.com
EDY'S RABBIT STEW WITH POLENTA - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
RABBIT RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ITALIAN RABBIT STEW - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (1)Category Meat RecipesCuisine ItalianCalories 405 per serving
SLOW COOKER RABBIT STEW RECIPE WITH SOUR CREAM - THE SPRUCE EATS
From thespruceeats.com
SOUTHERN ITALIAN RABBIT STEW RECIPE RECIPE - FOODGURUUSA.COM
From foodguruusa.com
RABBIT STEW WITH MUSHROOMS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SWEET-&-SOUR SICILIAN RABBIT STEW RECIPE | EATINGWELL
From eatingwell.com
SIMPLE RABBIT STEW RECIPE - TASTINGTABLE.COM
From tastingtable.com
"CONIGLIO ALL’ISCHITANA" ISCHIA-STYLE RABBIT STEW - CASA MIA TOURS
From casamiatours.com
SOUTHERN ITALIAN RABBIT STEW - YOUTUBE
From youtube.com
RECIPE FOR TASTY ITALIAN-STYLE BRAISED RABBIT - THE SPRUCE …
From thespruceeats.com
You'll also love