Stewed Rabbit With Pate Recipes

Steps:

• Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
• Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
• Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.

Steps:

• Prepare:.
• * rabbit cut into serving pieces.
• * wash with salt water.
• * let it dry before marinade.
• Marinade:.
• * mix onion, garlic, chili, peper, herb du province with red wine.
• * seasoning with salt, i used about one tsp of salt for the whole rabbit.
• * let the rabbit sit in the mix soup in the fridge for one night.
• Cooking:.
• * remove the rabbit from the marinade soup, reserve the mixture
• * fry the rabbit in medium heat until light brown.
• * mix chopped tomatoes to the frying pan, wait until rabbit turn brown.
• * pour in chicken broth and the reserved marinade soup.
• * slowly cook for 1 hours until the meat is tender but not falling apart.
• * put in carrot and potatoes, cook for another 20 minutes.
• * fry pate with finely chopped garlic until the smell is nice.
• * pour the pate garlic mixture to the rabbit stew, stir well.
• * can be thicken and seasoned again before serving.
• Serving hot with French bread.

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.

Steps:

• boil the organ meats for about 10 minutes, drain well.
• at the same time saute the mushrooms with onions until tender.
• mix all ingredients in a bowl until well-blended.
• put in square box and refrigerate overnight before serving.