How To make French Rabbit Ste
-JUDI M. PHELPS 1 Rabbit; disjointed
3 T Butter
1 1/2 ts Salt; optional
1/2 ts Freshly ground black pepper
2 T Flour
1/4 c Beef broth
1/2 c Dry white wine
4 sl Bacon; diced
12 sm White onions
1 cl Garlic; minced (it really
-needs 2 or 3) 1/2 lb Mushrooms; sliced
Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat. Add the onions; saute until golden. Add the garlic and mushrooms; saute 3 minutes. Add this mixture to the rabbit; cook 15 minutes longer or until the rabbit is tender. Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking. Source: The Complete Round the World Meat Cookbook by Myra Waldo. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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Enjoy this delicious and mouthwatering rabbit stew!
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Ligurian Rabbit Stew: An Italian classic recipe that is sustainable as it is delicious
Don’t be afraid to try rabbit! Especially when it’s cooked with olives, pine nuts, and lots of herbs to make a delightfully creamy and briny stew.
Serves 2 as a main course
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Ingredients:
1 pound of rabbit in pieces
1 cup of diced onion
½ cup of diced fennel
1 cup of olives
1 cup of white wine
¼ cup of pine nuts
¼ cup of flour
¼ cup of chopped parsley
1 sprig of rosemary chopped fine
2 sage leaves chopped fine
1 tablespoon of tomato paste
½ liter of water
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preparation:
Sale and pepper the rabbit pieces and then dredge in flour. Shake off the excess and then brown it in a sauce pan over medium high heat with a tablespoon of olive oil.
Once the rabbit has been browned on both sides, remove from pan. This takes about 6 to 8 minutes. Add the onion and fennel to the pan with a pinch of salt. Sweat the mixture until tender, roughly 5 minutes.
Add the tomato paste and let it brown slightly over medium heat. As soon as it starts to smell a bit coppery, add the white wine to the pan to deglaze and let it reduce by about half or until the alcohol has evaporated. Add the rosemary, sage and pine nuts to the pan.
Put the rabbit pieces back to the pan and add water until it reaches about halfway up the rabbit without covering them. Add the olives and turn the heat to low. Simmer for 30 minutes covered.
Check the rabbit after 30 minutes and take the lid off. Let the liquid reduce by half, or roughly another 20 to 30 minutes. Add the lid back to the pan if it looks like the liquid is getting too thick.
After 1 hour the meat should be tender and come away from the bone without much effort. Turn off the heat and add the parsley. An optional touch before serving is to drizzle some of your finest olive oil over the stew when served.
How to cook Creamy Rabbit Stew with Capers
Creamy rabbit stew is about rich texture, mild flavors, but moreover, it is a nutritious meal. The stew is cooked to perfection in two steps. Enriched with heavy cream, white wine, mustard, and capers, the rabbit stew is a wonderfully rich juxtaposition.
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Creamy Rabbit INGREDIENTS:
✔️ 1 whole rabbit
✔️ 1 onion
✔️ 4-5 cloves garlic
✔️ 1 cup white wine
✔️ 3 tbsp olive oil
✔️ 2 tbsp butter
✔️ 1 tbsp salt
✔️ 1 tbsp garlic powder
✔️ 1 tsp pepper ground
✔️ 4 cups water or vegetable broth
✔️ 1 1/2 cup heavy cream
✔️ 1 tbsp dijon mustard
✔️ 2 tbsp capers canned
✔️ 1 handfull chopped parsley
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Make Rabbit Meat with Beer and Cream - French Recipe!
How to cook rabbit meat well?
This recipe is very popular in France. If you want to surprise your guests, you should definitely try this easy and delicious rabbit recipe. Only 2 ingredients and rabbit meat will get an incredible taste! What do you need for this one?
- 1 kg rabbit meat
- 500ml light beer
- 1 cup heavy cream
- salt, pepper, parsley
#rabbit_meat #rabbit_stew #dinner #Cookalina
Rabbit In Creamy Mustard Sauce | Classic French Recipes
Rabbit cooked in a creamy Mustard sauce, flavored with tarragon and garnished with mushrooms and pearl onions. This commonly called in France Le lapin a la moutarde
Written recipe:
when the weather is getting colder and autumn is approaching it is a good time to cook game meats. we look today at how to cook a rabbit in mustard sauce. Le Lapin a la moutarde is a typical French family dish.
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