1 ea Rabbit (3 to 4 pounds)
MARINADE:
1/3 c Brandy
1/4 c Wine, red, dry
2 tb Oil, olive, extra-virgin
4 ea Garlic, cloves, crushed
2 ea Thyme, sprigs OR
1/2 ts Thyme, dried
3 ea Savory, winter, sprigs OR
1/2 ts Savory, dried
2 ea Rosemary, sprigs OR
1/4 ts Rosemary, dried
2 ea Marjoram, sprigs OR
1/4 ts Marjoram, dried
1 ts Oregano, fresh OR
1/2 ts Oregano, dried
5 ea Bay, leaves, crumbled
3 tb Juniper, berries, crushed
1/2 c Oil, olive, extra-virgin
Salt (to taste) Pepper (to taste) 1 c Wine, white, dry
2 c Stock, chicken, dark **
8 ea Garlic, cloves, peeled
1 tb Oil, olive, extra-virgin
3/4 ts Arrowroot OR
3/4 ts Cornstarch
1 tb Water, cold
1 1/2 tb Brandy
Roast Beef Puree ** Spinach *** Beet Greens *** ** See recipes for Brown Chicken Stock and Roast Beef Puree. *** Blanch 1 1/2 pounds of fresh spinach, stems removed, and reserved greens from 4 beets. Drain, rinse under cold water and squeeze out all of the liquid. Toss the greens in a skillet over medium-high beat with 2 tablespoons of butter and until heated through. Season with salt. To Marinate: ============ You can do this yourself, or you can ask your butcher to cut up your rabbit as follows: forelegs left whole, hind legs cut into 3 pieces each (lower joint; thigh cut diagonally into 2 pieces), rib section cut into 3 pieces, loin cut into 3 pieces, neck left whole. At least 2 days before serving, place the rabbit in a shallow glass or enamel pan and add marinade ingredients. Turn rabbit pieces over to coat. Marinate, covered, in refrigerator, turning occasionally. Preheat you oven to 325 F. Remove the rabbit from the marinade. In a heavy large skillet, heat about 1/4 cup of olive oil over medium-high heat. Add half of the rabbit pieces and sprinkle with salt and pepper. Saute, turning pieces once, until golden brown, about 5 minutes. Transfer to oven-proof casserole. Discard fat from skillet and add 1/2 cup of white wine, scraping up all of the browned bits in the pan. Boil for 2 minutes and add the liquids out of the skillet to the casserole. Repeat the procedure, browning the remaining rabbit, deglazing and adding rabbit and liquid to the casserole. Bring the brown chicken stock to a boil; skim, if necessary, and pour it into the casserole (liquid should not quite cover meat). Place the casserole, partially covered, in the lower third of the oven. After 50 minutes, check the forelegs, racks and loins. If they are tender, remove them. Continue cooking until all of the remaining pieces are tender, 1 to 1 1/2 hours total cooking time (timing can vary depending on size and
tenderness of the rabbit). Transfer to serving plates and keep warm. Meanwhile, blanch the garlic in boiling salted water for 30 seconds; drain. Blanch again for 30 seconds, drain. Place in a small skillet with 1 tablespoon of olive oil and saute over high heat for 1 minute.
Place the skillet in the oven until the garlic is golden, 25 to 30 minutes. Cut each clove into 3 or 4 pieces; set aside. When the rabbit is tender, place the skillet with cooking liquid over high heat and boil until reduced by half, about 15 minutes. Skim all of the fat from the surface. In a small cup, stir together the arrowroot and water; whisk the mixture into the reduced cooking liquid and return to a boil. Add brandy, adjust seasonings with salt and pepper, and skim again if necessary. Stir in the reserved garlic pieces, and pour over the rabbit. Serve your rabbit with Roast Beef Puree, spinach and beet greens. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
How To make Pan Roasted Rabbit with Fresh Herbs's Videos
Deep Fried Rabbit Recipe | How to Cook Rabbit
A good rabbit recipe isn't always easy to come by, it’s quite a challenging meat to cook to perfection. Deep frying is far and away the best way to cook a rabbit (maybe after rabbit stew) because it locks in moisture, adds great texture, and is an easy way to add different flavors from around your kitchen.
Rabbits are perfect to hunt in the spring season when grass and forage is plentiful. If you’ve never been, a .22 rifle is the perfect shot for large rodents. Skinning and gutting them can prove a little tricky if you’re a first-time hunter, but it comes with practice.
If you’re not as much into hunting, there are countless places around texas from butches to farmers where you can find wild or farmed rabbits. Is there a difference? Well, for a beginner, a farmed rabbit may be easier to make tender because they use their muscles far less resulting in softer, whiter tissue.
Rabbit meat is rich in protein but has very little fat which has often led to protein poisoning (commonly known as rabbit starvation) often in people who have been lost in the wild with not much else to eat. Other than that it’s a great source of vitamins B3 and B12, phosphorus, potassium, and selenium.
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Would you hunt or buy fresh rabbits? If so, why? Comment below and let us know!
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Join us on our journey as we explore Texan cuisine. We will guide you through the uniqueness of authentic Texas food while teaching you how to prepare some of the best food in Texas from your own home. Our easy step-by-step recipes will teach you how to make some of the best Tex Mex food, authentic Texas side dishes, and other delicious food you can only get in Texas. If you are looking for new dinner ideas, we provide easy step-by-step cooking videos featuring our favorite dinner recipes, along with tasty snacks, side dishes, and desserts.
Along with providing you with the knowledge to replicate local Texas food recipes, we aim to educate you about various food topics related to health, nutrition, and dieting. We will dive into the latest research and tell you what it means for your health. Topics we touch on include the latest dieting trends, eating processed vs non-processed foods, and research about foods that cause cancer. Our goal is to provide you with information from all sides of each topic so that you can form your own opinion at the end of the video.
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SLOW COOKED WILD RABBIT - How To Cook Wild Rabbit Meat
SLOW COOKED WILD RABBIT - How To Cook Wild Rabbit Meat
This easy, slow cooked, wild rabbit recipe, is for a beginner level home cook with limited cooking experience and you will get the most tender meat, without much effort and your home will smell amazing while the slow cooker does most of the work and most importantly the rabbit meat will taste sensational.
This is the most basic wild rabbit recipe and if you want to be more creative with your recipe you can add in fruits or berries, wine and garlic or mustard.
Beef Bone Broth
Browned Onion
2 Tablespoons of Butter
1 Rabbit (Skinned and Gutted)
Fresh Rosemary Leaves
Fresh Thyme leaves
Fresh Marjoram
Cast Iron Fry Pan and
Slow Cooker
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Italian Roast Rabbit Recipe (How to Cook Rabbit in the Oven with Wine) #homemaderecipesfromscratch
➡️ Prepare to embark on a culinary journey with this exquisite recipe for Italian Roast Rabbit in the Oven with Wine. Immerse yourself in the rich and vibrant flavors of Italian cuisine as you savor every succulent bite of tender rabbit infused with aromatic herbs and complemented by the depth of the wine.
Begin by selecting a fresh and high-quality rabbit, known for its delicate yet savory taste. The rabbit's tender meat will absorb the flavors of the seasonings, creating a harmonious blend of taste and texture. Marinate the rabbit in a mixture of fragrant herbs like rosemary, thyme, and oregano, along with minced garlic, salt, and freshly ground black pepper. This marinade will infuse the rabbit with enticing aromas and enhance its natural flavors.
To enhance the depth of flavors, incorporate a generous amount of wine into the recipe. Choose a red wine with robust characteristics that will add richness and complexity to the dish. The wine will not only tenderize the rabbit but also impart its distinct flavors, creating a delectable marriage of tastes.
As the rabbit marinates, prepare a bed of aromatic vegetables, such as onions, carrots, and celery, in the roasting pan. These vegetables will serve as a flavorful foundation and add depth to the dish. Place the marinated rabbit on top of the vegetables, allowing the juices to mingle and infuse the entire dish with tantalizing flavors.
Transfer the roasting pan to the oven and let the rabbit slowly cook to perfection. The gentle heat of the oven will work its magic, tenderizing the meat and allowing the flavors to meld together. As the rabbit roasts, it will develop a beautiful golden brown crust while remaining succulent and juicy on the inside.
The aroma that fills your kitchen will transport you to the heart of Italy, where slow-roasted meats are a culinary tradition. The combination of the fragrant herbs, savory rabbit, and the nuances of wine will create a symphony of flavors that will captivate your senses.
Serve this Italian Roast Rabbit in the Oven with Wine as the centerpiece of a memorable meal. Accompany it with rustic roasted potatoes, grilled vegetables, or a fresh salad tossed in a tangy vinaigrette. Each bite of tender rabbit will transport you to the sun-kissed landscapes of Italy, evoking a sense of warmth and authenticity.
With its enticing aroma, succulent rabbit meat, and the depth of wine-infused flavors, this recipe is sure to impress your family and friends. It's an extraordinary dish that celebrates the essence of Italian cuisine and invites you to savor the richness of flavors. Elevate your culinary repertoire with this unforgettable Italian Roast Rabbit in the Oven with Wine recipe.
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Seared Rabbit with Thyme
In this video I fabricate a whole rabbit that I killed and then prepare it simply by searing it.
WARNING: some people might find this video distressing as it shows a whole rabbit being broken down. Watch at your our risk!
#TripleE #CulinarySchool #WholeAnimal #Rabbit
Italian Rabbit | Ischia Style
Rabbit stew is my family's speciality. A large part of my family is from Ischia, a tiny island off of Naples. The people have perfected this dish, cooking the rabbit in a sauce of white wine and fresh herbs. Though every Italian province cooks its rabbit differently, I am biased - naturally. I prefer it Ischia style.
You can find or request rabbit from your local Italian butcher shop. I have also recently found rabbit at H-Mart (they sell it frozen). Wherever you can find it, and if you are adventurous, I recommend you try this recipe.
RECIPE
1️⃣ Prepare the rabbit by disjointing into equal-size parts (legs, ribs, and back). Be sure to carve the sides separate - they cook much quicker!
2️⃣ Dust the rabbit with flour. This helps to thicken the sauce later.
3️⃣ Heat oil in a pot and brown the rabbit pieces on all sides. DO this in batches so as to ensure even browning, and avoid steaming.
4️⃣ Meanwhile, chop an onion and peel a few cloves of garlic.
5️⃣ Once all of the rabbit is browned, keep it on the side. Add a bit more oil to the pot, and begin to sautee the onion and garlic. Add a bit of salt to help them sweat, and keep stirring to release the brown bits on the bottom of the pot!
6️⃣ Once the onion is golden, place the rabbit back in. Add a 1 cup of white wine to deglaze the pan.
7️⃣ Once the white wine has evaporated a bit, add half cup of crushed tomatoes, 1 cup of chicken stock. Stir to incorporate. Cover and simmer on medium for 25 minutes.
8️⃣ Then, add the herbs - basil, parsley, and bay leaves. Stir to combine, cover, and cook on high for 30 minutes. This helps to make the rabbit tender and thicken the sauce.
ENJOY!
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Hello! I'm Espi, and around here, life happens at the kitchen table. You'll find tools, resources, and motivation to help you feed your family, bless your home, and find contentment without all the fuss. I also show how this is all possible as a Catholic working mother with growing children. Yes! It's possible!
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Coconut Curry Rabbit Recipe- How to Cook Rabbit Meat
A family favorite rabbit recipe is Coconut Curry Rabbit! As part of our series teaching how to cook rabbit meat, we chose one of the 25 recipes in our new cookbook to demonstrate an awesome rabbit meal!
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