Curried Rabbit

This is a very nice mild curry and easy to prepare.



However everything in this recipe can be adjusted to taste or availability

* 1 kg (about 2.25 lbs) rabbit cut up into pieces or about a pound of deboned rabbit meat.
* 30g (about 1 ounce) unsalted butter
* 3 large onions
* 25 mm (1 inch) piece of fresh ginger
* 3 teaspoons ground coriander powder
* 2 cups chicken stock - you can use stock cubes for this
* 1 teaspoon garam masala
* 250g (about 8 ounces) can or frozen sweet corn kernels
* salt

Method

* Ideally soak the rabbit for a few hours or overnight in water to cover with a
teaspoon of lemon juice added to whiten the meat.

* Drain off water and dry the rabbit pieces well

* Slice the onions and ginger very finely

* Heat butter and brown the rabbit pieces on high heat

* Reduce heat when browned and add onion and ginger and continue frying for a few more minutes

* Mix the ground coriander with the chicken stock and add to the pan with a good pinch of salt.

* Cover and simmer for about 2 hours or until the rabbit is tender. (If the liquid is reduced too much add more water as necessary.)

* Finally sprinkle in the garam masala and the sweet corn and simmer for another 5 to 10 minutes

* Serve with rice

 

Rabbit in mustard sauce


2 rabbits (about 2 1/2 pounds each), cut up
Salt
About 1/3 cup all-purpose flour
1/2 cup butter
3 tablespoons brandy, warmed
1/2 cup thinly sliced green onions
1/4 cup minced parsley
1 pound small whole mushrooms; or large mushrooms quartered
2 tablespoons Dijon mustard
2 cups whipping cream
2 tablespoons lemon juice
3 egg yolks, lightly beaten
Chopped parsley

Rinse rabbit and pat dry. Sprinkle rabbit pieces with salt, then dust with flour. Melt 5 to 6 tablespoons of the butter in a wide frying pan over medium-high heat. Add rabbit, a few pieces at a time (do not crowd pan); cook, turning as needed, until browned on all sides.

Transfer rabbit to a shallow 3 1/2 to 4-quart baking pan. Move frying pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake or tilt pan until flame dies. Pour brandy mixture over rabbit in baking pan; set aside.

Melt remaining 2 to 3 tablespoons butter in frying pan over medium heat. Add onions, minced parsley, and mushrooms; cook, stirring often, until onions are soft, about 5 minutes. Stir in mustard, cream, and lemon juice and bring to a boil. Pour sauce over rabbit. Cover and bake in a 375*F (190*C) oven until rabbit is tender when pierced, about 45 to 55 minutes.

Drain cooking liquid into a wide frying pan and bring to a boil; boil for 1 minute. Beat some of the hot liquid into egg yolks, then return yolk mixture to pan. Cook, stirring constantly, until sauce is thickened; do not boil. Season to taste with salt. Transfer rabbit to a serving dish. Pour sauce over rabbit and sprinkle with chopped parsley. Serve.

 

 

RABBIT SUPREME

2 (2 lb. each) ready-to-cook wild rabbits

or 1 (4-5 lb.) domestic rabbit
All-purpose flour
1/4 cup salad oil
2 tbsp. butter or margarine
1 cup chopped onions
1 clove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup sour cream
About 2 hours before serving: Preheat oven to 350 degrees. On waxed paper, coat rabbit pieces with about 1/2 cup flour. In oven-proof 10-inch skillet over med.-high heat, cook rabbit in hot oil and butter or margarine, until browned on all sides. Remove pieces to platter as they are browned.

In drippings, cook onions and garlic until tender (med. heat) -- about 5 minutes. Stir in 1 tbsp. flour, salt, and pepper until blended; gradually stir in milk and cook, stirring constantly, until mixture thickens. Return rabbit pieces to skillet; spoon sauce over pieces. Cover and bake 1 hour and 10 minutes or until rabbit is fork-tender. Remove pieces to warm platter. Stir sour cream into gravy; heat, stirring constantly (do not boil). Serve gravy over rabbit. Makes 8 servings.

 

Beer Basted Rabbit


Ingredients

3 pounds rabbit meat

2 tablespoons garlic salt

2 (12 fluid ounce) cans beer



Directions

1 Preheat grill to medium high and lightly oil grate.

2 Place rabbit meat on heated grill and season with garlic salt. Pour beer into a medium bowl. Let meat cook 15 minutes, then start basting with beer every 10 minutes until done, about 30 minutes.

 

RABBIT SUPREME

2 (2 lb. each) ready-to-cook wild rabbits

or 1 (4-5 lb.) domestic rabbit
All-purpose flour
1/4 cup salad oil
2 tbsp. butter or margarine
1 cup chopped onions
1 clove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup sour cream

About 2 hours before serving: Preheat oven to 350 degrees. On waxed paper, coat rabbit pieces with about 1/2 cup flour. In oven-proof 10-inch skillet over med.-high heat, cook rabbit in hot oil and butter or margarine, until browned on all sides. Remove pieces to platter as they are browned.

In drippings, cook onions and garlic until tender (med. heat) -- about 5 minutes. Stir in 1 tbsp. flour, salt, and pepper until blended; gradually stir in milk and cook, stirring constantly, until mixture thickens. Return rabbit pieces to skillet; spoon sauce over pieces. Cover and bake 1 hour and 10 minutes or until rabbit is fork-tender. Remove pieces to warm platter. Stir sour cream into gravy; heat, stirring constantly (do not boil). Serve gravy over rabbit. Makes 8 servings.

 

RABBIT ALMANDINE

1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp. salt
1 tsp. pepper
1 cup chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
Water
1/4 cup toasted slivered almonds

Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken stock with rosemary, lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds; pour over rabbit.

 

Savoury Rabbit with Tartare sauce

2 Young rabbits cut into suitable joints.
1 Tablespoon oil.
1 Tablespoon wine vinegar.
1 Small onion.
1 Slice of lemon.
1 Sprig each of parsley and thyme.
Salt and pepper.
Flour
1 Egg, well beaten.
Fresh, fine bread crumbs.
Oil for frying.

Marinate the rabbit joints in the oil, vinegar, onion, lemon, herbs and seasoning for 3 hours.

Remove joints from the marinade and dry well.

Roll in the flour, dip in the egg and coat with the bread crumbs.

Deep fry for 5-10 mins.

Serve with tartare sauce, potatoe Puree and minted peas.

 

Rabbit kebabs

1-2 Rabbits.
8-10 Rashers streaky bacon, de-rind.

Dressing

1 Tablespoon wine vinegar.
4 Tablespoons oil.
2 Teaspoons mild mustard.
2 Teaspoons sugar.
Salt and pepper.

Remove the meat from the rabbits and cut it into chunks and marinate in the dressing for 3 or more hours.

When barbecue is hot roll each piece of rabbit in a bacon rasher and stick on a skewer.

Cook for 15-20 mins turning occasionally

 

Rabbit a La Normande

1 rabbit into joints
flour to coat
3tble sps oil
1 onion
3/4pint dry cider
1/4pint water or stock
salt and pepper
1bay leaf
grated zest ½ lemon
chopped parsley

Method

Cover rabbit joints with flour, meanwhile melt the oil in deep saucepan add rabbit seal all sides, remove with slotted spoon, place on plate. Add onions to pan adding more oil if necessary, fry until golden brown, add flour, stir in cider and water or stock, stir until mixture is smooth, and add seasoning bay leaf and lemon zest add rabbit joints.
Simmer gently for 1.1/2 – 2hours with lid on. Stir occasionally, until rabbit is tender. Serve hot with finely chopped parsley.

Equally good with hare

 

Rabbit Pie


Ingredients

1 rabbit
½ lb ham, bacon or steak
½ lb flaky pastry
3 oz butter
1 large onion
½ pt stock
Seasoning

Method
Cut the rabbit into joints or pieces and the ham or steak into large dice. Chop the onion.

Heat the butter in a heavy pan and fry the meat and onion until nicely brown.

Spinkle with salt and pepper and add the stock.

Simmer gently for 45 minutes. Leave until cold.

Fill a pie dish with the meat and stock. Place a funnel in the centre of the dish and cover with pastry.

Bake at 400 degrees for about 1 hour, brush over with a little milk and return to the oven for a further 10 minutes.

 

 

Hare Hunter Style

ingredients

1 hare
2 tablespoons brandy
2 tablespoons olive oil
salt and pepper
1 onion, thinly sliced dry red wine
250 g (8 oz) thickly sliced bacon, diced
90 g (3 oz) butter
20 small white onions
2 tablespoons (1 oz) plain flour
bouquet garni
250 g (8 oz) button mushrooms, cooked in butter
croutons



method
1. Cut hare into serving pieces and place in bowl with brandy, oil, a little salt and pepper and the onion.

2. Cover with dry red wine. Refrigerate for several hours.

3. Fry bacon in butter in a large flameproof casserole. Drain the bacon when browned and keep aside.

4. Saute the onions in the butter and bacon fat until lightly browned. Remove and keep aside.

5. Drain the hare, add to the fat and brown well. Remove.

6. Sprinkle flour into casserole, blend and cook roux until lightly browned.

7. Stir in sufficient strained wine marinade to make a thin sauce.

8. Return hare to casserole, add bouquet garni, cover and simmer over gentle heat for 1 hour.

9. Add bacon, onions and mushrooms and simmer a further hour, or until hare is tender.

10. Skim fat from sauce and if necessary thicken with beurre manie.

11. Adjust seasoning. Serve garnished with croutons.


serving amount
serves: 4 – 6

 

Piquant Hare

1 x Hare jointed
8oz ‘Real Bacon’ (smoked streaky bacon)
½ bottle dry white wine
1 glass white wine vinegar
3 x carrots
3 x small onions
sprigs fresh parsley, thyme, tarragon
black pepper
olive oil
1oz dry mustard
1oz tomato puree
3oz flour
¼ pint fresh double cream


Method
Wrap portions of hare in bacon. Prepare the marinade with wine vinegar sliced carrots onions herbs and pepper. Marinade for approx 2 hours, drain well. Heat oil and brown meat on all sides. Add approx half marinade liquor, mustard, puree, and cook for 1 hour. When joints are cooked remove and keep hot. Add flour to gravy and boil remove from pan add cream, pour over joints.

 

Jugged Hare


"Jugged" refers to the stoneware jug in which it was cooked. 1 well-hung hare (hung bunch of sweet herbs (parsley, marjoram, for up to a week) savory, thyme, tied with string)

1 teaspoon vinegar
pinch of mace & nutmeg
seasoned flour
2 oz. red currant jelly
oil for frying
5 oz. port or claret
brown (beef) stock
salt & pepper
1 onion studded with cloves

Have hare skinned, cleaned, and neatly jointed, reserving the blood and liver. Mix the blood with the vinegar to prevent it curdling and keep in a cool place. Dust the joints with seasoned flour and fry in oil to a deep golden brown; transfer to a deep oven-proof dish, pour over enough stock to cover, add onion, herbs, mace & nutmeg. Cover with lid, bring to a boil and place in 350 degree oven for 3 hours. Serve garnished with diced, fried liver. Strain the cooking liquid into a pan and reboil. Add jelly and pour a little of the liquid into the blood, stirring until smooth. Blend blood into gravy had heat to thicken, but do not boil; add port or claret, season with salt & pepper, and pour over the meat.

 

 

Hare in a sweet sauce [ Ancient Roman recipe ]


Ingredients:

1 hare or wild rabbit
2 tsp peppercorns
1 tsp ground cumin
1 tsp ground ginger
3 or 4 leaves
1 bay leaf
¼ litre/½ pint sweet white wine
Olive oil
Sea salt

Preparation:

Finely chop the leaves.

Mix the pepper, cumin, ginger and bay leaf with the wine, season with salt.

Put the hare or rabbit in a pyrex casserole dish and pour over the liquid. Cover and leave to marinate overnight or for 12 hours.

Remove the hare or rabbit from the juice and dry with a paper towel.

Heat 3 tablespoons of olive oil in a frying pan and brown the meat all over to seal in the flavour.

Return to the casserole dish, spoon the sauce over the hare or rabbit and roast in a pre-heated oven at 180°c/350°f/Gas mark 4 for 1½ hours