Author Topic: What's your favorite Rabbit Recipe?  (Read 3847 times)

Doug Varrieur

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What's your favorite Rabbit Recipe?
« on: June 23, 2013, 09:11:20 AM »
I have four 2 pound rabbits dressed out to cook for a dinner party tomorrow and I'm looking for your fav recipe.... Post away!



 
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mouseissue

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Re: What's your favorite Rabbit Recipe?
« Reply #1 on: June 23, 2013, 12:54:14 PM »
Hi, Doug! :)

I haven't had rabbit in a while.
But here's a Portuguese rabbit recipe I found on the web that's very good. ;)

This recipe also works well with pork roasts (with bake time adjustments, of course).

http://allrecipes.com/recipe/rabbit-with-mustard/

Tony
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Doug Varrieur

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Re: Re: What's your favorite Rabbit Recipe?
« Reply #2 on: June 23, 2013, 05:38:10 PM »
thanks Tony we're going to make it tomorrow!
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umpa

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Re: What's your favorite Rabbit Recipe?
« Reply #3 on: June 24, 2013, 08:18:57 AM »
Thanks Tony! :) Sounds great!

mouseissue

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Re: What's your favorite Rabbit Recipe?
« Reply #4 on: June 24, 2013, 12:08:55 PM »
Great! ;D

I use juice from orange to baste for a little flavor.
But I skip the orange wedges when serving... WAY too many carbs in oranges! ;)

I make Turnip Gratin and a small green salad as sides... YUMMY!!!

Let me know you guys like it.

Tony
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Doug Varrieur

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Braised Rabbit Merlot
« Reply #5 on: June 25, 2013, 03:07:16 PM »
I looked at many rabbit recipes last week tying to decide how I was going to Buggsy up form dinner party. I had pretty much decided on Tony's suggested recipe but in the end the chef in me took over and I decided to create my own recipe. It turned out terrific and was a great hit at the party. For those of you who have never had rabbit it's much akin to the flavor of turkey. If you like turkey, you'll love rabbit! It's very lean.... no fat at all on or in the meat so cooking till tender it in a liquid will keep it moist and succulent. The meat is very rich, dense and filling and a 2 1/2 pound dressed out rabbit can feed 4 people comfortably. As you can imagine the hind quarter has the large thigh and drumstick on either side. The front quarters a bit less meaty but still a good portion. What will surprise you is the back strap, very meaty and delicious. I served the meal with turnip a' gratin and broccoli with sweet lemon sauce...delish! Here's the recipe....enjoy  8)


Braised Rabbit Merlot (feeds 6)



2 two pound dressed out Rabbits
Ground sea salt
Ground coarse pepper
Ground cumin
Garlic powder
6 large garlic cloves peeled and crushed
15 fresh mint leaves, chopped
Handful of fresh parsley, chopped
10 basil leaves, chopped
One 750ml bottle of Merlot wine
2 large onions sliced
1/4 cup olive oil


Directions

1- Preheat the oven to 350 degrees
2- Lay out the rabbits and cut them in half separating the front half from the back half. Now flatten out the hind quarter and cut it half separating the thighs and drums. Repeat on the front quarters.
3- Heat the oil over medium high heat in a dutch oven on the stove top.
4- VERY generously season all sides of the rabbit with all of your dry seasonings.
5- Place as many pieces as will comfortably lay flat in your dutch oven and brown all sides, once browned remove and repeat until all pieces are well braised.
6- Toss in all the onion and stir around to loosen the bits on the bottom.
7- Pour in 1/4 cup of Merlot to deglaze the bottom, stir the onions once again until the bottom of the pot is entirely deglazed.
8- Pull the pot from the heat and remove the onions.
9- Place all the rabbit pieces in the pot and cover with onion
10- Pour the entire bottle of Merlot into the pot and put it back onto the heat...raise the heat to high and cover.
11- As soon as the pot starts to boil remove it from the stove top and place it in the oven covered.
12- Cook your rabbit for 3 hours then remove from the oven to rest for another 30 minutes covered.
13- Using a ladle baste the rabbit with the gravy prior to serving.


Turnip A' Gratin

Ingredients

2 large turnips peeled and sliced very thin ( I use a mandolin slicer)
2 cups FTS Rich and Creamy Alfredo sauce or one jar Alfredo sauce
2 cups shredded cheddar cheese (medium)
1/4 cup of melted butter.

Directions

1- Heat the Alfredo sauce over medium heat and melt the cheddar cheese into the sauce...remove from heat
2- Pour the melted butter into to the bottom of a small baking dish
3- layer enough turnip slices to cover the bottom of the baking dish
4- Lightly cover the slices with sauce and place in another layer of turnip
5- Once again cover the slices with sauce, repeat until all the slices are in place and covered with sauce
6- Bake at 350 degrees for 35-45 minutes or until fork tender.

  

  
« Last Edit: June 25, 2013, 03:11:28 PM by Doug Varrieur »
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umpa

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Re: What's your favorite Rabbit Recipe?
« Reply #6 on: June 26, 2013, 08:40:47 AM »
This was a hit at my dinner party!! ;)

mouseissue

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Re: What's your favorite Rabbit Recipe?
« Reply #7 on: June 26, 2013, 04:34:02 PM »
Sounds wonderful!!!... I can see how it was a hit! :) :) :) :)
A little more work, but worth it!

I'm stashing away your recipe for our next rabbit dinner.

Tony
What you do today is what matters!




umpa

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Re: What's your favorite Rabbit Recipe?
« Reply #8 on: June 27, 2013, 09:58:51 AM »
I took the leftover rabbit and made enchiladas Tony,WICKED GOOD!!!! ;D

Doug Varrieur

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Rabbit Enchiladas
« Reply #9 on: June 28, 2013, 08:07:14 AM »

Rabbit Enchiladas with Sour Cream and Avocado (4)



INGREDIENTS
1 pound leftover cooked rabbit meat shredded
1 cup shredded cheddar cheese
1 10oz can low sugar enchilada sauce
4 la tortilla tortillas
1 Florida avocado sliced
1/2 cup chopped onion
4 tablespoons sour cream
4 cups salad greens
hot sauce (optional)
¼ cup chopped jalapeño pepper (optional)

1- Preheat oven to 400 degrees.
2- In a mixing bowl place the rabbit meat, chopped onion, chopped jalapeño pepper if desired and 1/2 of shredded cheddar cheese. Add  ½ of your low sugar enchilada sauce to thoroughly moisten mixture, set aside.
3- Remove ½ cup of filling to be used in topping. Spray a large casserole or individual casseroles with non-stick cooking spray, lightly coat the bottom with enchilada sauce and set aside.
4- Place three heaping tablespoons of filling into the center of a low carb La Tortilla tortilla, roll up and place seem down in your casserole. Repeat until your casserole is completed.
5- Lightly sprinkle the filling across the top of your enchiladas and generously coat with the remaining enchilada sauce.
6- Top the dish off with the remaining shredded cheddar cheese and bake uncovered for 30 minutes.
7- Serve your enchiladas on top of a green salad spread out on a plate. Top them off with a heaping tablespoon of sour cream and sliced avocado
« Last Edit: June 28, 2013, 08:10:34 AM by Doug Varrieur »
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moose61

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Re: What's your favorite Rabbit Recipe?
« Reply #10 on: June 28, 2013, 09:12:05 PM »
Wow! Doug and Tony, all three of your recipes look good! But I'm into more basic rabbit I guess. I think I've eaten a thousand or so of these tasty critters. My favorites involve frying in almond flour with salt, pepper and garlic mixed in. I love fried rabbit better than chicken by far. I used to fry rabbits and then  steam them with pineapples. That was really good. I need to figure something out to match that.


Good post Doug



umpa

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Re: What's your favorite Rabbit Recipe?
« Reply #11 on: June 30, 2013, 08:57:13 AM »
I like that Moose!! Every recipe I saw was slow cooked. The enchiladas where awesome! Gotta try it fried! :)