We found the following great Recipes for preparing Domestic Rabbit Meat. We have done quite a number and they are terrific.
Eat Better, Cleaner, Healthier! Domestic Rabbit Meat.
The most common herbs in rabbit cookery are sage, oregano,sweet basil, thyme, rosemary, bay and cumin. But you can venture into using other spices and herbs.
Fried Rabbit in Breadcrumbs
3 TB Milk
1 oz Flour
1/4 tbs Salt
1/4 tbs Black pepper
1 Fryer size rabbit, cleaned - cut into serving pieces
1 Egg -- lightly beaten with 1 T Water
3 oz Fresh breadcrumbs
Vegetable oil for deep frying
4 Parsley sprigs
Method: Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. Set aside for 10 minutes.
Combine egg and water in one bowl and breadcrumbs in another. Dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees F or a cube of dry bread dropped into the oil turns brown in 50 seconds.
Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately. This can be served with sauteed potatoes and any fresh green vegetables.
1 oz Flour
1/4 tbs Salt
1/4 tbs Black pepper
1 Fryer size rabbit, cleaned - cut into serving pieces
1 Egg -- lightly beaten with 1 T Water
3 oz Fresh breadcrumbs
Vegetable oil for deep frying
4 Parsley sprigs
Method: Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. Set aside for 10 minutes.
Combine egg and water in one bowl and breadcrumbs in another. Dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees F or a cube of dry bread dropped into the oil turns brown in 50 seconds.
Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately. This can be served with sauteed potatoes and any fresh green vegetables.
Chinese Sweet and Sour Rabbit
This is a crowd pleaser!
I double the sauce amounts and add about a ¼ tsp of cayenne pepper. Very Good!
2 to 3 lbs young tender rabbit cut up 1 cup pineapple chunks
¼ cup butter or oil
1 med. Green pepper, cut in thin slices
1 ½ tsp. salt
¼ pepper 1 ½ tbsp. cornstarch
1 cup pineapple juice ¼ cup sugar
¼ cup vinegar ½ cup water
Heat fat in heavy pan, and brown rabbit over moderate heat. Season with salt and pepper. Add pineapple juice and vinegar. Cover pan and cook over low heat for 45 minutes longer. Mix cornstarch and sugar and stir into the water. Stir this mixture gradually into liquid in the pan of rabbit and cook slowly about 5 minutes or until mixture thickens to your liking. Makes 4 to 6 servings.
I double the sauce amounts and add about a ¼ tsp of cayenne pepper. Very Good!
2 to 3 lbs young tender rabbit cut up 1 cup pineapple chunks
¼ cup butter or oil
1 med. Green pepper, cut in thin slices
1 ½ tsp. salt
¼ pepper 1 ½ tbsp. cornstarch
1 cup pineapple juice ¼ cup sugar
¼ cup vinegar ½ cup water
Heat fat in heavy pan, and brown rabbit over moderate heat. Season with salt and pepper. Add pineapple juice and vinegar. Cover pan and cook over low heat for 45 minutes longer. Mix cornstarch and sugar and stir into the water. Stir this mixture gradually into liquid in the pan of rabbit and cook slowly about 5 minutes or until mixture thickens to your liking. Makes 4 to 6 servings.
Louisiana Creole Rabbit
Serving Size : 4
1 Cleaned rabbit fryer size cut up
1 tsp Salt
1 tsp Black pepper
1/2 tsp Cayenne pepper
1/4 c Onion, chopped
3 Garlic cloves, minced
2 tb White vinegar
1 tsp Browning sauce
1 can Mushrooms, drained(8oz)
1 tb Butter or margarine, melted
1 tb Parsley, minced
2 tb Green bell pepper, minced
2 tb Green onions, chopped
2/3 c White wine, dry
1. Dry rabbit and place in bowl
2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat.
3. Cover bowl and marinade overnight in refrigerator
4. Transfer rabbit and marinade to well-greased baking dish.
5. Bake in preheated 450' F. oven 1 hour.
6. Combine remaining ingredients and pour over rabbit.
7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.
1 Cleaned rabbit fryer size cut up
1 tsp Salt
1 tsp Black pepper
1/2 tsp Cayenne pepper
1/4 c Onion, chopped
3 Garlic cloves, minced
2 tb White vinegar
1 tsp Browning sauce
1 can Mushrooms, drained(8oz)
1 tb Butter or margarine, melted
1 tb Parsley, minced
2 tb Green bell pepper, minced
2 tb Green onions, chopped
2/3 c White wine, dry
1. Dry rabbit and place in bowl
2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat.
3. Cover bowl and marinade overnight in refrigerator
4. Transfer rabbit and marinade to well-greased baking dish.
5. Bake in preheated 450' F. oven 1 hour.
6. Combine remaining ingredients and pour over rabbit.
7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.
Roast Rabbit
Here is a nice stuffed rabbit recipe, great for Easter or Thanksgiving. The Oriental flavorings in the stuffing will go well with yams and garden vegetables.
Preparation time, 45 minutes;
Cooking time, 1.5 hours. Serves 4.
2 tsp cooking oil
2 tbsp finely minced onion
1/4 cup finely minced celery
2 cups soft bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground dry ginger
2 tsp soy sauce
1/4 cup chopped water chestnuts
1/3 cup chicken broth or rabbit stock
1 rabbit, about 4 to 7 lbs (whole)
1 tbsp soft butter
1/2 tsp paprika
2 tbsp marmalade
2 tsp bottled steak sauce
Heat oil in a small skillet. Add onion and celery, sauté until soft. In a large bowl, mix onion, celery and next 7 ingredients. Spoon into cavity of rabbit, fasten with skewers. Blend butter and paprika, brush on surface of rabbit. Roast, covered, at (350°F) for 50 minutes after juices begin to sizzle. Mix marmalade and steak sauce, spoon over rabbit. Roast uncovered, 20 minutes longer.
Sometimes, I use a packaged stuffing mix and just bake it in the oven, like a turkey! Another great meal, good any time of year.
Preparation time, 45 minutes;
Cooking time, 1.5 hours. Serves 4.
2 tsp cooking oil
2 tbsp finely minced onion
1/4 cup finely minced celery
2 cups soft bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground dry ginger
2 tsp soy sauce
1/4 cup chopped water chestnuts
1/3 cup chicken broth or rabbit stock
1 rabbit, about 4 to 7 lbs (whole)
1 tbsp soft butter
1/2 tsp paprika
2 tbsp marmalade
2 tsp bottled steak sauce
Heat oil in a small skillet. Add onion and celery, sauté until soft. In a large bowl, mix onion, celery and next 7 ingredients. Spoon into cavity of rabbit, fasten with skewers. Blend butter and paprika, brush on surface of rabbit. Roast, covered, at (350°F) for 50 minutes after juices begin to sizzle. Mix marmalade and steak sauce, spoon over rabbit. Roast uncovered, 20 minutes longer.
Sometimes, I use a packaged stuffing mix and just bake it in the oven, like a turkey! Another great meal, good any time of year.
Cajun Baked Rabbit
This recipe is for a large roaster rabbit.
Leave the rabbit whole.
Season well with seasoned salt and black pepper.
Stuff the cavity of the rabbit with large chunks of onion, bell pepper, celery and garlic.
After stuffing with the vegetables,
Wrap slices of bacon around the rabbit and secure with toothpicks to hold the bacon on and to help hold in the vegetables.
Pour a small amount (about 1-2 Tbsp.) of vegetable oil in a roasting pan.
Place the rabbit in the roasting pan and add about a 1/4 cup of water.
Cover and bake at 350 degrees F. for 2-3 hours or until tender.
Remove cover for the last 1/2 hour of baking time to allow rabbit to brown.
I also used a packaged dry onion soup mix at the end of the cooking time to make the gravy.
Leave the rabbit whole.
Season well with seasoned salt and black pepper.
Stuff the cavity of the rabbit with large chunks of onion, bell pepper, celery and garlic.
After stuffing with the vegetables,
Wrap slices of bacon around the rabbit and secure with toothpicks to hold the bacon on and to help hold in the vegetables.
Pour a small amount (about 1-2 Tbsp.) of vegetable oil in a roasting pan.
Place the rabbit in the roasting pan and add about a 1/4 cup of water.
Cover and bake at 350 degrees F. for 2-3 hours or until tender.
Remove cover for the last 1/2 hour of baking time to allow rabbit to brown.
I also used a packaged dry onion soup mix at the end of the cooking time to make the gravy.
Source
http://www.rabbitrecipes.net/roast-rabbit.html 
No comments:
Post a Comment