Chunks of cooked rabbit
Green pepper, cut into chunks
Bacon to wrap rabbit
Onions, cut into chunks
3 cloves garlic, minced
1/3 cup olive oil
3 tbsp soy sauce
3 tbsp vinegar
1-1/2 tsp sugar
1/2 tsp pepper
Arrange ingredients on skewers a day ahead. Combine the sauce ingredients and marinate overnight, covered, in refrigerator. Cook kabobs on barbecue to desired level of wellness. Be creative - the vegetable combinations are endless!
1 young fryer rabbit, cleaned and cut into pieces
Salt & pepper
1 onion, sliced
1/4 cup flour
Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. Season with salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling some flour from dredging in oil. Cook until brown and then add 1+ cups water. Return rabbit to mixture and cook slowly until gravy thickens.
1 cup dried morels
2 cups hot water
1 rabbit (about 3 lbs), cleaned and skinned
1 tsp Herbes de Provence
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp unsalted butter
1 tbsp + 2 tsp olive oil
16 pearl onions
2 tbsp chopped shallots
1 tbsp all-purpose flour
1/3 cup dry white wine
2 tsp chopped garlic
Rinse the morels and then put them into a bowl and pour hot water over them. Place a small saucepan on top to push them down into the water, and let soak for 30 minutes. Cut the rabbit into large pieces. Mix together the Herbes de Provence, 1/2 tsp of the salt, and the pepper in a small bowl. Sprinkle the rabbit pieces with the mixture. Heat the butter and 1 tbsp of the oil in a Dutch oven or other large heavy pot until hot. Add the rabbit and pearl onions and sauté over medium-high heat, turning occasionally, for 10 minutes or until the rabbit and onions are browned on all sides. Remove the onions and set aside.
Meanwhile, lift the morels from the soaking water, pressing on them lightly to release the excess liquid into the bowl. Cut each morel lengthwise in half and rinse off any dirt you see in the hollow centers. Slowly pour the soaking liquid into a clean bowl, leaving behind any sandy residue.
When the rabbit pieces have browned for 10 minutes, add the shallots, sprinkle with the flour, and mix gently. Cook for about 1 minute, then add the wine, mushroom liquid, garlic, and the remaining 1/4 tsp salt and mix well. Bring to a boil, reduce the heat to low, cover, and cook gently for about 45 minutes. Add the morels and reserved pearl onions to the stew and cook, covered, over low heat for 15 minutes.
1 rabbit skinned, cleaned, and boned
4-6 Tbsp canola oil
2 medium onions, peeled and cut into wedges
4 cloves garlic, finely chopped
1/2 tsp salt
3/4 - 1 cup dry white wine
1-2 sprigs fresh thyme
1-2 whole sprigs fresh rosemary
1 cup chicken stock
1/3 cup pitted black olives, left whole or coarsely chopped
1 lemon, cut in half
Freshly ground pepper
Cut the rabbit into 4 equal sized pieces, removing any fat and sinew, then wash and pat dry. In a large oven-proof skillet or roasting pan, heat a few tablespoons of oil over medium-high heat and brown the rabbit pieces, working in batches so that you don't crowd the skillet. Transfer to a plate and set aside.
Add a little more oil and sauté the onions for about 5 minutes, until softened and starting to turn golden. Add the garlic and salt and cook for another minute. Deglaze the pan with the wine, stirring to scrape up any browned bits on the bottom of the pan. Return the browned meat to the pan, along with sprigs of rosemary and thyme. The liquid should come a quarter to halfway up the sides of the meat. If it doesn't, add some stock.
Turn the heat down to low, cover and cook for about 30 minutes, adding stock as necessary if the liquid evaporates. Baste the meat with the juices in the pan and continue to cook for another 20 minutes. Add the olives and cook for another 10-15 minutes. Squeeze the juice of the lemon over top. Add salt and pepper to taste. Can be served with risotto, rosemary potatoes, or bread.
People often don't know if they want to try rabbit, or what to do with it if they did. Rabbit meat is very similar in taste and texture to chicken and can be cooked in all the same ways. Rabbit is actually the healthier choice, with less calories and fat per serving than chicken, and more protein. Swap out the chicken in some of your favourite recipes for rabbit meat, or try some of the ones below and see what you think!
1 – 2 ½ pound fryer rabbit, cut into pieces
1/3 cup flour
2 tbsp Worcestershire sauce
1 tbsp salt
1/3 cup oil
1/2 tsp hickory smoked salt
1/2 cup finely diced onion
1/2 tsp basil leaves
1/2 cup finely diced celery
1/2 tsp chili powder
1/2 cup finely diced green pepper
1/8 tsp pepper
1 cup ketchup
1 cup cola beverage
Rinse meat pieces and pat dry. Coat pieces with flour. Brown pieces on all sides in the hot oil, then place pieces in a 3 quart casserole dish. (Discard drippings) Combine remaining ingedients, mixing well. Spoon sauce over rabbit, covering all pieces. Cover casserole dish, bake in moderate oven, 350 degrees, for about 1 ¼ hours, or until meat is fork-tender. Serve meat with sauce on hot cooked rice.
J & M Farms
1 medium chicken, cut into pieces
1 medium rabbit, cut into pieces
2 medium ripe chopped tomatoes
165 grams wide green bean
130 grs. large white lima beans
1 tsp of saffron
3 cups spanish rice
8 cups hot water (or even better chicken broth)
Olive oil (enough to cover the bottom of the paella pan)
1 tsp of sweet red paprika
Heat the oil and then add rabbit and chicken. Add salt and fry until lightly browned. Add the white and green beans and cook together with the meat. While they are cooking, make a clearance in the middle of the paella pan and fry the chopped tomatoes until they look a little pasty. Add paprika and stir quickly while adding the hot water or broth until it is almost to the top of the paella pan.
Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. Add the rice, distributing evenly and ensuring the rice is covered in liquid. Cook for 20 minutes to allow the rice to cook. Do not stir the pan, just rotate its position over the fire so that it is evenly heated. All the broth should be absorbed when finished. Remove from heat and let stand for about 10 minutes before serving.