Braised Rabbit with Rosemary & Mushrooms
Over Mother's Day weekend I packed up my girls and headed up to see CJ. I love being in Decatur for short periods of time. The food is wonderful and I get to hit the DeKalb County Farmers' Market which is huge. You can count on somethings always being there and other things changing with the seasons. This trip I could not find any Breadfruit nor blood sausage, but I did get other wonderful things. One of which was a whole rabbit.
If you can get past the cute and fluffy bunny thoughts, you will find that rabbit is good and it does not really taste like chicken, its milder, in my opinion. Rabbit is also all white meat. Anyway, I got one and paid less for the whole rabbit than I would have for 1/2 of a rabbit at my local grocery store.
I have a recipe for Hasenpfeffer which is really good but since I am now, somehow, allergic to red wine I had to find a new recipe. Since I had also purchased leeks when I got the rabbit I decided to try this recipe. Right off the bat I will say, that in my opinion, this had too much rosemary in it.
Here is part of the cast, the rabbit, a leek (1 of 3 that I bought) and my Vidalia onions, you only need one onion.
You need to cut the rabbit into pieces, dredge it in flour and fry it in olive oil.
Once browned let it sit on some paper towel for a couple of minutes.
Place the pieces in a baking dish. I used a 9x13 pan.
Wipe the skillet clean, add more oil and sauté the onions for a few minutes.
When the onions are soft, add the garlic and the leeks,
And the mushrooms. I almost forgot the mushrooms, geez. Cook for 2 more minutes.
Then add the tomatoes and wine and simmer for 1 minute. Lastly, add the broth and remove from the heat.
Ladle the mixture over the rabbit, cover it and bake it for 1 hour.
It was not bad, but couscous along with it would have been better. Yes, I know a few of my green beans got a tad over roasted in the frying pan. That happens when you venture off to do something else while your food is cooking.
Braised Rabbit with Rosemary and Mushrooms
1 whole rabbit (2-1/2 - 3 pounds) Mine was 1-1/2 pounds so I halved the entire recipe.
Olive oil
Flour, maybe a couple of tablespoons
2 cups onions, finely diced (I never finely dice anything)
2 cups leeks, finely diced
6 cloves garlic, minced
2 tblsp rosemary, roughly chopped
8 ounces portabella mushrooms, thickly sliced (I bought the already sliced ones)
1 cup canned tomatoes or home-preserved if you have them
1/2 cup dry white wine
1 cup unsalted chicken broth (I used chicken bouillon)
Cut the rabbit up as follows: cut the center portion into 3 pieces. Cut the front portion in half, cut the back portion in half.
Heat 1/4 inch oil in a Dutch oven or a deep, wide, heavy skillet. Dust the rabbit with flour and brown for about 3 minutes or each side or until lightly browned. Work in batches if necessary. Remove the browned rabbit to a paper towel lined plate for a few minutes.
Once all the rabbit is browned, pour off the oil and wipe the skillet clean. Add 2 more tablespoons of oil and add the onion. Heat to medium-high and cook, stirring often until the onions are soft. Add the leek, garlic, rosemary and mushrooms. Cook for 2 minutes, stirring.
Add the tomatoes and wine, let the mixture reduce for 1 minute. Add the broth and remove from the heat. Ladle the mixture over the rabbit.
Cover the dish and bake at 375 for 1 hour. Let rest for 10 minutes before serving.
If you can get past the cute and fluffy bunny thoughts, you will find that rabbit is good and it does not really taste like chicken, its milder, in my opinion. Rabbit is also all white meat. Anyway, I got one and paid less for the whole rabbit than I would have for 1/2 of a rabbit at my local grocery store.
I have a recipe for Hasenpfeffer which is really good but since I am now, somehow, allergic to red wine I had to find a new recipe. Since I had also purchased leeks when I got the rabbit I decided to try this recipe. Right off the bat I will say, that in my opinion, this had too much rosemary in it.
Here is part of the cast, the rabbit, a leek (1 of 3 that I bought) and my Vidalia onions, you only need one onion.
You need to cut the rabbit into pieces, dredge it in flour and fry it in olive oil.
Once browned let it sit on some paper towel for a couple of minutes.
Place the pieces in a baking dish. I used a 9x13 pan.
Wipe the skillet clean, add more oil and sauté the onions for a few minutes.
When the onions are soft, add the garlic and the leeks,
And the mushrooms. I almost forgot the mushrooms, geez. Cook for 2 more minutes.
Then add the tomatoes and wine and simmer for 1 minute. Lastly, add the broth and remove from the heat.
Ladle the mixture over the rabbit, cover it and bake it for 1 hour.
It was not bad, but couscous along with it would have been better. Yes, I know a few of my green beans got a tad over roasted in the frying pan. That happens when you venture off to do something else while your food is cooking.
Braised Rabbit with Rosemary and Mushrooms
1 whole rabbit (2-1/2 - 3 pounds) Mine was 1-1/2 pounds so I halved the entire recipe.
Olive oil
Flour, maybe a couple of tablespoons
2 cups onions, finely diced (I never finely dice anything)
2 cups leeks, finely diced
6 cloves garlic, minced
2 tblsp rosemary, roughly chopped
8 ounces portabella mushrooms, thickly sliced (I bought the already sliced ones)
1 cup canned tomatoes or home-preserved if you have them
1/2 cup dry white wine
1 cup unsalted chicken broth (I used chicken bouillon)
Cut the rabbit up as follows: cut the center portion into 3 pieces. Cut the front portion in half, cut the back portion in half.
Heat 1/4 inch oil in a Dutch oven or a deep, wide, heavy skillet. Dust the rabbit with flour and brown for about 3 minutes or each side or until lightly browned. Work in batches if necessary. Remove the browned rabbit to a paper towel lined plate for a few minutes.
Once all the rabbit is browned, pour off the oil and wipe the skillet clean. Add 2 more tablespoons of oil and add the onion. Heat to medium-high and cook, stirring often until the onions are soft. Add the leek, garlic, rosemary and mushrooms. Cook for 2 minutes, stirring.
Add the tomatoes and wine, let the mixture reduce for 1 minute. Add the broth and remove from the heat. Ladle the mixture over the rabbit.
Cover the dish and bake at 375 for 1 hour. Let rest for 10 minutes before serving.
Sounds good. I would have omitted the tomatoes
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