Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, braised rabbit. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Braised Rabbit is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Braised Rabbit is something that I’ve loved my entire life.
Rabbit, seared and braised with onions, celery root, and Belgian ale. My husband and I do a lot of hunting, and we eat more wild game than domestic Remove rabbit to a serving platter. Rabbit is coated with seasoned flour, browned, then baked in mushroom sauce with carrots and potatoes.
To begin with this recipe, we have to first prepare a few components. You can cook braised rabbit using 17 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Braised Rabbit:
- Get 4 rabbit legs
- Prepare 1/2 cup red wine
- Make ready 2 tbsp vinegar
- Make ready Few sprigs fresh thyme
- Take 5-6 cloves garlic
- Get 1 large onion chopped
- Make ready 2 tbsp olive oil
- Prepare to taste Salt
- Take Handful raisins
- Get 10-12 pitted green olives, handful parsley leaves for garnish
- Prepare For rabbit stock :
- Get 1/2 tsp fennel seeds
- Make ready 1 tsp whole coriander seeds
- Prepare 1 tsp whole black pepper crushed
- Get 1 tbsp juniper berries
- Make ready Salt as per taste
- Get 2 bay leaves
Even in adulthood, every time I order braised rabbit, I still flash back to that image of a cartoon assemblage of rabbit ears, fluffy. Tender rabbit, vegetables and a rich broth make for a winner everytime. This wild twist on traditional stew will blow your taste buds away. Tender rabbit, vegetables and a rich broth make for a winner.
Instructions to make Braised Rabbit:
- For Stock :In a deep bottom pan on medium heat Place rabbit legs, add water to just cover, 1/2 tsp salt and bring to a boil, turn heat off. Skim of any sludge, remove rabbit in a bowl and set aside. To the stock add rest of stock ingredients bring to a boil cover and let it cook for about an hour. Strain and set aside 1cup.
- In a hot pan add oil, onions cook until translucent add garlic, raisins, add wine, vinegar, stock, add rabbit pieces, thyme, bring to a boil, check for seasoning, cover and let it cook on a low flame for 2 hours.
- Add olives, parsley leaves, let it sit for 10 minutes and serve with potato salad or any carb of your choice, enjoy!
Add the rabbit, lemon juice and pastis and season with salt and pepper. Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Rabbit was a great food for country people for many years. Tomás O'Crohan in The Islandman tells us of the many rabbits they caught on the Blasket islands when he.
So that’s going to wrap this up with this special food braised rabbit recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
