Please help me, I need a good rabbit recipe? Please make it a good family one not some google crud?

Question

Thanks alot guys/girls.

Answer 1

Nothing, I love to share with other people. Rabbit, mirepoix, and red wine.

1 whole rabbit
pinch of salt
pepper
1 tablespoon paprika or cayenne pepper
2 table spoon of olive oil.
1 stalk of celery, carrots
2 tomatos, peeled, diced
1 garlic, crushed and minced
2 spanish onions
1 spring of thyme, rosemary.
2 leaves sage
2 cups of red wine
1 cup mushroom
half a stick of butter

Heat a dutch oven, or a big cassrole pot ( non glass ). Throw the butter and olive oil in the pan, with the rabbit, lightly saute the rabbit, 2 minutes on each side. Throw the veggies, salt, pepper, the paprika, mix around, then throw the red wine and the thyme, rosemary, sage. Let it cook for 10 minutes each side, throw out the thyme, rosemary, sage, dish the rabbit in a platter with a foil covering it for 3 minutes.

Answer 2

Wow, you got me thinking I should go out and see if I can find a rabbit. I have only had rabbit a couple of times in my life, way back when I was a kid. I went out with my granddad rabbit hunting. We would bring it back skin and clean it then turn it over to grandma.
She would fry it just like southern fried chicken
If you want an easy recipe.
Cut the rabbit up.
Dip the pieces in buttermilk.
Shake in a bag of flour, salt and pepper.
Heat some lard to 375 degrees. Splatter test. Put some water on you fingers and sprinkle in the lard if it splatters the temperature is right.
Fry turning frequently until golden, crisp and done. Drain on paper towels.
Tastes like chicken, doesn't everything?

Answer 3

AMERICAN RABBIT

1 rabbit, disjointed
1 tsp. parsley
1 tsp. rosemary
1 tsp. thyme
1 bay leaf
2 peppercorns
1 garlic clove, minced
1/2 c. minced shallots
2 c. corn
1 (#303) can tomatoes
1 c. minced black olives
2 tsp. chili powder
Salt and pepper to taste
2 c. yellow cornmeal
1 egg yolk

Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until the rabbit is tender.
Drain rabbit and reserve 1 cup liquid. Remove rabbit from bones. Saute the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.

Combine the cornmeal and egg yolk. Strain the reserved liquid; add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set. Yield 6 servings.




ANOTHER ONE MY FAMILY HAS IS:



RABBIT RAGOUT WITH PEPPERS

1/4 c. (1/2 stick) butter
2 oz. prosciutto, coarsely chopped
1 (4 lb.) rabbit, rinsed, dried and cut into serving pieces
1 c. beef or chicken broth
4 to 6 parsley sprigs
2 bay leaves
1 rosemary sprig
Salt and freshly ground pepper
1/4 c. olive oil
1 1/2 to 2 tbsp. minced garlic
6 anchovy fillets (preferably salt packed), coarsely chopped
1/2 c. red wine vinegar
6 lg. sweet peppers (preferably 3 red and 3 yellow), roasted, peeled, seeded and cut into 2 x 1/2 inch strips

Melt butter in large skillet over medium high heat. Add prosciutto and saute 5 minutes. Add rabbit and brown well on all sides. Stir in broth, parsley, bay leaves, rosemary, salt and pepper. Reduce heat, cover and simmer until rabbit is just fork tender, about 45 minutes to 1 hour. (Rabbit can be prepared 1 to 2 days ahead to this point, covered and refrigerated. Rewarm slowly over low heat before proceeding).
Heat olive oil in small skillet over medium high heat. Add garlic and saute until lightly golden. Reduce heat, add anchovy, stirring until dissolved. Increase heat to high, blend in vinegar and boil until vinegar is reduced to 2 to 3 tablespoons. Add to rabbit with peppers. Cover and cook about 20 minutes, removing cover if sauce needs thickening. Serve immediately or remove from heat, cover and rewarm slowly over low heat before serving.

Answer 4

I love this recipe - it is one I found on epicurious.com and it's one I go back to again and again. Rabbit isn't easy to find where I live, so when I get the chance, I scoop it up! I am still mystified as to why more people don't enjoy rabbit...anyhoo...here's the recipe...

braised rabbit with grainy mustard sauce

2 (3-lb) rabbits, each cut into 6 serving pieces
1 1/2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons vegetable oil
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 medium onions, finely chopped (2 cups)
3 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole-grain mustard
2 teaspoons cornstarch
2 tablespoons cold water

Garnish: fresh thyme sprigs

Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.

Put oven rack in middle position and preheat oven to 350°F.

Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.

Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.

While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.

Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.

Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.

Cooks' note:
Rabbit can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a preheated 350°F oven, covered, 20 to 30 minutes.

And here's the link if you want to read the reviews and such..
http://www.epicurious.com/recipes/food/views/231501

I am so jealous - enjoy!!!

Answer 5

Wow. Your rabbit must be a picky eater. LOL

Answer 6

hassenpfeffer